There are harmful bacteria lurking in your kitchen.
How do I know that? Well, because that's what they do and you can never
eliminate them completely. The trick is to control them.
You see, that shiny stainless steel surface may look like a sterile surface to you,
but to a microbe it's a landscape of mountains and valleys with plenty of dark
corners to hide in.
Of course a single bug is harmless and it will remain dormant until the conditions
are right for it get active. All that takes is the provision of a microscopic particle of
moist food and normal room temperature. It will then neatly divide itself in two.
These two bugs will then continue to multiply in number until the food and drink
runs out - a bit like a teenagers party.
They are so good at this that, given ideal conditions, one bug can turn into 4 million
inside 8 hours.
You won't see them, you won't smell them and, if they get on your food, you won't
taste them either. They will strike without warning and with no sign that they even
How's that for a nightmare scenario?
The plain fact is that most food poisoning occurs in the home, and it is often not
recognized for what it is. After all, no-one wants to think that their kitchen is an
unhealthy place, or that there are germs hanging about in there.
Take heart, it's the same for everyone. There are more potentially dangerous
germs in our kitchens than there ever are in our toilets. Fact.
That is why it is so important to practice safe food handling as well as cleanliness,
which I know you are already scrupulous about.
For example, I'm sure you wash your tin opener in hot, soapy water each and every
time you use it. Right?
You do? You're one in a million