in

This Kitchen Item Might be Dirtier than Your Toilet!

A recent warning by an expert has shed light on the potential dangers lurking on chopping boards, especially if they aren’t rinsed immediately after chopping vegetables. While most are keenly aware of the hazards associated with raw or undercooked meat, many overlook the possible health issues arising from uncooked vegetables.

Surprising research has shown that chopping boards can harbour a staggering 200% more faecal bacteria than toilet seats. Alarmingly, even seemingly innocuous veggies like potatoes and leeks can cause food poisoning. The study further identified harmful bacteria, such as E.coli, present on these improperly cleaned boards, as reported by The Daily Mail.

Dr Lisa Ackerley, a renowned food hygiene expert and representative of the Global Hygiene Council, emphasised, “In all surveys I have ever done focusing on the home, chopping boards come out really badly, the reason being because people don’t clean them properly.” She further noted, “People pay lots of attention to the toilet, using lots of disinfectant and think that is the dirtiest place in the house. But nearly every study I have been a part of, it is the kitchen where the most dangerous bacteria lurks. Raw meat, raw vegetables, and poultry are the culprits.”

Another startling revelation from experts in discussions with the Huffington Post is the risk associated with raw potatoes. They stand out as particularly dangerous due to the presence of pathogens, which can cause ailments such as gastric distress and diarrhoea. These harmful microorganisms are commonly found in soil or might originate from improperly composted animal manure. When potatoes are brought from the field into our kitchens, these pathogens can contaminate other items, including chopping boards.

Julian Bond, a professor at the Pacific Institute of Culinary Arts, cautioned, “Chopping potatoes that you haven’t washed properly, and you just wipe the board before go on to chop your chicken. It’s a breeding ground for bacteria and pathogens.”

Donald Schaffner, heading the food science department at Rutgers University, added depth to these findings, saying, “The pathogenic microorganisms associated with raw potatoes would be any that are found in and survive in the dirt. The primary ones that I would be worried about would be spore-forming pathogens like Bacillus cereus, Clostridium botulinum, and Clostridium perfringens.”

Captain Tom: Family Faces Hard Questions

Strictly’s Amy Dowden Shares Inspiring Battle With Cancer