It fits in the hand, comes out at every aperitif and often ends up directly in a drawer. However, this little utensil also deserves regular cleaning. By touching hands and bottle necks, it can accumulate residue and micro-organisms.
Why the bottle opener can accumulate germs
Each time you open a bottle, the bottle opener comes into contact with the neck, but also with your hands. Drink residue, dust and micro-organisms can then be deposited on its metal parts, particularly in small uneven areas.
The problem is that it is often put straight back into a drawer after use. Without cleaning, these residues remain present and the utensil can then come into contact with other objects. This is the principle of cross contamination.
The study NSF 2013 Germ Studyconducted by NSF International, notably found bacteria such as E. coli, Salmonella and Listeria on various poorly cleaned kitchen objects. The can opener was fourth among the most contaminated objects studied. Be careful, however: these results concern the can opener and do not allow us to confirm that the bottle opener presents the same level of contamination.
What NSF International and the Marmiton website recommend
The Marmiton website reminds us that small utensils are often the most forgotten items in the household. The bottle opener is notably stored “directly in a drawer“, even though it has just been handled and used on several bottles.
The Marie France website also warns against this habit, which can encourage the transfer of bacteria to other objects stored nearby. The challenge is therefore above all to integrate the bottle opener into the cleaning routine, in the same way as other kitchen utensils.
How to clean the bottle opener… and think about other germ nests
The simplest reflex is to put the bottle opener in the dishwasher, like any cutlery. If it doesn’t fit, hand washing with hot water and dishwashing liquid is enough. Then dry the utensil carefully before putting it back in the drawer.
This vigilance can also apply to other objects that are often forgotten, such as sponges or cutting boards. However, there is no need to disinfect the entire kitchen after each meal: regularly cleaning the most used utensils already helps limit the accumulation of bacteria.