Office kitchens are full of bacteria, to the point where it isn’t

possible to remove it all.

In most cases, you might not need to, as certain strains of bacteria are harmless, and is some cases, actively good for you.

That being said, it is also the last place you would want dangerous bacteria to reside, given that we cook and in many cases eat in the kitchen. Thus, it is important to make sure it is as free from harmful germs as possible.

But where they linger is sometimes a surprise.

For example, whilst we would like the idea of eating food that was stuck in the sink drain, but there are fewer germs there than you would find on dishcloth or tea towel, for example.

The same can be said of a kitchen sponge, with studies suggesting that a new colony of bacteria grows every twenty minutes.

And they aren’t the only unexpected places that germs can crop up in. Dishwasher handles regularly carry strains of fungi on the doors, and spatulas and blender gaskets can also hide a wide variety of bacteria, from black mould to E.Coli.

Some things in the kitchen you use very rarely, or not for long, and therefore wouldn’t have though they would carry germs. But unwashed can openers and coffee reservoirs provide a good environment for mould, amongst other things.

Can openers especially need a thorough clean, because they can transfer germs to other items of cutlery if put back dirty.

Wooden cutting boards are another guilty party. Bacteria can hide and grow in the cracks in a cutting board caused by regular use, and thus are very difficult to remove effectively, which is why a very thorough clean is required.