Watch Out for the 7 Health Killers in Your Kitchen
Dinnertime is here, and the food is on the table! Accustomed to the symphony of pots and pans in the kitchen and the familiar aromas that fill the air, has the kitchen become an integral part of a beautiful life for every family member? Be careful, in this very kitchen filled with familial love, "dangerous killers" that are detrimental to our health may be lurking!
Beware of the Kitchen Health Killers
1. Dishcloth
Possible causes: Diarrhea, Infectious diseases
Almost every kitchen has a dishcloth that never seems to dry completely. It's used after breakfast, after lunch, and continues to be used after dinner for washing dishes. Some housewives also like to wipe the bowls and chopsticks with the dishcloth after washing. Little do they know that a damp dishcloth or sponge, in just a few weeks, can contain a terrifying number of microorganisms—up to tens of thousands per square centimeter. The number of germs in a single damp, dirty dishcloth can even exceed that of any other indoor surface, including the inside of a toilet bowl.
Solution: Housewives should prepare several dishcloths. After each use, boil them in water or leave them in the sun to dry completely before using them again. Wiping dishes with a dishcloth should be absolutely avoided, as it will only re-contaminate the clean dishes. Bowls, chopsticks, plates, and dishes should be placed on their side to air-dry naturally. Other kitchen cloths should be kept separate from dishcloths and should also be disinfected and replaced regularly.
2. Refrigerator
Possible causes: Bacterial cross-contamination
Many housewives have a misconception that food is very sanitary and won't spoil once it's in the refrigerator. In fact, once food contaminated with bacteria is placed in the refrigerator, the low temperature does not kill the bacteria; it only inhibits their reproduction, and the bacteria remain alive. Moreover, the chances of bacterial cross-contamination between raw and cooked foods in the refrigerator are the highest, making it the most likely place to cause illness.
Solution: The scientific storage method is to store raw and cooked foods on separate shelves in the refrigerator, with cooked foods on the upper shelves and raw foods on the lower shelves. Raw foods like vegetables should be washed or placed in plastic bags before being put in the refrigerator to prevent cross-contamination. Except for canned foods, the storage time for general food should not exceed one week. It's best to store cooked food in the refrigerator in a covered container or with a plate or bowl placed over it. Fruits are best stored whole. Raw meat should be well-packaged and placed at the bottom of the freezer to prevent blood from seeping out and contaminating other foods. Additionally, pay close attention to the refrigerated and frozen storage times for food. Some spoilage is not obvious, and storing food in plastic bags can speed up the decay process.
Do not eat food that has been repeatedly thawed (Image source: Picture Media)
3. Repeatedly Thawed Food
Possible causes: Diarrhea, Increased carcinogens
Once ice cream is thawed and melted, it should be eaten as soon as possible and not refrozen, because thawed ice cream can easily become a "culture medium" for bacteria like Salmonella and Listeria. After fresh meat is quick-frozen, a high-density protective layer forms on its surface, allowing the meat to stay fresh and tasty. After frozen meat is thawed, this protective layer breaks down, and the surface meat tissue is also damaged. When thawed meat is frozen again at a low temperature, its taste and texture will deteriorate. Moreover, when meat is repeatedly frozen and thawed, the content of carcinogenic substances like B12 ammonium nitrate in the meat increases with the number of repetitions.
Solution: Before freezing, divide the meat into small portions. After taking out a portion to thaw, eat it all at once to avoid increasing the harmful substances in the frozen meat. In fact, all thawed frozen food should be finished and not put back in the refrigerator.
4. Cabinets
Possible causes: Diarrhea
The advantage of cabinets is that they are tidy, allowing all kitchen utensils to be neatly stored, making the kitchen look orderly. But the biggest problem with cabinets is poor ventilation, which can easily breed all kinds of bacteria and produce odors, which are the main causes of diseases like diarrhea. For example, cutting boards easily absorb water, and their surfaces often have scratches and fine crevices where residues of raw food can get trapped. If not cleaned thoroughly or stored improperly, the rotten food residues will attract bacteria, and since these tools are in direct contact with food, they can directly contaminate it.
In addition, many households store various chemicals in their integrated cabinets, such as detergents, drain openers, and powerful degreasers. The slow evaporation of these substances causes their molecules to spread to all the utensils in the cabinet, which can be harmful to the body.
Solution: Wooden chopsticks and wooden cutting boards should be air-dried in a ventilated environment after use. Food and chemicals must absolutely not be stored together in cabinets.
Beware of pesticide residues (Image source: Picture Media)
5. Disinfectant
Possible causes: Proliferation of drug-resistant bacteria
Today, the market is flooded with a large number of antibacterial and disinfectant products. However, these chemical agents that claim to kill 99% of bacteria are not as magical as they seem. Research shows that the remaining 1% of surviving bacteria are more resilient and, after a few hours, will multiply into even more bacteria. Gradually, these bacteria will develop drug resistance, becoming tougher "cultivated" by the disinfectant, and these bacteria are powerless against ordinary disinfectants.
Solution: For disinfecting kitchen utensils, it is recommended to use traditional methods like steaming or boiling. For disinfecting areas like the sink, you can use boiling water. Only surfaces that are frequently touched by hands, such as doorknobs, pot lids, and cabinet doors, need to be disinfected with a disinfectant solution.
6. Plastic Packaging
Possible causes: Endocrine disorders
A 2009 report from the European Union pointed out that estrogenic substances in the environment pose a great threat to the health of children, especially boys. Many common plastic bags and packaging contain "estrogenic chemicals" like phthalates, and bisphenol A in food packaging plastics and the inner linings of cans, which are the main culprits causing cancer, reduced sperm count, and an imbalance in the ratio of boys to girls.
Solution: Throw away plastic packaging and use glass containers or greaseproof paper to wrap food instead.
7. Pesticide Residues
Possible causes: Damage to the liver and neurons
When residual pesticides enter the body, the liver relies on producing enzymes to absorb these toxins and break them down through oxidation. If fruits and vegetables with pesticide residues are consumed for a long time, the liver will be overworked for extended periods, which can lead to diseases like cirrhosis and hydrohepatas well as damage to neurons.
Solution: For vegetables suspected of having pesticide residues, soak them in clean water for 30 minutes. You can also use an alkaline water soak to quickly break down organophosphate pesticides. To make the alkaline water, dissolve 5-10 grams of edible alkali in 500 ml of clean water. Place the initially rinsed fruits and vegetables in the alkaline water, soak for 5-15 minutes, then rinse with clean water. Repeat this process 3 times.
Are you using plastic wrap correctly? (Image source: Picture Media)
Are you using plastic wrap correctly?
Health hazards caused by plastic wrap
Currently, food packaged in plastic wrap is common in supermarkets of all sizes and is being accepted by more and more households. With a gentle cover, plastic wrap preserves the deliciousness of food and brings great convenience to cooking. However, more and more research has found that this readily available convenience is not actually safe.
To increase its stickiness, transparency, and elasticity, a certain amount of plasticizer is added to polyvinyl chloride (PVC) plastic wrap. Plasticizers contain a chemical compound that is highly destructive to the human endocrine system and disrupts the body's hormone metabolism. After being wrapped for a long time, the fats in food can easily dissolve the harmful substances in the plastic wrap. When heated, it accelerates the release of the chemical compound from the plasticizer into the food, which can cause women to develop breast cancer, newborns to have congenital defects, men's sperm count to decrease, and even lead to mental illnesses. Currently, plasticizers are restricted for use in Europe and are explicitly banned in South Korea.
Know the types before using them
Currently, plastic wrap on the market is generally divided into two categories: one is ordinary plastic wrap, suitable for refrigeration; the other is microwave-safe plastic wrap, which can be used for both refrigeration and microwaves. Consumers should pay special attention to distinguish between them when in use. Plastic wrap that is not labeled as microwave-safe should not be used for cooking or heating in the microwave. Even if some plastic wrap claims to be microwave-safe, the heating time should not be too long to prevent the food temperature from rising and causing the plastic wrap to melt and stick to the food. There should be at least a 25mm gap between the plastic wrap and the food's surface. Choosing heat-resistant glass, ceramic plates, or other containers to cover food instead of plastic wrap is an old but very effective method that can prevent the plastic wrap from melting and the plasticizer from being absorbed by the food.
Try not to heat food with plastic wrap
Research has found that plastic wrap may contain chemicals like phthalates and DEHA, which can produce carcinogens when heated in a microwave oven. Therefore, when any food is wrapped in plastic wrap, it is best not to cook it in a microwave oven or heat it in a steamer or rice cooker! Even if it doesn't touch the food, it's best to remove the plastic wrap!
When storing food normally, make sure the food does not touch any plastic wrap. Use covered ceramic bowls or stainless steel containers more often. If possible, when buying meat, try to bring your own paper to wrap it. If food is in an uncovered ceramic bowl and covered with plastic wrap, do not fill it to the brim to avoid the wrap touching the food.
Plastic wrap, plastic bags, or food containers: Which should you choose?
Plastic wrap is suitable for storing fruits and vegetables with high water content, such as apples, pears, tomatoes, cabbage, and leeks. It not only keeps them fresh for a long time but can also increase some of their nutrients. Experiments have shown that after 24 hours, 100 grams of leeks wrapped in plastic wrap will have 1.33 mg more vitamin C than unwrapped leeks, and cabbage and lettuce will have 1.92 mg more. However, the experimental results for some vegetables are the opposite. After one day, 100 grams of radish wrapped in plastic wrap lost 3.4 mg of vitamin C, beans lost 3.8 mg, and the loss of vitamin C in a cucumber stored for a day and a night was equivalent to that of 5 apples. For these vegetables, eating them as soon as possible is the best method.
For staple foods like steamed buns and pastries, using plastic wrap is clearly very inconvenient. In comparison, plastic bags are thicker and not very breathable, making them relatively more suitable, but try not to seal the opening tightly when using them.
For cooked food, hot food, and food containing fats, especially meat, it is best not to store them wrapped in plastic wrap or plastic bags. Experts point out that when these foods come into contact with plastic wrap or bags, the chemical components in the material can easily volatilize and dissolve into the food, which is detrimental to health. Most of the plastic wrap and common plastic bags sold on the market today are made from ethylene base materials. Some are made of polyvinyl chloride (PVC), which often contains additives like stabilizers, lubricants, and processing aids that are harmful to the human body. Therefore, it is recommended that everyone return to the old habit of using ceramic or glass bowls to hold food.
The main function of food containers is sealing, which can effectively isolate the storage of raw and cooked foods and block the spread of odors. Therefore, cooked meat products bought from the supermarket, leftover cooked meat, and foods with strong odors should be promptly sealed in food containers. This not only prevents bacterial cross-contamination but also ensures that the food's flavors do not mix.
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Passionate about cooking? Beware of "Kitchen Syndrome"
The whole family gathers around the table, savoring the delicious meal and thoroughly enjoying the feast. Seeing this warm and happy scene, the husbands and wives who have been laboring for half a day, who should be happy, instead feel very uncomfortable: back pain, fatigue, loss of appetite, and in more severe cases, symptoms like chest tightness, dizziness, throat discomfort, and nausea. This is the so-called "Kitchen Syndrome."
Where does "Kitchen Syndrome" come from? The considerable workload during processes like shopping, preparing, and cooking, as well as being in a highly focused state for extended periods, can easily lead to fatigue. To prevent "Kitchen Syndrome," first, arrange the kitchen workload scientifically; don't try to do too much or pursue too many varieties. Second, reduce the number of fried foods cooked, and don't let the cooking oil get too hot to minimize smoke and fumes in the kitchen. Coordinate the cooking process to reduce unnecessary repetitive operations. Also, pay attention to the height of the countertops, sinks, and stoves to avoid keeping the lower back in a tense state for long periods.