To not wipe worktops every day?

[fascinated]

Just that, really.

Prompted by the d&v thread. Obviously if I’ve cut meat or esp chicken on them they get wiped with washing up liquid, but I don’t shine em, bleach em, or antibac them ever. They get a rub down with regular washing up liquid when they look dirty. Can be days! Minger?

How often do you wipe them?

You also need to clean out and anti-bac your oven regularly because otherwise you can get sepsis if you hit your head / arm / leg on it and it got infected
What? Surely using that logic you'll have to antibac everything. How would you cope with going outside?

Why would sepsis risk be higher from the oven than anywhere else (and that really isn't how sepsis works).

Mine are wood so always prep food on chopping boards.

Wipe down once a week with furniture polish wipes

That's it.

When I had plastic I would bleach down every day- seems so excessive now.

@GrumpyHoonMain You can also get sepsis if you cut your arm and the bacteria that lives on your skin gets into the cut. Does that mean we need to anti-bac our own skin?

I wipe several times a day after to crumbs/ spills but people need to seriously stop using this anti-bac shit. Normal spray and water is fine, hell vinegar and water is fine. Using anti-bacterial spray affects all the good bacteria we have. Which is so important for gut health.

Nobody needs to use it. Even on chopping boards with raw meat. Just wash well with hot soapy water.

Before DCat, wiped with soapy water after washing up in the evening.
Post DCat's arrival, with cleaning spray before every food prep. He is getting better at knowing he shouldnt be in the work surfaces, but is caught ignoring me regularly enough to wipe before food prep.

Just seen the oven comments. I blast any bacteria in that every time I use it by heating to temperatures in excess of 100C (and usually closer to 200C). I'm not aware of any bacteria who can survive that.

I only use antibacterial if the dog dribbled on the worktops (he's quite tall), otherwise just normal washing up liquid. I wipe the surfaces after cooking bit just on the edges, only move stuff to clean under... when I remember.

We xhop onto chopping boards that are obviously washed up after use. I do wipe down the kitchen tops every night too, but only with fairy. Fronts of cupboards and handles less so.

You also need to clean out and anti-bac your oven regularly because otherwise you can get sepsis if you hit your head / arm / leg on it and it got infected.

Are you Aunt Josephine from A Series of Unfortunate Events?

Watch out for those doorknobs.

I've got a kitten who to my exasperation keeps on jumping on the worktops and table. I wipe the surfaces before I use them. There's no point otherwise.

I wipe down several times a day even though I use a big chopping board. Every mealtime at the very minimum.

I wipe after every use even though I have chopping boards

A quick wipe of crumbs or whatever after each use.

After I've cooked tea, a quick clean with kitchen cleaner and damp microfibre cloth. Takes less than 5 mins.

I used to move everything off the sides and wipe thoroughly once a week but now I have a baby!

I wipe them in morning as we have cats but only with washing up
Low and hot water. Also wiped if obv food residue.

I have a cat, and although hes been encourged to stay off my kitchen worktops, i can never be sure he actually does. So its a quick wipe with washing up liquid everyday before cooking, and a proper antibac once a week.

I'm a bit of a a pattern wrt housework, but wipe down kitchen surfaces every time I make food and wash up, so several times a day. Usually with the clean washing up water before washing up, once with the anti bac spray.

“Slattern”?

Once or twice a week. Sometimes they get left grubby, ahem.

When I'm preparing food, nothing ever goes directly on the worktop. It's on a plate or a chopping board or in its packet.

But now that grocery deliveries don't come in carrier bags, I want the worktops clean for unloading the groceries onto when they arrive.

I wipe mine several times a day. Couldn't imagine going days without wiping a side down.

I clean mine every night with antibacterial spray and water. Straight away if I’ve cooked a meal where I’ve chopped raw meat even though I use a board.

Beautiful granite worktops here
I do a full wipe down end of every day and polish
And then wipe one and off throughout the day as and when needed

Minimal effort for a lovely clean kitchen. No brainer

I wipe as needed ie after spills or food preparation. I just use a damp cloth or hot water , washing up liquid and a cloth. I donnt like the idea of ant bac sprays at all but particularly not in the kitchen.

I had no idea people used washing up liquid to wipe down their kitchen worktops ... doesn’t it get horrible and smeary? I use flash/dettol spray or similar. I wipe them down frequently if DH has been in the kitchen, as he is incredibly messy and will spatter sauce everywhere and chop directly onto the worktop (granite worktops so they don’t scratch). Less often if it’s been me cooking as I’m much neater. Still probably gets done at least every other day though, more often daily.

More seriously, the amount of antibac being used entirely pointlessly but with big risks for all of us, as demonstrated on this thread, is depressing and disgusting.

Soapy water and one of those fancy norwex or ecloths. Stopped using antibacterial about a year ago. No increase in ilness