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STOP Foodborne Illness

April 2, 2019

Spring cleaning? Be sure to give your kitchen a food safe makeover, too!
Adopt food safety practices to avoid foodborne illness

 

Spring time is cleaning time! So, while you’re using that pent-up elbow grease to get rid of wintertime dust and debris, make sure your kitchen is food safe, too. From sponges to drawer handles to the refrigerator, the kitchen is the one room in the house most likely to be bacteria-tainted. Food is more easily cross-contaminated when everything in its path is covered in bacteria.

 

So, as you’re clearing out the clutter from the neglected places like cabinets and shelves, do not forget the everyday places around the kitchen, like counters and sinks, which can be bacteria breeding grounds hiding in plain sight.
 
"There are so many food safety-related things that people don’t often consider, such as handling raw chicken and then grabbing the spice bottle—with unwashed hands—to season it, and then putting the seasoning back in the cabinet. Spring is a good time to review your food safety practices and incorporate some new healthy habits into your daily routine," says Deirdre Schlunegger, CEO of Stop Foodborne Illness, a national, nonprofit, public health organization dedicated to preventing illness and death from foodborne pathogens.

Sponges and dishrags: If they’re used for cleaning why aren’t they clean?
You would think that sponges and dishrags would be some of the cleanest items in your house, because they are used with cleaning and disinfecting agents. But think again. Public health and safety firm NSF International found that 72 percent of sponges and dishrags were contaminated with bacteria which can cause food poisoning, making them the germiest thi