Keep your chopping boards clean, rinse and dry your cloths and wipe the fridge monthly, say specialists. Here is your handy list of hygiene rules to help keep your kitchen bright, clean and healthy. Berlin (dpa) – Things can get hectic in the kitchen when you're chopping, frying, baking plus washing and drying up. But beware that germs can spread easily. It is "important to maintain good hygiene," says Bernd Glassl from the German Cosmetic, Toiletry, Perfumery and Detergent Association (IKW). Bacteria and other pathogens otherwise increase the risk of infection – which can lead to gastrointestinal troubles or even food poisoning. What to bear in mind when it comes to kitchen hygiene Use a different cloth for each task Use a separate cleaning or washing-up cloth for each area of the kitchen. In other words, don't use the same cloth to wipe the chopping board and clean the table or floor. You should also use different cloths for drying – one for your hands, one for work surfaces and one for dishes. "Wash cloths at a minimum of 60 degrees and change them once a week – or more often if you use them intensively," says Anna-Delia Knipper from Germany's Federal Institute for Risk Assessment (BfR). Her tip also applies to cleaning and dishcloths. The high washing temperature ensures that pathogens are killed, says Knipper, a research assistant in the Product Hygiene and Disinfection Strategies department. "In general, it is not necessary to wash textiles at 90 degrees," says Knipper. The disinfecting effect of a 90-degree wash or the addition of disinfectants only makes sense in the case of acutely communicable diseases – if recommended by a doctor or the health authorities. But the more often you prepare raw food in the kitchen, the more often you should clean or replace used cloths, sponges and brushes. Do not leave sponges and cloths in the sink Stainless steel wool and dishwashing brushes can be used to clean heavily soiled pots and pans. However, after scrubbing, burnt-on food or other residues may stick to the cleaning utensils. Such residues should be carefully removed, advises Knipper. "Plastic dishwashing brushes can be cleaned in the dishwasher," says Glassl. If you are unable to clean the stainless steel wool and dishwashing brushes, you should replace them. It is also important not to leave wet cleaning cloths and used dishwashing brushes in the sink. Utensils used for cleaning dishes and the kitchen should first be rinsed well and wrung out. That is because "bacteria can multiply quickly at room temperature, especially in damp cloths and sponges," says Knipper. Glassl says, "Damp cloths should be hung up and left to dry, as this reduces the spread of any pathogens." Sponges are less suitable for use in the kitchen than cleaning cloths or dishcloths because they dry slowly, Knipper says. She also recommends using kitchen paper to wipe up liquids and food residues. Handling frozen meat Frozen meat should not be thawed at room temperature, but rather in the refrigerator, advises the German Consumer Advice Centre. It is best to store it covered so that the meat does not come into contact with other foods. Defrosting water is a good breeding ground for germs, so it is essential to collect it and pour it away carefully or you risk spreading salmonella, which can cause bacterial gastrointestinal disease. Always store meat, poultry and fish in the coldest part of your refrigerator, meaning the lowest glass shelf above the vegetable compartment. Pay attention to hygiene during preparation Consumer protection agencies advise against rinsing raw meat, as germs can spread through splashing water. Instead, it is better to remove the meat from its packaging with a fork and place it directly into the pan. If you chop raw meat and poultry, you should generally use a different chopping board than the one you use for fruit and vegetables. If raw food has been prepared on a board, you should not use it to prepare cooked food. After coming into contact with raw meat or poultry, raw eggs, fish or vegetables, Knipper recommends thoroughly cleaning your work surfaces and equipment – ideally with hot water and washing-up liquid. Wash your hands thoroughly before and between steps, because they can also transfer pathogens to food. Also, do regularly clean the handles of drawers, the refrigerator and the dishwasher. Clean chopping boards and kitchen utensils in dishwasher For hygiene reasons, when putting crockery, cutlery and kitchen utensils in the dishwasher, you should select programmes with temperatures of at least 60 degrees Celsius. To allow the detergent to work properly, you should also avoid overloading the dishwasher. "Plastic chopping boards can usually be cleaned in the dishwasher at temperatures above 60 degrees," says Knipper. This makes them more suitable for raw foods than wooden boards. Cutting boards, whether made of wood or plastic, should have a smooth surface so that they can be cleaned easily. Boards with cuts and grooves, where bacteria can accumulate and multiply, should be replaced with new ones. Avoid aggressive cleaning agents on the hob With newer models, it may be sufficient to turn the hob up to a high temperature, as they often clean their interior automatically.However, "depending on the type of dirt, washing-up liquid or special cleaners are best for cleaning the hob," says Glassl. For light soiling, it is sufficient to wash the hob surface with washing-up water and a cloth. Special cleaners help with stubborn stains and burnt-on food. Do not use abrasive cleaners on glass ceramic hobs, as these can leave scratches. Instead, use special glass ceramic scrapers. Kitchen appliances also need care To ensure your dishwasher works well, it needs regular care. "Even the parts of the dishwasher that the spray jets don't reach, such as the rubber seal or the door edge, should be cleaned regularly with a cloth and a little detergent," says Glassl. Hygiene is also important for other household appliances. "Ideally, clean the refrigerator once a month with an all-purpose cleaner," says Glassl. Don't forget the seals on the refrigerator door. Depending on the degree of soiling and the type of use, more frequent cleaning may be necessary. If you spill something, remove it immediately with a piece of kitchen paper. Store your cleaning products separately from food – preferably outside the kitchen. The following information is not intended for publication dpa/tmn eut bzl mod nhr xxde arw
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