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Keeping kitchen clean

Remember these easily forgotten spots the next time you wipe down and clean your kitchen.

Handles. Every handle in the kitchen – think dishwasher, refrigerator, light switch – is a hotbed for germs, considering the number of times they fall within the clutches of humans. Wipe down handles with a disposable disinfectant cleaning cloth at least once a week.

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. Give the drain a more thorough cleaning weekly by flushing it with hydrogen peroxide or a disinfecting cleaning solvent.

Kitchen rugs and mats. These cushy mats may be good for your feet and back, but they’re also catchalls for crumbs, drips and dirt. Be sure to wash them frequently, and wipe down the floor underneath regularly with a disinfectant. Let the floor dry completely before setting a rug or mat back on top.

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 for 1 to 2 minutes (never heat a dry or slightly damp sponge in the microwave; it could burn) and then let them air dry.

For kitchen towels, designate one towel for the sole use of drying clean dishes and set aside another rag for wiping down surfaces. Replace both weekly.

– Food Network Kitchens

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