How are you perfecting your Kitchen?

Bacteria can spread anywhere in the kitchen. That's why washing your hands and kitchen surfaces before and after preparing food is important. Bacteria can spread from one surface to another without you knowing it. If bacteria get into food, they can cause foodborne illnesses.

Although you spend a lot of time in your kitchen, and most of that time is spent cooking, not cleaning the kitchen, you also need to spend some time with your old cookware and utensils to figure it out. They can be used now or not, yes, the time has come to throw away some kitchen utensils in your kitchen, since we use them constantly and it harms our health. Items present may be teeming with bacteria. Even if you consume them for a short period, they can harm your health. A list of some of these items is provided below.

Old pots.

If you have any utensils that are about to break or badly damaged, such as knives or cutlery, and you have been using them for a long time, now is the time to replace them, these are good for your health. There can be dangers: if there is gum on the plates, the pieces can get into the food, or even the wood of a wooden spoon can break and fall into the old food and cause choking. May cause.

Sponge.

Old sponges are breeding grounds for bacteria. And that means you need to replace them quickly. Otherwise, the bacteria on them can stick to other things and cause more contamination.

Chopping boards.

When you use your cutting boards a lot, it becomes difficult to clean the holes in the cutting boards. And that means bacteria can settle there. Therefore, if you also have such cutting boards, you should consider throwing them out and buying new ones.

Cooking oil.

Not only utensils but also some foods become useless when stored in the kitchen; For example, did you know that olive oil only lasts three months after opening it? Some oils last longer than that, but checking if your oil is still fresh is always good.

Spices.

We think that spices are always fresh and we can use them whenever we want -but this is not the case because the life of spices is not very long- after two or three years they can lose their flavor.

Cleaning vs disinfection.

Many people think that if something looks clean, it's safe. A kitchen can look perfectly clean. But it can be contaminated with many disease-causing organisms. Cleaning and disinfecting are two different things. Cleaning removes grease, food debris, and dirt, as well as a large number of bacteria. But cleaning can also spread other bacteria. Disinfection kills organisms (bacteria, viruses, and parasites).

Disinfectants and sanitizers are widely available as liquids, sprays, or wipes. Any of these work well, killing almost all bacteria and viruses. You can also make your inexpensive sanitizer. Just add 1 tablespoon of liquid chlorine bleach to 1 gallon of water. Store the solution in a spray bottle and prepare a fresh solution every 2-3 days.

You must clean thoroughly before disinfecting. Food or grease buildup will not allow sanitizer to pass through.

The way you dry your dishes and utensils also plays a big role in kitchen sanitation. Drying processes can be ranked from least to most effective:

· Drying with a kitchen towel (less effective)

· Drying paper towels

· Air dry

· Dishwasher dried

· Dishwasher sterilization cycle, if available (most effective)