About one-quarter of food-borne illnesses can be stopped before they start, simply by being more vigilant about fridge and kitchen cleanliness.
There are many viral, bacterial and parasitic agents that cause food poisoning, with some of the most commonly known being salmonella, Escheridia coli (E. coli) and listeria. Equally as gross is the fact that illnesses like rotavirus and Hepatitis A can actually be passed from an infected food handler to the product, putting the consumer at significant risk.
Cleaning your Refrigerator will help you make space and avoid turning the appliance into a cold dustbin. First, regularly review the contents of your fridge and get rid of leftovers and foods that have passed their expiration dates. If you aren't sure whether something's still good or not, just toss it in the trash.
Most foods will start to smell or look bad once they're past their prime, but others will still appear perfectly fine, so use your best judgement.
Although refrigerator spills are easy to ignore, experts advise that they be cleaned up promptly and thoroughly. While you're at it, wipe down shelves and drawers every week or two with soap and water or a mild bleach solution.
Sanitize the handle to the refrigerator door. Much like bathroom doorknobs, it is the most frequently touched handle.
When cleaning up, be sure to do a thorough job with an antibacterial solvent and a clean cloth or sponge.
If you use an old, germ-ridden sponge is a fantastic way to help the spread of bacteria and viruses as far as the eye cannot see in your kitchen.
Not sure about the sanitation quality of your sponge? You can run it through the dishwasher or microwave it.
Enjoy!
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