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Clean Fridges Regularly: Germ Hotspots In Your Home

Submitted by West Africa Cooks on Sat, 2014-10-04 22:35
Inside Kitchen Fridge

We might not wash our curtains every week, but there are places around our homes that need daily attention.

Although a little dirt generally never harmed anyone, you only need to look at outbreaks of E.coli Salmonella and Campylobacter and the impact they have to realise how harmful germs can be. Therefore, it is important to focus our anti-germ warfare at specifically targeted high- risk points.

Nowadays we rarely have the time to do a deep-clean every 24 hours, but bacteria can breed by the million on a daily basis. So where should we target our regular efforts to zap those nasties?

Germ Hotspots In Your home

The dishcloth or sponge is the perfect environment to encourage the growth of harmful bacteria - it is moist, warm, and has a ready nutrient source ideal for growing bacteria. When you wipe surfaces with it you then spread those germs onto the surfaces you wipe and you are also contaminate your hand. Apply some antibacterial dishwash liquid to your cloth or sponge after every use, and it will stop those germs or soak them in dilute bleach after every use. Putting it in the dishwasher also works as the temperature kills the bacteria.

Hands are the major source of germ transfer, especially when handling raw food, looking after ill individuals, and shaking hands. The importance of hand washing cannot be overemphasised. Just plain soap and hot water is all that is needed or, if away from a sink, hand cleansers or antimicrobial hand foam. Encourage hand washing after different tasks around the home, making sure your children use hot (not dangerously so) water and soap, and that they dry their hands properly. Buy some gorgeous-smelling liquid soaps to keep by all the taps so that hand-washing becomes a treat, not a chore. And don’t forget to wash hands every time you stroke your pets – you love them, but they carry some pretty horrible germs around!

Chopping boards are another potential source of contamination. Germs come from raw vegetables from the soil they are grown in, they also can come in on raw meat. The ideal is to have separate chopping boards for raw meat and fish, raw vegetables and cooked foods. However, if not make sure you disinfect your chopping boards between uses. Some people avoid wooden boards. This isn’t really necessary so long as you clean them thoroughly after each use. Some wooden boards have natural antibacterial properties - but don’t rely on this. Also, when your board has lots of cuts in which bacteria can grow, discard it.

Kitchen sink and taps – the sink itself is used to wash our hands, crockery, pots, pans, vegetables, etc... all of which bring germs to the sink. When you put away the washing up, clean and then rinse down the draining board. Also, use washing-up liquid or kitchen cleaner to regularly wash around the basin, digging into the crevices of the plug hole, and wash the underneath of the washing bowl, which can get very greasy. Also wipe the taps.

Bathroom handles - the water that flows into your loo is fresh, but the handles you use to flush with, and the taps you turn to clean your hands afterwards, are covered in nasties. On a daily basis clean these with an anti-bacterial wipe, and don’t forget the door handles too. And keep toothbrushes as far away from your loo as possible.

The remote control – a much neglected item, handled by all. Wipe the remote with an antibacterial wipe every now and again.

Read Working With Food, Cooking And The Kitchen?

Cleaning Effectively

Effective cleaning is essential to get rid of harmful bacteria and stop them spreading.

Surfaces and equipment should be cleaned first using a cleaning product to remove visible dirt and grease before disinfecting.
Follow the manufacturer’s instructions on how to use cleaning chemicals. Disinfectants and sanitisers should meet BS EN standards. Chemical disinfectants only work if surfaces have been thoroughly cleaned first to remove grease and other dirt. This is important to make sure that chemicals work effectively. If you have manufacturer’s cleaning instructions for a piece of equipment, follow these. The instructions will tell you how to clean this particular piece of equipment thoroughly.

Try to keep your kitchen room clean and tidy all the time, e.g. mop up spills as soon as they happen and throw away packaging immediately. Clean the floors, counters and storage areas etc. regularly. If you do this, it is much quicker and easier to keep your room clean.

This prevents dirt and bacteria building up.


Clean fridges regularly. Ideally, transfer food to another fridge or a clean cold area while you are doing this.
If food is left out at room temperature bacteria could grow.

West Africa Cooks