Salmonella, Hidden Danger:
Bacteria like these cause food poisoning, an illness that becomes more common with age due to our weaker immune systems and less acidic stomachs. Your first line of defense is proper food handling, from a clean kitchen, thorough cooking and speedy storage of any leftovers. For an extra edge, cook with these bacteria-busters:
Garlic: When Kansas State University microbiologist David Y. C. Fung cooked a pound of hamburger with 1 1/4 teaspoons of garlic powder, he found it had 90 percent fewer pathogens than meat cooked without the spice. The secret weapon: allicin, a critter-killing compound found in garlic and onions.
Cinnamon: Non pasteurized juice can be a swimming pool for bacteria. But in a Kansas State University study, stirring a teaspoon of ground cinnamon into a gallon of apple juice killed nearly all the harmful bacteria.
Prunes: Fung's team found that one tablespoon of Prune puree per pound of ground meat killed as much bad bacteria as did garlic, without changing the flavor. Prunes can even make meat moister when it's re-heated.
Mayonnaise: The high acidity of store-bought mayo helps slow the growth of salmonella on chicken and tuna. Homemade mayo is less acidic, which makes it more of a salmonella risk.
Disinfectant Note: When it comes to destroying the armies of bacteria in your kitchen. Common household bleach is a Shinning Knight. Fill your kitchen sink halfway with warm water adding 1-2 tablespoon of household bleach (Never add soap or cleaning products to bleach as it will create a toxic chlorine poison vapor.) Use this mixture to wipe your kitchen counters tops, cutting board, refrigerator handle, microwave and even pre-wash your pots and pans before starting the meal. Use the same method to clean up after meals.
White distilled Vinegar is also a good germ killer. Use vinegar mixed with water to clean and polish glass, fruit skins, appliances, counters and floors. It gives your kitchen a nice clean scent too.