Most of think that food-borne illness comes from some skanky contaminated meat bought at a low-rent grocery store or your crazy aunt Hazel’s potato salad that sat out on the picnic table too long. Wrong. Most food-borne illnesses actually sprout from our own, sparkly clean kitchens and poor own poor cleaning techniques.
If you don’t follow Jane Brody in the New York Times, maybe this article will inspire you to become a groupie. She’s 72 and still writes a regular column, as well as books, etc. You can find out more about her here: http://www.janebrody.net/
And here’s a link to the article she wrote about food-borne illnesses in the home: http://well.blogs.nytimes.com/2013/08/26/keeping-food-borne-illnesses-at-bay/?_r=0
Although you all probably know most of the information in this article, it’s a thorough and smart piece that I am recommending we all read, and you never know, you might just learn something new! Here’s a piece of advice that I picked up: “When hand-washing dishes and pots, use very hot water and put them on a rack to air-dry. Damp dish towels can harbor bacteria.” Who knew that a dish towel could harbor bacteria?!
My cleaning teams love to deep clean your kitchens, but we can’t be there everyday to help protect you and your family from food-borne illness. Follow Jane’s advice (just use what we do — hydrogen peroxide that’s just 3% strength, and NOT toxic bleach) and you will not only keep your family free of food-borne illness, but you’ll likely have an overall cleaner kitchen, too.