by Karyn B Jules

Created on: May 06, 2011   Last Updated: May 07, 2011

Microscopic organisms such as bacteria, viruses and fungi all fall under the general classification of “germs”. Most germs are harmless in their natural environment, including in the home and body, in fact regular exposure to normal, natural germ populations helps to build a strong, healthy immune system. However, there are a number of germs that can be harmful to human health, particularly when they are present in abnormally large quantities. If harmful germs are carried into the home, certain household items will provide the perfect conditions for them to multiply, while others are often inadvertently utilized to aid these nasties in being transferred from person to person.

Cutting boards and benches.

Any surface which is used to prepare food, particularly raw meat, is likely to come into contact with harmful germs from time to time. Raw food can carry E. coli, salmonella and other nasty bacteria in small quantities which are then transferred to preparation areas. The surface of a cutting board or bench is often rough, providing tiny crevices where bacteria can live and breed. Regular cleaning will not dislodge bacteria from these miniature safe havens. Cutting boards used to prepare raw meat should never be used for any other food which will not be subject to high cooking temperatures such as salads, cheese, bread etc. A good regular soak in a chlorine bleach solution is also recommended, as is replacement every three years.

Wooden spoons.

Wood is a porous material which provides the ideal breeding ground for germs. If a wooden spoon is used in the preparation of food, bacteria can be transferred from hands to handle and directly from the food to the spoon while mixing, stirring etc. Wooden spoons are particularly susceptible to germ infection when they age and begin to crack. Smooth plastic or metal utensils are a much better choice.

Kitchen cloths, sponges and tea towels.

Here is a whole group of porous materials just waiting to become infected with bacteria from food. Kitchen cloths, sponges and tea towels are all used regularly to wipe scraps, spills and/or hands after food preparation. It is best to have one kitchen cloth dedicated to all raw meat clean up, which can be disinfected straight away. Wiping hands or even just picking up a kitchen cloth after handling raw meat can transfer harmful bacteria that will find a cosy home in which to multiply rapidly.

Taps, handles and switches.

These are objects that are regularly touched by all members

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