Dr Jae-Hyuk Yu, a professor of bacteriology at the University of Wisconsin-Madison, recommends using a bleach solution (one tablespoon of bleach per gallon of water), an Environmental Protection Agency-registered kitchen disinfectant, or an alcohol-based spray for sanitizing hard surfaces, especially after preparing raw meat. And when handling cleaning chemicals, use gloves and ventilate well. He recommends cleaning fridge shelves monthly and ensuring your fridge is consistently under 40F (4C) to prevent bacteria from lurking around.
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