Keep the Kitchen Clean Enough.

One of the most common illnesses today is food poisoning. This started as a bit of discomfort a few hours after eating and growing in a life-threatening episode requiring hospitalization.

The most common cause is the E-colli bacteria, Salmonella and Listeria. And, they can a common problem in the kitchen cook.

Common breeding ground for bacteria kitchen paper, cloth and brush, cutting boards, kitchen sinks, doors, drawers and refrigerator handles. Little things like timers, the shuffle handle, salt pepper mill, and were also a breeding ground for bacteria. You can also add a bottle of oil, spice bottle, a can opener and controls on the stove or oven.

The food itself is a place where the offender bacteria in chicken and other poultry, eggs, meat, dairy and even fruits and vegetables.

In addition to regularly wash their hands when cooking here is a list of things to do in the kitchen to the possibility of reducing food poisoning:

1. Wash chicken in cold water when the ice house of the supermarket and the refrigerator immediately. Cook as soon as possible.

2. Wash your hands and anything in contact with raw poultry.

3. Washing, never reuse a knife, cutting board, towel or anything that touched raw poultry without washing. This means not using a knife or cutting board for vegetables or something that will not be cooked immediately cut.

4. Washing your hands after going to the bathroom, because your family is not immune to your personal e-coli.

5. Wash all vegetables when you bring them home from the market. This includes all fruits such as watermelon, strawberries, peaches, mangoes, grapes, and almost all fruits, including bananas.

6. Using a lot of tissue paper that can be discarded. Dish rags and towels are one of the largest for bacteria to breed.

7. Your kitchen sinks clean. Use a diluted bleach or disinfectant before and after preparing food.

8. Refrigerate food as much as you can and read the labels on spices for sauces, jams and jellies to see if they need refrigeration after opening. Mayonnaise counter LEAVES ON THE SUMMER! That goes for anything made with mayonnaise, too.

9. Gentle washing of eggs in cold water before them in the refrigerator. There is nothing sterile about the egg from the henhouse.

10. Buy meat, particularly hamburgers, from a butcher who has a good reputation.

11. Make sure you have a meat thermometer and make sure that all meat is cooked to the proper temperature for harmful bacteria in meat, poultry and fish kill.

12. Wash your hands.

13. Plan your shopping so you go home when you buy perishable foods.

14. If the fish smells like fish, do not buy! If no smell "off" or not what you're used to, not buy.

15. If the can or jar whooshes when you open it, throw away or better yet, take it back to the store.

16. Leave things in the sink, do not. This place is full of bacteria. Often sterilization, but was still eating.