Hygiene is the missing link which guarantees the safety of meals. In search of a healthy diet based on science, eliminating sources of bacteria from the kitchen is key and kitchen towels are one of them. The accumulation of bacteria makes this everyday utensil the main vector of cross contamination at home.
A contaminated cloth can transfer bacteria from a raw meat contact surface to fresh vegetables or ready-to-use utensils, nullifying the benefits of having chosen healthy ingredients. Food engineer Montse Meléndez explains how to properly wash kitchen towels to avoid illnesses.
How do rags become a source of bacteria?
The specialist states that “if you leave one more cloth two days without washing and folding in your kitchen, you are allowing bacteria to accumulate and, worse yet, spread all over your surfaces.”
Cleanliness is key in healthy cooking, therefore, the importance of wash and disinfect your cloths effectively.
Step by step to disinfect cloths
To guarantee the disinfection of the cloths, Meléndez shares a few simple steps to ensure maximum hygiene:
Wash the cloths with laundry soap to remove initial dirt.
Optional: You can mix baking soda with hot water to help eliminate waste and bad odors.
After washing them, drains very well the rags
Immerse the rags in a disinfectant solution for 10 or 15 minutes.
Example: 10 drops of chlorine for every liter of water. Here you should not use hot watersince the chlorine would evaporate and the vapors should not be breathed.
Another quick option to disinfect is to put the damp cloths in the microwave for 1 minute.
Drains very well and let them dry in the sun.
The problem of poorly washed kitchen cloths goes beyond a simple bad smell; represents a critical gap in food safety of the home.
What happens to hot water and chlorine?
Although it is very common to wash cloths with hot water and chlorine, food engineers do not recommend it and the reasons are: scientifically accurate and it is crucial to highlight it.
The reaction of sodium hypochlorite (chlorine) with hot water accelerates the release of chlorine gas toxic (a potent lung irritant) and, paradoxically, decreases effectiveness of the disinfectant agent.
For this reason, disinfection with chlorine must be done with cold or room temperature water to maximize effectiveness and ensure respiratory safety.
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