Germ Warfare

‘‘Bacteria present in the kitchen find their way into the body through food, triggering diseases like food poisoning and stomach infections,’’ says New Delhi-based nutritionist Dr Shikha Sharma.

Are there any specially vulnerable areas?
Each work area provides specific germ-breeding conditions, so they merit separate attention:

WASHING AREA:
Comprising the sink, the draining board, mops, dish towels and utensil-scrubbers, this is the single biggest factor in spreading germs. Keep the bugs at bay by:
• Washing hands before handling any foodstuff.
• Cross-contamination is a very real problem in non-veg households. Veggies and meat are loaded with dirt and bacteria, respectively. It’s imperative that the two be washed separately, since meat bacteria can infect veggies and veggie dirt can stick to meat, says Dr Sharma.
• While washing rice, dal etc, use drinking water for the last rinse.
• Sinks, too, are an area of concern. Old stone sinks should be junked, says Dr Sharma, since they develop crevices that can harbour germs.
• Microwave cellulose sponges for a minute to rid them of bacteria. Wash kitchen towels every day and dry in the sun. Ditto for utensil scrubbers. Chuck them the moment they seem to be disintegrating.

CHOPPING AREA:
Centered around the chopping board, it covers knives and the work surface. To minimise damage:
• Opt for wooden chopping boards over the commonly used plastic ones as they tend to sustain scratches and heat-marks very fast; these are a perfect breeding place for bacteria. If you do use plastic, change the board every six months, and clean with hot water and detergent every week, especially after chopping meat.
• The same rules apply to the knives. They should be soaked and cleaned thoroughly every day.
• The workspace should have minimal joints, where bacteria breed.

COOKING AREA:
While burner trays take care of most food spills, keep a watch on the area under the hobs. The stove itself should be cleaned regularly.
• An exhaust fan is advisable; it helps remove hydrocarbons produced during cooking.
• A stove-top chimney is also a good investment, especially if the kitchen is not very well-ventilated.

But why is it said that the cleanest-looking kitchens can be the deadliest?
It’s because the mops used to clean dirt, spills etc are the basic method of transferring germs from one surface to another. Any wet or damp surface or cloth is an invitation to bacteria. A US study found that bachelor kitchens—used largely to nuke food and dump plates in the sink—were the least invaded by bacteria.