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When you think of household germs, where do you think most reside
in your home? For most of us, we think the "germiest" place would surely be
the bathroom. However, recent studies by the University of Arizona show
that kitchen surfaces are much more prone to
germ infestation than the
bathroom.
They even went so far as to swab the toilet seat for evidence of
coliform bacteria and didn't find any. But move to the kitchen and it is
everywhere--in sponges, dish towels, sinks, even on countertops.
Before you consider moving food preparation into the bathroom,
let's look at what encourages bacteria growth and how to stop it.
Foodborne illness kills an estimated 9,000 persons each year,
mostly the very young and the very old. The cost of treating foodborne
illness is estimated to be as high as $22 billion annually, according to figures
released from the U.S. General Accounting Office. Food Safety is an
expensive affair--in both lives and money.
Three major areas of bacteria
colonies are:
Sponges and Rags
Countertops
Cutting Boards
Sponges and rags are one of the most overlooked environments for
germs.
The continually moist cellulose sponge is an ideal environment for
bacteria. The bacteria have
a surface to cling to, a steady supply of nutrients
(minute bits of food), and moisture. Even if the sponge dries out,
bacteria can survive for at least two days as it slowly dries. On dry
surfaces, bacteria can survive no more than a few hours, but that is
enough time to infect another source of food or a person's hands during
meal preparation.
Germs rely on small cracks and crevices on countertops and cutting boards
to protect them. Whenever they find a place to grow, they are off and
running. Once the colonies are established, they produce a film that
actually protects them from being dislodged. They can withstand a spray
of water, a little rubbing, or a weak detergent solution.
The good news is that kitchen germs can be removed by complete
cleansing.
To wipe out bacteria colonies, you must clean and sanitize
surfaces. A scrubbing with a detergent solution is the first step.
Follow up with a sanitizing rinse. In the household, most of us can use a
dilute solution of bleach to wipe out even the hardiest bacteria.
In the last few years, there has been quite a debate on cutting
boards--wooden vs. plastic. It isn't the type of board as much as the
grooves and nicks that cause the problems. All boards should be scrubbed
with detergent and then treated with a bleach solution. It is important
that the boards be cleaned and sanitized between each use. It is
particularly important between raw meats and vegetables--that's called
cross contamination. It occurs when bacteria crosses from one food to
another through contact with the same surface.
Another possible tool in the fight against bacteria is the
microwave.
Studies reported in the Journal of Food Protection, say the
microwave can wipe out colonies of E. coli and Staphylococcus bacteria. A
wooden cutting board placed on high heat in a 800-watt microwave was free
of live microbes after a ten-minute period. A dry cellulose sponge was
free of bacteria in 30 seconds. However, a wet sponge took one minute. A
cotton rag required 30 seconds when dry, but three minutes when wet. Plastic
boards were unaffected by microwaving. They still must be sanitized with
a bleach solution.
A good sanitizing solution for hard, nonporous surfaces is:
Allow to air dry with no rinsing. If it is a cutting
board or a porous surface, use one
tablespoon liquid bleach in one gallon water. Again, let it air dry. To
make this solution handy and easy to use, mix it in a spray bottle and
leave it by your kitchen sink. Mix a new solution every one or two days.
The bottom line is--careful food handling and kitchen sanitation
can wipe out the bacteria that causes foodborne illnesses. Make sure your
family is not a statistic.
Article by:
Roxie R. Dinstel
Tanana District Extension Home Economist
University of Alaska Cooperative Extension Service-UAF.
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