posted August 26, 2010 by alexis |
there’s been a lot of talk in the news lately about salmonella. while we can’t do anything to help with the egg recall, we thought this was a good opportunity to talk about what you can do to control the spread of germs that can make you sick in the home.
here are some tips on how to disinfect your kitchen and help prevent salmonella transmission.
1. always wash your hands after using the bathroom + before and after handling food. use hot soapy water for 20 seconds or more to effectively clean them.
2. always wash plates and utensils thoroughly with hot water and soap before you prepare any food.
3. correctly use your method antibacterial kitchen cleaners on food preparation surfaces:
- to clean the surface: just spray and wipe.
- to sanitize the surface: wet the surface with the spray. leave on for 30 seconds. allow to air dry. sanitizing the surface does kill salmonella.
- to disinfect the surface: wet the surface with the spray or wipes. leave for 10 minutes. allow to air dry. disinfecting the surface also kills salmonella but a greater percentage of them.
- the difference between sanitizing and disinfecting is that disinfecting offers a higher level of killing than sanitizing. prevent cross contamination.
4. once a utensil/ plate has been used with raw meat, do not use it again without thoroughly washing it.
5. be aware of keeping food the correct temperature to prevent bacterial growth. a great resource for understanding how cold or hot to keep food is the USDA site.
for more on our antibacterial line, check out the faq’s here.
hopefully this has helped clarify how to better protect your home.