Prevent salmonella cross-contamination in your kitchen with these 5 simple tips

Salmonella is a common bacteria; the Centers for Disease Control and Prevention report that it causes an estimated 1.2 million illnesses and 450 deaths in the United States each year. Most vulnerable to serious infections are people under 5 or over 65 years of age, and those with compromised immune systems.

Many people are aware of basic precautions for preventing salmonella infections from their own kitchen: cooking food thoroughly (especially meats, poultry, and fish) and sanitizing surfaces and utensils that have come into contact with raw food before using them again. Read on to discover more kitchen practices that will help keep your family safe from salmonella.

Create a protective barrier on busy surfaces by covering them with plastic wrap that can be discarded and replaced for the next food item. Perfect for scales, platters, and cutting/pounding boards.

Prepare seasoning for raw meats, poultry and fish ahead of time, in a bowl. When it's time to season, simply grab a pinch and sprinkle, rubbing as necessary without worrying about washing your hands between each step.

A 2011 study by NSF International, a global health, and safety organization, revealed that the kitchen is the "germiest place in the home" and the kitchen sponge is the "germiest" place in the kitchen.

"Sponges pick up bacteria during the cleaning process and are typically not properly -- or regularly -- sanitized before their next use," said Dr. Rob Donofrio, lead researcher for the NSF study. Sanitize sponges regularly by boiling them for five minutes to kill all bacteria.

Some folks prefer to avoid sponges altogether. Mary Fetzer at SheKnows recommends using disposable wipes, paper towels or cloth dishtowels that are regularly washed in hot water.

Frequent, thorough hand-washing is a must. "Frequent" means before touching food, between handling different foods and when finished handling food; "thorough" means using hot, soapy water with at least 30 seconds of rubbing each time. This is how bacteria is killed and kept from transferring between contaminated and uncontaminated foods and surfaces.

Lastly, keep your refrigerator at 40 degrees Fahrenheit (4.44 degrees Celsius) or cooler. This final step will prevent salmonella from growing on food during storage.

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