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My husband is very laid back about it all but I'm the opposite. Meat at the bottom of the fridge, wiping down surfaces with antibacterial wipes, thoroughly washing hands regularly, separate colour coded chopping boards. I also spray with Dettol antibacterial spray most days and disinfect the fridge, floor, bins once a week. I've been ok so far so I must be doing something right!

Wash hands in hot soapy water regularly especially after handling meat. Every night I detol down the sides in the kitchen and make sure that the sink is kept clean and free from food debris

If a knife or other kitchen utensil has touched raw meat, don’t use it on any other food items until it has been thoroughly washed

Simple common sense. I have worktop savers and use several (I am lucky to have the space) Each has there own use, raw meat cooked meats etc They all get washed with soap and water and they each have their own cloths too when in use.

My fridge and freezer are also organised into areas

I have different chopping boards for raw meat, cooked meat, veg etc and am careful when I store meat. I often forget in the pressured checkout till to separate my meat from the rest of the shopping though. I try to remember to move the clean washing up when I'm washing my hands in the sink and clean the kitchen sides often.

keep raw meat away from anything eaten uncooked

I'm not hugely concerned to be honest.I think as long as you follow good basic hygiene - washing hands after handling raw meat, eggs, before you start cooking etc, and wiping down surfaces with dettol wipes, then you're not going to have an issue. Anything in my fridge is always well wrapped in cling film or in tubs.

I always have my sink full of boiling hot water with a touch of beach in when ever I'm preparing or cooking any meals so that I can just put the knife's or plates I'm using straight in and I always beach my kitchen worktops after use, And not forgetting the tea towels they always go on boil wash after every use to Prevent any germs spreading.

Keeping antibacterial spray handy.

I never wash meat as it spreads the germs around the kitchen. Cooking is enough to kill the germs. I adore cleaning products and have two cupboards full lol

I'm very careful about cross contamination and the likes but I agree with many other comments that we can become overly sterile. I use natural homemade products like tea tree oils and bicarbonate of soda for most of my cleaning

I agree that hot water is the answer. washing dishes, utensils and in really hot water kills the germs. Harsh chemicals aren't needed ensure you wash your hands before and after handling food and keep all surfaces clean

4 most important things to remember to reduce cross contamination.
1. Wash your hands regularly.
2. Store raw meats on the bottom shelf of the fridge and cooked meat on the top shelf.
3. Make sure you have different chopping boards for raw meat, fish, cooked meat, fruit and veg, also bakery products.
4. Use common sense when using any food products, your eyes and nose tell you if anything is off.

I love Dettol. I've used it for a long time now as I have a large family and sickness bugs, flu bugs and other illnesses can spread quickly. I use Kitchen Dettol on the kitchen counter tops, the baby's high chair and use the bathroom one on the toilet seat and handles and basin to keep it clean and germ free and the Dettol surface cleanser on the banister rails and any other surfaces including when cleaning the fridge. The kids get plenty of exposure to normal germs to build their immune system, but there are some places in the house I need the reassurance that all the really harmful germs have been eliminated!

basic food hygiene in our house always wash hands,use a anti bac spray on sides and separate foods in the fridge.

I go through antibacterial wipes by the dozen (I'm also a little bit OCD). My daughter and I are vegetarian and the men in the house eat meat, so we are really careful about cross contamination anyway. I use glass chopping boards - one is for meat and one is for veg. They go in the dishwasher every time they are used. I also wash my hands before and after I alternate between veg and meat, and of course before I touch any food

we have several chopping boards for various things; cooked, uncooked, veg etc.

Care when arranging the fridge - raw meat at the bottom, cooked meat and dairy on upper shelves (it does concern me slightly that salad and veg is in the drawers below the bottom shelf though.

Colour coded chopping boards - raw meat, veg, cooked food and fish all separate.

I'm anal about raw chicken. I must disinfect the worktop after cutting raw chicken even if i clearly didn't drop any off the chopping board. The chopping board goes straight in the sink with scalding hot water (too cook anything that's on left on it) followed by washing up liquid scrub before it goes in the dishwasher.

Hot soapy water to hand to quickly wash any used utensil.. they can be easily dried ready for next use

Keep the fridge organised, raw meat and poultry at the bottom, make sure cooked meats etc are wrapped or covered well and use different boards for raw meat/ veg etc

All the above are vital tips but don't forget to keep your washing up cloth clean by soaking in a diluted solution of Dettol and rinsing thoroughly.

wash hands often

I make sure i don't touch handles in the kitchen (taps, doors etc) with my hands until i have washed them, handles often get neglected and can be a big harbour for nasty germs!

I also have about 8 chopping boards, they are thin plastic type ones that can go in the dishwasher quickly, so i am never in danger of transferring bacteria from one thing to another

As we have a houseful of dogs and cats, I always blitz the work surfaces with anti-bacterial spray before preparing any food. I remember reading that our pets (especially cat's feet) carry Campylobacter which can cause stomach upsets and diarrohea.

keep in a close eye on whats in the fridge/date order would be my tip