How to keep your kitchen clean and safe?

Keeping your kitchen safe is not an easy task. If you can clean it regularly, you can keep it safe too. In this study we describe different ways of doing it.  

How to keep your kitchen clean and safe? 

CLEAN YOUR SINK: Studies have found that the sink is crawling with even more bacteria than the rubbish bin (the drain alone typically harbors 18,000 bacteria per square inch). the tap handle, which may reintroduce bacteria to your hands after you’ve washed them, may be a close second. Though hot, soapy water is amazingly effective at eliminating bacteria, for added insurance, clean these areas frequently with an answer of 1 tablespoon bleach per quart of water (the bleach will kill a number of those microbes within the drain).

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CLEAN YOUR HANDS: Washing your hands is one among the simplest ways to prevent the spread of food-borne pathogens. Wash before and through cooking, especially after touching meat and poultry. The U.S. Food and Drug administration recommends a minimum of 20 seconds in hot, soapy water. How long is that? Try singing “Happy Birthday.” If your sanitized hands remain smelly (from working with pungent ingredients like garlic, onions, or fish), try re-washing your hands with a pair of tablespoons of mouthwash. Any inexpensive brand is ok.

CLEAN YOUR SPONGE: Whenever possible, use a towel or a clean dishcloth rather than a sponge to sop up. If you are doing use a sponge, disinfect it. We tried microwaving, freezing, bleaching, and boiling sponges that had seen a tough month of use within the test kitchen, further as running them through the dishwasher and easily washing them in soap and water. Lab results showed that microwaving and boiling were handiest, but since sponges can burn in an exceedingly high-powered microwave, we recommend boiling them for five minutes.

PREVENT CROSS-CONTAMINATION FROM SEASONINGS: Though bacteria can’t live for quite some minutes in direct contact with salt (which quickly dehydrates bacteria, resulting in cell death), it can continue to exist the sides of a box or shaker. To avoid contamination, transfer a bit salt and ground pepper to small bowls. This way, you'll extend to the bowls for seasoning without having to clean your hands each time you touch meat or fish. Afterward, the bowls go right within the sink or the dishwasher.

PREVENT CROSS-CONTAMINATION FROM RAW TURKEY: When handling meat, like turkey, avoid cross-contamination from bacteria by placing the plastic-wrapped bird on a rimmed baking sheet. Cut open the package with kitchen shears, leaving the empty package, shears, and the other dirty utensils on the sheet, and pat the turkey dry. Then discard the packaging and transfer the baking sheet and tools to the sink to scrub.

Here we have explained several ways that help to keep your kitchen clean and safe.