Nancy Dell: Keeping kitchens germ-free

1. With the loss of power, I started thinking about the best way to keep my kitchen and refrigerator germ-free. What suggestions do you have?
Sharon, Agawam

We will never be totally germ-free but you do want to take steps to prevent food poisoning. First step, buy a refrigerator thermometer. Put it in the middle of the middle shelf. Leave it there for 5 to 8 hours. Adjust the thermostat until the thermometer reads between 38 and 40 degrees.

Second, use dish cloths to clean up after just one meal. Then let them dry and put them in the laundry to be cleaned. If you use sponges, run them through the dishwasher every day or microwave a wet sponge for one minute to kill bacteria. Bacteria loves to grow in a wet sponge. When you wash your countertops, use soap and water to kill viruses. Commercial disinfectants like Clorox and Lysol kill bacteria but not virus or parasites. Viruses and parasites need to be washed off with soap and water. When you do use disinfectants, remember they need to be on the surface for 30 to 60 seconds to kill bacteria. The moisture from disinfectant cloths need to be on the surface 4 minutes to kill bacteria.

What about sinks and cutting boards?

Sink drains are really dirty. It can be a big problem if you fill up you sink to wash produce. The pathogens creep up from the drain. Sanitize drains with a solution of 1 tablespoon of bleach in a gallon of water. Clean cutting boards with soap and water but once the wood or the plastic gets rough enough that you see food remains on it after you clean it, then buy a new cutting board.