Susannah Herrada

THE WASHINGTON POST – Cleaning is about more than sparkling countertops and company-ready bathrooms – it’s about protecting yourself.

“We co-exist with microbes, but there are some that are more harmful to humans than others,” said infectious-disease epidemiologist and Director of Public Health at Muhlenberg College in Allentown, Pennsylvania Chrysan Cronin.

“We need to be a little more vigilant in making sure we don’t come in contact with those.”

And while you know your toilet is germy and you’re probably aware that your phone and doorknobs can get gross, too, public health experts and epidemiologists see many more bacterial hot spots in a typical home.

So wash your hands and read on for some of the sneakier places where germs and biofilms – the technical term for slimy layers of bacterial colonies – often lurk.

TOOTHBRUSH HOLDER

The toothbrush holder might be a microbiologist’s worst nightmare. Since it tends to be close to the toilet, a toothbrush holder – and the toothbrushes it contains – is often in the blast radius of the faecal bacteria that aerosolises whenever you flush. (Sorry; hope you’re not eating while reading).

According to a 2021 University of Arizona study published in the Journal of Applied Microbiology, once airborne, these microorganisms have been shown to settle on anything nearby – so you should also consider faucet handles and other personal-care items left on the counter. To mitigate the grossness, close the lid before flushing and keep the bowl clean.

Store your toothbrush in a drawer or medicine cabinet where it can dry out between uses but won’t be as exposed.

THE DISPOSAL FLANGE

Plenty of research confirms that the kitchen sink is a hotbed of microbes. But Cronin’s lab went beyond that to zero in on the underside of your disposal’s black rubber drain flange, a location that tends to overperform on ickiness. The flange’s underside harbours what, in Cronin’s most scientific prose, is the “slimiest, grossest, germiest biofilm” you’ve ever seen – all with the potential to be aerosolised. She explained: “As soon as you turn that garbage disposal on and it starts kicking water back up into your sink, those microbes spray all around your sink area.”

To mitigate risk of contamination, glove-up, flip up the flange, and scrub off the slime with grease-cutting dish soap or other cleaning solution. Avoid straight bleach or undiluted vinegar as both can degrade the rubber over time. Prevent biofilm build-up by remembering to clean the flange whenever you clean the sink.

According to research from NSF International – the go-to global organisation for establishing public health standards and certifications – the sink sponge is a veritable Noah’s ark in the diversity of microorganisms it contains.

SPONGES AND DISH TOWELS

For starters, the average sponge supports mould and yeast. While mould comes with its own bad reputation, yeast also can be problematic, especially for people who are otherwise seriously ill or immunocompromised. A damp sponge is the perfect habitat for bacteria, too, which may include E coli, salmonella and campylobacter, all pathogens that can cause fever and stomach upset. You can zap a wet sponge in the microwave for a few minutes or run it through the dishwasher to disinfect it. But even with those precautions, you should toss it after a week. In cahoots with your sponge are your dish towels, which soak up all kinds of grime while you’re wiping up messes and drying your hands. Cronin recommends a “once and done” rule: Grab a new one after each use. If that feels excessive, at least make a point to grab a fresh one daily.

COFFEE RESERVOIR

That morning cup might not look as appealing if you knew what was growing in your coffee maker’s reservoir – a front-runner for high yeast and mould contamination. NSF International actually ranks this under-the-radar spot among the top five germiest places in the home. Luckily, there’s a straightforward remedy: Follow the manufacturer’s instructions for a monthly cleaning with a ratio of one part water to one part distilled white vinegar.

KNOBS AND BUTTONS ON KITCHEN APPLIANCES
Don’t forget to include your appliance knobs and buttons when wiping down your kitchen surfaces. Though easily overlooked, they’re germ magnets since we touch them so frequently. Cronin recommends a 1:1 ratio of distilled white vinegar to water or a 5:100 ratio of bleach to water for disinfecting high-contamination zones like these.

SOFT-SIDED LUNCHBOXES

These tend to trap moisture and have nooks and crannies that are hard to keep clean, upping the potential for mould and harmful bacteria. If yours isn’t machine-washable, Good Housekeeping recommends a wipe down with vinegar spray and a hit of disinfectant spray that’s safe for food contact surfaces.

PET BOWLS

Contrary to the popular myth, a dog’s mouth is not cleaner than a human’s. Wash pet bowls regularly with hot, soapy water – and reserve a separate sponge for pet items. While you’re at it, toss hard pet toys in the sink suds and run soft toys through the washing machine.

PURSES, WALLETS AND KEYS

Even meticulously cleaned homes are susceptible to microbial invaders, thanks to the high-touch items that travel into the world with us.

Shoes and cellphones are among the more obvious culprits for transporting germs, but don’t forget about your purse, wallet or keys, all of which regularly make the rounds from our hands, to the car, to the office, to the grocery store cart, to who knows where else.

While metal keys can be dunked in sudsy water or tolerate harsh cleaners, car key fobs require extra care. Nissan USA suggests rubbing fobs with a soft cloth sprayed with 70 per cent alcohol. Purses and wallets, even some coated leather ones, can tolerate alcohol on a soft cloth. When in doubt, check with the manufacturer or test in an inconspicuous spot first. At the very least, you can hang your bag in a designated spot by the door or in a closet, and avoid placing these items on the kitchen counter or other eating surfaces.

G Daniela Galarza

THE WASHINGTON POST – I feel especially lucky to get dozens of emails every day from readers. It’s like I suddenly have tens of thousands of penpals, all over the world!

Over the week, Washington Post reader James Felder wrote to me about baba ghanouj, the eggplant-based dip which has many variations, and goes by other names throughout the Levant, including abugannuş (in Turkey), salat atzilim (in Israel) and mutabbal (in Syria).

Still, baba ghanouj might be my favourite name for the dish, because of what it means: “Baba is the Arabic word for ‘father’ as well as a term of endearment,” Gil Marks said, while ghanouj or ghanoush means “indulged or pampered”. Marks noted that it’s not clear whether there was a baba who indulged in this dish, or if baba here refers to “the eggplant, which is considered the most important (big daddy) of vegetables”.

In any case, Felder wrote, “I have a nice tip… I used to buy baba ghanouj in the stores… For years I’ve been trying to make one at home I like.” Recipes for the dish don’t vary much: Roasted, grilled, flame-cooked or broiled eggplant is peeled, and the pulp is mixed with tahini, lemon juice, salt and sometimes other flavourings and seasonings which vary from region to region and cook to cook, including garlic, herbs, cumin and coriander.

Inspired by a recipe he found in Honey & Co: The Cookbook from the well-regarded London cafe, and his favourite store-bought brand, which contained mayonnaise among its other ingredients, Felder said he “finally made a batch that I loved”.

“The best way to roast an eggplant is over charcoal,” chefs Itamar Srulovich and Sarit Packer wrote in Honey & Co, noting that it’s easy to throw them on the grill if you have one – but even they “rarely – if ever – barbeque”. So, they turn to their broiler. Broiling is a mostly hands-off cooking process that will turn the eggplant into a puddle of tender pulp and leathery skin in minutes. It will also give the vegetable some of the characteristic smoky flavour that makes baba ghanouj so good.

Honey & Co’s recipe also includes lemon juice, minced fresh garlic, tahini and salt.

To this mixture, Felder added honey (“to counteract any bitter notes” from the eggplant), smoked paprika (“to heighten the smokiness”) and mayonnaise (“to make it creamy and rich”). For those who may be raising their eyebrows at these additions, Felder said that because of the strong flavour of the eggplant and tahini, you don’t really taste the other ingredients so much. “They just make it more baba ghanouj-y,” he wrote.

His e-mail made it sound so good, and so easy, that I had to try the recipe for myself. Felder is not wrong: This is a baba ghanouj that’s easy to love.

In the recipe, I’ve suggested quantities for each ingredient, but don’t feel like you have to stick with them. You may want more or less of each – and that’s just fine.

BABA GHANOUJ

As Washington Post reader James Felder wrote, the goal isn’t to make it taste like a particular recipe, but “to make it taste good to you.

As you season, you take a spoonful, and if you don’t immediately want to sneak another spoonful, keep adding!”

Add a drizzle of pomegranate molasses for another hit of sweet and sour, before serving it with pita and fresh vegetables for dip for dinner.

INGREDIENTS

– Two small firm eggplants (12 ounces total)
– Two cloves garlic, minced or finely grated
– Quarter cup tahini
– Two tablespoons fresh lemon juice, plus more as needed
– Two tablespoons mayonnaise or plain yogurt, plus more as needed
– One tablespoon honey, plus more as needed
– One teaspoon smoked paprika, plus more as needed
– Quarter teaspoon fine salt
– Two tablespoons pomegranate molasses, for garnish (optional)
– Two tablespoons pomegranate seeds, for garnish (optional)
– Warm pita, for serving (optional)
– Cut raw vegetables, such as carrots and cucumber, for serving (optional)

DIRECTIONS

Position a rack about six inches from your oven’s broiler element, and preheat on high.

Line a rimmed baking sheet with foil, if desired. Using the tip of a sharp knife, pierce each eggplant twice.

Place the eggplants on the prepared baking sheet, and broil until blackened on one side, three to five minutes. Using tongs, rotate them and broil until blackened all around. (This may also be done on a grill or on a gas stovetop).

The skin will become crisp, and the eggplant’s juices will begin to run when they’re ready. Remove from the oven and let cool for 10 minutes.

Place the eggplant on a large plate or platter and pull some of the blackened eggplant skin off so you can see some of the flesh and, using a spoon, transfer the roasted eggplant pulp – which will be very soft, and almost a puree – into a medium bowl. Discard the skins.

Using a fork, mash in the garlic, tahini, lemon juice, mayonnaise or yogurt, honey, paprika and salt. Taste, and add lemon juice, mayonnaise or yogurt, honey and paprika, if desired.

Transfer the baba ghanouj to a serving bowl and top with a drizzle of pomegranate molasses and pomegranate seeds. Serve with warm pita or vegetables for dipping.