Many people full confident about their methods in handling raw food, avoiding germs and bacteria, and keeping their kitchens apick-and-span. However, if we take a closer look at their cutting boards-or their hands-we will change our minds.
Here are some tips to keep your kitchen less germy:
1- Scrub and rinse melons, squash, and other foods with inedible rinds to remove bacteria that can transfer to the flesh when you cut into it.
2- Pork, ham, steak, roast, and lamb chops need to reach 145 degrees F, ground beef isn’t safe to eat until it’s 160 degrees F, and poultry requires 165 degrees F. Pick up a food thermometer (digital works best) in any housewares store as soon as possible.
3- Three out of four kitchen sponges and rags tested positive for potentially dangerous bacteria, per a recent study. Nuke sponges on medium for a minute or run them through the dishwasher, including a dry cycle.
4- Designate one for meat and the other for veggies, so that bacteria from uncooked beef and poultry don’t stray into your salad.
5- Every couple of weeks, wipe down refrigerator drawers using hot water and soap. Rinse with warm water and dry with a dishcloth.
Make sure your kitchen is always clean and safe. Stay healthy!