10 Easiest Mistakes in the Kitchen Health

10 Easiest Mistakes in the Kitchen Health

We always think that eating at the restaurant is not healthy like home, but can cooking at home solve the problem of food safety once and for all? Looking carefully at our kitchen, do we have the following situations: the wet cloth is randomly placed at the corner of the kitchen countertop; the chopping board is only one piece, but alternately used to cut raw food and cooked food; the fridge is filled with food, but not cleaned for a long time, etc. Careless housewives, in order to ensure the safety and the health of the family, please firstly learn from the kitchen health details! ( From DIYKitchens of Limitless Cabinet)

 

kitchen health

Mistake 1 for Kitchen Health: forget to disinfect and replace the wipes

The kitchen cloth is usually very greasy and difficult to clean, which is always readily to put beside the sink or the countertop. In this way, the cloth always under the wet circumstance will become a hotbed for bacteria. Therefore, it’s very important to change or sterilize the dishcloth frequently. It’s recommend to clean it after using and then boil it for 20 to 30mins, or to sock it with household disinfectant for 30mins, or to put it in the microwave oven for 1 min. Too greasy wipes should be eliminated in time. In addition, the kitchen cloth must be separately according to the demand to achieve “special cloth”, so as to avoid cross bacterial transmission.

Mistake 2 for Kitchen Health: Do not separate the use of kitchen knives or chopping boards to raw and cooked food

Ordinary family kitchen space is not very large. In order to save trouble, many families use the same knife and chopping board to cut raw food and cooked food. The knife and the chopping board are the direct contacts with food. When cutting raw food, the bacteria in the food will remain on it. If it’s later used for cutting cooked food, bacteria will directly contaminate cooked food with kitchen knife and the chopping board as Media. Therefore, the home should be equipped with 2 kitchen knives and 2 pieces of chopping board, and use them separately: one piece is used to cut raw food, and another one is for cooked food. Every time we should boil the knife for a while before cutting cooked food, and scald the chopping board before using it to kill the bacteria on it.

Mistake 3 for Kitchen Health: Using steel wool to scrub the aluminum pot

Nowadays, there’ re many aluminum products used in the kitchen, such as pressure cooker, hot water kettle, etc. Some people like to use steel wool, fine sand, or other hard goods to clean the aluminum products, which actually is not scientific. Because aluminum is a very easy element to react with oxygen in the air. The surface of aluminum products will form a layer of alumina, which plays a protective role in the internal aluminum. Cleaning aluminum products with hard materials does not only destroy the alumina layer, thus affecting its service life, but also lead to excessive aluminum into the food, affecting our health.

Mistake 4: All the tableware goes into the disinfection cabinet

Now many families have electronic disinfection cabinet, which is a good thing. But some people regard it as the omnipotence, and put everything inside. However, it’s self-defeating. For example, enamel products are made of the iron products whose surface coats a layer of lacquer enamel. But the enamel contains the enamel lead and copper compounds which are harmful to people, and some colorful paint generally contains cadmium. In high temperature, they will gradually break down, then attached to the tableware surface. If we use it to contain food, it will harm our health. What’ more, some plastic products will also decompose poisonous substance at high temperature, so it should not be sterilized in the disinfection cupboard.

Mistake 5 for Kitchen Health: bowls and chopsticks are not ventilated

The contact between chopsticks and the mouth is the most direct and frequent, so the storage should be ventilated and dry. It’s inadvisable to place the chopsticks in the cabinets or airtight plastic chopstick bottles. The best choice is to use the breathable chopstick cylinder which is made of stainless steel, nailed to the wall or placed in the ventilated place, so that the water can be quickly drain. In addition, the just washed dishes placed upward are prone to have water inside. The water is difficult to evaporate, so bacteria breed. Many people like to wash dishes with a dry cloth to dry it, but in fact, there’ re many bacteria on the dishcloth. It’s better to set up a dish rack beside the sink. After cleaning, we can put the dishes upright and put the bowl upside down on the shelf. It will soon make the dishes dry naturally, which is convenient and hygienic.

Mistake 6 for Kitchen Health: just wash the hands before cooking

It’s a good habit to wash the hands before cooking, but it’s not enough to do it once. Experts warn that when we cook, every time moving from one process to another, we must remember to wash the hands, otherwise we may cross over the bacteria. For example, after slicing the meat, before washing vegetables, after washing vegetables, or before peeling the garlic, do not forget to wash the hands.

Mistake 7 for Kitchen Health: wash the vegetables immediately when we arrive home

It’s good to keep vegetables fresh and clean. But studies have found that if we wash the vegetables before we put them in the fridge, the residual water will breed bacteria. Thus, the best way is to wash it before we need to cook it. Besides, vegetables like lettuce and cabbage, we just need to tear out the outermost leaves and wash them with clean water.

Mistake 8 for Kitchen Health: only wash the fruit that can eat with peel

The fruit which cannot eat with peel, such as watermelon and oranges, may not be so clean as we imagined. When we cut up the watermelon, the bacteria on the rind may have been brought to the melon flesh. So is it enough to wash once before cutting? The answer is not. This kind of fruit washing, we need to use the scrubber to remove the sludge and bacteria on the surface slowly, and then brush carefully to clean it.

Mistake 9 for Kitchen Health: cleaning the kitchen while cooking

Many people think that cooking and cleaning counters at the same time can both maintain hygienic and save time. But they always just use the same piece of cloth to clean everything, which causes the cross infection of bacteria. In fact, we have no need to do this. If we want to clean the countertop, we only need a cloth to dry our hands, and then use a decontamination tower and disinfectant which are special for kitchen to clean the chopping board and the countertop. But do not put the unwashed dishes directly on the table, especially the raw meet when cooking. We can put them on a plate, which is hygienic and convenient for the subsequent cleaning.

Mistake 10 for Kitchen Health: the fridge temperature: the lower, the better

The best way to make sure that the food is stored at the best 4℃ is to buy a thermometer, put in the fridge, and check it once a month. At the meanwhile, it’s better to put another thermometer in the freezer area to ensure that the temperature is below -18℃. But the optimum storage temperature of different food is different. The best storage temperature for bananas is 11 to 13℃; the suitable storage temperature for Chinese cabbage, celery, onion, and carrot, etc is about 0℃; for cucumber, eggplant, and tomato, etc is between 7.2 to 10℃.

Kitchen Health Tips from Limitless Cabinet


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