THE KITCHEN

WASTE BIN LID: DAILY

THE lid on the waste bin is a haven for bacteria or particles of food that may be left there.

Spray it with disinfectant, then wipe with a paper towel once a day, advises Sally Bloomfield, chairman of the International Scientific Forum on Home Hygiene and honorary professor at the London School of Hygiene and Tropical Medicine.

DISH CLOTHS: DAILY

THE average used dish cloth harbours 4billion living germs, six times as much bacteria as a loo handle, and has been described as the ‘bug superhighway of the kitchen’ by the Global Hygiene Council.

‘Rinse dish cloths every time you use them and then put in the dishwasher once a day — the hot temperatures and detergents will kill germs,’ says Professor Bloomfield. ‘It’s a quick way to do it, since you’re likely to use the dishwasher on a daily basis.

‘Don’t drape cloths over bacteriaridden taps or leave them in the sink, as you’ll spread more germs when you use them, because the cloths will stay damp and bacteria will multiply.’

If you put them in the washing machine, don’t wash them with underwear, which can carry bacteria.

Keep cloths for cleaning the bathroom separate from those used in the kitchen and wash at 60c after every use, using a detergent containing active oxygen bleach to kill bacteria found in lavatories.

Don’t kid yourself a quick rinse of a cloth in warm water will kill bugs: if you

can immerse your hands in the water, it’s not hot enough, adds Professor Ackerley.

TEA TOWELS: DAILY

A 2015 study by Kansas State University found that, surprisingly, tea towels were the most contaminated surface during food preparation, fast becoming covered in bugs that can cause food poisoning.

The researchers suggested that bacteria such as salmonella can grow overnight on a tea towel or dish cloth, even if you have rinsed them out in the sink.

‘Change them every day — and never dry your hands on them!’ says Professor Ackerley. ‘Launder at 60c or above, washing separately to regular towels. Washing underwear with household items such as tea towels is a big no, as if Staphylococcus

aureus and E.coli are present, they will be transferred to your cloths and then on to kitchen utensils.’

FRIDGE: ONCE A WEEK

IDEALLY, the fridge should be cleaned once a week with hot water and a mild disinfectant — the type you use to clean babies’ bottles, or put the shelves in the dishwasher, says Professor Bloomfield.

‘This will ensure any harmful bacteria, such as listeria from cheese or from raw meat juices, is killed by the high temperatures,’ adds Dr Paul Matewele, an expert in microbiology and immunology at London Metropolitan University.

Also make sure you clean the fridge handle with disinfectant.

SINK: ONCE A WEEK

‘THE kitchen sink will be spattered with the remains of food, where bacteria can flourish,’ says Dr Matewele. Clean it with bleach at least once a week.

But if you’ve been cleaning dirty vegetables or handling meat, do it as soon as you have finished, as these harbour harmful bacteria, adds Professor Bloomfield. Pouring diluted bleach down the sink at least once a month will keep bacteria at bay and pipes unclogged.

WASHING MACHINE: ONCE A MONTH

‘A WASHING machine that is only ever run at low temperatures — i.e. 40c or below — will be heaving with mould and bacteria,’ says Professor Ackerley. Research by the University of Arizona has suggested this can pass to clothing.

‘Once a month, put it on the hottest wash with a bleach-based detergent designed for washing machines, to kill bugs,’ says Professor Ackerley. ‘Clean the detergent drawer and rubber door seal, too.’