The kitchen is often called the heart of the home, but let’s be honest: it’s also a bit of a germ magnet.
Sure, we all notice the obvious mess—dirty dishes piling up, a sticky floor after a spill, or that oven that’s seen one too many Sunday roasts.
But what about the sneaky spots you might be forgetting? The ones that quietly collect grime, bacteria and who-knows-what-else, right under your nose?
If you’re like most Australians, you probably give your kitchen a regular once-over. But are you really getting into all the nooks and crannies?
Let’s take a closer look at the nine dirtiest places in your kitchen—and how to keep them sparkling clean. You might be surprised by what you find.
1. Knobs, handles and touch pads: The hidden hotspots
Think about it: every time you open the fridge, turn on the oven or grab a snack from the pantry, you’re touching a handle, knob or button.
These high-traffic touchpoints are prime real estate for bacteria, especially if you’re handling raw meat or prepping vegetables.
Yet, they’re often overlooked during the weekly clean. The fix? Make it a habit to wipe down all handles, knobs and control panels at least once a week with antibacterial spray or wipe.
Don’t forget cabinet pulls and appliance touchpads. If you’re cooking up a storm, give them a quick wipe after handling raw food. It’s a small step that makes a big difference.
2. The kitchen sink: Not as clean as it looks
You might think your sink is self-cleaning—after all, water’s always running through it, right?
Unfortunately, that couldn’t be further from the truth. Sinks are a breeding ground for bacteria, especially around the drain, tap and those hard-to-reach crevices where the sink meets the benchtop.
To keep things hygienic, disinfect your sink after every meal prep or at least once a day.
Pay special attention to the handles and the area around the sink, which can catch all sorts of splatters.
Use a cleaner with a disinfecting agent, and don’t forget to dry everything off with a clean towel or disposable wipe.
3. Sponges, brushes and dishcloths: Bacteria’s favourite playground
In the quest to be eco-friendly, many of us have ditched paper towels for reusable sponges, brushes and dishcloths. But did you know these can harbour more bacteria than your toilet seat?
To keep things safe, wash your sponges and dishcloths in hot water after every use. Pop scrubbing brushes in the dishwasher for a thorough clean.
And if your sponge starts to smell, it’s time to say goodbye—no amount of cleaning will save it.
4. The fridge: Cold, but not clean
You might assume the chilly environment inside your fridge keeps bacteria at bay, but that’s not always the case.
Leaky meat packaging, unwashed produce and sticky spills can all contribute to a bacteria bonanza.
Once a month, remove shelves and drawers for a deep clean with hot, soapy water. Wipe up spills as they happen, and give the interior a quick once-over with antibacterial wipe between big cleans.
Don’t forget the outside—dust the top, vacuum behind and underneath, and clean those condenser coils to keep your fridge running efficiently (and to keep pests away).
5. Cutting boards: A tale of two boards
Cutting boards, especially wooden ones, are notorious for trapping bacteria in tiny cracks and grooves.
The golden rule? Always use separate boards for raw meat and for fruits and vegetables to avoid cross-contamination.
After each use, wash your boards with hot, soapy water, rinse well and dry completely. Never leave them to air-dry in a damp pile—bacteria love a moist environment.
If your board is dishwasher-safe, even better.
6. Coffee makers, blenders and small appliances: Out of sight, out of mind
That morning cuppa might be giving you more than just a caffeine hit if you’re not cleaning your coffee maker regularly.
Warm, damp environments are perfect for bacteria, yeast and mould. Disassemble and clean small appliances at least weekly.
Some parts can go in the dishwasher; others need a good scrub in hot, soapy water. Don’t forget utensils like can openers and measuring spoons—they need regular cleaning, too.
7. Reusable lunch boxes, shopping bags and water bottles: The reusables you might be reusing too much
Reusable containers and bags are great for the environment, but not so great if you’re not washing them properly. Each use is an opportunity for bacteria to hitch a ride.
Take apart containers and water bottles and wash them in hot, soapy water or pop them in the dishwasher. Most lunch boxes and reusable shopping bags can go in the washing machine.
Pro tip: designate specific bags for different types of groceries (meat, produce, cleaning supplies) to avoid cross-contamination.
8. Benchtops: The drop zone
Your kitchen benchtop is a landing pad for everything from groceries to handbags to the daily post—not to mention food prep.
That’s a lot of potential for germs. Wipe down your benchtops before preparing food and at least once a day. Use a clean cloth or antibacterial wipe (not that old sponge).
Once a week, get into the corners, under appliances and along the edges where crumbs and spills love to hide.
9. Salt and pepper shakers: The overlooked offenders
Last but not least, those humble salt and pepper shakers. They’re touched constantly during cooking and eating, but rarely cleaned.
Give them a quick wipe with antibacterial spray after every meal prep, and a thorough clean once a week. You’ll be amazed at the difference it makes.
Share your kitchen clean-up wins
Your kitchen should be a place of nourishment and joy, not a hidden health hazard.
By paying attention to these often-overlooked spots, you’ll keep your kitchen cleaner, safer and more inviting for everyone.
Have you come across any unexpected places in your kitchen that needed a good clean? What routines or products do you swear by when it comes to keeping your kitchen hygienic? Do you think these overlooked areas get enough attention in most households?
We’d love to hear your thoughts and tips—feel free to share them in the comments below.
Also read: Try the 60-second rule that transformed cleaning for one woman
