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Having visited numerous federally inspected meat processing plants, I can personally say that most of these facilities are far more sanitary than the average consumer kitchen.
Really, you ask? Is this possible? Well, yes. It is. And, it’s really pretty simple.
When was the last time, for instance, you steam cleaned your kitchen floor? How about the kitchen ceiling? How about the countertops? The cabinets? Both inside and out? How about the cabinet handles? Or, the outside of your refrigerator? Or, the walls behind and the floor underneath?
And, when was the last time you cleaned – and applied sanitizer – to the counter under the microwave? How about the underside of the microwave? Or the the cord and plug? Coffee maker? Fryer? Radio clock? Salt and pepper shakers? How about the cat and the dog dish? Using plastic gloves, I hope.
And, when was the last time you completely emptied your refrigerator (or freezer), threw everything away, sanitized the surfaces with hot water (graced with robust chemicals), took microbiological samples, sent them to an accredited lab, and then waited for the results to come back entirely negative before allowing any food to be replaced? And, what if we asked (or, forced) ourselves to do this every day? Although I may be wrong, I’m relatively certain most consumers would baulk at the idea.
Nevertheless, in meat processing establishments, a full shift each day is dedicated to cleaning and sanitizing the facility. All of the equipment (after disassembly), conveyor belts, walls, ceilings and floors are carefully showered with high-pressure steaming water, along with powerful sanitizers, designed to remove and kill any potential contaminants. And, once this eight hour shift is finished, and once all the equipment is reassembled, FSIS will not allow the facility to start making any food again until its inspectors conduct a thorough inspection and give their explicit approval. These inspectors, of course, remain in these facilities throughout the day.
On the other hand, we also know that most consumers spend little time thinking about the potential food safety dangers lurking in their kitchen. And even fewer take the time they really should to make sure everything is both sterile and clean.
Don’t get me wrong. This is not to say, of course, that consumers in all instances should be held to a higher standard than meat processors. I’m only saying that things should be kept in perspective. One way we can all work together to lower the incidence of food-borne illness is by bringing the cleanliness of our own kitchens to the same standard as many of the companies that supply our food.
In this regard, the following article authored by Jenilee Matz, M.P.H., a Staff Writer for www.myOptumHealth.com provides some great pointers:
Think your kitchen is squeaky-clean? Sure, it may appear spotless. But just because you don't see any crumbs does not mean your kitchen is sterile. Billions of tiny germs may have made themselves at home in your kitchen sink, on your counter tops, stove and everywhere else.
Germs live on every surface of your kitchen - from the buttons on the stove to your sink sponge to the coffee pot. But not all germs are bad. Good ones work hard in the digestive tract to keep us healthy. But others, like viruses that cause the flu and bacteria that cause food-borne illness, can make you really sick.
Washing your hands and wiping down counter tops are good first steps, but there's more you can do. Here are 10 tips for a germ-free kitchen:
- Wash your hands properly. Use warm, soapy water and rub hands together for at least 20 seconds. Thoroughly scrub hands, wrists, fingernails and in between fingers. Rinse and dry hands with a paper towel and use the paper towel to turn off the faucet. Wash your hands:
- Before and after handling food or eating;
- After using the bathroom;
- After changing diapers;
- After handling animals and animal waste;
- After touching something dirty (for example, after taking out the trash or using a tissue);
- Before and after caring for a sick person;
- Whenever they look [or feel] dirty.
- Use paper towels to clean kitchen surfaces. Make sure to use them for one task only. Wiping down one surface and then cleaning another with the same towel can spread bacteria. If you use non-disposable cleaning cloths, clean them in the washing machine often. If you use sponges, microwave them each day for 30 seconds or wash them in the dishwasher. Germs grow when materials are moist.
- Scrub your sink when cooking, especially if you are using it for different jobs while making your meal - like thawing chicken, preparing veggies and washing utensils.
- Use hot, soapy water to clean your pots, cutting boards, dishes, utensils and counter tops before and after preparing food.
- Sanitize all kitchen surfaces [at least] once each week for added protection against bacteria. Don't forget about door and cupboard handles, faucets and trash cans. Use a kitchen disinfectant or a diluted bleach solution (mix 1 teaspoon of bleach with 1 quart of water). The bleach solution needs to sit on the surface for about 10 minutes to be effective. Dry the surface with clean paper towels.
- Clean your can opener regularly. This is an excellent place for germs to hide and grow. Wash it with hot, soapy water.
- Disinfect the kitchen sink drain and disposal [at least] once or twice a week. Do so by pouring a diluted bleach solution (mix 1 teaspoon of bleach with 1 quart of water) down the drain. Bacteria can grow on food that gets stuck in the drain and disposal.
- Clean the inside of your microwave and refrigerator once each week. Wipe up spills right away and clean surfaces with hot, soapy water. Once a week, go through your fridge and throw out expired foods.
- Replace wooden items often. Wooden utensils and cutting boards can develop cracks where bacteria can hide.
- Be extra diligent about cleaning when someone in your home is sick to stop germs from spreading. Wash your hands and surfaces more often.
In any event, following these simple steps can greatly reduce the risk and potential of contracting a food-borne illness. And although most consumers would likely feel that cleaning their kitchen for at least 8 hours each day may be a bit too much, we are hopeful some would agree that at least once a week is enough.
Research conducted by Dr. Barakat Mahmoud at Mississippi State University lends further credence to irradiation as another line of defense against foodborne illness.
A federal judge has dismissed a lawsuit filed last July by the vegan advocacy group 
According to the Center for Science in the Public Interest (
