- Replace sponges every two weeks to prevent bacteria
- Wash scrubbing brushes weekly, replace every six months
- Use wooden chopping boards, replace annually or if worn
Food safety experts warn that millions of bacteria may lurk in your kitchen, sponges, chopping boards, and storage containers.
According to a top public health expert, millions of Britons are putting themselves in danger of possibly fatal food poisoning by failing to replace various utensils regularly.
According to the Food Standards Agency (FSA), contaminated kitchen equipment accounts for a large portion of the 2.4 million food poisoning incidents yearly.
In reality, 40% of all epidemics in Europe happen.
Here, food safety expert Sylvia Anderson, who audits some of the UK’s largest restaurant chains and hotels, discusses how frequently we should change our cooking and cleaning gear.
Sponges: Replace every fortnight
Ms Anderson explained that a sponge’s damp atmosphere makes it one of the dirtiest products in the kitchen.
She estimates they can contain up to 10 million bacteria per square inch, including the diarrhoea-causing bugs E. coli and Salmonella. These are common bacteria found on raw meat and can cause food poisoning—and be fatal to vulnerable individuals.
‘Wiping surfaces might spread these germs rather than clean them,’ Ms Anderson explained.
She said that bacteria from sponges can spread to dishes, counters, and hands, resulting in foodborne diseases or infections.
“Because they retain moisture, sponges are ideal for bacteria growth, which can contaminate kitchen surfaces.”
They make excellent microbe incubators because of their porous nature and capacity to absorb water.
A 2017 study published in Scientific Reports found that a sponge could contain up to 45 billion germs per square centimetre. Researchers discovered 362 distinct species surviving on old kitchen sponges.
Ms Anderson recommends soaking sponges in hot water or bleach solution for one minute daily to keep kitchens clean. She also encourages individuals to replace them every two weeks.
Scrubbing brushes: wash weekly and replace every six months
Scrubbing brushes had lower amounts of bacteria than sponges, according to a separate 2022 study.
It also demonstrated that salmonella died more quickly on brushes, implying that washing your dishes with brushes rather than sponges is more sanitary.
‘Scrubbing brushes should be cleaned once a week by soaking them in a bleach solution and changing them when the bristles fray,’ Ms Anderson advised.
If not cleaned regularly, they can become breeding grounds for bacteria such as E. coli. They come into direct contact with dishes and surfaces, making it simple for germs to spread,” she explained.
She advises people to wash their kitchen brushes weekly and replace them every six months.
Wash tea towels every two days
Tea towels and cloths are another major source of cross-contamination in the kitchen.
The FSA advises that they can be used for various functions, including cleaning up spills, wiping surfaces, drying plates, and wiping hands.
Instead, the FSA proposes we use different clothes for different chores and wash them frequently.
‘A moist tea towel is a great home for germs, particularly if it has come into contact with raw food remnants,’ Ms Anderson explained.
She advises that moist towels can carry Staphylococcus aureus, which can cause skin infections or stomach disturbances such as vomiting and diarrhea if spread to food or utensils.
‘It’s preferable to rotate through many towels and wash them after a day or two of use or right after wiping down raw meat spillage,’ she explained.
Chopping boards: Use wooden ones—and replace them every year
Chopping boards are teeming with hazardous bacteria and are possibly the most dangerous kitchen equipment for acquiring an infection.
“Cross-contamination is the major issue. Suppose you use the same chopping board for raw meat and vegetables without washing it. In that case, bacteria like Campylobacter or E.coli can spread to ready-to-eat items, causing serious illness, according to Ms Anderson.
A 2023 FSA investigation discovered that approximately half of household chopping boards have germs.
Researchers examined 25 chopping boards for the presence of major foodborne disease-causing bacteria and bugs originating in the human gut or skin.
44 percent of the chopping boards included gut bacteria, while 52 percent contained skin germs.
However, the study suggests that using a hardwood chopping board rather than a plastic one may be safer.
Gut bacteria were found on 66.67 percent of plastic and 20% of wooden cutting boards, and skin bacteria were found on 50% of plastic and 70% of hardwood cutting boards.
‘Wooden boards are naturally antibacterial but require regular oiling to avoid cracking. Ms Anderson advises that plastic boards are dishwasher safe, but they can develop deep scratches that trap bacteria, making complete cleaning difficult.
However, we should wash our chopping boards after each use and consider changing hardwood boards every year to 18 months or as soon as deep grooves emerge on plastic boards.
Replace kitchen knives as soon as they show signs of rust
Knives used to cut raw meat, fish, or fowl are typically washed shortly after use. And with good reason.
Ms Anderson advises that if the blade is unclean for too long, bacteria will dry and attach to it.
In a 2015 study supported by the United States Food and Drug Administration, University of Georgia researchers discovered that repeated usage of knives and graters can spread bacteria.
This can occur when bacteria-containing produce is cut, and the same knife contaminates other produce.
The bacterium is thought to cling onto ordinary household utensils and propagate to the next object.
Unwashed knives are not the only source of cross-contamination; allowing them to rust can also put you in danger of food poisoning.
Ms Anderson says that blades can develop rust spots or dull edges over time, making them more difficult to clean effectively and harbouring bacteria in crevices.
To avoid this, she recommends completely drying your blades before storing them to prevent rusting.
They should be washed after each use and sharpened or replaced if they become dull or corroded.
Watch for stains or cracks in plastic storage containers
Worn, scratched, or stained plastic containers may harbour bacteria and should be replaced.
‘The damage can harbour bacteria, and over time, these containers can absorb food odours and stains,’ Ms. Anderson explained.
She explained that containers that have not been adequately cleaned or are broken might harbor mould, yeast, and bacteria, contaminating food.
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However, using old, scarred plastic containers increases the risk of food illness and toxins leaching into food.
Chemicals from worn-out plastic containers can also leak into food, especially when cooked, and may have long-term health consequences,’ Ms Anderson stated.
Microwaving food in old plastic containers can allow dangerous chemicals like BPA to leak into the food, but many are now BPA-free.
‘However, washing them completely after each usage is critical to avoid contamination.’
That’s why she recommends washing them after each use and replacing them when they become soiled, cracked, or show symptoms of wear.
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