Keep the kitchen clean; don't make yourself sick at home

Of course your bathroom has dangerous bacteria, but so does the kitchen.

5 On Your Side’s Monica Laliberte says one concern is food poisoning.

Take chicken, beef and seafood. Anything that comes in contact with it – the knife, spoon, cutting board, of course needs to be washed with hot, soapy water every time.

"The juices that collect on cutting boards can contain E. coli and other dangerous bacteria that can make you seriously ill," says Sana Mujahid with Consumer Reports.

While hot soapy water is good, Consumer Reports suggests one tablespoon of unscented bleach and a gallon of water to get them really clean.

After rinsing, air dry or pat with clean paper towels.

The same concern goes for raw meats and seafood in your refrigerator. They can drip and contaminate food stored below.

It’s best to seal them in plastic bags or containers and store them on the bottom shelf.

And when was the last time you cleaned your fridge, anyway? Another way to slow bacteria growth is to keep the temperature at 37 degrees. The freezer temperature should be no higher than zero.

While most people know the risks of raw meat and eggs, many don’t know raw flour can carry salmonella and E. coli. The pathogens can make their way from animal waste on the farm all the way through the milling process. It's another reason to resist the urge to taste batter or dough before they’re thoroughly baked.

If you use a phone or tablet for recipes while you cook, they can also become contaminated. So wash your hands between cooking and using them.