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Kitchen Health |
| Avoid the use of anti-bacterial cleansers whenever possible: they destroy populations of harmless bacteria that utilize resources and thus indirectly inhibit the growth of dangerous resistant strains. |
| A solution of cold water and 10% chlorine bleach is handy to keep in a small bottle at the back of your kitchen counter, but it can stain your clothing; diluting the bleach in water makes this less likely, however. This is the solution used by home brewers to keep their beer and wine making equipment sanitized. Soaking in cold water and bleach solution is effective in lifting stains. |  |
| An even more effective sanitizer can be made by keeping two spritzer bottles on your counter, one containing ordinary vinegar and the other containing 3% hydrogen peroxide. Spritz with one, then the other, then rinse. This is a great remedy when you find your cheese going moldy in the fridge! Spritz your cheese keeper with vinegar and peroxide and wipe it clean with water. The mold that has taken up residence there will not survive to claim any more of your precious cheese. . . . The vinegar-peroxide sanitizer may also be used to clean your counter, cutting boards, and microwave. |  |
| Fresh fruit and vegetables can be scrubbed in a mild, tepid soap solution (with dish detergent) and well rinsed to remove bacteria and parasites. Or, you may use your vinegar-peroxide spritz instead. |
| The vinegar-peroxide spritz is also indispensable in the bathroom, where you can use it to sanitize the toilet and the floor around it, the tub, and the sink. This solution will discourage the growth of mold here as well. Typical areas where mold thrives can be sanitized in this way, including the shower and around windows. The vinegar helps to remove any greasy residue remaining after you’ve removed the soap scum with your usual cleanser. |
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