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I always wipe down surfaces with antibacterial spray before preparing food and daily to keep germs away. I always put meat and poultry at the bottom of the fridge and never wash a chicken anymore although I did used to until I heard it was bad. I like to keep on top of the cleaning as then it doesn't seem so much of a chore when I do it regularly

I keep on top of food hygiene by keeping raw meat covered and stored at the bottom of the fridge.

Humans have survived for thousands of years without needing any of this. Contact with bacteria is unavoidable and we even contain bacteria in our own bodies. Sepsis is an inappropriate reaction of the body's defences and this campaign is scaremongering.

never wash the meat!

put all utensils used to touch meat under hot tap

Raw meat on the bottom shelf in the fridge,
cooked meat above.
Never rinse raw chicken.
Disinfect work surfaces regularly.
Steam clean floors.
That's what I do and it seems to work.

I think common sense always wipe surfaces wash hands after handling raw meat. We are being told over sanitization has lead to a rise in allergens so a bit of dirt is good for us. You may think I am a mucky pup but in my own home I have eaten things off the floor.

I always use antiseptic wipes plus I wash my hands when arriving home. Leave as many bugs as possible outside !

Keep your food storage areas, food prep areas, utensils and yourself clean at all times and clean up immediately after prepping food.

just being aware of hygiene and keeping surfaces clean and your hands too.

Raw meat at bottom of fridge,separate from fresh produce. Wash hands before and after handling food and keep surfaces clean. Usually I just use hot water and some soapy liquid to clean but use an antibacterial spray following prep of raw meats.

Make sure you wash your hands regularly and use bacterial wipes for surfaces, handles etc

If I cut fruit, like an orange, I will just rinse the knife straight away for reuse. If I cut any kind of meat, whether cooked or not, then the knife will always be washed thoroughly and immediately. This is pretty much the same for chopping boards.

I advice using the tic labels on your shopping bags so you use them for the same thing each time, otherwise a lot of cross cantamination can happen before you even bring food home!

Wash your hands before handling food. Cover any scratches or cuts with a plaster. Don't put hot food in a fridge because it lowers the temperature inside.Lastly raw and uncooked food should be kept at the bottom of the fridge inside a covered container

be careful around raw meat, dripping in the fridge etc, keep worktops clean and wiped down with kitchen cleaner etc, and always wash your hands when preparing food

I try to handle raw chicken as little as possible. If I have to touch it with my hands I wash them immediately before touching anything else. The containers go straight in the bin and I would never cut chicken on a wooden chopping board as I think that the juices can soak in. I use a plastic chopping board which can be scrubbed with hot water and 'dettox'. I always store chicken, covered or wrapped on the bottom shelf of the fridge away from all else.

Washing your hands between jobs to prevent cross contamination is vital, bugs are invisible and it's too late once you have fallen ill

hot water and white vinegar mixed 50/50 and used as a spray instead of commercial supermarket sprays keeps most areas sufficiently hygienic.

We also have different chopping boards, and knifes for different foods but in our home we have a routine that works for us which is after every meal we give the kitchen a good clean. It doesnt take long now for too reason one we have a small kitchen and two we have the routine down to a tea so we all have our own cleaning chores which we all do at the same time except for the floor which gets done once we have all finished.

Make sure you use different chopping boards and knifes for different foods, Most are colour coded
It is also really important to make sure your fridge is at the correct temperature
And always make sure your food is in the right compartment in the fridge, Raw meat must always be sat at the bottom of the fridge.
Washing hands is very important too.

What an interesting debate. I noted someone commented that younger people are more impressible with such advertising. My daughter wanted me to chuck a bottle of vinegar as it was "out of date"!

I have one chopping board for meat, and one for bread etc. I do try and avoid cross contamination. I do clean regularly, but not obsessively. I don't think having a completely sterile environment is actually a good thing.

I'm in agreement with many posters on here that use of antibacterial products can have undesired effects in that we do not then develop resistance to general germs in our environment. I use hot water and washing up liquid for most everyday cleaning. I used to use antibacterial spray a lot when I had a pet, to deal with 'accidents' with an elderly cat but now use them only occasionally as I think overuse is a bigger risk. I use bleach to keep my dishcloth clean but possibly not often enough!

I constantly wipe up around the kitchen but just with a cloth from the sink (no products used). I know that I should be better at hygiene and use disinfectant or antibacterial sprays but I don't.

I think common sense too, keep things clean, wash your hands when touching things, I must admit I use the coloured chopping boards. I'm very funny about meat really make sure I clean wherever that has been. Touch wood I'm yet to make anyone ill so must be keeping a clean.kitchen. I do use the dettol wipes actually (like they are going out of fashion) as I hate sponges etc that you reuse I've always thought they are dirty. I wash towels often too as they get covered in bacteria