University of Wisconsin - Extension

In anticipation of spring, many people make a ritual of spring cleaning. When cleaning a kitchen, it's important to remember there's more to the task than producing shiny floors and neatly arranged cupboards, according to a University of Wisconsin-Extension food science specialist.

"Spring is a great time to target harmful bacteria that can lurk on kitchen surfaces and even in your refrigerator," says Barbara Ingham. " Salmonella, Staphyloccus, E. coli and Listeria are just some of the bacteria that may be hanging out in your kitchen. While you can't see or smell bacteria, they are everywhere and they especially like moist environments."

Ingham says a clean and dry kitchen helps fight bacteria and protect you and your family from foodborne illness.

"A truly clean kitchen relies on more than just looks - it also depends on keeping your kitchen clean," says [local food safety expert]. "By following some key cleaning steps, you can help prevent bacteria from spreading throughout your kitchen."

Some spring cleaning tips you should practice year-around to make your kitchen and your food safer include:

-- Always clean surfaces thoroughly with hot, soapy water. Sanitize your kitchen countertops with diluted chlorine bleach or a disinfectant kitchen cleaner. Use 1 teaspoon bleach to one quart of water. Be sure to dry with clean paper towels after each cleaning.

-- Disinfect dishcloths often. Launder dishcloths frequently, using the hot water cycle of the washing machine. Then, be sure to dry them in the dryer. Dishcloths, sponges, pot scrubbers and other moist cleaning items harbor bacteria and promote bacterial growth. Also, consider using paper towels to clean up kitchen surfaces. When done, throw away the towel.

-- Clean your refrigerator thoroughly to get rid of spills, mold, mildew, and bacteria. Clean your refrigerator weekly to kill germs that could contaminate foods. To tackle bacteria, mold and mildew, clean interior refrigerator surfaces with hot, soapy water. Rinse with a damp cloth, dry with a clean cloth. Manufacturers recommend against using chlorine bleach because it can damage seals, gaskets and linings.

-- Clean your kitchen sink drain and disposal once or twice a week by pouring a solution of 1 teaspoon of chlorine bleach in 1 quart of water down the drain. Food particles get trapped in the drain and disposal, creating the perfect environment for bacterial growth.

Fight BAC! is the trademarked name of a national consumer education campaign sponsored by the Partnership for Food Safety Education, a coalition of industry, government and consumer groups. The campaign is designed to teach consumers about the importance of food safety and reduce the incidence of foodborne illness.

For more information on how to avoid foodborne bacteria and handle food safely during the spring season, visit the Fight BAC! website at http://www.fightbac.org .