Common kitchen habits that can be dangerous

The kitchen is, for many, the favorite room in the house. It is that space where meals are prepared and where we live good times as a family. But, even in such a pleasant environment, little attention is paid when cooking, whether in relation to being careful when frying or knowing the right time to open a pressure cooker. It is also necessary, for example, to ensure that small children are kept away from the stove.

Not to mention the silent risks that can compromise health and that arise from common habits and objects in our daily lives in the kitchen.

In view of this, the awesome.club will show some common habits that can be dangerous when dealing with food and utensils. Discover how simple attitudes or seemingly harmless objects threaten our health. Check it out.

It is inadvisable to do polishing using steel wool inside the potsince, with this, the aluminum ‘detaches’ more easily, contaminating the food during cooking.

Continuous consumption of aluminum has been associated with risks of developing Alzheimer’s disease🇧🇷 In view of this, it is recommended to only polish the pan on the outside. To remove the most difficult dirt, a heated mixture of water, sodium bicarbonate, salt and vinegar can be made, then soak the pan. After that use the yellow part of the dish sponge with detergent or soap to remove the most impregnated dirt.

The dishwashing sponge is an object that is constantly wet and with food residue. That is why it is important to remove all soap after use and leave it in a dry place. With this, you avoid the proliferation of bacteria and fungi that cause intoxication. Another risk is that of storing the steel wool together with the sponge — the steel wool can contaminate it, since it is disposable, while the sponge can be cleaned (check out how here) and used for up to a week.

Between stone soap and detergent, prefer the second, as soap can become a shelter for bacteria and fungi.

Leaving a damp cloth under the sink can bring convenience when cleaning, but it can also pose risks to the health of the family. Studies have already proven the presence of bacteria in these cloths, such as Escherichia coli. And they can cause urine infections and even diarrhea. These bacteria can settle in the fabric due to the so-called cross-contamination (microorganisms from one utensil or food contaminate the other) and proliferate quickly in certain humidity conditions. In view of this, it is recommended to use sink squeegees for drying. The other surfaces can be cleaned with disposable multipurpose towels.

In addition to the sink cloth, dish cloths can cause the same type of risk. In that case, if possible, let the dishes dry alone in the colander.

As we mentioned earlier, aluminum pans cannot be sanded inside. And when it comes to storing leftover food, the experts’ recommendation is to avoid aluminum containers and opt for glass or plastic. Pots take up a lot of space in the fridge, which in itself is an inconvenience. Also, their lids don’t seal as well, which can reduce the durability and flavor of food. Ideally, the food, after preparation, is placed in other containers so as not to prolong the period of exposure to aluminum and, therefore, the risks of contamination.

Pots stored without a lid influence the functioning of the refrigerator. They can cause excessive moisture (internal sweat) and thereby cause other foods to spoil more quickly. In addition, exposed foods lose their flavor, take on the smell and taste of other foods and attract bacteria and fungi that cause poisoning.

Some types of food cannot be stored in the fridge because they spoil faster or have their characteristics changed with humidity and temperature. The fruit bowl, in this case, is the ideal place to house, at room temperature, foods such as onions, garlic, potatoes, bananas, apples, melons, watermelons and tomatoes.

On the other hand, canned foods, after being opened, have the coating varnish exposed, and cannot be kept in the refrigerator because metals can be transferred to the food.

The wooden board has been used a lot. But here in Brazil, since 2004, Anvisa has prohibited its use in restaurants. After all, it is a utensil that is difficult to clean, easily accumulating bacteria and fungi harmful to health.

So, if you are going to cook at home, be aware of this issue. Cleaning the cutting board is a very important process, since certain foods, such as raw chicken, have bacteria that cause food poisoning that can cause vomiting, diarrhea and high fever, if the utensil is not cleaned correctly.

Therefore, in addition to sanitizing in the most appropriate way (see how here), it is recommended to have at least two chopping boards at home (preferably glass), one for preparing meat and the other for vegetables, bread and others. foods that are eaten raw.

The kitchen kit (trash can + soap holder and sponge + detergent holder) can mean, for many, to make the kitchen more charming, but these objects are true ‘mansions’ for micro-organisms. As mentioned earlier, soap and sponge should be kept separate after washing dishes. Regarding the trash can, it is not recommended to keep it above the sink. This space, in addition to being constantly wet, is used for food processing, attracting flies and even harmful bacteria and fungi.

Microwaves are undeniably practical. But know that putting certain utensils or food inside them can cause serious health risks. Another point is that its use can eliminate some nutrients during the cooking process. Pure water, for example, should not be heated in the microwave because it can overheat and cause an explosion. As microwaves heat food quickly, milk loses nutritional benefits, since the process decreases the content of essential minerals and eliminates vitamin B12 – essential for preventing anemia.

Warming babies’ bottles in the microwave can also be dangerous, as in the microwave the temperature outside of the container may appear cold, but the milk inside may be too hot or not evenly heated. And if it’s too hot, milk can burn the mouth and throat of babies—especially younger ones. And the dangers don’t stop there. The buildup of steam inside the bottle can even cause an explosion.

In these cases, it is recommended to heat the milk to temperatures considered ideal for consumption and to heat the water safely on the stove.

Storing very hot food in the refrigerator can damage the appliance. On the other hand, leaving them for more than two hours without refrigeration (or, worse, keeping them out of the fridge overnight) can be harmful to your health.

Ideally, the food should stay for a maximum of 2 hours (on warmer days, less time) at room temperature and then put it in the refrigerator.

Placing very hot food in the refrigerator will not considerably increase your energy bill, but it will raise the internal temperature of the refrigerator, causing ‘internal sweat’, which reduces the cooling efficiency of the appliance, in addition to turning it into a true ‘incubator’. ‘ for bacteria and other toxic microorganisms.

What’s up? Do you know anyone who has any of the habits we mentioned in the kitchen? Would you like to share a custom that is also considered dangerous? What personal tips would you like to share with the other followers of the page? Tell us!