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There is more bacteria even in a clean kitchen than there is in most toilet bowls! Using the same sponges or dishrags will only spread around contaminants as samonella, and other bacteria Raw meat areas need to be cleaned with paper towels or disinfectant wipes immediately. Wipe down refrigerator handles, stove handles, knobs, and countertops often. Sterilize sponges by wetting them and microwaving them for about two minutes every other day and change them after a week with fresh ones. It's most often our cleaning cloths and sponges that spread the germs around!

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