Expert consulted: 
I pride myself on keeping my kitchen clean. But unfortunately, some of the germiest items in the kitchen are things that I often overlook when I'm doing my regular cleaning routine. I turned to Noah Pinsonnault, reviews analyst in the Home Care & Cleaning Lab for information about the germiest kitchen items, including tips for how to clean them.
Pinsonnault notes that the most bacteria-laden items are often the ones you touch frequently—like sponges, dish towels, or the door handle on the refrigerator. Other items where bacteria tend to grow are spots where they can easily become trapped, like the grooves of a cutting board or inside a rubber gasket.
Luckily, many of these household items can be sanitized easily. Once you make it part of your routine to de-germ these items, you might find your kitchen feels and smells much cleaner day-to-day.
Below, learn more about the germiest kitchen items and expert recommendations for cleaning them. If you're looking to give the kitchen a deep clean, read up on the best way to clean greasy kitchen cabinets and how the pros clean stainless steel appliances and sinks.
1. Sponges
I replace my sponge regularly—or at least I think I do—but it's still the item that makes me pause. Sponges stay warm and damp, trap food particles and get reused over and over. That combination makes them one of the most bacteria-friendly items in the kitchen. According to Pinsonnault, a sponge should be replaced every one to two weeks. "If you don't have a dishwasher and wash dishes daily, I would recommend sanitizing the sponge after a week to prevent odors from forming and buy you more time before replacing it," he says.
2. Dish towels
Dish towels feel harmless, but mine tend to multitask: drying hands, wiping counters, and grabbing hot pans. The problem? They absorb moisture and bacteria fast. If they're not washed frequently, they can quietly spread germs from one surface to the next, especially during busy cooking nights.
"Allowing towels to thoroughly dry between uses will definitely tamp down on bacterial growth and slow the formation of odors," Pinsonnault explains. "If you only use your dish towels for drying dishes (or freshly-washed hands), they can be used for a few days before needing a proper wash." However, towels used for cleaning dirty surfaces should be rinsed, wrung out and laundered after each use.
3. Cutting boards
I wash my cutting boards after every use, but knife grooves are where things get tricky. Those tiny cuts can trap bacteria, especially after prepping raw meat. Over time, even boards that look clean can hold onto microbes that regular washing doesn't fully remove.
Different cutting board materials have different strengths and weaknesses, too, Pinsonnault notes. "Hardwood boards are not dishwasher safe, but they do have natural antibacterial properties and are less likely to form deep grooves than plastic cutting boards." Composite and plastic boards can go in the dishwasher, where sanitizing cycles help keep them clean. Still, he advises discarding or replacing plastic cutting boards when they begin forming deep grooves, as tight crevices can harbor pathogens.
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4. Refrigerator handles
I'm meticulous about what goes inside my fridge, but I rarely think about the handle. It gets touched constantly—often mid-recipe while cooking—before hands are washed. That makes it a sneaky transfer point for germs, even in an otherwise well-cleaned kitchen. A quick wipe-down with disinfectant should be part of your regular kitchen cleaning routine, especially after cooking sessions when the handle gets touched repeatedly with messy hands.
5. Sink and drain
It may seem counterintuitive, but the kitchen sink and drain can be germ hotspots. Food scraps, standing water, and residue from dirty dishes allow bacteria to multiply—particularly around the drain and rubber seals. Regular scrubbing with hot, soapy water and occasional sanitizing (a diluted bleach solution works well) can help keep these areas under control. Don't forget the area around the drain and any rubber seals where grime tends to accumulate.
6. Reusable grocery bags
Reusable grocery bags often carry raw meat, produce and packaged foods but are rarely washed between trips. Without regular cleaning, bacteria can linger and transfer to other groceries or kitchen surfaces.
"Given that reusable grocery bags can be used for all manner of produce and raw meat, they can harbor foodborne pathogens like E. coli and Salmonella," Pinsonnault warns. Machine-wash fabric bags regularly, and wipe down insulated or plastic bags with disinfectant between uses.
7. Salt and Pepper Shakers
These live right on my counter, so I forget they're constantly handled during cooking—sometimes with messy hands. Over time, bacteria can build up on their surfaces. They're rarely cleaned, yet they touch nearly every meal.
"It's very easy for bacteria to transfer from hands to salt or pepper shakers, especially if the hands are wet or oily," Pinsonnault explains. "It's best practice to wash hands before eating and to wipe down shakers and spice jars between meals. If you use them while cooking, it may be a good idea to wipe them down before eating as well."
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8. Blender Gaskets and Lids
I rinse my blender after smoothies, but the rubber gasket under the blade is easy to forget. Moisture and food residue can get trapped there, creating a hidden breeding ground. Because it's out of sight, it's often skipped during routine cleaning. Make it a habit to disassemble your blender completely after each use. Remove the gasket, wash it separately with hot soapy water, and let all components dry thoroughly before reassembling to prevent mold and bacterial growth.
Noah Cortez is a Brooklyn-based writer and editor writing about
travel, culture, food, and lifestyle. Prior to this, he was a social media
editor at GQ Magazine, Complex, and Conde Nast Traveler, and his writing
has been featured in Tripadvisor, Hotels Above Par, Conde Nast Traveler,
and more. Find out more at noahcortez.com.
Noah works as a product reviews analyst in the Home Care & Cleaning Lab where he helps design and perform tests on various product categories. He draws on scientific expertise garnered during his time as an environmental researcher, where he managed environmental monitoring equipment, analyzed water samples in a lab and developed protocols for restoration projects. He holds a Bachelor’s Degree in environmental science from the University of Wisconsin-Superior.
