You could get sick if you do not clean this part of your kitchen, and it's not the trash

The kitchen is the heart of our homes, where family members gather to share meals and good times. But from a less sentimental but scientific perspective, kitchens also provide an environment where germs (bacteria, viruses, and other microorganisms) tend to thrive.

These germs can come from a variety of sources, including raw food, contaminated water, and human contact. These can cause a range of illnesses, from mild gastrointestinal upset to more serious infections.

And as per a recent study by the US Department of Agriculture’s Food Safety and Inspection Service (FSIS), the hotbed of action for germs in your kitchen, happens to be your spice rack! Yes, even though we tend to think of our bins as the dirtiest spot, it is actually the innocuous looking spice rack that might be killing us.

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Findings of the study

The study was published in the journal J Food Prot by Kirchner and their fellow researchers. The purpose of the study was to ascertain how often cross-contamination occurred across kitchen surface while cooking.

The study found that spice containers had the highest likelihood of becoming ‘a vehicle for cross-contamination,’ transferring germs from one surface to another.

For the study, participants prepared turkey patties containing the bacteriophage MS2 as a tracer organism, and lettuce salad. After testing various surfaces in the kitchen to see if MS2 spread around, scientists found that for most surfaces, presence of MS2 did not exceed 20% but in case of spice containers, 48% of the samples showed evidence of MS2 cross-contamination.

Read more:Trying to keep fruit flies and maggots away from your bin? Use these easy household tricks

Reducing the risk of germs in the kitchen

To prevent the spread of kitchen germs, it is important to practice good hygiene habits in the kitchen. These include washing your hands frequently and thoroughly, using separate cutting boards and utensils for raw and cooked foods, cooking food to the proper temperature, and storing food at the appropriate temperature.

Regular cleaning and sanitising of kitchen surfaces and equipment can also help reduce the risk of contamination. And after this study, you should be extra sure to properly sanitise your spice rack.

Sources used:

J Food Prot: ‘Cross-Contamination to Surfaces in Consumer Kitchens with MS2 as a Tracer Organism in Ground Turkey Patties’

Food & Drug Administration: ‘Food Safety at Home’