Kitchen floors and stovetops can be grimy and dirty, but they’re not as bad as a kitchen sink and sponge. The sink and sponge have a wide variety of uses, meaning they can harbor a wide variety of germs and bacteria. Fruit and vegetables, along with cutting boards where raw meat is prepared, are all washed in the sink. These types of food can carry E. coli bacteria, thus potentially transferring it to your sinks and sponges.
Most people don’t take the time to properly clean and disinfect their cleaning tools and wash basins. This creates the perfect environment for germs to breed. The best plan of attack? Clean, dry, and disinfect.
Clean and dry surfaces are a terrible place for germs; it’s an environment they can’t thrive in. Throw your sponge in the dishwasher. By washing your sponge in the dishwasher with other dishes and on the hottest setting, you can kill 99.9% of germs. You could also switch to washable dishrags or be diligent about replacing your sponges often. The CDC recommends switching out your sponge every two weeks.
There are three steps to keeping your sink clean. First, scrub away soap deposits, food stains, rust and water spots. Then, sanitize by using a product such as Sani-512, following the directions on the bottle. The third and final step is to maintain a stain and clog free sink. That means be diligent in removing any stains that start to form in your sink and be careful with what you pour down your drain. Avoid coffee grinds, cooking fat, fruit pits, bones, as well as orange and lemon rinds. All of these can clog your drains. Some side effects of a clogged drain can range from poor drainage, dirty water, bad odors, and health risks. Often, clogged drains will lead to a leak in your pipes as well.