Your kitchen might seem clean and tidy at first glance, but there is one crucial corner that we often overlook, and which could turn into a den of battery dangerous.
While the surfaces shine and the shelves are tidy, there is a settlement of germs that requires daily attention. Curious to know what the tipping point is?
Read on and find out how to actually maintain your kitchen sanitized.
A deceptive sense of cleanliness
After completing your cleaning routine, you may believe that your kitchen is totally free of dirt. In fact, there is a central element that often escapes your attention: the sink.
Used continuously for washing food, rinsing dishes or cleaning hands, this place hides food residues, traces of soap e stagnant water that fuel microbial growth.
The sink: the hiding place of bacteria
Did you know that the sink Is it one of the most contaminated surfaces in your home? Different studies prove that it hosts more battery of a toilet, including dangerous ones organism such as E. coli e salmonella.
Rinsing it with water is not enough to eliminate these intruders. It can become a source of unpleasant odors e contamination other kitchen surfaces quickly.
Simple strategies for maintaining hygiene
The key to a clean sink lies in daily gestures. Use thewhite vinegar to disinfect and combat odors. Don’t forget to use one clean sponge and replace it often.
After each use, dry the sink with a cloth clean to avoid stagnant water. Also, clean them regularly canalizations with a mix of baking soda and hot water.
The value of daily cleaning
Never overlook the importance of a daily cleaning routine. Integrating the sink into your routine will help prevent proliferation of harmful bacteria and to ensure a cleaner kitchen environment sano.
And don’t forget: what you don’t see could pose a threat to yours salute.
Curious to know more tips for your kitchen? Find out how to avoid common sink mistakes or explore ingenious solutions against flies. And if you have problems with your pipes, here are foolproof tricks to solve them.
