Kitchen hygiene - Ten tips
The risks posed by pathogenic germs lurking in the kitchen are often underestimated. Infections caused by campylobacter, salmonella and noroviruses are the main risks.
10 hygiene rules to avoid infections:
1. Change your dishcloth, tea towels and scouring brush regularly. They are ideal breeding grounds for bacteria as they are usually damp and often even warm. They offer all kinds of bacteria a veritable feast when you use them to wash up after the evening meal.
2. Leftovers should be kept in the fridge for one day at the most - ideally well covered or, better still, in containers that you can place on the hob or in the microwave.
3. Collect the thaw water from frozen meat, fish and poultry and dispose of it so that it does not come into contact with other food.
4. Make sure meat and egg dishes are well cooked. Salmonella and listeria won't stand a chance.
5. Make sure your fridge is set to the right temperature. Five or six degrees at the most is ideal. Germs multiply rapidly in temperatures of 8 degrees and more.
6. If you want to keep leftovers from a meal, cool them down in a water bath before placing them in the fridge. This will prevent any increase in temperature inside your fridge.
7. Empty your kitchen waste bin every day and clean it out two or three times per week. This prevents excessive germ formation in the kitchen.
8. Clean your sink once per day.
9. It is recommendable to check your fridge for out-of-date or mouldy food once per week.
10. Remember to defrost and thoroughly clean your
fridge and freezer at least once a year. Do not use any aggressive cleaning
agents but rather a mix of hot water and vinegar.