Cold and flu season is creeping up on us. Remember these five easily forgotten spots the next time you wipe down and clean your kitchen.
1. Handles: Every handle in the kitchen - think dishwasher, refrigerator, light switch - is a hotbed for germs. Wipe with a disposable disinfectant cleaning cloth at least once a week.
2. Kitchen sink and sprayer: The moist environment of the kitchen sink, including the sink sprayer, makes it a breeding ground for bacteria. Wipe the sink and sprayer down regularly with a disinfectant wipe.
4. Sponges and kitchen towels: A study by the Hygiene Council revealed that 25 percent of kitchen sponges and towels that appeared clean contained heavily contaminated levels of bacteria and that sponges even contained more germs than a toilet bowl.
Disinfect sponges weekly - and any time they come into contact with raw meat or poultry - by submerging them in a microwave-safe bowl of water and microwaving them on high heat for 1 to 2 minutes (never heat a dry or slightly damp sponge in the microwave; it could burn) and then let air dry.
Designate one towel for the sole use of drying clean dishes and set aside another rag for wiping down surfaces. Replace both weekly.
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