It’s easy for bacteria and food particles to get trapped in the crevasses of sponges, creating ideal conditions for bacteria to breed . Moist, dark — what else could bacteria ask for?!
What to do: Try antibacterial sponges and dish soaps to limit the lesser of bacteria evils — but neither are very effective at controlling the spread of big name baddies like E. Coli and Salmonella . Be extra safe by disinfecting sponges at least once a week by soaking in a bleach solution for 5 minutes, or microwaving on high for two minutes. (The microwave method has even been shown to kill 99 percent of bacteria !)
Kitchen Buttons, Knobs, and Handles
Taking something from the fridge, grabbing spices from the cabinet, preheating the oven, zapping something in the microwave — a lot goes into cooking a meal, including any bacteria from that raw chicken or unwashed produce.
What to do: To minimize the risk, some experts recommend using a disinfectant on any frequently used kitchen surfaces several times a day, especially before and after preparing a meal. Keep it carefree by keeping antibacterial wipes right on the counter for easy access.
Drip Coffee Maker
Even though coffee itself has some antimicrobial properties, coffee makers still need to be cleaned  . Most home coffee makers don’t get hot enough to kill anything growing in the wet, dark environment of the water reservoir or the machine’s internal piping.
What to do: Running a 50/50 mix of water and white vinegar through the machine once a month may help inhibit the growth of mold and some bacteria. Let half the mixture run through the machine, then switch it off for an hour before finishing the cycle. And don’t forget to deep-clean the carafe!
With all the ingredients flying around that kitchen, it’s hard to keep designated cutting boards for each type of food. (Fresh veggies tossed on a board right after a raw steak probably isn’t such a good idea). But this hotbed for cross-contamination is essential to keep clean. Scientists debate whether wood or plastic makes for a better board: Plastic boards seem safer and easier to clean (because they’re not porous), but once they’re scored from repeated slicing, it’s hard to clean the microscopic grooves . Wood sucks bacteria down into its core, but researchers disagree about whether bacteria ever resurface; one study noted that heavily used wooden boards were more problematic than new ones.
What to do: Keep plastic boards clean by regularly running through the dishwasher (or washing with near-boiling water if the dishwasher isn’t an option). Consider microwaving wooden ones to get the bad guys out. (But be careful — some folks have managed to catch their cutting boards on fire.) Let both boards air-dry completely before storing to minimize potential bacteria growth. But since the research is really mixed, just be sure to replace heavily nicked boards regularly.
Information by: http://greatist.com/health/21-germiest-places-youre-not-cleaning