We scrub, we bleach, we boil, we clean; all in the effort to keep our kitchens as germ free, and health friendly as possible. Every man or woman who steps into a kitchen has probably learned some of the basics to keeping the cook and his/her guests feeling happy during, as well as after the meal. We know not to use the same cutting board for vegetables as we do with chicken. We know that we should use separate knives when cutting meat and other vegetables or produce. We know to wipe down our counters with a bleach solution to get rid of any lingering germs, and to wash our hands often during food preparation.

According to the Centers for Disease Control, 76 million Americans get sick from food each year. This could be food prepared in your home, at a restaurant, or even at your sister's home. Think about the last time you went to a picnic and saw potato salad sitting out in the sun, rather than on ice in a cooler. Quite often our "indigestion" can turn into something else entirely if we are not careful. The following are some ways that you may or may not have thought about in terms of having a "healthy" kitchen.

Your Kitchen Sponge

Probably one of the biggest culprits of all when it comes to "bugs" roosting in our kitchen is the seemingly innocent sponge. This should come as no surprise. We use our sponges for everything. We wipe down counters, wash dishes, get spots off of cupboards, and clean up spills on the floor - all with the same sponge. A study down by NSF International showed that our friendly kitchen sponge had 150 times more bacteria, mold and yeast than our toothbrush holders!

Solution

Microwave your sponge. I get my sponge sopping wet and put it in the microwave for 2-3 minutes to de-bug my sponge. It is recommended that we replace our sponges every 2 weeks. This is something that I am NOT doing (replacing my sponge that often), but will begin to do now.

Helpful Hint: Go to your local dollar store and buy packages of sponges. You won't feel as bad about throwing sponges away every 2 weeks!

Your Refrigerator

Get a thermometer. The temperature inside your refrigerator should not register above 40 degrees F. Colder temperatures slow the growth of bacteria that can spoil your food, as well as your lovely dinner party.

Helpful Hint: Check out your local markets or "super stores" for a refrigerator thermometer. You may also find some at the dollar store, but spending a few dollars more may give you a more constant and accurate reading.

Your Cutting boards

Cutting boards can harbor bodacious bacteria. The best way to make sure that uncooked meats and fish don't mix when you are chopping kale for your green drink is to have different cutting boards for each. Use one for meats and poultry, and another for produce and if you want to be extra careful, a third for fruit.

To clean your boards:
-Make a paste using 1 Tbs. baking soda, 1 Tbs. salt and 1 Tbs. water. Rub all over the board and rinse with very hot water
-Wipe your board with a paper towel and vinegar. Then, with another paper towel, rub the board with 3% hydrogen peroxide. GREAT germ killer!
-If your board smells, wipe it down with the cut side of a lemon (after cleaning the board, of course)

Helpful Hint: What can I say? The dollar store is our friend again, with cutting boards and all of the ingredients to clean them, all for $1.

Uncooked Eggs

Yes, Sylvester Stallone drank half a dozen (or was it a dozen?) eggs in the movie Rocky. However, there are better ways to get our protein! The USDA urges all of us to avoid raw or undercooked eggs because of food borne illnesses like Salmonella. This goes for cookie batter and any other food where eggs have been added prior to cooking. Evidentially, if you purchase eggs that have been pasteurized in the shell, killing any harmful bacteria that may be residing there, you will be much better off.

Helpful Hint: Unless your eggs have been pasteurized, keep your hands as well as anyone else's out of the batter!

Recalled items

When recalls on food are announced, only about 60% of people actually go through their homes looking to see if they have anything listed. If you are unsure as to what contamination may be lingering on your shelves, in your pantry, or refrigerator, go to www.fda.gov. This site will bring you up to date with the latest recall notices. Be sure to throw away any foods listed. Some stores may reimburse you for the product if you bring it back due to a recall. Check with your market to see if they will do this for you.