Kitchen Items That Must be Cleaned to Avoid Molds

There are places in the kitchen which even the most particular people ignore to clean; even occasionally.  These are the places where mold may be lurking in its various forms, and hence must be cleaned to avoid the mold growth.  These places include:

  1. Can Openers: Residuals of food or juices cause mold and yeast on the can openers, which poses a potential problem for people sensitive to allergies.  Therefore, do not put used can opener in the drawer, instead put it in the dishwasher to clean.
  2. Blender Gaskets: A “gasket” is the rubber seal at the base of blender glasses which helps prevent leaks. Usually people take off the lid and put that whole jar into the dishwasher without removing the base.  The base gets dirtier every time you use it.  The right way is to disassemble the whole jar base and wash with hot water and soap.
  3. Reusable Grocery Bags: Bacteria grows very fast on the used re-usable bags. These should be wiped with white vinegar or all-purpose cleaner to disinfect them.  They should be air dried completely before reuse.
  4. Knife Blocks: Small and dark crevices usually used to store knives are the places where bacteria thrives the best.  Although the knives are usually clean when stored, yet some moisture remains which causes mold growth, if continuously ignored.
  5. Dishwasher Doors: More than 60% household usually contain some kind of fungi on the doors of the dishwasher.  White vinegar and hot water can be used to clean this.
  6. Fridge Compartments: Salmonella, E. coli, yeast, listeria, and mold get harbored in the veggie crispers and meat compartments of the refrigerators. These should be removed from the fridge and washed in clean bathtub with white vinegar or dish soap.
  7. Rubber spatulas: Mold and E.coli get stuck at the rubber spatulas which often come in two parts i.e. handle and blade.  Clean them properly with hot soapy water or white vinegar.
  8. Top of Cabinets: The top of the cabinets is perhaps the most oft-neglected area in the kitchen.  It should be periodically wiped.  A sheet of parchment paper can be placed on top of the cabinets to collect dust in the future.
  9. Knobs and Handles: Perhaps these are the most contaminated spots in the kitchen.  These harbor all sorts of pathogens from E. coli to staphylococcus.  All the knobs and handles of cabinets, dishwashers, faucets, refrigerators, and drawers should be regularly cleaned with white vinegar.

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