The Ten Most Dangerous Things in the Kitchen

The kitchen is one of the busiest rooms in the house, but it is also potentially one of the most dangerous places. From knives to cutting boards, from gas stoves to dishcloths, from boiling oil that splashes during frying to spoiled food still stored in the refrigeratorThere are 10 critical points in the kitchen to keep in mind to avoid problems.

Index of topics

Knives and cutting boards

Cutting yourself in the kitchen is very easy, especially if you use very sharp knives, are in a hurry, or use the wrong knife. Another precaution: don't get distracted when cutting something in the kitchen, and for example, don't talk on the phone or watch television. Put a damp cloth under the cutting board, with your fingers folded inward, with the knife sliding against the knuckles, not against the fingertips

As for cutting boards, they certainly make food preparation easier and protect kitchen counters. But every cut leaves small scratches and dents that can harbor bacteria. If we don't use them, separate cutting boards for carne and raw fruits and vegetables, cross-contamination can cause serious health consequences.

Wooden cutting boards should be washed after each use with hot water and soapRinse thoroughly with hot water and dry with a clean cloth. Never put them in the dishwasher because they could get damaged, unlike glass or plastic cutting boards, which should be put in the dishwasher for thorough cleaning.

Gas stoves and appliances

If you have natural gas or propane appliances in your kitchen, it's extremely important to keep them in perfect working order. Even a small leak or a malfunctioning pilot light can have serious consequences.

I natural gas Gas and propane are odorless, but gas companies add a pungent smell to help us detect gas leaks. If we smell smell of rotten eggsAnd, immediately open the windows and make sure all appliances and pilot lights are closed and turned off. If the odor is excessive, leave the room immediately and call emergency services from a safe distance.

A loss of carbon monoxide, however, is much more difficult to detect because it is completely odorless. If left undetected, it can build up inside and cause headache, flu-like symptoms, muscle weakness, leading to much worse consequences.

An important tip: remember that house fires often start from pots left on the stove for just a moment.

Tea towels

Fabric dishcloths are a great way to reduce paper usage. However, the danger lies in wait if we don't wash them often enough, causing a cross contamination on kitchen surfaces. According to an American study by National Sanitation Foundation International, at least the 75 percent of kitchen towels is positive to the so-called coliform bacteriaOne way to prevent such contamination is to use separate towels for cleaning, food preparation and hand washing, as well as to wash towels in hot water after each use.

Sponges

By definition, sponges, both natural and artificial, have a porous structure that retains moisture, and therefore bacteria, in a more than fertile terrain, can thrive and cause disease.

Sponges should be washed with hot, soapy water and placed in a spot with good air circulation so they can dry after each use. They can also be washed in the top rack of the dishwasher or in a washing machine with a hot water cycle. If the sponge has a strange smell even after cleaning, throw it away. immediately: it is a sign of excessive bacterial growth.

Plastic containers

The containers of plastic bags They are found in almost every kitchen. Unfortunately, not all of them are safe for food storage. Many old plastic containers contain bisphenol A or BPA, an industrial chemical. Studies are underway on the possible health effects ofBPA exposure on the brain and behavioral growth of fetuses, infants, and children.

films

As for the films, then, the PVC they are made of contains many phthalates, considered responsible for hormonal alterations, reduced male fertility, fetal malformations and accumulation causing damage to the liver and kidneys. These substances have been considered carcinogenic since 1971, so you need to be careful to choose PET food grade plastic films and films, which do not present the same problems, or reduce the plastic packagingpreferring reusable, organic ones, in biomaterials or the purchase of loose foods.

Shopping bags

Le reusable shopping bags They're great for the environment and save us money at the supermarket. But they're sources of bacteria unless they've been cleaned and properly maintained. It's important to designate and label shopping bags for specific items. Use one for cleaning products, one for raw meat, one for fresh fruits and vegetables, and one for packaged goods. Never leave dirty bags in the car where bacteria can thrive.

Contact between cooked and raw foods

Cross-contamination between raw and cooked foods is very commonTry to keep raw foods separate from prepared foods as much as possible. At home, we store raw ingredients, both in the pantry and in the refrigerator, in leak-proof bags and away from prepared foods.

Spoiled food

We all have food in the refrigerator or pantry that needs to be thrown away. Eating or cooking food that is well past its shelf life is a sign of a bad habit. Expiration date It's extremely dangerous. If we're wary of a food, simply throw it away without tasting it: not all bacteria that cause food poisoning can be recognized by tasting, smelling, or with the naked eye.

Prevention of food poisoning starts when we go shopping, so we just need to learn, one example among many, not to buy swollen, dented, or rusted canned foods or those that show signs of staining from discharge.

Boiling oil

Splashes can cause serious burnsLearn to fry with due care, also to improve the quality of your dishes. And when it comes to thoroughly cleaning the kitchen, especially after frying, be careful: slipping in the kitchen is easier than it seems, especially with socks on.

The 10 Most Dangerous Things in the Kitchen