The hours washing dishes year-round steamy and sticky food is the drive that contains millions of germs per square centimeter. It even contains pathogens than your home toilet.

On DailyMail, Michael Hanlon scientific experts warned about the dangers hidden in your home kitchen, in addition to the hours washing dishes - ‘Dangers’ is assessing the risk is 4/5:

Food scraps (danger level 4/5)

A principle that everyone should know: fresh food cooked only once warm. If you have a casserole pot, you can heat it the next day, but if still a little extra, then that part should not fan anymore.

Similarly, never store section was melting ice cream on the freezer. When it melts and warm up, ice cream is an ideal environment for bacteria, including salmonella.

In general, all frozen food, while the eastern half-life, should be cooked and used immediately, and not distilled Left freezer again.

Packaged food (hazard fifth)

Toxic chemicals (such as the chemical form of hormone estrogen, Bisphenol-A, PCBs …) in a variety of nylon or plastic used for packaging food can only infected the food, causing imbalance World computer or cause disease.

Microwave (hazard 3 / 5)

The rational use of the oven safe and not jeopardize what to use. But there are injured by the explosion or egg cup of coffee explosion in the oven. Closed objects, metal objects should not put into the microwave, because that can cause explosive break.

Grilling (hazard 5 / 5)

Few hundred people worldwide die each year due to the baking oven, compared with only 8-9 people die sharks.

Oven baking is extremely dangerous because they contain exposed electrical parts, and how it operates normally cause serious accidents, mainly due to electric shock when using metal spoons turn wheels.

Refrigerator (hazard 2 / 5)

Too much dross in the fridge only increase the risk of infection in food cooked. In addition, food is broken, rancid Minimum, when the fridge is difficult to recognize.

Remember the time has dropped food in the fridge. Avoid foods containing the plastic bags, so as to speed up decomposition.

Frozen food (hazard 2 / 5)

We often aware when food in the fridge had lost substances, smells, or change color. But in the fridge are not easily recognized as such. Food, especially meat, often in the freezer for several months. This can be dangerous, because the essence of such a cold environment, microorganisms still grow, though slowly. Ideally you should keep the freezer at -18 degrees C, or more.

Sink bowl (hazard 3 / 5)

Under the tank can find a full range of potentially dangerous chemicals from detergents, rust cleaning, varnish, detergents and other chemicals Javen … These are dangerous, especially with young children. Throw out the old bottles of chemicals, and never put in the position that these food containers pull misleading.

There is also the risk map, such as the anti-stick pan, pan fried deep heart, and bleach.