A study undertaken by researchers at Drexel University in the US examined the kitchens of 100 homes from varying socioeconomic backgrounds in Philadelphia and made a few startling discoveries, including the presence of pathogens (disease-causing organisms) on kitchen surfaces, in sinks and fridges, door handles and on cleaning items, most notably sponges.
The study found that in 97% of the kitchens raw meat was improperly stored, faecal bacteria were found in 44%, and in 65%, researchers observed insects like ants, cockroaches, and flies, as well as rodent droppings or bug traps. And 64% of the sponges being used tested positive for bacteria.
Dr Zanephyn Keyser, a lecturer at Cape Peninsula University of Technology’s (CPUT) Department of Food Science & Technology in Cape Town concurs that your kitchen could be a hotbed of unpleasant activity. Here are a few of the pathogens that may be present and how they might come to be there:
Escherichia coli
- Responsible for urinary tract infections
- Transported in faecal matter as a result of improper toilet hygiene
Salmonella
- Causes salmonellosis, a disease whose symptoms include diarrhoea, fever and stomach pain. It can be particularly serious in the elderly and those with weakened immune systems
- Present in contaminated food 
Staphylococcus aureus
- Can cause a host of diseases including boils, toxic shock syndrome and food poisoning
- Found on skin and in nasal passages of ‘Staph carriers’ 
Listeria monocytogenes
- Infection results in fever, muscle aches and gastrointestinal symptoms. Complications may cause miscarriage in pregnant women or be fatal.
- Present in contaminated food
Fungi like mold and yeast
- Can lead to allergic reactions and respiratory problems in some people.
- Grows on a variety of foods that are spoiling.
As we all know, food has a shelf life and, generally speaking, most already contain the microorganisms that cause them to spoil. This is why, unless frozen, food is going to eventually go off. Dr Keyser explains that these microorganisms, yeasts and mold are referred to as specific spoilage microorganisms whose activity in food never really stops even after food is cooked or refrigerated. “Yeast and molds are the main cause of spoilage of products like fruit and vegetables, jams, bread, cheese, biltong, and so on, while bacteria will spoil food such as cooked food (vegetables, rice, whole meals), milk, red meat and chicken,” he says.
So, what can you do to keep your kitchen pristine and pathogen-free?
1. Be aware of what lurks beneath
Not all the water drains properly from the U-trap under the sink,” explains Dr Keyser. “The PVC connections also allow for so-called dead spots that food particles and microorganisms can adhere to. If proper sanitation procedures are not in place these microorganisms can form biofilms which are even more difficult to eliminate,” he adds. Professor Van Wyk advises the use of household-strength disinfecting agents such as bleach, ammonia, or commercial disinfectants that contain an alcohol-, phenol-, or quaternary amine-based disinfectant to avoid biofilm build up. Clean the surface of your sink and your taps in this manner too.
2. Clean the cleaning tools
Sponges, cloths and brushes should be washed after every use. Soak in bleach water for around 15 minutes, after which they should be dried as soon as possible. Residual water may act as a breeding ground for microorganisms that may proliferate once the disinfectant’s potency has worn off.
3. Adopt a habit of ‘clean as you go’
Be aware of properly sanitising the surfaces in the kitchen, especially those areas where food is prepared. Use a household detergent first, after which you should spray with disinfectant. Don’t use your counters to prepare food; ensure you have separate cutting boards for meat and vegetables, and disinfect after use.
4. Don’t hesitate, refrigerate
Set your fridge to 4°C (and your freezer to -20°C). “Most fruit and vegetables, dairy products and sauces should be refrigerated as soon as possible after purchase and should not be left unrefrigerated when not being used,” Dr Keyser advises. In addition, when defrosting meat in the fridge, do so in a sealed container so that no meat juices drip on other foodstuffs (called cross-contamination).
5. The golden rule
Wash you hands in hot, soapy water before and after handling food, after using the bathroom, changing a nappy, tending to a sick person, blowing your nose, coughing or sneezing, and after handling pets.
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Also read: Break the chain of winter ills
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