In addition to cleaning the kitchen environment, washing dishes, the pan, the stove rag is the most frequent item - also needs to be classified and washed appropriately.

According to a survey of kitchen hygiene of families published byChinese Medical AssociationThe researchers have discovered that,The number of bacteria on a small kitchen rag has reached 500 billion with nearly 352 strains, 100 times more than on the toilet.These common bacteria are: Escherichia Coli (E.coli), staphylococcioccusureus staphylococcus (staphylococcusureus), acinetobacter, salmonella, Aspergillus Flavus mold and many other pathogenic microorganisms.

When food and exposure to surfaces are wiped with rags/dirty towels can cause disease to users, especially people with weakened immune system, the elderly or young children.It may be gastrointestinal diseases such as abdominal pain, diarrhea, poisoning, or even cancer.

Therefore, when using kitchen rags, if "insisting" to keep these 4 habits, the risk of disease finding the whole family is very high!

Use a rag for many different purposes

Many people have a habit of using a rag to wipe the kitchen table, wipe the cutting board, clean the dishwashing area, wipe the dining table and even wipe the hand without the classification "by the use area".This increases the risk of cross -contamination of bacteria and bacteria easily moving from one surface to another, causing very dangerous poisoning.

In other words, it is necessary to classify the kitchen rag carefully.In addition, it is also important to pay attention, avoiding the cooked food near the rags of the raw food processing area.

Do not change the rag regularly

A rag always has a shelf life, do not save but use until the rag is rotten or black.Regular rag replacement helps prevent the accumulation and growth of bacteria, mold and pathogens.The kitchen is a place to treat water from food, hygiene and grease.The surface of the rag can look clean but in fact there will be thousands of bacteria on it.

The time for replacing rags depends on the cleanliness, softness and the area where the rag is.But overall, with regular rags, should replace up to every 3 months.For ragged rags that are frequently exposed to grease or raw foods, you should change once a week and sterilize with boiling water after each use.

"Forget" no sterilization!

Just like a bowl of chopsticks, kitchen rags also need to be disinfected at high temperatures regularly because bacteria and mold can easily multiply in the humid environment of the rag.The simple way to disinfect rags is to use specialized washing water to wash and boil in boiling water for 15 minutes to destroy common pathogenic microorganisms.

Do not wash rags after each use and completely dry

Do not just round the rag and let itself dry in the kitchen or just wash a part of the dirty rag.This only makes rags an ideal environment for bacteria and mold to grow.Instead, wash the kitchen rag after each use.After washing, it is necessary to completely dry the rag in the ventilation and sunlight so that they are completely dry.

Source: sohu