Prevent food poisoning by proper cleaning

We may think we do a great job cleaning our food and food preparation area.  If so, why will one in six of us have food poisoning this year?  We talked about washing our hands last time.  Today we talk about washing the food prep area.  Wash your kitchen countertops, cutting boards, dishes, and utensils with hot soapy water.  If you use cloth dishcloths, they need to be washed in hot water in your clothes washing machine to kill germs.  They need to dry between uses and be replaced with freshly laundered clothes at least once a week.  Do you like using kitchen sponges?  I have read that kitchen sponges become a germ factory.  According to WebMD.com, “kitchen sponges are the No. 1 source of germs in the whole house.  Why? The moist, micro-crevices that make a sponge such an effective cleaning device also make it a cozy home for germs and more difficult to disinfect.  The WebMD staff give this recommendation on how to make your kitchen sponge safe.  “Wet your sponge, and then pop it in the microwave for two minutes to eliminate the germs that lurk inside the crevices.”  This information, Germs in the Kitchen, can be found at http://www.webmd.com/food-recipes/features/germs-in-kitchen

·        If you want to use a mild bleach solution to clean your kitchen counters and utensils, the correct concentration is 1 Tablespoon of unscented, liquid chlorine bleach in 1 gallon of water. 

·        What food products should you wash?  Fruits and vegetables should be washed with running water.  (According to foodsafety.gov, no soaps, bleach solution or commercial produce wash is needed—just running water.  I have wondered whether I should be using more than water.)  After produce is washed, dry with a paper towel or clean cloth towel.

·        Bagged produce that’s labeled “pre-washed” is considered safe to use.

·        Meats, poultry and eggs should not be washed because the splash from washing meat, eggs and poultry can contaminate your countertops and sink.