Today's Word of Wisdom or How to Avoid Bacteria in the Kitchen

This post is similar to a previous one but I think this hint is so important. Especially after reading in Martha Stewart's magazine awhile back her suggestion to change dishcloths at least ONCE weekly! Once Weekly!!! Doesn't she understand how quickly bacteria grow on a dirty and damp dishcloth? Especially if you're using it to wipe surfaces that have been exposed to chicken or raw meat or fish.

I can one-up Ms. Martha. My suggestion? Use a Clean Dishcloth on a Daily Basis to Stay Healthy!

BACTERIA love a dirty dishrag. The best way to avoid bacteria (think food poisoning here!) is to change cloths (not clothes, although you can do that, too, if you wish, heh-heh) daily.

I buy those cheap packages of a dozen wash cloths. You know, the thin cheap ones. I like my dish cloths thin. They're easy to fold once and slip into the dish towel drawer. Each morning simply grab a new cloth and you are ready for a spic-and-span day.

And cutting boards? It's a good idea to use three boards, one dedicated specifically for 1)chicken, 2)other meats, and 3)fruits and veggies. Keep 'em clean. Wash wood by hand with hot soapy water and wipe dry. Plastic or glass boards can be placed in the dishwasher (unless they have those little rubber foot tabs on them, in which case I'm reluctant to do that. Still, they can go into a dishpan of hot, soapy water).

Is food poisoning contagious? You can check here to read more about that.

P.S. After wiping up after cutting raw poultry or meat/fish, be sure to rinse that cloth in hot soapy water before using it elsewhere.

Jenn left a comment that if you rinse the cloth in cold water it won't smell! Why didn't I think of that! Bacteria loves a warm moist environment. Rinsing the cloth in cold water slows down that bacterial growth. Thanks, Jenn!!
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