Anti-Bacteria Kitchen Myths Busted

Think your kitchen has the fewest amount of germs and bacteria of any kitchen on the block? Maybe, maybe not. Review some of these long standing kitchen myths that are busted as imposters when it comes to fighting the war on illness causing bacteria to determine just how germ-free your kitchen really is.

Myth: Antibacterial Dish Soap Cleans Dishes Better than Ordinary Dish Soap

The soap cleans the dishes, the antibacterial agent is for the hands. Triclosan, the anti-bacterial ingredient used in most dish soaps is formulated to kill the bacteria on hands, not on dishes. Hot water, a clean sponge (or dish cloth) and regular dish soap cleans just as good as ordinary dish soap.

Myth: Antimicrobial Dish Towels Kill Germs on Hands

Stocked up on dish towels touting the antimicrobial properties to use as hand towels? Paper toweling would have been a better investment. Antimicrobial towels (wash cloths, etc.) are treated with a product that prevents bacteria from growing on the fabric, it provides zero protection for hands or surfaces.

Myth: Dishwashers Kill all the Germs on Plates, etc.

Only the 'sanitizing' dishwasher cycle kills all the germs on plates, silverware, etc. The sanitation cycle must meet requirements for germ killing which results in a longer washing cycle using hotter water. A normal dishwashing cycle is sufficient at cleaning and killing most germs, however if someone in the household is sick, use the sanitation cycle to kill all the germs and prevent the sickness from spreading throughout the family.

Myth: Allow Food to Cool Before Placing in Refrigerator

The theory behind that kitchen myth origination was that if hot foods were placed inside the refrigerator, they would heat up the air inside the refrigerator and cause other foods to warm up and spoil. That theory is decades old, causing it to be no more than a myth today, now that modern day refrigerators can handle hot food and cool it down quickly.

The truth is waiting for food to cool down to room temperature gives bacteria a chance to grow. Divide large amounts of hot food into shallow containers and place immediately into refrigerator to cool.

Myth: Taste Test Leftover Food to Determine if it's Safe to Eat

Just a little nibble of leftover food that is spoiled is enough to upset your gastrointestinal tract and make you sick. And sometimes taste is deceiving, you might not be able tell if the food is spoiled with a taste test. Don't taste test even perfectly good leftover food, as it will introduce new bacteria to the food and hasten spoilage. Eat a rule of thumb, eat the leftover within four days or toss it out.