How do we clean and sanitize the kitchen and the most frequently used kitchen appliances?
There is a reason why the kitchen is usually at the top of the list of rooms that need a deep clean. Since food is prepared in the kitchen, it makes sense that we would want it to be the cleanest room in the house.
While daily cleaning is imperative to maintain a space that always looks and feels safe, periodic deep cleaning is always a good idea. Deep cleaning means something that falls between a routine after-dinner clean and a complete kitchen refresh. It is a series of actions meant to make the kitchen look good, but also to effectively eliminate all potentially dangerous microorganisms from surfaces, various kitchen appliances, handles, knobs, and more.
Table of contents
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- Cleaning and sanitizing the kitchen. Where do we start?
- What are the sources of contamination in a kitchen?
- Cleaning the sink
- Cleaning small appliances
- Cleaning the electric oven
- Cleaning countertops
- What do we do with dish towels and sponges?
- Can openers, a reservoir for bacteria
1. Cleaning and sanitizing the kitchen. Where do we start?
Step one: cleaning
Cleaning is a first step to ensure you eliminate bacteria that cause foodborne illnesses on everything related to kitchen appliances. To clean surfaces and the sink, use warm soapy water along with a kitchen degreaser. Then wipe with disposable or paper towels. If you use textile cloths for cleaning, they must be washed frequently, at the highest possible temperatures. And, obviously, hand hygiene should not be ignored, so even during the kitchen cleaning process, you need to wash your hands frequently with soap and water.
Therefore, cleaning is the first step to getting rid of bacteria. Bacteria that cause foodborne illnesses can remain on surfaces for a very long time. Campylobacter can survive in the kitchen for up to 4 hours, and Salmonella can last up to 32 hours (and both can be found on raw poultry). Cleaning with warm soapy water can physically remove dirt, grime, and some bacteria from a surface, but it does not kill the bacteria. These bacteria can remain on the electric stove, on faucets, and also on other kitchen appliances.
Step two: disinfecting
Disinfecting is the second step, but just as important, to eliminate bacteria from the kitchen. This step will kill any remaining bacteria. A disinfectant or disinfectant wipe should be used. Spray the disinfecting solution on the surfaces and then wipe with a paper towel. Ensure that the surfaces are completely dry before using them, whether it is the sink, kitchen countertop, or anything else.
Klintensiv Tip: Regardless of the type of disinfectant you use, follow the manufacturer's instructions. Some commercial disinfectants require food surfaces to be rinsed after the disinfectant is used.
What does disinfecting do? Including a disinfection step in your cleaning routine reduces the number of pathogens that cause foodborne illnesses. However, it is important to note that disinfecting is only effective after dirt has been completely removed. (Source)
The dishwasher can also do an efficient job of cleaning and sanitizing utensils and cutting boards if they are made of non-porous materials (e.g., acrylic, plastic, glass, and solid wood) and are dishwasher safe. However, if you cannot or do not want to use this option, carefully wash the utensils first, and then use a disinfecting solution. Rinse very well at the end. The same applies to cleaning the electric oven.
Klintensiv Tip: To streamline the entire sanitization and disinfection process, you can use products from the KlinAll range. KlinAll® is an effective product that cleans and disinfects, can be used on various surfaces, in any room of the house, and in personal vehicles. It does not contain chlorine and can even be used by people sensitive to strong odors and substances. A high-generation disinfectant that does not stain, bleach, or discolor. The contents have certified virucidal, bactericidal, fungicidal, and levuricidal action.
2. What are the sources of contamination in a kitchen?
Bacteria can spread anywhere in the kitchen. Therefore, it is important to place great importance on hand hygiene, as well as on disinfecting surfaces before and after preparing food. Furthermore, bacteria can spread from one surface to another without it being visible. If bacteria get into food, they can cause foodborne illnesses. (Source)
Kitchen items can be contaminated through contact with people, food, pets, or other contaminated environmental sources.
The main way that contamination spreads is through our hands. Too often, people do not wash their hands before preparing food. And, often, people do not wash their hands between handling potentially contaminated foods, such as meat, and other foods that are less likely to be contaminated, such as vegetables. This cross-contamination is a primary cause of various infections.
Among the items in the kitchen that are often contaminated are:
- Can openers
- Countertops. Most people use their countertops not only for food preparation but also for potentially contaminated items such as shopping bags, mail, or household items.
- Glass-ceramic cooktop
- Dish cloths, towels, sponges, and brooms.
- Garbage disposals, respectively trash cans
- Sink drains and the P-trap (J-shaped pipe) under the sink. This retains some water to block sewage gases from infiltrating back through the sink.
- Refrigerators
- Complex appliances, such as food processors, mixers. (Source)
3. Cleaning the sink
Normally, the sink is intended for washing hands and dishes and is one of the dirtiest areas in the kitchen. To sanitize, spray a cleaning solution, and if necessary, also use a kitchen degreaser. Wait five minutes, then scrub with a large brush. Continue in the same way with the faucet and drain joint using a toothbrush and wash with warm water.
The sink and drain in the kitchen are a hot spot for germs, especially if you usually cook meat or fish. Clean the sink basin regularly, spraying with a specialized disinfectant before rinsing well.
4. Cleaning small appliances
Next, you will continue cleaning with small kitchen appliances. It is a good opportunity to polish and remove debris from the microwave, coffee maker, toaster/bread maker, or vertical mixer.
Start with the interiors – shake out the crumbs from toasters and run a vinegar cycle through the coffee maker. Steam-clean the interior of the microwave with vinegar and wipe it well at the end. Use a kitchen degreaser if necessary. Finish by wiping the exterior of each appliance. Use a microfiber cloth dampened with a white vinegar solution or a bit of all-purpose cleaner.
5. Cleaning the electric oven
The oven requires increased attention due to the fact that its interior reaches extremely high temperatures. Never use toxic substances for cleaning. You will start by removing the racks and, depending on their size, you can either clean them in the dishwasher or you can wash them in the sink with detergent.
6. Cleaning countertops
There is a difference between cleaning (removing visible crumbs and dirt) and disinfecting (destroying microorganisms on a surface). To properly wash a countertop, start first with cleaning and then disinfecting – otherwise, the disinfectant will not be able to act on the countertop due to the crumbs and dirt covering the surface.
Once the surface appears visibly clean, spray the entire surface with a disinfectant suitable for kitchen surfaces. Always respect the “contact time” (how long the product must remain on the surface) specified on the label before wiping.
Klintensiv Tip: use KlinAll® disinfectant degreaser to disinfect surfaces and clean grease stains, burnt food, and oil stains on surfaces in kitchens and cooking areas.
7. What do we do with dish towels and sponges?
A large number of bacteria and, occasionally, pathogens have been discovered in kitchen sponges. There is concern that sponges can spread pathogenic bacteria on kitchen surfaces and hands, thus posing a threat to the consumer, rather than a means of reducing cross-contamination with food or the mouth. (Source)
So, from the start, it must be stated that dish sponges, along with cloths, are the items in the kitchen with the highest microbial load. Researchers at the University of Rochester Medical Center go so far as to recommend not using a sponge at all in the kitchen. Instead, it is recommended to opt for a dish scrubber or a hard plastic scraper that can be cleaned in the dishwasher. If you simply cannot part with your kitchen sponge, replace it very often. (Source)
How do we wash kitchen towels? Ideally, we will use a clean dish cloth daily. After each use, rinse it well and let it air dry, then wash it in the washing machine. If you use a textile towel to wipe the floor or another dirty surface, be careful not to mix them with those intended for dishes or hands.
8. Can opener, a reservoir for bacteria
That's right, the humble can opener has made it to the top of the list of contaminated kitchen items. And, to be honest, how many of us have ever opened a can and thrown the opener back into the drawer? Or given it a quick and superficial rinse, without using a kitchen degreaser? Perhaps it is not surprising that this kitchen tool is so contaminated with germs.
So, how do you clean a can opener? After each use, clean the opener with water and dish soap. For extra disinfecting power, wipe it with a store-bought disinfectant, then let it air dry.
Conclusion
Maintaining hygiene in the kitchen is extremely important for your health and that of your family. It is important to use the right products, from detergent to degreaser and disinfecting solutions. Do not forget that there are red zones, more specifically areas prone to the accumulation of bacteria, such as the sink or the can opener. Cleaning the electric oven, the refrigerator, and small appliances is required weekly.
Sources:
https://www.realsimple.com/home-organizing/cleaning/cleaning-kitchen/disinfect-kitchen-items
https://www.apartmenttherapy.com/kitchen-cleaning-36699640
