Wall Street Journal reports that innocent kitchen appliances harbor bacteria which can make us sick! How do we prevent germs from living in our kitchens? Let’s begin with FDA-Certified cleaning disinfectants that exterminate all germs which include bleach, Lysol, alcohol, and hydrogen peroxide. White vinegar is a non-toxic, eco-friendly cleaner that eliminates 80% of bacteria (E-coli, salmonella, and listeria) but not all viruses such as Flu and Covid. However, “pure” vinegar can damage appliance rubber door seals. Also, avoid using undiluted vinegar on kitchen stone, granite, marble, or wood-floor surfaces because of its high-acid content.
MICROWAVES: Everyone believes nothing survives microwaves being zapped by intense radiation! However, the 2024 Journal of Microbiology study identified 747 distinct species from 24 bacterial families that live “inside” microwaves, some of which can cause food-borne illnesses.
You can’t beat our low-cost microwave-helpers to defrost foods, re-heat coffee or leftovers, and zap potatoes in minutes saving time, mess, and energy. Unlike other cooking methods, microwaves retain all food nutrients. The invention was discovered in 1945 by Percy Spencer when he noticed melted chocolate bars in his lab-pockets during microwave experiments. Electronic radiation waves excite water molecules in foods and liquids, causing them to vibrate which creates friction resulting in heat. The theory is like briskly rubbing your hands together, generating warmth. While regular ovens cook foods throughout, microwaves randomly heat from the outside in. Consequently, some food areas are hot while other parts remain cold (that can generate food poisoning). A documented example of dangers—American Journal of Epidemiology reported a large family picnic where relatives ate pork. Half the attendees experienced salmonella outbreaks. The Centers for Disease Control (CDC) investigated when significant numbers of family members were hospitalized. The CDC determined pork (second most common cause of Salmonella) they consumed was re-heated by a microwave. However, those who ingested the same pork re-cooked in a conventional oven didn’t experience illness. Microwaves generate lower temperatures than your regular ovens or stove-tops. In order to kill harmful bacteria, 160+ degree-temperatures (which regular ovens produce) are required. In addition, foods cooked in microwaves and later frozen, may not kill all bacteria upon defrosting.
Purchase microwaves with glass turntables to enhance even cooking. In addition, cover foods with paper plates or microwave-approved-plastic canopies which allow heating foods in more areas, prevent spillage or food-explosions, and decrease bacteria survival. Researchers recommend avoiding microwaving meats or foods which have been sitting out for several hours. In addition, when buying or cooking foods, observe the store’s “SELL BY” and “USE BY” dated labels. Keep in mind these are only estimated dates and not based on any science.
While your microwave appears pristine, invisible germs are definitely lurking. Analysts recommend treating microwaves similar to the rest of our unclean kitchen surfaces. Cleaning materials include diluting vinegar with two-parts water or inexpensive, Amazon’s 99% Isopropyl-Alcohol (not harsh disinfectants that leave harmful residue and odors). Wipe entire interiors, including doors and turntables (both sides) and allow plenty of open-air time for cleaners to dry. If spills occur, clean promptly before bacteria grows.
DISHWASHERS: A published study in the Medical Mycology found 62% of dishwashers contain ideal environments for bacteria, fungi, and molds to thrive that contribute to infections and food poisoning. Rinse food from dishes before placing them into dishwashers. Every two weeks, remove food-remains and clean optional-filters located at the dishwasher’s base. The literature recommended placing a glass cup filled with “diluted-white-vinegar” solution onto the top rack. Run a full cycle, without detergent or dishes, on the hottest settings. To enhance future bacteria-killing, select “Sanitary” or “Extended High-Heat” options (Home’s hot-water source only reaches a maximum of 140-degrees—below germ-liquidation-level temperatures).
COFFEEMAKERS: The FDA found 50% of used coffeemakers studied contained mold and yeast which can cause infections and allergy-flareups. Run “diluted vinegar” cleaning every two weeks with a follow-up hot-clearwater wash. Remove coffee grounds and leftover liquids and rinse glass containers. Keep in mind water reservoirs contain most germ activity. Promote drying to deprive microbe-growth by opening both water reservoir tops after use for several hours. Clean coffee glass-pots and grounds’ retainer-cups in dishwashers weekly.
DISH TOWELS: Cleveland Clinic determined that when surfaces were wiped with wet kitchen cloths and sponges, bacteria was picked up. Germs, like E. coli and staph, thrive in warm, absorbent, damp places which promote food poisoning. After use, hang wet dishcloths to dry and replace them frequently—preferably daily.
PET FOODS: If you have animals who eat canned wet foods, ensure remains are promptly refrigerated. Alert! After two hours, unrefrigerated pet meals, like human foods, create harmful germ-build-up that increase the chances of sickening consumers. Use paper plates (not bowls) with wet foods, wipe/rinse after each feeding (for re-use, save money, and prevent bacteria). Trash them at end-of-the-day to avoid pathogen-growth.
WARNING! Be cautious using public and office appliances, like microwaves and coffee makers, which may not be cleaned regularly. They contain extraordinarily higher germ activity than home equipment, especially frequently-used-handles. Studies by Dr. Chuck Gerba, Professor at University of Arizona’s Public Health revealed “employee and community breakrooms” contain more bacteria than bathrooms!
The Bottom Line: Hidden kitchen germs can cause unexplained, mild-moderate sickness or result in hospitalizations. Bacteria is reduced or eliminated by on-going “reasonable” cleaning kitchen areas and appliances. Invisible problem critters mentioned in this article may not kill you and healthy individuals’ body defenses often resist most threats. However, those with compromised-immune-systems are most vulnerable. Ben Frankin would counsel: “Better to be a little extra safe than sorry!”
Mike voluntarily writes for five newspapers to fulfill his purpose: “Creating opportunities to improve lives.” Visit his nonprofit website www.mikedubose.com and register to receive his monthly articles or Daily Thoughts plus free access to his books, including “The Art of Building Great Businesses.” The website includes 100+ published articles he has written on business, travel, and personal topics, in addition to health research with Surb Guram, MD, Allison Cashman, MD, and David Hurst, DMV.
