10 tips for a kitchen that's cleaner, safer

The first day of spring has come and gone. To get the cleaning season started right, we looked for the best advice on cleaning the busiest -- and maybe dirtiest -- room in the house: the kitchen.

For a list of what we should clean, how and when, we asked a bunch of germ experts. The biggest surprise? People with pets are six times more likely to get salmonella-based infections. The culprit is pet bowls, particularly the water bowl. We often dump it in the sink before we start handling food.

1 Microwave Fill a bowl with 2 cups water and a whole lemon, cut into slices. Place it inside and microwave for 2 minutes, then wipe out the oven with paper towels. The hot water softens food spills, and the lemon cuts grease and keeps the microwave smelling fresh.

2 Stove and oven Spray stove spills with an all-purpose cleaner and let stand 10 minutes for easier cleaning. Oven spills aren't a food hazard if you regularly heat the oven to 400. Cover a fresh spill with salt until you have time to clean it.

3 Counters Clean regularly with an all-purpose cleaner. Spray with a weak bleach solution, and air-dry if needed.

4 Dishes and dishwashers If you hand-wash dishes, air-dry in a rack. Dirty or wet dish towels can recontaminate clean dishes. To reduce soap buildup in a dishwasher, occasionally fill the soap dispenser with baking soda or place a small cup of vinegar on the top shelf, then run the dishwater empty.

5 Sink, drain and faucet handle Clean regularly with household cleanser, especially after washing or rinsing raw meat. Don't forget to clean the faucet handle.

7 Pet bowls Find a place besides the kitchen to clean turtle or frog habitats and empty pet bowls, or clean and sanitize the sink before you start washing fresh food.

8 Cutting boards Most scientists believe wooden cutting boards are safest, as long as they are kept clean, sanitized and dry. Studies have shown wood hampers bacteria growth, while bacteria thrive in scars on plastic. Either way, keep them clean by running them through the dishwasher, or sanitize by spritzing with a weak bleach solution. Always change boards or clean with soapy water after preparing raw food -- even vegetables. They grow in dirt, after all.

9 Sponges and dish towels Change dish towels daily, or more often if they're wet or dirty. You can microwave a wet sponge for 2 minutes, but the time varies depending on the power of the microwave. (If the sponge is dry, it could catch fire.) Instead, put sponges on the top rack of the dishwasher at the end of every day.

10 Cross-contamination You know you're not supposed to put cooked food on the same surface you used for raw food. But it's not just a problem with cutting boards. You touch all kinds of things while you're handling raw food, such as salt and pepper shakers and cabinet handles. Pay attention to what you touch so you can wipe things down. And it's not necessary to rinse raw meat and chicken -- it just spreads bacteria.