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WHAT IS ON YOUR KITCHEN TOWELS?

Of everything in your kitchen -- from the counters to the cutting boards -- the most contaminated item is likely the kitchen towel. That cute little towel is also the leading cause of cross-contamination in your kitchen, according to Kansas State University food safety specialist Jeannie Sneed. How does this happen? We may be conscientious about washing our hands while preparing food, but much of that cleanliness is for naught when we touch the towel before washing and then use the same towel again to dry our hands. Cloth towels can quickly and easily become contaminated at significant levels, including microorganisms that can lead to food borne illnesses. For example, previous research has shown that salmonella, which is bacteria commonly found in raw meat and poultry products, grows on cloths stored overnight -- even after they were washed and rinsed in the sink.

What can you do? Follow these three tips for a safer kitchen:

1. Wash your hands.
Wash your hands thoroughly with soap and water as soon as you get into the kitchen to prepare a meal. Wash your hands again after handling fresh produce, meat or eggs. Don't just splash and dash.

2. Launder towels frequently.
Either launder cloth towels in hot water in the washing machine after each meal preparation, or use paper towels and discard them after each use. At the very least change your cloth towels daily.

3. Nix the sponges.
Do not use sponges, but if you must, sanitize them in the microwave every day. To do this, thoroughly wet the sponge, put it on a small plate and zap it for 30 seconds.