13 Everyday Utensils in Your Kitchen You Should Never Use Without Cleaning
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Most of us like to think that as far as the kitchen is concerned we keep things spotless—or at least clean enough to avoid an unexpected visit from a health inspector. But in the bustle of daily life, it’s easy to forget about those seemingly clean but germ laden utensils. Think about it: How about the spoon you used to stir your coffee this morning — did you rinse it off or did you wash it correctly?
Some of these seemingly harmless utensils include your spatulas, as well as some of your less obvious ones, like your salt and pepper shakers, and if you’re not cleaning them regularly, they can actually be harmful to your health. Let’s take a little closer look at the suspects that could be hiding in plain sight in your kitchen.
Cutting Boards
People often multitask with their cutting boards — they hold fresh veggies one second and raw chicken the next. Even if you rinse the grooves from your knife, they trap bacteria. A cutting board can harbor 200 times more bacteria than a toilet seat. For wooden boards, a regular scrub with lemon and salt will keep them hygienic, but stick to hot, soapy water for all of them.
Wooden Spoons
No one is really talking about wooden spoons as the unsung heroes of your kitchen, but as they’re porous, they can soak up oils and sauces. It can cause bacterial buildup you don’t see over time. Wash them every time and discard them when they start cracking and discoloring.
Spatulas
Did you know there are spatulas with detachable heads? They can hide food particles and grease in some crevice, a breeding ground for bacteria. Detach the head, if possible, and clean both parts separately to avoid any lingering nastiness.
Reusable Water Bottles
While your trusty water bottle might be keeping you hydrated, it’s also keeping you close company with bacteria without regular cleaning. According to WETM, a reusable water bottle can have more bacteria than a dog’s chew toy. This is a gross reality and to avoid this, clean yours daily with warm, soapy water.
Can Openers
Although openers aren’t exactly the most dangerous utensils in your kitchen, they are one of the most overlooked. The blade and handle can trap food residue, which will then become a feast for germs. After each use, wipe it down thoroughly, and occasionally with vinegar.
Tongs
Tongs are great multitaskers in the kitchen but the hinges are a haven for food particles. Soak them and scrub them well, especially all the nooks and crannies at the joint.
Cheese Graters
A cheese grater might give you that satisfying sprinkle of Parmesan, but those tiny holes are a nightmare to clean. You can get bacteria trapped there if left unchecked. You want to use a toothbrush to get into the crevices and don’t be shy about that extra rinse.
Blender Gaskets
My morning smoothies wouldn’t be the same without my blender, but the rubber gasket at the base of the blade has hidden more than just kale. According to an NSF International study, blender gaskets are one of the germiest items in the kitchen. Clean it after each use by disassembling it and removing the bacteria side.
Salt and Pepper Shakers
Salt and pepper shakers may appear harmless sitting on your table, but they are touched constantly and never cleaned. Wash weekly with a damp cloth and a little dish soap.
Kitchen Shears
Kitchen shears can snip herbs and cut raw chicken packaging, but when was the last time they had a deep clean? If you can, dismantle them and give them a good scrub to keep germs away.
Mixing Bowls
Oils and odors can get soaked up into plastic mixing bowls and do not come out even after washing. They also make it hard for soaps to get all the grease out. When possible, stick to non porous materials such as glass, and always dry thoroughly before storing.
Reusable Straws
Yes, those metal or silicone straws might make you feel eco friendly, but without regular cleaning, they are a perfect breeding ground for germs. Clean the inside after each use, especially if you’ve had anything sugary, using a straw brush.
Dish Drying Racks
Finally, let’s talk about where all those utensils end up: the dish drying rack. Your drying station is a breeding ground, and water and food particles can collect in the corners. To keep mold and bacteria from renting free in your home, wipe it down weekly and let it air dry.
Disclaimer: This list is solely the author’s opinion based on research and publicly available information.
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