When a health inspector walks into a restaurant kitchen, do you know the first thing he checks? He goes directly to a hidden time bomb, a source of potential cross contamination and usually the one part of the kitchen that no one ever thinks to wash.
“But,” you may be saying, “that’s a restaurant. I’m sure I don’t have a hidden time bomb in my home kitchen.” Sorry to burst your bubble, but you just might.
That hidden time bomb is the electric can opener. The sharp blades of an electric can opener are so dangerous to wash by hand, that most of the time they get ignored.
Every time they are used on a can, they pick up small bits of metal and food, which they happily pass along to the next can on which they are used. This means that lovely can of carrots you opened for dinner could have germs it picked up from Fluffy’s can of cat chow.
The best and safest way to open cans in your kitchen is to use a good quality manual can opener. This can easily be tossed into the dishwasher on a regular basis, where it will be cleaned without any risk to your fingers.