Dangerous microorganisms that are found in raw meat and fish often remain on various kitchen surfaces and can lead to food poisoning. Of course, if you clean up immediately after you finish cooking, you are not afraid of infection. But only on condition that you washed absolutely all areas where microbes could get. And this is not always the case.
To find out which place in the kitchen is the dirtiest and most dangerous, scientists from Rutgers University and the University of North Carolina at Chapel Hill (USA) undertook. They invited 370 people to cook turkey cutlets and salad. Previously, the researchers infected meat with bacteriophage MS2, a safe indicator for measuring contaminants for humans.
When the participants in the experiment finished cooking, the researchers took swabs from all surfaces. Guess which one is the dirtiest?

JARS FOR SPICES!

So, jars for spices and the shelf on which they stand is the dirtiest place in the kitchen. As a rule, when we cook, we grab seasonings without wiping our hands first. As a result, many microbes remain on the jars. And if then we wash the table, boards, knives and other items, then we forget to wipe the jars themselves.

By the way, cutting boards were in the list of the most polluted kitchen areas in second place, and trash can lids in third. The lowest concentration of MS2 was at the faucet mixer.