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*

Bizarre. Just bizarre.

Use anti bac spray every day on work tops and bathroom.

Who doesn’t use chopping boards? Doesn’t it mark your worktops? If I started chopping directly on my work tops instead of chopping boards I’d mark my work tops

Although I use chopping boards I wipe them down after every breakfast, lunch and dinner.

I always use chopping boards but still manage to dirty the worktops by splashing liquids, dropping crumbs etc so wash them down with cotton dishcloth (clean dishcloth every day) and hot soapy water. Sometimes I wash them all down with Method.

How can you not wipe down surfaces several times a day. Not only cooking but crumbs and spillages need wiping. I feel like I clean my hob every 10 mins

I just give them a quick wipe with antibac every evening after cooking - takes me 2 mins.

@GrumpyHoonMain by that logic anything with bacteria on it (ie practically everything) could cause sepsis if your body reacts to the bacteria in thar way.

At least once a day, I have a cat that likes to sneakily jump up on the worktop, but even when I didn’t have one I’d still wipe down at least once a day. Wouldn’t occur to me not to clean my surfaces once a day at least.

I have 2 house cats that don't give a shit about the no cats on worktops rule. So I wipe them down with antibacterial spray before every meal prep and then I wipe them over after every time I wash the dishes. So at least 6 times a day.

In fairness to me, I had a very bad case of food poisoning in my teens so I'm very meticulous about how clean the kitchen is. I don't ever want campylobacter again. (Wasn't from my house, it was from a restaurant that got shut down, but I still remember it).

That's quite revolting, really. It's not like it takes any effort to wipe your worktop down.

Every day, it’s basic hygiene.

Totally depends on what kind of cooking you do and who lives in your house. If it’s a couple of cats who like to dig in the garden and then take an illegal stroll across the work surfaces and hob, you have your answer.

I wipe thoroughly before and after food prep and use a chopping board

Mine are granite. I wipe them when I suddenly remember about them, which is about once every 9 months. I am phobic about D&V, too, so not sure how to square that circle.

If I run out of antibacterial spray I use a spray bottle with dilute bleach.

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

Strong is the batshittery, tonight.

That said, I do wipe them if I chop directly onto them (which I do frequently). I chop meat on a plate, though, and meaty plates and knives go straight in the dishwasher.

On a daily basis, a boiling hot rag is the treatment my surfaces get (kitchen table, worktops, side tables). In the morning and at night before bed, a hot rag. That's it.
This time of year I use Sterizar once a week. It kills norovirus. Other than this, I never spray or use chemicals unless I have to, which is rare. A bit of washing up liquid on a hot rag sometimes to get grease off the hob.
I'm basic, but I am tidy.
But yeah, Sterizar. It's the big bang. It's what you want this time of year.

I have never used antibac stuff and amazingly we've all survived without ever once getting norovirus or anything similar ( apart from food poisoning once abroad).
I always think they look so unhealthy.

A bit afraid of bugs , and we are not the tidiest owing to my health. But every morning I disinfect my ancient work tops and wipe the table . It also gets wiped after each use. Chopping boards go straight to dishwasher.
I buy zoflora or Poundland equivalent in huge quantities.

No antibac here, mind. Just hot, soapy water, maybe some method pink grapefruit (not antibac) spray if there's lots of grease or splashes.

Ours get done about twice a week, cleaner does it and we do if we can be bothered. We are naturally tidy though and we have chopping boards which get cleaned after use. We have oak worktops that we only clean with water and an ecloth, no chemicals.
In the almost 7 years we’ve been together neither of us has had a D&V bug. It’s best to embrace a few germs I think.

I remember someone’s husband once told me despairingly he was replacing their worktops after his wife had used bleach on them every day - the surfaces dissolved

I go through phases of using antibac stuff and bleach then will switch to lemon juice and vinegar type natural solutions for a while which apparently are just as effective in germ killing and do a great cleaning job. They cost next to nothing too! Our grandmothers had only the basics to clean with and it seemed to do the trick.

I started a thread recently about a person I know who keeps a home so dirt laden and unhygienic I just wish I cold point her in the direction of this thread but I can not.

Everytime I do the washing up, every surface gets a wipe. Especially after cooking even though I have a chopping board for meats, vegetables and fruits. I do use a quick squirt of spray bleach often but generally its a kitchen surface cleaner. I can't stand crumbs on worktops. Make me feel grubby

Twice a day with some method spray and diluted zoflora once a week.