Facts About Germs in the Kitchen Sink

You prepare your food, wipe the counters and feel pretty good, right? Maybe you should think again. Most cases of food-borne illness are the result of cross contamination that happens right in your very own kitchen. Your sink, sponge and cutting boards are rife with germs, but a few simple precautions can keep you and your family healthy.

Salmonella

Salmonella seems to be everywhere today. Spinach, peanut butter, pistachio nuts...and your kitchen sink. Hot, soapy water will kill this bacteria. Be sure your water heater is set to at least 110 degrees F, the minimum temperature recommended by the FDA.

E. Coli

Yes, E. coli is lurking in your sink. It arrives on produce, which can get contaminated from farm runoff. Bacteria grow rapidly at warmer temperatures, so be sure to refrigerate foods and wash produce thoroughly before eating.

Listeria

Listeria is found in raw meat and fish, and it can find its way onto produce through cross contamination. Unpasteurized dairy is also a source of listeria.

Botulism

Botulism is usually associated with dented canned foods, but it can also grow inside home-canned jars of preserves. It is an invisible but deadly disease, and the only way to prevent it is to avoid damaged or suspect canned goods.

Campylobacter

Chickens are the most common carriers of campylobacter. The bacteria is present naturally in chickens, but it can cause illness in humans. It is destroyed by proper cooking.

Hepatitis A

Hepatitis A can spread through contaminated food and water. It is most contagious before the symptoms appear, so an infected person can spread it inadvertently.

Resources

• Read this Article in Spanish
• FDA: Food-Borne Illnesses