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Did you know there are a lot of possibly dangerous bacterium inside your kitchen area at any time? It is not possible to eliminate all of them totally, but the great news is that you can manage them to make sure they don't cause you or your family any kind of health issues.
So why you may ask can you not get rid of all of them? Well the micro organism are just so small that it seriously is impossible to get to all of them. The microscopic cells can hide within the minutest crack or grain. Even the shiniest of surface types will nonetheless harbour micro organism.
With this in mind, management is your only defence. By managing the quantity of micro organism present, you can keep the quantity down to a safe level.
A single bacteria cell is on its own harmless. However if it comes in to contact with moist food at ambient room temperature, it will begin dividing itself in to two. The dividing and regeneration process will then quicken, and the doubling effect can result in up to 4 million cells in as little as eight hours.
Now that sort of growth rate might sound scary, but it gets a whole lot worse! What is truly terrifying is the fact that even though there are four million bacterium cells, you will not be able to see them or even smell them, and worse still, you won't be able to taste them!
The first you'll know about out of control bacteria is when food poisoning attacks you, your family or your clients if you own a professional kitchen.
A single case of food poisoning can be the end of a restaurant or catering company. That's why it's so crucial that you practice the highest standards of food hygiene in your kitchen.
Can openers, tea towels, sponges, rubber gloves, cutting boards and drainage areas are likely to be several of the worst sources of micro organism within the kitchen. It's vital that you take the correct safeguards with each to prevent food contamination.
What you'll need to know is which tend to be the most frequent and hazardous bugs, where they're most likely to be located, what eliminates them and how to prevent them being spread all around your kitchen area.
There are books around on food hygiene that will teach you these things, but ideally if you are a food professional, or involved in food handling you're better advised to take a thorough food hygiene coaching course, ideally one with accreditation so that you have evidence of your understanding to give your customers assurance.
No matter which route you select, you need to ensure for the sake of everybodys wellness that you have the knowledge to maintain a clean kitchen.
