Getting Started
When asked where they think the most germs are in a typical house, most people immediately think of the bathroom. But studies have shown that the real danger comes from the kitchen.
Even in a kitchen that appears to be clean, food can very quickly become dangerous, infectious or even poisonous. The good news is that this is almost always preventable when some important and simple rules are followed.
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Possible Solutions
When handling raw meat in the kitchen, extra care is needed to ensure that no other food is contaminated. Anything in contact with the meat must be thoroughly washed or at least set aside so that it does not touch any other food directly or indirectly. This is especially true with foods such as salads that will not be cooked. Above all else, hands should be washed regularly with soap and dried with a clean towel. These measures are important to help prevent dangerous germs from being served.
However, special hygienic products such as "antibacterial cleaners and disinfectants are not necessary for the kitchen.”
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Die Zeit: "Wooden breakfast boards are more hygienic"
"People often think of plastic as more sterile than wood. For this reason people often use plastic cutting boards instead of wooden ones. In the European Union, wooden cutting boards are largely prohibited. But at least for private use, “Wood is in no way worse than plastic, on the contrary.”
Each time a plastic cutting board is scratched, pathogens like Escherichia coli can go inside making it very difficult to be washed away.
But with wood, it’s a very different story. Bacteria do not survive for long on smooth surfaces or scratched ones. They enter the same way, but then because wood contains antibacterial substances, they are killed.
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In particular, boards made of pine heartwood are characterized by their high natural efficacy against different bacteria and germs. Make an additional contribution to a pure, natural kitchen environment with a Hygienic Cutting Board.