Top food safety expert urges Britons to throw away essential kitchen products riddled with harmful bacteria

Food safety experts warn that there could be millions of bacteria in your kitchen, on sponges, cutting boards and in storage containers.

Millions of Britons are at risk of potentially fatal food poisoning because they are not changing their cutlery often enough, according to a leading public health specialist.

According to the Food Standards Agency (FSA), many of the 2.4 million cases of food poisoning each year can be attributed to contaminated kitchenware.

In reality, 40 percent of all outbreaks occur in Europe.

Food safety expert Sylvia Anderson, who audits some of the UK’s largest restaurant chains and hotels, reveals how surprisingly often we should be replacing our cooking and cleaning equipment.

Sponges: replace them every two weeks

Sponges can harbor as many as 10 million bacteria per square inch, including diarrhea-causing bacteria E. coli and Salmonella, common bacteria often found on raw meat that cause food poisoning. They can be deadly to people who are vulnerable to them.

The damp environment of a sponge makes it one of the dirtiest objects in the kitchen, Anderson told MailOnline.

She claims they can harbor as many as 10 million bacteria per square inch, including the diarrhea-causing bacteria E. coli and Salmonella, common bacteria often found on raw meat that cause food poisoning and can be fatal to vulnerable individuals.

“Simply wiping down surfaces can spread these bacteria instead of cleaning them,” Anderson said.

She added: ‘Bacteria from sponges can be transferred to dishes, countertops and hands, which can lead to foodborne illness or infection.

‘Because they retain moisture, sponges are ideal for the growth of bacteria, which can contaminate kitchen surfaces.’

Thanks to their porous structure and ability to absorb water, they are ideal breeding grounds for microorganisms.

According to a 2017 study, there could be as many as 45 billion bacteria per square centimeter of sponge. study published in Scientific Reports. Researchers found 362 different species living on used kitchen sponges.

To keep your kitchen clean, Ms. Anderson recommends sanitizing your sponges daily by soaking them in boiling water or a bleach solution for one minute. She also urges people to replace them every two weeks.

Scrubbing brushes: wash weekly and replace every six months

A separate 2022 study found that scrub brushes had lower bacteria levels than sponges.

Salmonella was also found to die faster on brushes, suggesting that it is more hygienic to wash dishes with brushes instead of sponges.

“Scrub brushes should be cleaned once a week by soaking them in a bleach solution. Replace them when the bristles begin to fray,” Anderson says.

A separate 2022 study found lower levels of bacteria on scrub brushes than on sponges

“They are breeding grounds for bacteria like E. coli if not cleaned regularly. They come into direct contact with dishes and surfaces, making it easy for bacteria to spread,” she added.

That’s why she urges people to wash their kitchen brushes weekly and replace them every six months.

Tea towels: wash every two days

Tea towels and cloths are another major source of cross-contamination in the kitchen.

That’s because they can be used for a wide range of purposes, such as mopping up spills, wiping surfaces, drying dishes and wiping hands, the FSA warns.

Instead, the FSA recommends using different cloths for specific tasks and washing them regularly.

“A damp tea towel is an ideal environment for bacteria, especially if it has come into contact with raw food residue,” Anderson says.

She warns that damp towels can contain Staphylococcus aureus, which can cause skin infections or stomach upset, including vomiting and diarrhea, if the bacteria gets on food or cutlery.

“It’s best to alternate between towels and wash them after a day or two, or right after wiping up spills,” she added.

Cutting boards: use wooden ones and replace them every year

Research shows that it is safer to choose a wooden cutting board than a plastic cutting board

Cutting boards are full of harmful bacteria and are perhaps the most dangerous kitchen utensil to contract an infection from.

“Cross-contamination is the biggest concern. If you use the same cutting board for raw meat and vegetables without washing it, bacteria such as Campylobacter or E. coli can transfer to ready-to-eat foods, which can lead to serious illness,” Anderson said.

One 2023 FSA study found that about half of household cutting boards contain bacteria.

Researchers tested 25 cutting boards for the presence of major foodborne pathogens and bacteria originating from the human gut or skin.

Intestinal bacteria were found in 44 percent of the cutting boards and skin bacteria in 52 percent.

But it may be safer to opt for a wooden cutting board instead of a plastic one, the study found.

Gut microbiota were present on 66.67 percent of plastic and 20 percent of wooden cutting boards. Skin microbiota were present on 50 percent of plastic and 70 percent of wooden cutting boards.

‘Wooden boards are naturally antimicrobial, but need to be oiled regularly to prevent cracking. Plastic boards, although dishwasher safe, can develop deep cuts that trap bacteria, making thorough cleaning difficult,’ warns Ms Anderson.

But in addition to washing our cutting boards after every use, we should also consider replacing wooden boards every year to 18 months, or as soon as they develop deep grooves if they are made of plastic.

Kitchen knives: replace them at the first signs of rust

If knives used to cut meat are left unwashed for too long, bacteria can dry out and stick to the blade

It is customary to wash knives used to cut raw meat, fish or poultry immediately after use. And for good reason.

If the knife isn’t washed for too long, bacteria can dry out and stick to the blade, Anderson warns.

In a 2015 study Researchers from the University of Georgia, funded by the U.S. Food and Drug Administration, found that continued use of knives and graters can transmit bacteria.

This can happen when produce containing bacteria is cut and the same blade is reused, contaminating other produce.

It is believed that the bacteria attach themselves to the utensils that consumers commonly have in their homes and then spread to the next item.

But it’s not just unwashed knives that can cause cross-contamination. If they rust, you also run the risk of food poisoning.

That’s because over time, knives can develop rust spots or dull edges, making them harder to clean and allowing bacteria to nest in the crevices, Anderson explains.

To prevent this, she advises making sure your knives are thoroughly dry before storing them to prevent rust.

Not only should they be washed after each use, but they should also be sharpened or replaced if they become dull or rusty.

Plastic storage boxes: look for stains or tears

If you use old, scratched plastic packaging, you not only run the risk of food poisoning, but also of chemicals leaching into your food.

Worn, scratched or stained plastic packaging can be full of bacteria and should be replaced.

“The damage can harbor bacteria and over time the packaging can absorb food odors and stains,” Anderson said.

She added that packaging that has not been properly cleaned or is damaged can harbor mold, yeast and bacteria, which can contaminate your food.

But if you use old, scratched plastic containers, you not only run the risk of food poisoning, you also risk leaching chemicals into your food.

“Chemicals from used plastic packaging can also leach into food, especially when heated, which can have long-term adverse health effects,” Anderson said.

‘When you microwave food in old plastic containers, harmful chemicals like BPA can leach into the food. However, many containers are now BPA-free.

‘However, it is important to wash them thoroughly after each use to prevent contamination.’

That’s why she advises people to wash them after every use and replace them when they become stained, cracked or show signs of wear.