Really, there is no need. This is what I do and why. I hope you will find it helpful.
For the everyday wiping down of the counters I grab any all-purpose cleaner. I generally prefer the "greener" brands, they work well and they don't have a strong smell. Shaklee Basic H is great! I have tried about 4 different "mix your own" versions of all purpose cleaners and have not found any worth the trouble.
Before I touch on how to clean up after preparing raw meat I have one general kitchen tip.
1) Don't use a sponge in your kitchen. They are petri dishes of bacteria. Did you know that restaurants are not allowed to use sponges? They can be cited by the board of health if one is found in use. A dish towel works just as well and can be washed in the laundry. Just be sure to wash it on the HOT cycle.
Clean- up after preparing raw meat.
1) Chose your meat and eggs carefully. Not only are pasture raised animals healthier because of their nutritional content, they are healthier because they are not raised in overcrowded conditions. These conditions increase the animals natural bacterial load.
2) Have a separate cutting board for cutting raw meat. A non-porous one is the ideal choice. Target carries Ecoflax cutting boards which are made from recycled plastic. And the best part? When you are finished just put it into the dishwasher and the high temperatures will take care of everything.
3) You don't need to clean up with bleach or an antibacterial spray after preparing raw meat or eggs. Although Lysol and Clorox would like you to believe differently. Why would you serve your family something to eat that was so dangerous you had to use bleach? I must be missing the logic here... Just general safe food handling is all you need. Click here to read all about it.
I hope this was helpful! Do you have a system that works well for you?
Great tips!! Found you through Green Friday Follow. Now Following :)
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