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Millions of bacteria could be lurking in your kitchen on sponges, chopping boards and storage containers, food safety experts have warned.
Millions of Britons are at risk of life-threatening food poisoning because they are not replacing a range of utensils often enough, according to a leading public health expert.
Many of the 2.4 million cases of food poisoning that occur each year can be attributed to contaminated kitchen utensils, according to the Food Standards Agency (FSA).
In fact, 40 percent of all outbreaks in Europe occur.
Here, food safety expert Sylvia Anderson, who carries out audits for some of the UK’s biggest restaurant and hotel chains, reveals how surprisingly often we should be changing our cooking and cleaning tools.
Sponges: replace every fifteen days
Sponges can harbor up to 10 million bacteria per square inch, including diarrhea-causing bacteria like E. coli and Salmonella, common bacteria often found in raw meat and causing food poisoning, and can be deadly to vulnerable people.
The moist environment of a sponge makes it notoriously one of the dirtiest items in the kitchen, Anderson told MailOnline.
She claims they can harbour up to 10 million bacteria per square inch, including diarrhoea-causing bacteria such as E. coli and Salmonella, common bacteria often found in raw meat and causing food poisoning, and can be deadly to vulnerable people.
“Simply cleaning surfaces can spread these germs rather than cleaning them,” Anderson said.
She added: ‘Bacteria from sponges can be transferred to dishes, countertops and hands, leading to foodborne illness or infection.
‘Because they retain moisture, sponges are ideal for the growth of bacteria, which can contaminate kitchen surfaces.’
Due to their porous structure and ability to absorb water, they are ideal incubators for microorganisms.
According to a 2017 study, there could be up to 45 billion bacteria per square centimeter of sponge. study Published in Scientific Reports, researchers found 362 different species living in used kitchen sponges.
To keep the kitchen clean, Anderson recommends sanitizing sponges every day for one minute by dipping them in boiling water or a bleach solution. She also urges people to replace them every two weeks.
Scrub brushes: wash every week and replace every six months
According to an independent 2022 study, lower levels of bacteria were found on scrub brushes than on sponges.
It also found that salmonella died more quickly on the brushes, suggesting it may be more hygienic to wash dishes with brushes rather than sponges.
“Scrub brushes should be cleaned once a week by dipping them in a bleach solution and replacing them if the bristles begin to wear down,” Anderson said.
According to an independent study from 2022, lower levels of bacteria were found on scrub brushes than on sponges.
“They are breeding grounds for bacteria such as E. coli if not cleaned regularly. They come into direct contact with dishes and surfaces, which facilitates the spread of germs,” he added.
That’s why she urges people to wash kitchen brushes every week and replace them every six months.
Kitchen towels: wash every two days
Dishcloths and rags are another major cause of cross contamination in the kitchen.
This is because they can be used for a wide variety of purposes, such as cleaning up spills, wiping down surfaces, drying dishes and cleaning hands, the FSA warns.
Instead, the FSA recommends that we use different cloths for specific tasks and wash them regularly.
“A damp dishcloth is an ideal environment for bacteria, especially if it has been in contact with raw food residue,” Anderson said.
Warns that wet wipes can carry Staphylococcus aureus, which can cause skin infections or stomach disorders, including vomiting and diarrhea, if transferred to food or utensils.
“It’s best to rotate several towels and wash them after a day or two of use, or immediately after cleaning up raw meat spills,” she added.
Cutting boards: use wooden ones and replace them every year
Research suggests it’s safer to opt for a wooden cutting board instead of a plastic one
Cutting boards are riddled with harmful bacteria and are perhaps the most risky kitchen utensil for contracting an infection.
“The biggest concern is cross-contamination. If the same cutting board is used for raw meat and vegetables without washing it, bacteria such as Campylobacter or E. coli can be transferred to ready-to-eat foods, which can lead to serious illness,” Anderson said.
A FSA 2023 study About half of household cutting boards have been found to contain bacteria.
Researchers analyzed 25 cutting boards for the presence of key bacteria and microbes that cause foodborne illness and originate in the human gut or skin.
Gut bacteria were found on 44 percent of cutting boards and skin bacteria on 52 percent.
But it may be safer to opt for a wooden cutting board instead of a plastic one, the study suggested.
Gut microbiota was present on 66.67 percent of plastic cutting boards and 20 percent of wooden cutting boards. Skin microbiota was present on 50 percent of plastic cutting boards and 70 percent of wooden cutting boards.
“Wooden boards are naturally antimicrobial, but they need to be oiled regularly to prevent cracking. Plastic boards, while dishwasher safe, can develop deep cuts that trap bacteria, making thorough cleaning difficult,” Anderson warns.
But not only should we wash our cutting boards after each use, we should also consider replacing wooden boards every year or 18 months or as soon as deep grooves appear if they are made of plastic.
Kitchen knives: replace them at the first sign of rust
If knives used for cutting meat are left unwashed for too long, bacteria can dry and adhere to the blade.
It is common practice to wash knives used to cut raw meat, fish or poultry immediately after use. And for good reason.
If left unwashed for a long time, bacteria can dry and stick to the blade, warns Ms Anderson.
In 2015 study Funded by the U.S. Food and Drug Administration, researchers at the University of Georgia discovered that repeated use of knives and graters can transmit bacteria.
This can happen when you cut a product that contains bacteria and use the same knife again, contaminating other products.
The bacteria is thought to attach to utensils commonly found in consumers’ homes and spread to the next item.
But it’s not just unwashed knives that can cause cross-contamination; letting them rust can also put you at risk of food poisoning.
That’s because over time knives can develop rust spots or dull edges, which are harder to clean thoroughly and can harbour germs in the crevices, Ms Anderson explains.
To prevent this from happening, he recommends making sure your knives are completely dry before storing them to prevent rust.
Not only should they be washed after each use, but they also need to be sharpened or replaced when they become dull or rusty.
Plastic storage containers: beware of stains or cracks
By using old, scratched plastic containers, you not only risk food poisoning, but also chemicals leaching into your food.
Worn, scratched, or stained plastic containers could be covered in bacteria and should be replaced.
“Damage can harbor bacteria and over time, these containers can absorb odors and food stains,” Ms. Anderson said.
Containers that have not been properly cleaned or are damaged can harbor mold, yeast and bacteria, leading to food contamination, she added.
But by using old, scratched plastic containers you not only risk food poisoning, but also chemicals leaching into your food.
“Chemicals from worn plastic packaging can also leach into food, especially when heated, which can have potential long-term health effects,” Anderson said.
‘Microwave heating food in old plastic containers can cause harmful chemicals like BPA to leach into the food, even though many plastic containers are now BPA-free.
‘Even so, it is essential to wash them thoroughly after each use to avoid contamination.’
That’s why it is recommended to wash them after each use and replace them when they become stained, cracked or show signs of wear.
