You’re tired after making a meal and doing the dishes, so cleaning the kitchen sink might be the furthest thing from your mind. Turns out that’s a big mistake. Apparently the sponge is the only thing in the kitchen with more lingering germs than the kitchen sink.
To keep your basin full of microorganisms from taking over, you’ll need to scrub down the kitchen sink more often. Microbiologist Lisa Yakas, NFS International Senior Certification Project Manager of Food Equipment, told Bon Appetit that disinfecting the whole sink (sides and all) should be a weekly task. Though, if you put raw meat in your sink it’s important to wash it out right away.
First clean, then disinfect for best results. How? Keep reading for easy steps to make your kitchen sink safe from potentially harmful bacteria growth.
Step 1: Wash the Sink with Soap and Water
Clean the sink first to remove any bits of food and other residue, using soap and hot water. Give it a really good scrub with soap and a cloth or sponge, then rinse thoroughly. Consider wearing rubber gloves and using a non-toxic soap to protect your hands and the ecosystem outside your home.
Once the sink is clean, give it a quick inspection. Did you remember to scrub the drain? Successful disinfecting — the second step — relies on all surfaces being very clean.
Step 2: Thoroughly Disinfect
When choosing a disinfectant to use in your kitchen sink, Lisa Yakas recommends choosing one with the EPA Safer Choice seal for earth-friendly products without harmful chemicals. These products are safer to use around your family and pets, as well.
Disinfectant wipes are effective, or try a solution of white vinegar mixed with water. Disinfect the entire sink, not just the bottom of the basin and the drain. Don’t forget to do the same for all food trap strainers and drain plugs.