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Wipe Out the 10 Worst Germ Hot Spots
Locations that may surprise you—and how to make a clean sweep.
By Alyssa Shaffer, Prevention

You may scrub your toilet and countertops until they shine, but when it comes to the war between you and germs, consider yourself outnumbered. Germs (the catch-all name for bacteria, viruses, and other microorganisms) are everywhere—at home, in the office, even in your car. Luckily, about 99 percent of them can't harm us. But the other 1 percent can be annoying, uncomfortable, or downright scary: Most of these pathogens are either viral or bacterial and can cause everything from a runny nose to a potentially life-threatening infection. You may think you know the obvious places that germs propagate—the doctor's office, the soles of your shoes—but many more germ-friendly locales are completely unexpected yet no less dangerous. We uncovered a host of surprising new spots where germs like to lurk, and offer easy solutions to keep you and your family safe and healthy.

Hot spot: The kitchen faucet

That metal aeration screen at the end of your kitchen faucet reduces water flow, which is good for the environment, but not so much for your health: Running water keeps the screen moist, an ideal condition for bacteria growth. Because tap water is far from sterile, if you accidentally touch the screen with dirty fingers or food, bacteria can grow on the faucet, explains microbiologist Kelly Reynolds, Ph.D., an associate professor of community environment and policy at the University of Arizona College of Public Health. Over time, bacteria build up and form a wall of pathogens called biofilm that sticks to the screen. "Eventually, that biofilm may even be big enough to break off and get onto your food or dishes," she notes. Keep it clean: Once a week, remove the screen and soak it in a diluted bleach solution—follow the directions on the bottle's label. Replace the screen, and let the water run a few minutes before using.

Hot spot: The garbage disposal

That raw chicken or spinach you're rinsing for dinner is often loaded with harmful bacteria, which can make the young, the elderly, or anyone with a compromised immune system seriously ill. In fact, there are often more than 500,000 bacteria in the kitchen sink—about 1,000 times more than the average toilet has. Although the metal part of the disposal produces ions that can help kill germs, they still love to grow on the crevices in and around the slimy rubber stopper. That means your disposal can become party central for bacteria, contaminating whatever touches it—dishes, utensils, even your hands.  Keep it clean: At least once a week, clean the disposal's rubber stopper with a diluted bleach solution—soap and water aren't enough.

Hot spot: The welcome mat

It serves to greet not only your guests but also all the bugs on the bottoms of their shoes. One study found that nearly 96 percent of shoe soles had traces of coliform, which includes fecal bacteria. "The area near your front door is one of the dirtiest in the house," says Reynolds. Once bacteria plant their stakes in your mat, anytime you walk on it, you give them a free ride into your home. Keep it clean: Spray the doormat once a week with a fabric-safe disinfectant (such as Lysol Disinfectant Spray). Leave shoes at the door, and avoid resting bags and groceries on the mat, too.

Hot spot: Your vacuum cleaner

"Vacuums—including the brushes and bags—are like meals-on-wheels for bacteria," says Charles Gerba, Ph.D., professor of environmental biology at the University of Arizona. "You suck in all this bacteria and food, creating an atmosphere for growth." A recent study by Gerba and his team found that 13 percent of all vacuum cleaner brushes tested positive for E. coli, which means you could spread it around the house each time you use the appliance. Keep it clean: Change your vacuum bag frequently, and do so outdoors to avoid the cloud of bacteria that filters into the air. (Vacuum bags that feature antibacterial linings are best, and are available for many major brands.) Clean the cavity of a bagless vacuum with diluted bleach and let it air-dry.

Hot spot: A dish towel

You know a sponge can harbor nasty germs, but a recent study of hundreds of homes across the United States found that about 7 percent of kitchen towels were contaminated with MRSA (methicillin-resistant Staphylococcus aureus), the difficult-to-treat staph bacteria that can cause life-threatening skin infections. Dish towels also rated tops for dangerous strains of E. coli and other bacteria. We often use towels to wipe up spills, says Reynolds, then reuse before washing them, which spreads germs. Keep it clean: Stick to paper towels to clean countertops, and save the dishrag to dry just-washed pots and plates. Change towels or launder at least twice a week in hot water and bleach. 

Hot spot: Your car's dashboard

In tests of 100 vehicles from across the United States, the dashboard was found to be the second-most-common spot for bacteria and mold. (Food spills were number one.) The researchers' rationale: When air which carries mold spores and bacteria—gets sucked in through the vents, it's often drawn to the dashboard, where it can deposit the spores and germs. Because the dashboard receives the most sun and tends to stay warm, it's prime for growth. Keep it clean: Regularly swipe the inside of your car with disinfecting wipes. Be more vigilant during allergy season—about 20 million Americans are affected by asthma, which is caused in part by an allergic reaction to mold.

Hot spot: Soap dispensers

Soap that harbors bacteria may sound ironic, but one recent study found that about 25 percent of liquid soap dispensers in public restrooms were contaminated by fecal bacteria. "Most of these containers are never cleaned, so bacteria grows as the soap scum builds up," says Gerba. "And the bottoms are touched by dirty hands, so there's a continuous culture going on feeding millions of bacteria." Keep it clean: Be sure to scrub hands thoroughly for 15 to 20 seconds with plenty of hot water—and if you have an alcohol gel disinfectant, use that, too.

Hot spot: Restaurant ketchup bottle

It's the rare eatery that regularly bleaches down condiment containers. And the reality is that many people don't wash their hands before eating, says Reynolds. So while you may be diligent, the guy who poured the ketchup before you may not have been, which means his germs are now on your fries. Keep it clean: Squirt hand sanitizer on the outside of the bottle or use a disinfectant wipe before you grab it. Holding the bottle with a napkin won't help—they're porous, so microorganisms can seep right through, says Reynolds.

Hot spot: The refrigerator seal

A University of Arizona survey of 160 homes in three U.S. cities found that the seal around the fridge tested positive 83 percent of the time for common molds. The mold can spread every time the refrigerator door opens—exposing anyone who's susceptible to allergies, and potentially contaminating the food. Keep it clean: Wipe fridge seals at least once a week with a diluted bleach solution or disinfectant.

Hot spot: Your cell phone

You probably put it down any place that's convenient, but consider this: Several studies on cell phones and PDAs found that they carry tons of bacteria, including staph (which can cause skin infections), pseudomonas (eye infections), and salmonella (stomach ailments). Many electronic devices are sheathed in leather or vinyl cases, which provide plenty of creases and crevices for germs to hide. Keep it clean: Use a disinfecting wipe a few times a week, and be conscious of where you rest personal items.

More about Germs and Disinfectants on MSN Health & Fitness:

Where the Bugs Are
By Heather Loeb, Men's Health

Is there a more potent symbol of purity than the fluffy white snowflake, wafting from heaven and landing?ping!?on the tip of your tongue? Well, along comes the journal Science to spoil the fun, noting that bacteria called Pseudomonas syringe are lurking at the dark heart of many an earthbound crystal of frozen water. And if Frosty the Snowman is a target, what chance do the rest of us have? A pretty good one, actually?if you make note of the places where the bugs lie and swat them before they can do harm. Here's an updated to-disinfect list for all the surprising places (and people) contagion clings to.

Your weight-lifting gloves

The threat: A 2004 Japanese study found that staph bacteria bind strongly to polyester, which is used in many gloves. And yes, that includes MRSA bacteria, which lurk wherever jocks gather. You grab the bar, grunt a weight, wipe your eyes, nose, or mouth, and the bacteria are in. The solution: Ditch the gloves, and not just to ditch the germs: Hitting the weights with bare hands will strengthen your grip and forearms, says the Men's Health Muscle Guy, Mike Mejia. If your gym doesn't keep disinfectant wipes and alcohol- based hand sanitizer handy, insist that it start doing so.

The grocery cart

The threat: The handles of almost two-thirds of shopping carts tested in a 2007 University of Arizona study were contaminated with fecal bacteria. The carts had even more of these bacteria than the average public bathroom has. The solution: Swab the handle with a disinfectant wipe before grabbing hold?stores are starting to provide them, so look around. And skip the free food samples, which are nothing but communal hand-to-germ-to-mouth zones. Finally, bag unpackaged items, like fruits and vegetables, before placing them in your fecal-matter carrier. Your cart, that is.
 
Gym equipment

The threat: A 2006 study in the Clinical Journal of Sports Medicine found rhinoviruses (instigators of the common cold) on 63 percent of the gym equipment at the fitness centers they tested. Researchers also discovered that weight equipment was contaminated significantly more often than aerobic equipment (73 percent versus 51 percent). Even worse, the study found that disinfecting the equipment twice a day didn't do anything to lower the virus count. The solution: Avoid touching your face between sets, since most colds are transmitted through hand-to-nose contact. And make sure to pack an alcohol-based hand sanitizer in your gym bag.
 
The restaurant menu

The threat: Ever see anybody wash a menu? We didn't think so. A recent study in the Journal of Medical Virology reports that cold and flu viruses can survive for 18 hours on hard surfaces. If it's a popular joint, hundreds of people could be passing their germs on to you. The solution: Never let the menu touch your plate or silverware as you ponder the wine list, and wash your hands after you order. But how do you escape the bathroom without touching the door handle? Palm a spare paper towel after you wash up, and then use it to grab the handle. Execute this trick properly and nobody needs to know how much you fear germs.

The flight attendant

The threat: Flight attendants are exposed to dozens of sniffling and coughing passengers and the surfaces they touch. When attendants need a pee break, they head into the same latrine you use. Now consider that when Charles Gerba, Ph.D., co-author of The Germ Freak's Guide to Outwitting Colds and Flu (HCI, 2005), tested commercial-jet bathrooms, he found that surfaces from faucets to doorknobs were contaminated with E. coli. Given all that germ exposure, it's no surprise that the Journal of Environmental Health Research recently revealed that you're 100 times more likely to catch a cold while flying than on the ground. The solution: Pack a green-tea pill. In a 2007 University of Florida study, people who took a 450 milligram green-tea supplement twice a day for 3 months had a third fewer days of cold symptoms. Try Immune Guard ($30 for 60 pills, immune- guard.us), the brand used in the study.

Your bed

The threat: More than 84 percent of beds in U.S. homes host dust mites. These microscopic critters live in your sheets and feed on your dead skin, and their fecal matter and corpses contribute to asthma and allergies. The solution: Don't make your bed. A study from London's Kingston University found that dust mites need humidity levels above 50 percent to survive. And while they can't live in the arid conditions of an unmade bed, a made bed traps the moisture they need to thrive. Mount an air attack, too. Try bundling a dehumidifier with an oscillating fan for a two-pronged moisture eliminator.

The lemon wedge in your drink

The threat: In a 2007 study from the Journal of Environmental Health, nearly 70 percent of the lemon wedges smashed onto restaurant glasses contained disease-causing microbes. Researchers ordered drinks at 21 different restaurants, securing 76 lemons. Testing revealed 25 different microorganisms lingering on the lemons, including E. coli and other fecal bacteria. The solution: Tell the waiter you prefer your drink sans fruit. Why risk it?

Your contact-lens case

The threat: In a 2007 Chinese study, 34 percent of contact-lens cases tested were found to be crawling with germs like Serratia and Staphylococcus aureus. These microorganisms can cause keratitis, an inflammatory eye disease that can damage the cornea and lead to blindness. The solution: Dump the used solution and thoroughly rinse your case in hot water every day, and replace your lens case at least every 3 months. And buy a new bottle of solution every other month, even if you haven't used it all: A separate Chinese study discovered that multipurpose solutions lose most of their germ-fighting power after 2 months.

Your shower curtain

The threat: The soap scum hanging out on your curtain is more than just unsightly. A study in Applied and Environmental Microbiology found that vinyl shower curtains are microbe meccas, breeding potential pathogens, such as infection- causing Sphingomonas and Methylobacterium. Plus, the force of the shower spray will make germs take flight, says the study author, Norman Pace, Ph.D., a professor of molecular biology at the University of Colorado at Boulder. The solution: Hang a fabric shower curtain from the rod. It will still harbor bacteria, but it's much easier to clean than scrubbing down a vinyl curtain. Just toss it in the washer, and use the hottest water the fabric can handle. Pace washes his shower curtain once a month but advises anyone with a weakened immune system (that's you if you're highly stressed or battling a disease) to do so more frequently.

De-Bug Your Dinner
Hold the E. coli and send back the Salmonella -- we're taking foodborne bugs off the menu
By: Jeff O'Connell, Photographs by: James Wojcik

Craig Jacobs had made a habit of fueling his 70-hour workweeks by yelling orders into a clown's head. So around Labor Day weekend, 2006, the 25-year-old tax auditor from Toledo, Ohio, decided to clean up his diet. He purchased some chicken and a bag of spinach salad at the local supermarket and prepared them in his own kitchen. The recipe? Disaster. About a week later, his health kick jolted him with diarrhea, cramps, nausea, sleepless nights, and bloody stools, eventually sending him scurrying to the E.R. Jacobs wouldn't know it until the county health department called him later, but he'd been laid low by the spinach. Horror stories concerning tainted beef and funky chicken abound, but the green stuff Popeye ate? Prewashed, in a bag? The leaves were laced with Escherichia coli 0157:H7, better known as E. coli. So virulent was the strain that the sailor man himself would have dropped more than an anchor. Even scarier is that this particular type of infection by ingestion is a part of a trend: While the overall incidence of foodborne illness is declining in the United States, according to the Centers for Disease Control and Prevention, those outbreaks that do occur are more often caused by contaminated produce -- from tainted spinach to Taco Bell lettuce -- than by bacteria-marinated meat. Granted, eating your fill of fruit and vegetables is still safer than slurping oysters. But the gut-clutching consequences suffered by Jacobs and other unfortunate diners in recent years do serve as a reminder that, under the wrong circumstances, almost anything that passes your lips can become poison in your belly. That is, unless you . . .

Shop So You Don't Drop

These supermarket strategies can help keep pathogens from entering your pantry (or stomach) in the first place.

Poultry
 Miami Heat forward Wayne Simien was certainly crying offensive fowl when Salmonella enteritidis knocked 30 pounds off his 250-pound frame this summer, hospitalizing him for 9 days. Turns out his opponent was everywhere at once: Consumer Reports recently tested more than 500 assorted chickens and found that more than 80 percent were contaminated with the bacterial invaders Salmonella, Campylo-bacter jejuni, or both. It's hard to tell an infected bird from a clean one, but one thing you can do is take its temperature. If the package isn't cold to the touch, find one that is. (Better yet, find a new supermarket.) Next, check the hue of the hen. In fresh chicken, a color more brown than pink signifies the bacterial and chemical changes wrought by poor refrigeration. However, one factor that was thought to matter but doesn't is free-range versus cooped up: "Data indicate that bacterial loads and types are all about the same," says Donald E. Conner, Ph.D., head of the department of poultry science at Auburn University. Finally, if you live in a hot climate or don't always go straight home to unload, keep your perishables from perishing with a grocery organizer/cooler, such as the thermoelectric model from Vector Rubbermaid ($85), which plugs into the 12-volt outlet found in the trunks of most newer cars.

Beef
 The America's Most Unwanted list here includes Staphylococcus aureus, Listeria monocytogenes, and E. coli. The first step in avoiding bugs is choosing ground beef treated by irradiation. This FDA-approved technique is to beef what pasteurization is to milk -- a proven bug zapper. And no need to worry about ground chuck glowing in your icebox. Just as your teeth don't glow after a dental x-ray, irradiated foods are not radioactive. "This has been reviewed by both the U.S. Food and Drug Administration and the World Health Organization," says Jim Dickson, Ph.D., a professor of animal science at Iowa State University. "The conclusion of both groups is that, yes, irradiated food is safe to eat." Once it leaves the store, beef goes south faster than K-Fed's rap career, so before you buy, estimate when you're going to be cooking it and subtract those days from the "sell by" date to gauge how safe the meat actually will be at consumption. The color test works here, too: At the supermarket, ground chuck should be a vibrant cherry red; pass if you see even a touch of gray.

Of Course Here is The other side of the issue: For All above articles (Except info. on Poultry & Beef)
By: Wendy Moschitto

Virus, Bacteria and Allergens have been around as long as we have. And, there has also been research done to suggest that children who grow up with pets and who play outside  getting a little dirty are actually healthier and less prone to allergies than those who do not. Also, your child may be protected in your germ free home but what if he goes to visit others. Will he be protected by an immune system that knows what to do when it meets those new irritants. Antibacterial soap has been suspect as to wether it really is beneficial to our health as a whole. As to all things I believe Balance is Key. If you keep getting sick, find the answer. If not, "if it aint broke don't fix it" because your immune system is properly developed and doing its job. Of Couse, preventative measures can be a good thing just don't panic and over do it, the goal is to be "strong" and healthy not just "un- sick". Make sure you strengthen your immune system every way possible.