When it comes to household germs, your kitchen breeds more than your bathroom.

The germiest item in your kitchen is probably your sponge, especially if you use it for wiping down counters and cutting boards.

Bacteria cross-contamination occurs when countertops, sinks or utensils aren’t sufficiently cleaned, often from raw or undercooked poultry, pork and other meat.

Your kitchen sink is probably the second germiest item, followed by cutting boards. Use one cutting board for fruits and vegetables, another for fish and a third one for meats.

Plastic or wood? It doesn’t matter as long as you wash your cutting boards with hot water after each use.

Kill kitchen bacteria by washing your sponges in boiling water for a few minutes. Wash dish towels often and give them a place to fully dry after each use.

Clean the handles on your faucets, refrigerator door and cabinets, but think twice about anti-bacterial cleaning products.

The antimicrobial ingredient triclosan is intended to kill germs on contact, yet some research suggests that wide-scale application of triclosan promotes the evolution of drug-resistant strains of bacteria.

Hot water and dry surfaces are an effective combination to help keep bacteria away.