The kitchen should be the cleanest room in any home, and at first glance, most are. However, the most dangerous pathogens that lurk in domestic kitchens are those we can’t see. They thrive in typical kitchen conditions, which offer humidity, warmth and a plentiful food supply.
While it’s relatively easy to kill food poisoning bacteria — or at least slow down their rate of multiplication — bad habits and forgotten cleaning jobs can allow these pathogens to grow. The effects of food poisoning can be devastating, so it’s always a good idea to know what bacteria could be lurking in your kitchen, and how to get rid of them.
1. Campylobacter
Recent research revealed that this potentially fatal pathogen exists on roughly half of chickens sold in supermarkets. It can also be brought into your home on the feet of pets, as it is prevalent in soil. Cooking food thoroughly usually kills the vast majority of campylobacter bacteria, but the potential for cross contamination is always very high.
When you prepare raw meat on work surfaces, you should sterilise the area afterwards — with an antibacterial spray or steam. If you don’t do this properly, campylobacter bacteria could be transferred onto whatever you prepare on the surface later; and if that’s something like salad, the risk of food poisoning could be massive. The symptoms of campylobacter food poisoning include severe stomach cramps, vomiting and diarrhoea.
2. Staphylococcus
Unfortunately, there are very few things you can do to stop staphylococcus from entering your home — because it lives on most human beings. This nasty pathogen loves to live on the skin, as well as around the nose and mouth. This means that thorough handwashing before handling food is essential. It’s also a good idea to add handles, door knobs, taps and any other surfaces that come into regular contact with hands to a cleaning checklist. These areas should be sterilised regularly.
3. E.coli
In the UK, E.coli is the most common cause of food poisoning that results in a hospital admission. This particularly damaging pathogen lives in the digestive tract of most people, so effective handwashing and good toilet hygiene are essential. Unfortunately, E.coli is also found on raw meat, which means meat should be stored separately in fridges and freezers.
These potentially deadly bacteria can also exist in soil, so you should always wash vegetables thoroughly before preparing them. Once again, washing utensils, worktops and surfaces that come into contact with hands is crucial in stopping cross-contamination.
4. Salmonella
Salmonella is relatively common on poultry and eggs, which means it’s vital that you thoroughly cook these foods before eating them. The symptoms of salmonella are about as serious as they get, and include dehydration, projectile vomiting, diarrhoea and headaches. If this severe form of food poisoning goes untreated, organ failure can occur.
Salmonella food poisoning in domestic kitchens is relatively rare, but it’s vital that you observe good storage practices, including keeping raw meat at the bottom of your fridge, and away from any cooked meats. It’s also important to thoroughly sanitise any utensils and surfaces that come into contact with raw meat and eggs.
5. Clostridium botulinum
Clostridium botulinum is often found in tinned and processed foods, so the hygienic storage of tins and packets of perishable food is crucial. Cheap tinned meat and fish, along with things like ambient sausage are particularly susceptible, so always ensure these items are stored in the fridge — even if they haven’t been opened. The symptoms of this pathogen are very unpleasant, and include blurred vision, severe diarrhoea and sickness, muscle weakness, stomach cramps and the loss of basic motor skills.
6. Clostridium perfringens
Clostridium perfringens are often found on cooked processed meats, so good storage practices are essential. These deadly pathogens are also found in the soil, so you should always ensure that salad vegetables are washed thoroughly before use. This is one of the fastest growing food poisoning bacteria in domestic kitchens, so good personal hygiene habits and the regular sterilisation of areas susceptible to cross-contamination are vital.
Most householders will use a commercial antibacterial agent to kill household bacteria. However, a powerful steam cleaner can also remove around 99% of food poisoning bacteria. Whatever cleaning and sterilisation methods you use, make sure your storage and preparation procedures minimise the potential for cross-contamination.
