6 Kitchen Myths That Could Make You Sick

by Cris Carl, Networx

A surprising amount of research has gone into determining the validity of the “5-second rule.” Without further ado, know that the food you drop on the floor is instantly contaminated with bacteria. It doesn’t even matter what the surface is – tile, wood, or carpeting. The only difference lies in how much moisture is involved and the texture of the surface as to how much the dropped food item is contaminated. One study done in 2006 using Salmonella determined that the bacteria remained active for 28 days on a dry surface. The 5-second rule (also known as the 3-second, or 10-second rule) is probably one of the most popular and prevalent kitchen myths. However here are six other unsanitary kitchen habits that can lead to illness.

1. Myth: Using a wet sponge or cloth for clean-up is perfectly safe.

Fact: The only time you should use a sponge or rag for clean-up is if it is brand new or very well cleaned. Use one cloth per food preparing session. Have a separate cloth just for wiping off your hands. Sponges can be cleaned in the dishwasher or by placing them (moist) in the microwave for 30 seconds. You are usually spreading more germs and bacteria by wiping up with a sponge or cloth than you are picking up.

If you do use a sponge or cloth to clean kitchen surfaces, be sure to clean with hot, soapy water, and then thoroughly dry the surface. It is best to use paper towels (recycled of course) for any clean-up.

2. Myth: Using the same cutting board for meats and vegetables is OK.

Fact: The news has been rife in recent years with E. coli scares occurring in the food industry. People have gotten sick and some have died as a result of contaminated foods. Contamination and the resulting illness can easily happen in your own home. Those most at risk are the elderly, children, and people with compromised immune systems.

Meat, poultry, and eggs should be kept separate from all other foods – period. It is also a good idea to wash your poultry before any preparations for cooking. If you have been handling meats or poultry wash your hands. Everything you touch, including faucets and doorknobs will be contaminated. I have come to prefer kitchen faucets that turn on and off with levers instead of screw-tops. I found I am less likely to contaminate the faucet handle if I can use the back of my hand or wrist to turn the water on. After preparing raw meats, it is also good to clean up using a mild bleach solution.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

Darice M.

5:29AM PDT on Sep 30, 2011

Oh thank you now I can wash that cast iron pan on the top of my stove that i hate to use cause it looks gorss and hate to wash thinking I will ruin it.

send a green star

Nimue P.

11:39PM PDT on Sep 29, 2011

Cheers.

Cheryl B.

7:47PM PDT on Jun 25, 2011

thanks for the info

jane r.

7:58AM PDT on Jun 15, 2011

thanks

Kristine H.

5:03PM PDT on Jun 11, 2011

Thanks! A lot of common sense, but then again, some people don't have a lot of common sense.

Emily S.

9:30PM PDT on Jun 2, 2011

That last one has been a major issue for me lately! I now live with an overweight cat who is currently on a diet - and he is NOT HAPPY! So much so that he will instantly jump up on the counter every time you enter the kitchen. Gross.

Jane R.

2:56PM PDT on May 3, 2011

Good information. Thanks

Heather D.

7:09AM PDT on May 2, 2011

I'm actually pretty shocked to see some of the myths listed...does this mean there are people who think it's okay to mix veggies and raw meat? Anyways, thanks for the tips!

Don R.

8:05PM PDT on Apr 24, 2011

Adding white vinegar to you cleaning solutions helps reduce the germs. Search Annie Bonds posts. I have been doing this for years. I also never use soap on my cast iron pans. If they are properly seasoned, rinsing them while hot will remove all residue.

Sarah H.

12:23PM PDT on Apr 23, 2011

You overstate the problems with germs in the kitchen. Only about 5,000 people die every year from ALL food borne illnesses. That's a drop in the bucket. 115 die every DAY from car accidents. We need some exposure to germs etc. as many doctors have noted. By killing every little thing that we can, we're creating super germs that can kill us. People have been living and cooking without such a focus on de-germing everything for years, and most of us survive a germ or 2. You should be advising your readers to walk instead of taking their cars, and they'd probably gain in more significant ways than worrying about a germ or 2 in their kitchens.