Reducing bacteria in the kitchen

Reducing bacteria in the kitchenFrankfurt - When food spoils it's often because it hasn't been properly refrigerated or it has not been cooked long enough.
A German personal hygiene and detergent industry association in Frankfurt recommends cooking meat thoroughly to kill possible pathogens before eating it. The association has put together a few other tips for avoiding the spread and proliferation of bacteria in the kitchen.
Hygiene: Hands must be thoroughly washed before preparing and consuming food. Raw food must be handled separately from already cooked food and separate utensils should be used to prepare them. Towels and dishcloths should be hung up to dry and should be changed regularly. Paper towels are well-suited for one-time cleaning and wiping jobs.
Refrigerator: The refrigerator should be cleaned once every four weeks. The temperature in the refrigerator should not be over 4 degrees. Raw meat should be stored in the lowest compartments and always beneath food that has already been cooked. Food placed in the refrigerator should be stored in sealed containers.
Cooking: Frozen food should not be left to defrost on a countertop where food is prepared, rather it should defrost in the refrigerator or in the microwave, preferably in a bowl. Leftovers should be stored in the refrigerator and should be eaten within two to three days.
Cleaning: The dishwasher should use water heated to at least 50 degrees centigrade. Anti-microbial cleaners are appropriate for cleaning work spaces where food is prepared, the refrigerator, electric appliances and the trash can.(dpa)