THE kitchen is the hub of the home, especially at Christmas.
But it’s also teeming with germs, experts warn.
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Research has found that out of all the rooms, kitchens are among the most heavily colonised by bacteria.
This includes E. coli, salmonella, campylobacter and norovirus, which can each lead to a whole host of nasty symptoms.
From leaving leftovers out to cool to following the five-second rule, avoid these common kitchen mistakes to swerve getting sick over the festive period…
1. CHOP HORROR
If you’re cutting your meat, vegetables, fruit and cheese on the same chopping board, you’re entering a hygiene hell hole, warns Rob Hobson, nutritionist and author of Unprocess Your Life.
He tells Sun on Sunday Health: “Bacteria like salmonella, E. coli, and campylobacter from raw meat can transfer to other foods, leading to illnesses which can cause diarrhoea, stomach cramps, and vomiting.”
He adds that children, older people and those with weakened immune systems are particularly vulnerable.
“I’d always use a separate chopping board for raw meat and other foods, or thoroughly clean the board with hot, soapy water between uses,” says Rob.
2. SOUR TASTE
It’s fine to give your food a taste test during cooking, but using the same spoon each time could cause problems.
“You transfer bacteria from your mouth to the food, which can then proliferate,” warns Sonia Khan, senior pharmacist and gut health expert at feelgut.co.uk.
“If the food is uncooked (such as tasting a sauce before it’s simmered), there’s also a risk of contaminating yourself with bacteria that haven’t yet been killed by heat.”
Use a clean spoon every time you sample food, or, pour a small amount into a separate tasting dish to avoid double-dipping.
3. SPONGE TRAP
When was the last time you replaced your washing up sponge?
“Most of us are guilty of using a sponge until it becomes unusable, but the risks are high,” says Sonia.
“Sponges trap food particles and moisture, making them an ideal environment for bacteria like staphylococcus, E.coli, and salmonella to grow.
“You can then transfer these onto kitchen utensils and put yourself at risk of symptoms like diarrhoea and stomach cramps.”
Leaving cooked food at room temperature for more than two hours allows bacteria to grow rapidly
Sonia Khan
Sonia recommends replacing sponges every one to two weeks.
“In between uses, sanitise damp sponges by microwaving them for one minute or soaking them in a bleach solution to kill bacteria,” she adds.
And if you really want to level up your sink hygiene, opt for a brush instead.
Research published in the Journal of Applied Microbiology found that used brushes contained less bacteria than sponges, and salmonella died more rapidly in brushes.
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4. SECONDS COUNT
The “five-second rule” says it’s OK to eat food that’s dropped on the floor as long as it’s picked up within five seconds.
But research published in the Applied and Environmental Microbiology Journal found that it takes less than one second for germs to transfer.
Sonia says: “Bacteria such as salmonella, E.coli and even norovirus can spread to food immediately upon contact with the floor.
“Norovirus is highly contagious and causes symptoms such as vomiting, diarrhoea, and stomach cramps, which can be severe, especially for young children and older adults.
“Avoid eating food that has fallen on the floor. No matter how tempting it is to quickly pick it up, it’s better to discard it than risk contamination.”
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5. WASH UP
If the Covid pandemic taught us anything, it’s the importance of hand washing.
And when you’re preparing food, it’s vital.
“Dirty hands are probably one of the most common ways that bacteria and viruses are transferred,” says Rob, who regularly appears on This Morning.
Everyone should wash their hands with soap and warm water for at least 20 seconds before and after handling food, according to the NHS.
6. TURKEY MYTH
Washing raw turkey under the tap isn’t a great idea, according to Rob.
“The splashing water can spread bacteria like campylobacter and salmonella from the turkey to your sink, countertops, and other kitchen surfaces,” he says.
Really, there’s no need to wash raw turkey at all.
“Cooking turkey will kill any bacteria so it makes no sense to wash it,” the expert adds.
How to keep your family safe
THERE are 2.4million cases of food poisoning in the UK every year, according to the Food Standards Agency.
The most common cause is campylobacter bacteria, followed by salmonella, E.coli and norovirus.
Food can be contaminated if it’s:
- Not cooked or reheated thoroughly
- Not stored correctly
- Left out for too long
- Handled by someone who is ill or hasn’t washed their hands
- Eaten after its ‘use-by’ date
Symptoms of foodborne illnesses include nausea, diarrhoea, vomiting, stomach cramps and a temperature of 38C or above, the NHS says.
These usually pass within a week, without the need for medical treatment.
The most important thing is to stay hydrated, and remain off school or work until you have not been sick or had diarrhoea for at least two days.
Speak to your GP if you have severe symptoms, a weak immune system, are pregnant, over 60, are unable to keep down any fluids, or are worried about a baby or young child.
7. SOMETHING SPICY
Spice racks are said to be one of the germiest areas of the kitchen.
A study published in the Journal of Food Protection found spice jars were the most frequently contaminated objects, harbouring more bacteria than dishcloths and even bin lids.
It’s thought to be because people aren’t washing their hands between touching meat and the containers.
To avoid the bacteria trap, wash your hands thoroughly with soap and water after handling raw meat or have your spices out in small bowls before you start cooking so you don’t have to go into the cupboard, the experts say.
8. OUT FOR THE COUNT
Before popping your leftovers in the fridge or freezer, check how long the food has been out for in the first place.
“Leaving cooked food at room temperature for more than two hours allows bacteria like clostridium perfringens and staphylococcus aureus to grow rapidly,” Sonia warns.
“These bacteria thrive in the temperature danger zone (4C to 60C), when they can grow most rapidly and cause food poisoning, doubling in number in as little as 20 minutes.”
Take extra care at Christmas parties and buffets, she adds.
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9. WRAP IT UP
Even if you’re quick to get your leftovers in the fridge, they also need to be stored in the right way to avoid getting ill.
Leaving them, or raw foods, uncovered means they are more exposed to airborne bacteria, Rob says.
“This can increase the risk of foodborne illnesses, especially from bacteria like listeria, which can survive at cold temperatures,” he adds.
“I would always advise storing food in airtight containers or covering it with cling film to stop contamination and spoilage.”
When you go to eat your leftovers, the UK’s Food Safety Association recommends reheating them until they’re steaming hot throughout (not just the very centre), to kill any bacteria.
