How to stop food poisoning bacteria from spreading  

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Food poisoning bacteria can spread from raw food onto surfaces like hands, kitchen counters or worktops, other food, chopping boards, utensils, mobile phones and even loved ones. This food poisoning bacteria can survive on surfaces for days.

Most cases of food poisoning are caused by this cross-contamination of harmful bacteria onto the food you eat.  

You can quickly get sick from this spread of food poisoning bacteria. The most at risk are the very young or elderly, and those already sick or pregnant. In these cases, small number of bacteria can cause illness. 

Read more information on the causes, symptoms and treatments for food poisoning here.  

Symptoms of food poisoning usually begin within 1 to 2 days, but can appear a few hours later or several weeks afterwards. 

Clean as you go  

Clean as you go is the best way to stop food poisoning before they spread. Clean surfaces – hands, cloths, worktops, boards, utensils and fridge – with warm soapy water. This will keep everyone safe from illness.  

Here are ways to stop food poisoning bacteria from spreading by cleaning with warm, soapy water.  

Jump to  

• When to wash hands  
• When to clean dishcloths and sponges  
• When to clean surfaces, worktops and chopping boards 
• How to use cleaning products safely  
• How to clean chopping boards 
• When to wash cooking utensils  
• How to keep our fridges bacteria free 
• How to clean raw meat packaging  
• Kitchen action plan  

When to wash hands  

Washing hands with warm, soapy water for at least 20 seconds is key to stop food poisoning bacteria from spreading.  

Our research has shown that 8 out of 10 people forget to wash properly after handling raw mince. And 84% forget after touching raw chicken.  

Here’s when you should wash your hands:  

• Before and after preparing or eating food 
• After handling raw meat, poultry, fish or eggs 
• After touching unwashed fruit and vegetables 
• After handling rubbish, bins or packaging 
• After coughing, sneezing or blowing your nose 
• After touching pets or pet food 
• After using the toilet 
• After using a mobile device while preparing food 

Read more on how to wash your hands properly.  

When to clean dishcloths and sponges  

Damp dishcloths and sponges are perfect hiding places for harmful bacteria. So, when and how often should you replace or change them? 

Harmful bacteria can survive and grow on dishcloths and sponges, particularly when they are damp or crumpled up. They stay wet so often contain larger numbers of bacteria. 

Here’s how to clean dishcloths and sponges:  

• Change your dishcloths at least every 2 days. 
• Immediately change a dishcloth if you wipe up raw meat or veggie juices.  
• Avoid using sponges for raw meat or veggie juice cleanup.  
• Wash dishcloths on a hot machine cycle or boil them in water for 15 minutes. 
• Wash a dishcloth if it smells or looks dirty.  
• Hang a wet dishcloth so it can fully dry out. 
• Squeeze out excess water so it can dry faster. 
• Have different dishcloths for washing dishes and wiping surfaces.  
• Store dishcloths in a dry, well-ventilated spot instead of leaving them in the sink.  

When to clean surfaces and worktops  

Food poisoning bacteria can live on worktops and surfaces for days so need to be cleaned thoroughly after food preparation. Clean surfaces with warm soapy water as you use them. For example:   

• Wipe worktops before and after food preparation and cooking.  
• Wipe up spills immediately and change the dishcloth or sponge if it touches raw meat or veggie juices.  
• After cutting raw meat, fish, eggs, or dirty veggies, immediately wash the chopping board and worktop with warm soapy water.   
• Clean your fridge, door handles, oven, microwave, kitchen tap and sink area as we often touch these when we are preparing food.  

How to use cleaning products safely 

Here’s how you can use sprays or wipes in the kitchen safely:  

• Read the label and make sure the product is safe for food surfaces. Always follow the instructions. 
• Clean the surface first by wiping away crumbs, dirt and grease before using a disinfectant or sanitiser. 
• Leave the product on the surface for the time stated so it can work properly and kill bacteria. 
• Store cleaning products safely – keep them away from food and out of reach of children. 

When to clean chopping boards 

It doesn’t matter what colour or type of chopping board you have, what’s important is that you clean it thoroughly with hot soapy water after using it. Cracks and grooves (no matter how tiny) on chopping boards can hide food poisoning bacteria.  

Here’s when to clean chopping boards:  

• Always wash your board thoroughly after raw meat, poultry, seafood or raw vegetables has touched it.  
• Never flip your chopping board to use on the other side without washing the whole board. 

How to clean chopping boards:  

• After each use, wipe off bits of food and dirt. And wash with hot soapy water. 
• A hot wash in the dishwasher is a very good way to clean plastic chopping boards. Always check that they are dishwasher safe. A good scrub in the sink with hot soapy water will do the same job.  
• Avoid soaking wooden chopping boards or putting them in the dishwasher. Instead, wash with hot soapy water and leave upright to dry thoroughly. 
• Always dry with a clean tea towel.  

When to wash cooking utensils  

In our research, we found that 72% of people didn’t wash knives properly after cutting raw chicken. That can leave food poisoning bacteria behind. 

Knives, spoons and forks that touch raw meat or poultry must be cleaned with hot soapy water or cleaned in the dishwasher before using them again. 

How to keep your fridge free from food poisoning bacteria 

Food poisoning bacteria can spread in our fridges if they are not cleaned often with warm soapy water. To keep them safe:  

• Clean handles, shelves and compartments regularly.  
• Rinse and dry with a clean towel or kitchen roll. 
• Wipe up spills straight away. 
• Throw out foods past their Use by date. 
• Always store raw meat and poultry on the bottom shelf and store vegetables in the vegetable compartment. Ready-to-eat food should always be stored on the top shelves.  

How to clean raw meat packaging  

Food poisoning bacteria can survive on your food packaging for over 24 hours, so it can spread to surfaces and bin covers. Here’s what to do with meat packaging.  

• Pack raw meat and poultry separately from ready-to-eat foods. If you use reusable bags, keep one bag for raw meats only. 
• Remove raw meat and poultry from their packaging and directly place on to a chopping board, tray or pot. After food prep, wash all surfaces and utensils with warm soapy water.  
• Wash packaging in warm soapy water, before recycling. 
• After putting the packaging in the bin, clean the surrounding surfaces with warm soapy water.   

Kitchen action plan  

• Clean as you go: Wash hands and surfaces right away with warm soapy water.
• Swap dishcloths and sponges often: Change every 2 days or immediately if they touch raw meat.
• Scrub chopping boards and utensils: After every use, especially when prepping raw foods.
• Clean the fridge: Wipe handles, throw out old food and clean shelves regularly.
• Store correctly: Keep raw meat or poultry on the bottom shelf to make sure no juices drip onto other food.

Clean as you go to stop food poisoning bacteria before they spread.