Even the tidiest kitchens might be harboring harmful bacteria, and often where they’re least expected. Paying more attention to a few often-overlooked places can help keep your household safer, experts say.

For starters, home cooks should have four watchwords, according to the Centers for Disease Control and Prevention: clean, separate, cook and chill. Watch for cross-contamination, particularly with meats and vegetables; cook everything thoroughly; and keep both raw and cooked foods sufficiently cold when needed.

Then, cleaning a few often-overlooked areas in the kitchen could offer additional protection from E. coli, salmonella, listeria, yeast and mold, according to NSF International, a nonprofit organization based in Ann Arbor, Mich., that has been promoting proper cleaning of kitchen tools and appliances since the 1940s. NSF International has put out recommendations on kitchen hot spots based on studies done in 2011 and again in 2013:

Scary sponges — “You can either get away from sponges altogether and use dish cloths or rags, which can be sanitized, or, if you do use sponges, put a wet sponge in the microwave for 2 minutes to kill most of the harmful bacteria,” said Lisa Yakas, a microbiologist with NSF. Betsy Goldberg, home director for Real Simple magazine, said, “Many people mistakenly think that rinsing a sponge with water is enough, but sponges really need to be washed in the top rack of the dishwasher or wet and then microwaved for 2 minutes,” and “obviously, if it smells or has loose pieces, it’s time to throw it away.”

Ghastly gaskets — Dangerous beasties can lurk in the hard-to-reach areas under the thin, removable plastic gaskets found around the lids of some food storage containers, and also around blender gaskets and blades, according to Yakas. “This one people really find surprising. But think about how many times people make smoothies and just put the blender in the dishwasher or rinse it then use it again. In our studies, we found salmonella, E. coli, yeast and mold around blender blades and gaskets.” She recommends unplugging blenders, flipping them over and unscrewing the blade assembly, then washing all the parts and drying them thoroughly after every use. For food storage containers, any unattached gaskets should be removed, cleaned and dried after every use, Yakas said.

Creepy fridge compartments — “Meat and vegetable compartments are another place few people think about, but it’s where you are storing raw meat and vegetables that may still have some soil residue,” Yakas said. “Keep everything raw and cooked separately, and remove the compartments and wash them with warm soapy water about every two or four weeks, depending on your household needs.” Goldberg suggests removing them every so often and soaking them in the sink in hot, soapy water for 15 minutes. “While they are soaking, you can douse the inside of the fridge with a disinfecting spray,” she said. “Wipe down the walls and then each shelf, and use a toothbrush spritzed with cleaner to get in the crevices. After 15 minutes, drain the water and sprinkle the compartments in baking soda, then wipe them clean with a wet sponge.”

Separate the spatulas and clean the can opener — Can openers should be washed in the dishwasher or at least hand-washed after every use, paying attention to removing any food residue on the blade, Yakas said. “And a lot of people are surprised to find that a lot of spatulas and scrapers are actually composed of two pieces that pull apart, and that the inside part can harbor salmonella, E.coli and yeast,” she said. “Just pull it apart, clean with soapy water, rinse and thoroughly dry.” Goldberg said, “Ideally, if you have time, it’s a good idea to go beyond the can opener and spatula parts, take all the tools out of your drawer and wipe the inside of the drawer and the utensil holders with a disinfecting wipe, then dry it all thoroughly.”

Wash water dispensers and coffee reservoirs — “Our studies found yeast and mold in refrigerator water dispensers, which might be an issue for people with allergies,” said Yakas. Most systems can be cleaned with a vinegar solution, she said. “Coffee machine reservoirs are also dark and damp and are great places for mold and mildew to grow,” she said.  “It’s a good idea to pour about 4 cups of white vinegar in the reservoir and run the vinegar through the unit, followed by two to three wash cycles of water. This should really be done every 40 to 80 brew cycles, or at least monthly,” she said.

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When it comes to weekday dinners during the school year, keep it simple, creative and fun. Don’t rely on meals that require a long cook time or have a ton of ingredients that need prepping that night. Cooking in bulk on the weekends and planning out meals for the week can be a lifesaver when everyone is busy. (For more tips like this, see Page 4E.) Consider Meatless (or Meatloaf, as it was in my house growing up) Mondays or Taco Tuesdays, theme nights that make planning a no-brainer and offer the family something consistent to expect each week.

In our talks with nutritionists and parents for this issue, one of the most recommended ways to get dinner on the table was the make-it-yourself bar. The thinking here is twofold: It’s less work for the person preparing dinner, and it offers something for everyone. You start with a base, then let each family member add what they want from a station of toppings. Consider making it a rule that everyone has to take one topping from each food group: a protein, three veggies, etc. But, you know, a fun rule. Here are three theme night ideas.

Monday Rice Bowls

What you need: 3-4 cups rice, a mix of brown and white

Small bowls of the following: chopped green onion, halved peanuts or almonds

Medium bowls of the following: diced onion, diced red pepper, sauteed mushrooms, peas, shredded carrots, meat (like cubed chicken breast or shredded pork)

Garnish: Sriracha, mint, basil, quartered limes

Taco Tuesdays

This is a popular option for a reason. It’s easy to get a full meal out of a loaded taco — and a healthy one, too. Fill the loading station with beans and lots of veggies, and consider putting out a big bowl of lettuce so people can make taco salads instead if they want.

What you need: Flour or corn tortillas, a mix of hard and soft

Small bowls of the following: shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, avocado

Medium bowls of the following: diced tomatoes, diced onions, corn, black beans, refried pinto beans, meat (like ground turkey or shredded chicken breast)

Garnish: hot sauce, quartered limes, cilantro

Friday Night Pizza Party

What you need: Fresh pizza dough

Small bowls of the following: thinly sliced garlic, Parmesan cheese, pepperoni

Medium bowls of the following: marinara sauce, mozzarella cheese, thinly sliced tomatoes, diced onions, red or yellow pepper strips, chopped broccoli

Garnish: Italian seasoning, garlic powder, crushed red pepper

It’s  essential  to  send  kids  to  school  with  something  in  their  stomachs,  even  if  it’s  just  a  piece  of  toast.  Skipping breakfast  can  harm  children’s  developing  brains  and  bodies,  making  it  harder  for  them  to  focus  in  class.  Karla Dumas,  a  dietitian  with  the  Humane  Society,  says  it’s  important  for  kids  to  get  their  metabolisms  going  in  the morning  even  if  they’re  not  hungry.  She  often  prepares  smoothies  for  her  11-­year-­old  stepdaughter  as  a  way  to  get something  in  her  system  —  she,  like  most  young  ones,  isn’t  hungry  enough  to  eat  a  full  breakfast  first  thing.  Smoothies  and  other  to-­go  foods  are  a  good  way  to  get  at  this  problem.  Here  are  five  ideas  for  fast,  easy  weekday breakfasts.  These  meals  are  good  for  school-­bound  kids  —  and  their  busy  parents,  too.

Egg  burrito
We  like  these  for  their  freezer  factor.  Make  five  on  Sunday  and  pop  them  in  the  freezer,  then  reheat  each  morning and  wrap  in  aluminum  foil  for  a  filling  to-­go  breakfast.  To  make  five  burritos:  Crack  8  to  10  eggs  into  a  bowl, add  some  salt  and  pepper  to  taste  and  whisk  well.  Cook  eggs  in  a  nonstick  skillet  until  scrambled;;  turn  the burner  off  just  before  they’re  done  so  they  don’t  overcook  —  remember,  these  will  be  reheated.  Divide  eggs  among five  flour  tortillas.  Season  with  more  salt  and  pepper,  then  top  with  shredded  cheddar  cheese.  Roll  tortillas to  form  burritos  and  freeze  in  a  large  zip-­top  bag  for  up  to  5  days.  The  morning  of,  take  a  burrito  out,  wrap  it  in  a wet  paper  towel  and  cook  it  in  the  microwave  for  1  minute.

Parfait
Yogurt  parfaits  are  full  of  protein  that  will  keep  kids  full  throughout  the  morning.  Consider  buying  a  large  tub  of yogurt  instead  of  single  servings  and  make  enough  parfaits  for  the  week.  For  the  yogurt,  stick  with  something relatively  plain  (like  vanilla)  and  be  on  the  lookout  for  sugar  substitutes  and  other  additives  in  nonfat  or  low-­fat varieties.  For  kids,  a  little  bit  of  fat  is  fine.  Try  using  Greek  yogurt  for  its  rich  texture  and  flavor.  To  make:  Spoon 1⁄2  cup  yogurt  into  a  mug,  mason  jar  or  even  a  plastic  cup.  Top  with  1⁄3  cup  grapes,  blueberries  or raspberries  (or  a  combination  of  all  three)  and  a  pinch  of  cinnamon.  This  can  be  done  3  or  4  days  before  the parfaits  are  eaten.  The  morning  of,  spoon  2  tablespoons  of  any  kind  of  nut  and  2  tablespoons  of  granola  on  top —  these  ingredients  will  get  soggy  if  added  before.  (To  make  a  quick  granola  at  home,  simply  mix  2  cups  oatmeal with  2  tablespoons  each  brown  sugar,  olive  oil  and  maple  syrup,  then  cook  mixture  on  a  sheet  pan  in  a  250-­ degree  oven  for  about  an  hour  until  slightly  toasted  and  fragrant.)

Overnight  oatmeal
This  oatmeal  absorbs  liquid  in  the  fridge  overnight,  so  all  you  need  to  do  in  the  morning  is  add  toppings.  To  appeal  to  kids,  we’re  making  those  toppings  reminiscent  of  peanut  butter and  jelly.  To  make:  In  a  mason  jar  or  other  glass  container  with  a  lid,  mix  1⁄2  cup  rolled  oats  with  1⁄2  cup  milk  (regular,  soy  or  almond).  Stir  in  1  tablespoon  peanut  butter  and  pop in  the  fridge;;  let  sit  overnight.  In  the  morning,  give  the  whole  thing  a  good  stir,  then  top  with  1  teaspoon  jam  or  jelly  and  1  teaspoon  diced  walnuts  or  almonds.

Smoothie
Smoothies  are  ideal  for  people  who  don’t  feel  like  eating  breakfast.  To  really  speed  things  up,  throw  all  of  your  smoothie  ingredients  in  a  bag  in  the  freezer  the  night  before.  In  the morning,  simply  dump  the  bag  in  a  blender,  add  liquid  and  mix.  To  make:  Here’s  a  recipe  for  a  peach-­strawberry-­banana  variety.  To  a  blender,  add  1  whole  frozen  banana,  1⁄3  cup fresh  or  frozen  strawberries,  1⁄3  cup  fresh  or  frozen  peaches,  1⁄3  cup  yogurt,  and  a  couple  of  splashes  of  water  or  orange  juice,  then  blend  until  smooth.  (Optional:  Add  a scoop  of  vanilla  protein  powder.)  You  shouldn’t  need  ice  if  you’re  using  frozen  fruit;;  if  you’re  not,  add  1  cup  of  ice  before  blending.

Toast
We’re  topping  this  toast  with  all  kinds  of  goodies  to  make  sure  it  keeps  your  munchkins  full  for  a  few  hours.  To  make:  Toast  two  pieces  of  whole  wheat  or  whole-­grain  bread. Slather  each  piece  with  1  tablespoon  peanut  butter,  then  top  with  banana  slices.  (Use  1  whole  banana  per  two  slices.)  Add  a  handful  of  raisins  to  each  slice,  then  drizzle  the  whole thing  with  some  honey.  Serve  with  plenty  of  napkins.

The Mele’s kitchen before and after their Express Kitchens renovation.

Express Kitchens customer Nicole Mele and her recent Express Kitchens remodel will be a focal point of an upcoming episode of House Hunters, on the HGTV television network.
In House Hunters, buyers look for a new home that is anything but turnkey. They tour three potential homes and ultimately choose the one that’s waiting for their special touch. The buyers renovate and decorate, ultimately revealing their new space.

On an upcoming episode, a kitchen overhaul features Express Kitchens’ Quebec cabinetry and Travertine countertops. “We love our kitchen so much,” said Mele, who praised Express Kitchens for its support, guidance, and expertise during the installation process. “It is exactly what I was hoping for,” she said.

Recently named one of the nation’s best small businesses by the SBA, Express Kitchens offers customers throughout Connecticut and Western Massachusetts an increasing number of cabinet options along with better buying power and bigger savings.

Express Kitchens recently opened its eighth location at 399 Boston Avenue in Bridgeport, CT.

CLICK HERE TO WATCH A CLIP OF HOUSE HUNTERS!

Know when it’s time to put that spatula out to pasture

All’s well and good in the kitchen…until your 15-year-old blender starts smelling like burning plastic. Make your cooking tools pull their weight by replacing them when they expire and looking for telltale signs of imminent demise. Here’s how often the most common culprits most likely need replacing.

WOODED SPOONS: EVERY 5 YEARS

Or when you find cracks, discoloration or soft spots. (Quit mixing your ma’s marinara sauce with a cracked, porous spoon filled with scary E. coli.)

RUBBER SPATULAS: EVERY 2 YEARS

Or when they’re deeply scratched, missing chunks, melted or embarrassingly stained. Because, honestly, is there anything sadder than an orange-tinted “white” spatula?

PAIRING KNIVES: EVERY 2 YEARS

Or when they break, rust or no longer take to sharpening. Pro tip: Expand their lifespan by sharpening once a week with a sharpening stone or whetstone.

NONSTICK COOKWARE: EVERY 2-3 YEARS

Or when you spot surface chips or scratches…or when scrambling eggs becomes a cleanup nightmare. Pro tip: You can keep these guys from scratching by storing them hanging up or stacked with a paper towel in between each one.

PLASTIC CHOPPING BOARDS: EVERY 3 YEARS

Or when they develop deep marks from knife cuts. Be sure to stock up on separate boards for meat/poultry and fruits/veggies–or else live in fear of salmonella in your salad.

COUNTERTOP BLENDERS: WHEN YOU DROP IT OR SUBMERGE THE BASE IN WATER

That is, according to manufacturers. Otherwise, just replace blades when they become dull (search for a manufacturer kit for your model). And keep on keepin’ on with those daiquiris you’re famous for.