0
What else can I help you with?
Where are the most germs?
kitchen sponge
How many germs can grow on a sponge in a day?
One billion
What room of house has the most germs?
Your kitchen because you cut meat and other food that has germs on it
What carries germs?
everything in public places and stores
Which insect carries germs of dengue fever?
mosquito
Is eating bugs bad?
yes bugs carry germs and some bugs are poisious
what's kitchen hygiene?
kitchen hygiene is all about keeping your kitchen clean and less conjused with things that carry bacteria and germs
How are the germs carried to the food?
uncovered things are expose to flies . this type of food carries bacteria and germs of various diseases .
How do you clean and kill germs in your kitchen?
You can remove germs by washing your hands and bathing more and makeing sur your clothes dont get to dirty, but becareful to not clean yourself to much because some germs help you fight other germs.
What is proper kitchen sponge hygiene?
Your kitchen sponge probably has more bacteria than anything else in the house. It's worse than the toilet. Bacteria thrive in moist environments. Let your sponge dry out between uses. Don't leave the sponge sitting in the bottom of the sink. Squeeze it and let it dry. Replace it every week or two. It's also recommended that you wet a sponge and then microwave it for two minutes every two days. The high heat kills bacteria on it. You can also put it in the dishwasher but that's not quite as good. Dishrags are another have for germs. Let them dry between uses and wash them frequently. Even better: use paper towels or disposable wipes.
Why hygiene is important in flight kitchen?
To help prevent the spreading of bacteria and germs
Will microwaving a wet sponge for 2 minutes kill all the bacteria and germs?
Microwaving a wet sponge for 2 minutes can help kill some bacteria and germs, but it may not eliminate all of them. It is more effective to regularly replace sponges or clean them by soaking in a bleach solution and allowing them to air dry.
