Even the cleanest kitchen has germs
In a study from NSF International, a non-profit public health and safety organization, when 20 families swabbed 14 different kitchen items they found the following ones contaminated with various combinations of foodborne illness-causing germs such as E. Coli, Salmonella, Listeria and mold and yeast. (No wonder that 21 per cent of cases of food-borne illness are due to food consumed in private homes, according to the U.S. Centers for Disease Control and Prevention.)
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Be honest: when was the last time you cleaned this, if ever?
De-gunk it: Remove the knives, then turn the block upside down to shake out crumbs. (You can also use a can of compressed air, like a computer keyboard cleaner.) Wash the block in hot soapy water and get in the slots with a small brush, like the kind designed to clean baby bottle nipples. To sanitize, soak the block in a mixture of one gallon of lukewarm tap water and 1 tablespoon of 5.25 percent household bleach, or just fill the knife slots with the mixture. Let it sit for one minute, then rinse thoroughly with clean tap water and place upside down to dry. Avoid germ buildup by washing knives and letting them dry completely before you put them back in the block.
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Refrigerator vegetable drawer
Salmonella, Listeria, and yeast and mold are partying it up in here with your cucumbers and carrots, and a dirty drawer could contaminate new clean veggies you put in there, Lisa Yakas, a microbiologist and senior project manager at NSF, told CBSNews.com.
De-gunk it: NSF recommends that once a month, you remove the drawer from the fridge and wash the bin with warm water and a mild detergent. You can get rid of odours with a baking soda solution (about 1 to 2 tablespoons of baking soda in 1 quart of water). Let everything dry thoroughly.