13 Smart Strategies to Keep your Kitchen Safe
1. Mind your pots and pans. Many people are hurt from burns or shattering glass. Use mitts. Don't take glass dishes directly from the freezer to the oven. Never add liquid when a glass pan is hot.
2. Contrary to what you may have heard, there's no need to rinse meat, poultry or fish before cooking. Doing so can spread bacteria to ;your sink, counter tops and other kitchen surfaces.
3. Skip the cooling-off period. Illness-causing bacteria can grow in perishable foods within two hours. Put leftovers in the refrigerator as soon as possible, even if they're still warm.
4. Marinate in the fridge. Harmful germ in marinade or food can multiply quickly at room temperature.
5. Beware of Teflon. Pans coated with Teflon that were made before 2012 contain perfluorooctanoic acid, and studies in lab animals have found that exposure to these chemicals increases the risk of certain cancers. Stainless steel and cast iron are better choices for cookware.
6. Beware the uncut bagel. Nearly 3000 people in 2014 cut their hands or fingers while trying to slice bagels. Better to buy them presliced or buy a bagel slicer.
7. Microwaves cause many scalding injuries. Let food cool a few minutes before removing, and be careful touching hot containers. Remove covers in a way to allow scalding steam to escape.
8. If you're frying, keep a lid nearby to smother small grease fires.
9. Dull knives are more dangerous than sharp ones. It takes more force to slice through food. It is more likely to lose control if a worn edge slips.
10. Be dishwasher wise. Place utensils with sharp ends down. Let the machine cool before opening to prevent burns.
11. Keep the refrigerator temperature between 35-40 degrees F. and the freezer at 0 to keep bacteria from growing.
12. Rinse all produce. Even if produce is prewashed, it should still be cleaned. Use a brush to remove visible dirt and then rinse under running water from the faucet.
13. Clean your germ magnets regularly. Moisten your sponge and zap it for 2 minutes in the microwave. Soak faucet and drain screens in a bleach solution to sanitize. Remove stove knobs and wash in hot soapy water.
I got these tips from the April 2016 AARP Bulletin.
Another article in the Bulletin suggested that you be careful with these products:
step stools--without sturdy legs, rubber tips and a base that's wider than the top cause falls
dryers--fires from defective wiring or excess lint
lawn mowers--injuries from thrown stones and debris, from not wearing eye and foot protection
bed rails--improperly designed or installed injure children and older adults
humidifiers--improperly maintained can cause sickness from buildup of mold and bacteria
blenders--cuts from blades and scalding from splashing hot liquids
toasters/toaster ovens--fires from a buildup of crumbs in the bottom and from worn wiring
Louise and Duane