猜猜你家的廚房和馬桶哪個(gè)更臟？

Which is Dirtier: Your Kitchen or Your Toilet Seat?

你家的廚房和浴室，哪個(gè)更臟?

"In most cases, it's safer to make a salad on a toilet seat than it is to make one on a cutting board," says Dr. Charles Gerba (a.k.a. Dr. Germ), a microbiologist and professor at the University of Arizona in Tucson. "People disinfect their toilet seats all the time, but they don't realize that they really need to pay attention in the kitchen too." Since 1973, he's been studying the hidden bacteria lurking in American homes, and his findings should influence your behavior when it comes to storing a toothbrush (in the medicine cabinet) and how to flush a toilet (lid down). Here, Dr. Germ identifies the top five dirtiest spots in the kitchen and gives advice on how to banish nasty germs.

“在大多數(shù)情況下，在馬桶蓋上制作沙拉要比在切菜板上安全的多，”亞利桑那大學(xué)的微生物學(xué)家和專家Germ博士說(shuō)道。人們總是記得給馬桶消毒，但是他們卻沒(méi)有意識(shí)到廚房也需要更多的關(guān)注。自1973年起，Germ博士就一直在研究隱藏在美國(guó)家庭中的細(xì)菌，而他的發(fā)現(xiàn)也許會(huì)影響你的行為哦!要將牙刷放進(jìn)藥箱里，要將馬桶蓋蓋上再?zèng)_水。今天，Germ博士就和大家一起識(shí)別廚房中最臟的5個(gè)地方并告訴大家如何除菌。

1. Sponges and Dishcloths 洗碗綿和抹布

"We did a survey collecting 1,000 sponges and dishcloths in kitchens, and about 10 percent had salmonella. They get wet and stay moist, so bacteria grow like crazy. The most E. coli and other fecal-based bacteria in the average home are on a sponge or cleaning cloth."

DR. GERM'S ADVICE: "Replace dishcloths every week and throw the sponge into the dishwasher or microwave it on high for 30 seconds."

我們對(duì)收集的1000塊洗碗綿和抹布進(jìn)行了分析，其中約有10%的洗碗綿和抹布帶有沙門氏菌。由于這些洗碗綿和抹布經(jīng)常是潮濕狀態(tài)，這樣就很容易滋生細(xì)菌。普通家庭中的多數(shù)大腸桿菌與其他殘菌均來(lái)自洗碗綿或者抹布。

Germ博士建議：每周更換抹布并將洗碗棉丟進(jìn)洗碗機(jī)或者微波爐高溫消毒30秒。

2. Sink 洗滌盆

"There's more E. coli in a kitchen sink than in a toilet after you flush it. The sink is a great place for E. coli to live and grow since it's wet and moist. Bacteria feed on the food that people put down the drain and what's left on dishes in the sink. That's probably why dogs drink out of the toilet--because there's less E. coli in it," says Dr. Germ.

DR. GERM'S ADVICE: "Clean the sink basin with a disinfectant product made for the kitchen. Vinegar and lemon juice can clean some bacteria, but they can't clean really bad pathogens, so the Environmental Protection Agency doesn't recommend using them as an alternative."

Germ博士說(shuō)“洗滌盆上殘留的大腸桿菌要比沖洗后的馬桶還要多。洗滌盆內(nèi)潮濕的環(huán)境很適宜于大腸桿菌滋生并生長(zhǎng)。細(xì)菌依靠人們倒入下水道和殘留在洗滌盆上的食物殘?jiān)鼮樯?。那或許就是為什么狗會(huì)喝從馬桶溢出的水， 因?yàn)轳R桶水的大腸桿菌含量較少。”

Germ博士建議：使用廚房專用消毒劑清洗洗滌盆。雖然醋和檸檬汁也可以消滅一些細(xì)菌，但是它們并不能消滅壞病原體，所以環(huán)境保護(hù)署并不建議使用此法。

3. Cutting Board 切菜板

"In most cases, it's safer to make a salad on a toilet seat than it is to make one on a cutting board. There're 200 times more fecal bacteria from raw meat on the average cutting board in a home than a toilet seat. Most people just rinse their cutting board, but poultry and raw meat can leave behind salmonella and campylobacter." The latter bacteria, which can come from eating raw meat, is one of the most common causes of food-borne illness, according to the FDA.

DR. GERM'S ADVICE: "Use one cutting board for meats and another one for vegetables, so you don't get cross-contamination. Boards can be cleaned with a kitchen disinfectant or put it in a dishwasher." As to whether you should buy a wood or plastic cutting board: "We used to always recommend using plastic cutting boards, but wood seems to have antimicrobial resins, so it's a toss-up."

“大多情況下，在馬桶蓋上制作沙拉要比在切菜板上安全的多。家里的切菜板上會(huì)殘留有切生肉留下的細(xì)菌， 而細(xì)菌數(shù)量是馬桶座上細(xì)菌數(shù)的200多倍。大多數(shù)的人都只是沖洗他們的切菜板，但是，家禽肉和生豬肉會(huì)在切菜板上留下沙門氏菌和彎曲桿菌。 ”據(jù)食品與藥物管理局稱，因食用生豬肉而感染的彎曲桿菌是食源性疾病最常見(jiàn)的病因之一。

Germ博士建議：切肉板和切菜板分開(kāi)使用，這樣就可以避免交叉污染。切板可以用廚房消毒劑來(lái)清洗或者放入洗碗機(jī)。至于你是應(yīng)該買木質(zhì)切板還是塑料質(zhì)切板?我們過(guò)去總是建議使用塑料切板，但是木質(zhì)的似乎進(jìn)行了抗菌處理，那么，就投幣決定吧。

4. Bottom Shelf of the Refrigerator 冰箱最底層

"When we looked at refrigerators, the bottom shelf tends to have the most bacteria, because moisture and condensation drip down from the upper shelves. People often put produce on a bottom shelf and defrost a meat product above it."

DR. GERM'S ADVICE: "Wipe down the bottom shelf every two or three weeks with a disinfectant cleaner that's made for the kitchen. To avoid cross-contamination, put raw meat on the bottom shelf and tuck raw produce into a drawer away from everything else."

說(shuō)到冰箱，冰箱最底層往往是細(xì)菌最多的地方，因?yàn)橛兴趾湍Y(jié)物從上一層滴下。人們常常將食物凍在最底層，然后在上面的保鮮層解凍肉。

Germ博士建議：每2，3個(gè)星期就用廚房專用除菌劑將最底層上上下下擦拭干凈。為避免交叉污染，最好將生肉放在冷凍柜中并與其他食品分開(kāi)盛放。

5. Kitchen Countertops 廚房工作臺(tái)

"Kitchen countertops tend to be the dirtiest near the sink area because people wipe them down with sponges and cleaning cloths that have E. coli and other bacteria. The sponges and cloths just spread the germs all over the countertops."

DR. GERM'S ADVICE: "Use a disinfectant kitchen cleaner and finish off by drying the countertop with a disposable paper towel. Paper towels are great because they absorb a lot of the moisture and bacteria and you can just throw them away."

廚房工作臺(tái)往往是洗滌盆附近最臟的地方，因?yàn)槿藗兌际怯脦в写竽c桿菌和其他細(xì)菌的洗碗棉和抹布擦拭。洗碗棉和抹布正好將細(xì)菌散布在臺(tái)面上。

Germ博士建議：使用廚房專用消毒劑擦拭臺(tái)面，然后用一次性紙巾將臺(tái)面擦干。紙巾就是如此強(qiáng)大，因?yàn)樗麄兛梢晕沾罅克趾图?xì)菌，然后你就可以把它們?nèi)恿恕?/p>