Finding mould in the kitchen can be more disgusting than spotting it in other rooms of the house. While it’s not ideal under any circumstances, something about it being close to edible ingredients can make the discovery all the worse.
While most people regularly wipe down counters and mop the floor, there’s one overlooked area in the fridge that experts say could be spreading mould spores without the homeowners even realising. Since mould spores can become airborne, regular checks in one specific fridge area are key to avoiding a bigger issue. Melissa Kilcoyne, a Business Development Manager at Virtual College, a provider of accredited food storage and hygiene courses, shared a warning regarding one type of ingredient.
“The majority of condiments that haven’t been opened can be stored at room temperature in a cupboard, but once they have been opened, they should always be stored in a fridge,” she explained.
According to the expert, condiments that sit unused for months become a breeding ground for mould.
She added: “Make sure to clear these out every few months, to ensure they are not producing mould spores, which become airborne.”
And it’s not just your fridge that needs inspection, as mould can just as easily lurk in tiled areas of your kitchen, particularly between grout lines where moisture collects.
John Klee, a specialist from Big Bathroom Shop, shared a practical tip to remove mould using only common household items.
He said: “Hydrogen peroxide can be used to remove tough grout stains, mould and mildew. Spray it on the affected area and leave for a few minutes and scrub with your choice of brush.”
John also suggested an alternative if that alone doesn’t do the trick, saying: “No success? Make a baking soda and hydrogen peroxide paste and apply to the grout lines, scrub and rinse with warm water.”
