- Chopping boards – clear rules:
Separate chopping boards should be used without fail for meat and vegetables.
- Cold-resistant bacteria: always cover fresh food
Some bacterial strains grow despite being stored in the refrigerator. This includes, for example, bacteria in raw milk cheese. It is therefore important to protect food for instance, by storing it in a closed air-tight container.
- Salmonella: potential hazard is the egg
You can easily contract salmonella poisoning, even in domestic households. Hazardous germs are on the eggshell, but also grow out of the yolk if eggs are stored without being cooled. Kitchen equipment and work areas that come in contact with raw eggs need to be cleaned very carefully.
- Dishcloths and sponges: contain a potpourri of germs
It is best to replace or wash dishcloths without the antimicrobial protective function daily. Replace sponges at least every 2 weeks.
A wealth of polymer kitchen utensils can be safely and durably treated with Sanitized® against a colonization by bacteria. The French manufacturer LBD Maison uses the Sanitized® technology for an entire product line of “Elephant” kitchen brushes