Having a clean, safe home in Raleigh requires using proper house cleaning and disinfecting techniques and products. The right tools correctly maximize the cleaning and sanitizing power of the cleansers and disinfecting solutions. There are many misconceptions about how to clean and disinfect the home, especially the kitchen. When people trust these myths, the consequences to the family, pets, the house, and the environment can be significant. Knowledge and best practices go a long way to ensure a healthy living space for all. MaidPro Triangle of Raleigh is dispelling four myths about cleaning and disinfecting kitchens.
Myth #1 Floors and stovetops are the most unsanitary surfaces in the kitchen
While kitchen floors and stovetops are undoubtedly grimy, the surfaces most likely to spread food-borne illnesses are the sink and sponge, which are used for everything from scrubbing raw chicken juice off cutting boards to rinsing E. coli and other germs from romaine lettuce leaves. The problem is that most people do not pause to adequately wash and disinfect their cleaning tools and basins, essentially creating the perfect environment for germs to live and multiply. A sponge and kitchen drain smell bad because they are home to a breeding, flatulating colony of germs.
What are some ways to effectively deal with the problem? Clean, dry, and disinfect. Germs hate dry, clean surfaces as it literally starves them to death. Regularly run sponges through the washer and dryer, or replace sponges for washable and re-usable dish rags. At the end of each night, wash the sink with soap and water. Give it a final mist with a spray bottle of a diluted bleach water mixture of 1 tsp of bleach per quart.
Myth #2 Cleaning stainless steel appliances with just polish is enough
Stainless steel “cleaner” polish is not an effective cleaning agent. Because the oils in the product do lubricate some dirt, the polish can technically be called a cleaner. However, the polish has no detergents or disinfectants that remove dirt and germs. Worse yet, the polymers and waxes in many of these products create a film that traps any dirt not removed before the application of the polish. Trapped, oily dirt enables new dirt and germs to adhere to and grow on the appliance. What is the solution? Clean steel appliances before polishing them, especially appliances in the kitchen that are constantly being touched with contaminated hands. It is essential to select a quality all-purpose cleaner that is safe for disinfecting stainless steel. Then, simply wash down the appliance. After it dries, buff in a small amount of polish to enhance the natural luster of the stainless steel.
Myth #3 Kitchen cabinets do not need to be cleaned that often
It is unclear why this misconception became so popular, as nothing could be further from the truth. Kitchen cabinets, especially drawer handles, are some of the most frequently touched surfaces in the kitchen. Just think about how many times a sniffly child has rubbed his nose and then opened the cabinet for a snack. Or, how many times mid-recipe has the cook opened a cabinet for one last ingredient with hands contaminated by raw meat or chicken? Beyond germs, steam rising off the stovetop also carries oils and food particles that eventually coats all surrounding cabinets with a fine layer of sticky grime. Cabinets and especially cabinet handles deserve a full wipe down every week with a high-quality disinfectant. If there is grease build-up on fine wood cabinets, a wood-safe degreaser such as Goo Gone can be used.
Myth #4 Quickly spraying and wiping countertops with disinfecting cleaners is good enough
Spraying and then immediately wiping off disinfecting cleaners make the battle against germs even more difficult. Almost all disinfectants need at least 60 seconds to sanitize and up to 10 minutes for full hospital-grade disinfection. Removing a disinfectant instantly only kills the weakest germs, leaving the stronger germs to breed without competition. Disinfectant misuse, along with antibiotic misuse, is how stronger and more dangerous viruses, commonly called superbugs, are being bred. When wiping down counters, leave them damp with enough soap to remain wet for at least 60 seconds or more. The excess can always be wiped away later.
The processes and products used in properly and thoroughly cleaning a home are very important considerations when searching for a house cleaning service. How a maid service trains its technicians is worth looking into. The professionals at MaidPro Triangle of Raleigh are expertly trained to provide the highest quality clean, and they use products, tools, and processes that serve the best interest of the client and the planet.
For more information, contact MaidPro Triangle in Raleigh by phone at (919) 335-7585 or visit the website at https://maidprotriangle.com/news-press/.