15 Popular Kitchen Tools That May Be Contaminating Your Food
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If the kitchen was considered the heart of the home, could it also really be a hub for bad germs and toxins? When you’re preparing delicious meals for your loved ones, it’s easy to forget the everyday tools that may be delivering invisible contaminates into your home. Whether it’s time saving gadgets or beloved cookware, these things are not all they’re cracked up to be.
Don’t panic and toss it all just yet though, first check under the hood, in your drawers and what’s on your countertops. Many of these potential culprits can be made safer with just a few tweaks, or even with replacements. Let’s take a look at some kitchen tools that could use a second look and potentially be doing more harm than good.
Salad Spinners
Although a salad spinner will save time, it is one of those kitchen tools that can have many parts and hide dirt and germs. Leftover water from washed greens lingers in the grooves, where bacteria love to live. We recommend that you take apart and wash all components afterwards to avoid contamination.
Nonstick Cookware
While those trusty nonstick pans make cooking and cleanup a breeze, older or scratched versions can release chemicals that are harmful to your health into your food. Many of them are made with polytetrafluoroethylene (PTFE), which when overheated can break down into toxic fumes. Experts recommend against using it, suggesting instead that ceramic coated cookware or stainless steel alternatives can reduce exposure to the potentially harmful substances.
Vegetable Peelers
Dull or rusting blades on a vegetable peeler may leave tiny metal fragments on your food. Bacteria can even settle in the hinges of old peelers, and that’s worse. Your peeler should be replaced when blade wear begins to appear, and go for the stainless steel ones, which don’t rust as easily.
Silicone Baking Mats
While silicone mats are great for nonstick baking, they do absorb oils and can become sticky in time. Odors and bacteria will trap in residual grease. Each time, after use, give them a good wash in hot soapy water and don’t use abrasive sponges on the surface.
Plastic Cutting Boards
Plastic cutting boards may seem like a hygienic choice, but they can in fact be a breeding ground for bacteria. As knives are used on them over time, they make small cuts into the surface where food particles and moisture is trapped. If not properly cleaned, these grooves can harbor pathogens such as Salmonella and E. coli. Think about switching to bamboo or wooden boards which by nature are bacteria resistant, and can easily be sanded down to refresh the surface.
Graters
Cheese and vegetable graters with dull blades need more pressure to use, raising the risk of injury and leaving hard to clean residue behind. Small food particles can trap bacteria into the grater’s holes. Clean dull graters immediately, after use, with a brush or sponge.
Rice Cookers
Rice cookers take the stress out of meal prep but the steam vents and lids are often forgotten about when it comes to final cleanup. The areas where food residue and moisture can pile up become the places for mold growth. You should clean and dry detachable parts very thoroughly after every use yourself.
Toxic Chemicals Contained in Plastic Food Storage Containers
Even though plastic containers are convenient, they can release nasty chemicals like BPA, especially if you’re microwaving them. This chemical is known to be connected with possible health risks such as hormone disruption. Change to glass containers which are safe and don’t stain or hold odors.
Wooden Utensils
If you’re a wooden spoon or spatula lover, you’ll love the natural appeal, but if they’re not dried properly, they can absorb moisture and harbor bacteria. Wooden utensils need to be always dried completely before storing them in a dry place. If they crack or start to splinter, replace them.
Dish Sponges
Your dish sponge might be the dirtiest thing in your house. German study shows that sponges can contain 362 different types of bacteria, including pathogens such as Campylobacter. Sanitize your sponge in the microwave monthly, or use reusable dishcloths you can launder on high heat.
Blender Gaskets
You may think your morning smoothie is as healthy as it is, But that’s if your blender gasket isn’t housing a germ cloud. Mold loves the small rubber rings at the base of the blender—sometimes food particles and moisture get trapped there, just the right place to grow mold. To clean all the components, including that sneaky gasket, you pop the blender apart after each use.
Reusable Grocery Bags
Reusable grocery bags are great for the planet, but not for your health if you don’t clean them often. Only 15 percent of Americans wash their reusable bags regularly, Food Smart Colorado says. They may be contaminated with raw meat or other perishables. Throw your bags in the washer once a week (or separate bags for raw and cooked items).
Knife Blocks
Knife blocks might be nice to look at on your counter, but the narrow slots can catch dust, crumbs and bacteria. Knives should be removed and debris shaken out every month to keep them clean. Magnetic knife strips are also easier to sanitize so you can wipe the block with a disinfecting solution or swap it altogether.
Cast Iron Pans
While cast iron pans are ideal for their durability and heat retention, there’s a downside to this – if not properly cared for: they may rust or become sticky from old oils build up. They don’t need to be washed with soap, but make sure you rinse and dry them well after using. If your pan begins to rust, scrub it with salt and oil before re-seasoning.
Reusable Straws
Reusable straws are tricky to clean, but despite that, they’re an eco friendly swap for plastic straws. Without regular washing, however, residue and bacteria can be trapped in the interiors of narrow cells. A ScienceDirect study found that reusable items can be highly contaminated with microbial contamination if they are not properly cleaned. Straw brush or dishwasher friendly options are the way to keep them squeaky clean.
Disclaimer: This list is solely the author’s opinion based on research and publicly available information.
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