Kitchen appliances, graters, knives, sponges, towels- sources of dangerous infections for weak people

Update: February 2019

It turns out that graters and knives for vegetables can carry serious
damage to health of those who have weakened body defenses, if
they do not like to thoroughly wash kitchen utensils and dishes. That is for
their own kitchen can be a source of serious diseases,
for example, such as hepatitis A.

New knives and graters were subjected to an experiment that
was initiated by american scientists from the Center for Food
University of Georgia security. Pre-infected
hepatitis A and norovirus vegetables and berries (cucumbers, strawberries,
carrots, plain and nutmeg) were cut using
grater and knife.

The results of the experiment showed that the blade of the knife is able to keep
pathogens after processing vegetables and fruits.
More than 50% of the knives and graters used during the experiment
acted as sources of the spread of the dangerous virus. Cooking
dinner, we may not even suspect that we are holding a possible
source of dangerous infection. The choice of scientists in favor of hepatitis A and
noovirus was not accidental.

  • Hepatitis A – a viral disease affecting the liver, is
    one of the most dangerous and common infections in the world. Her cunning
    is not only a negative impact on the hematopoietic
    organ, but also in prolonged asymptomatic development. Therefore very
    there are often cases of misdiagnosis or not at all
    identify the disease. Hepatitis can lead to the development of hepatic
    deficiency that is complicated by coma or leads to
    lethal.
  • Norovirus – in the United States last year received the “title” of the main
    causes of food poisoning, and in 50% of cases it leads to
    the occurrence of gastroenteritis. It is often called intestinal flu,
    transmitted by direct contact with a healthy person, sometimes
    through contaminated food or water (fecal-oral).

The co-author of the experiment, Marilyn Ericson, states that
research findings should especially alert people with
immunodeficiency and those who have depleted protective reserves of the body.
For them, thorough washing of dishes and
appliances after meals. Also cooking should
accompanied by thorough hand washing with soap.

  • Dishwashers and washing machines – scientists from Slovenia
    (University of Ljubljana) previously made a statement that household items
    and household appliances, available in every home, can save on
    on their surfaces, extrotolerant mushrooms, including black
    yeast that is potentially hazardous to health. Main
    collectors of dangerous mushrooms are machines for washing dishes and laundry
    linen.
  • Seals in the refrigerator and bathroom – an experiment in which
    180 houses from different countries (Australia, Germany, India,
    USA and others) showed that the seal in the bathroom in 70% of cases
    is a breeding ground for infection. In second place is the danger
    internal shelves of the refrigerator and rubber seal. Only 6%
    children’s folding chairs did not pass the tests, ie, 94% were clean
    and therefore, according to the results of checks, they were recognized as the cleanest.
  • Kitchen towels in 36% of cases did not satisfy the test, 21%
    �“Clean” wipes were infected with pathogens,
    most of which is transmitted with feces.
  • Dishwashing sponges and cutting boards – various
    studies have shown that they are most susceptible
    pollution. According to “AMN” with reference to “The Daily Mail”
    toilet seat turned out to be 200,000 times cleaner than a sponge. In the kitchen
    pathogenic bacteria (campylobacter) that can survive
    can cause the development of Guillain-Barre syndrome, causing
    paralysis of the limbs.

Scientists at the University of Arizona made a paradoxical conclusion – by
compared to the number of bacteria that are on sponges and
rags, the toilet can be called the cleanest place, because it
the room is often disinfected – aggressively cleaned
highly active substances. On each 2.5 cm2 kitchen sponge
there are about 10 million bacteria, and on a rag only 1 million.

According to the recommendations of experts from the Council on Hygiene
it is recommended to wash napkins, sponges and towels in water,
whose temperature is above 60 degrees. For processing sponges can
use a microwave.

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