Germs: Keeping Your Home Healthy

Our homes can harbor some pretty nasty germs. The most popular hang-outs for germs are dishcloths, kitchen sinks, toilets, kitchen garbage can, refrigerator, bathroom doorknob and the cutting board. The Journal of Applied Microbiology states "Your kitchen harbors more germs than any other room in the home. The greatest germ concentration is found in the kitchen sponges and dishcloths. Sink drains, faucet handles, and doorknobs, either in the kitchen or bathroom - were the next highest on the list."

If you use sponges and dishcloths, rather than disinfecting wipes, place it in your microwave for two minutes while damp or run it with your dishes in the dishwasher. Sponges should be replaced biweekly.
Your kitchen sink should be disinfected weekly with primary focus on the faucet handle.

Keep your refrigerator between 34 degrees and 40 degrees Fahrenheit. Clean your refrigerator thoroughly every three months.

Keep your counters washed with hot soapy water after you prepare a meal. If raw meat touched the counters, disinfect.

It is a good idea to buy two cutting boards: one for meat and one for fruits and vegetables. Cutting boards should always be placed in the dishwasher for cleaning. Whether you prefer wood or plastic cutting boards, be sure yours gets cleaned thoroughly.

You should disinfect your garbage can one weekly with Lysol or some other disinfectant sprays.

Keep your kitchen floor clean by disinfecting weekly. Spills should be wiped up soon after they occur.

Your garbage disposal should also be disinfected weekly. If you put food waste down it, run the disposal. Do not let food build up. Let the disposal run for about 20 seconds to ensure that all by-products are rinsed away.

Take these precautions when dealing with food preparation and storage in your home kitchen: Wash all produce for 30 seconds and use a produce brush to scrub produce with skin. Wash each lettuce leaf individually under running water, even if you buy "prewashed" lettuce. Wash the outside of cantaloupe and the fruit after it has been cut. If you are a chicken lover, try to buy organic poultry if possible, rinse well, and cook thoroughly. Cook all ground meat or turkey thoroughly. Do not eat moldy cheese. Cook eggs until the yolk is soft firm but not runny. Salmonella likes raw eggs.

In the bathroom, throw away bar soaps and stock up on dispenser soaps. If you must stick with your Irish Spring, get a soap holder to allow it to air-dry. If you use a loofah in your bubble baths, be sure to dry it thoroughly between uses and to disinfect it weekly as Staph aureus love sponges. These bacteria can cause toxic shock syndrome, food poisoning, skin infections and wound infections.

To keep the mildew at bay in the shower, wipe it dry after each use and every few days spray it with some Tilex.

Your toothbrush should be rinsed under hot water for 20 seconds after use and air-dried completely between uses. To disinfect your brush, soak it in a cup of Listerine or hydrogen peroxide. Replace your brushes every 3 months.

The toilet is a scary place. The lid should be closed before flushing to keep the droplets from dispersing all over your counters, toothbrushes, and surfaces you want to keep sanitary. Clean your toilet and the lid weekly.

Bed sheets should be changed once weekly and more often if someone is sick.