How to Keep Your Kitchen Germ-Free

cutting-board-bacteria
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Cutting board

The problem: It’s used for everything from chopping scallions to slicing roast beef.

Fix: After washing with hot soapy water and rinsing, spray the board with a mixture of one teaspoon of bleach to 16 ounces of water that you keep in a clearly labeled spray bottle. Then rinse the board with hot water or toss it in the dishwasher on high.

The “cleanest” boards? Dellutri says glass or plastic are best because they’re nonporous and most resistant to germs. If you love wood, choose the dishwasher-safe kind that’s been treated with Microban, an antimicrobial compound. Whatever the material, throw out your board if it’s very worn or has lots of knife-cut indentations on it; they can trap bacteria.

Next: Dish towel

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