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Please read the article below, don't let this happen to you!
Source: New Choices In Natural Healing, the editors of Prevention Magazine/Rodale Press, 1995
YOUR KITCHEN: GERM WARFARE
Think that last bout of food poisoning or stomach flu came from a bad piece of fish? Guess again -- it could easily have come from your kitchen sponge or countertop.
As many as fifty percent of food poisoning cases originate in the home -- and the kitchen is Germ Central. You've got raw food, moist conditions and sponges that soak up bacteria like a -- well, like a sponge. It's an ideal environment for germ warfare to begin, but here's how you can wipe out those icky opponents.
First, don't use that sponge you wash dishes with to wipe down your counters. Keep two separate ones and wash them often by running them through the dishwasher, or even zapping them in the microwave for 30 seconds. Also, replace them on a regular basis. Use paper towels to wipe up raw eggs or meat juices and dispose of them immediately, then give the counter a quick spritz with an antibacterial spray.
Use two cutting boards, preferably plastic ones that can go into the dishwasher. One will be for meats only, the other for chopping fruits and veggies, thereby reducing the risk of germ cross-contamination.
When it comes to countertops, give 'em more than a quick swipe with a rag. Wipe up spills with a paper towel, then spray a light mist of antibacterial spray and let it air-dry.
And don't ignore your kitchen sink. Between the food particles lounging around and the moisture, it's one of the germiest parts of your kitchen (remember that the next time you let your salad greens rest there). Make it a point to clean the sink and faucets with antibacterial spray or a cleaner containing bleach.
Lastly, there are two important kitchen tools you absolutely must keep clean: your hands. Wash them -- often -- with warm, soapy water.
Making these tips a habit will ensure that you get nothing from your kitchen but great food!
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