10,000 people worldwide participated in the Hygiene Council’s survey. Out of 1,000 USA participants only 5% answered "in the home" when they were asked where they thought children are most likely to catch infection. In fact 50% to 80% of all food-borne illnesses are contracted in the home. In the U.S cross-contamination and the mishandling of food contributes to some 72 million instances of disease every year!

Bacteria colonies exceeding a population of 50 million can live on a single dirty sponge. However, this can be dealt with easily; simply after each use, soak the sponge for about a minute in a solution of bleach and water.

Always use:

•    Antibacterial soaps, as regular soaps won’t kill germs.
•    Always ensure your hands are clean.

One item that will be a favourite spot for many bacteria and germs is the chopping board. After each use (more specifically each food group) clean with soap and water, then bleach. It’s important to do this after each food group (e.g. meat, fish and vegetable) is cut on the board as they all have different bacteria and germs on them, it can also cause cross contamination.

It’s scary to think how dirty a kitchen can be, but with a new regime when it comes to using the kitchen you can easily control the amount of germs and bacteria that are present in the room.

Here are a few other products you may need to clean your kitchen effectively:

Defence Sanitising tablets
Bactericidal Cleaner
Extraclor – fragranced thickened bleach?