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Each surface was ‘ ' ‘ ‘ ‘ tertops can harbor dangerous bacteria. contaminated with E. coli. washed and \ f ‘ ‘ “r; I" . such as E. coli. rinsed with soap and water. then sanitized ‘ "‘ ‘ ‘ Studies have identified the kitchen as the with a vinegar and water solution. After the w rm \ ‘ Ti H - - . most germâ€"contaminated area in the home. sanitizing procedure. the stainless steel sur- ‘ ' ‘ " ‘ ‘ ‘ ‘ ‘ ' â€" The study reported that countenops are face was left with the fewest number of â€"â€"- one offive key "hot zones.” or sites with the microorganisms. The study found each . . ._ a . , ' I highest bacteria counts. These hot zones countenop surface had a different capacity mm rip-1". 31".» r a... _.......n. can spread infections when germs are for resisting bacteria and easy cleaning. “Wu-‘7'?" ‘fl'h’h‘ . M . S 1 32999 I 52:13; transferred from a contaminated item (your The study highlighted the fact that con- 5 1 ,89999 $1 79999 $1 049” ~ kitchen counter) to your hands to your sumers need to consider wear-and-tear ’ . .. 1 . . body. when selecting a countenop surface. ' / ‘ ,. j _ ‘ A second study revealed that nonporous After a few years. most porous surfaces. { ‘ ' f y » . . V surfaces. such as stainless steel countenops such as granite. laminate. marble. wood. , w or other NSF 51 certified material. are least concrete. tile and limestone wear down; 5 . 3 § ‘ . :_â€"_-_-;:_-:_;â€" . lose their pro- »" “ , ' i “ CHI-â€" 2:422:32: " Ev tecti've coating. - . nâ€" _ _ . 5551:“ g , I a” j scratch. and , ‘ 9 woodbume ’3 We... __ - ' ' 'w-N'WL t ~ 1,, ‘ ability to be ":5. .. _ .. ,, . ~ . â€"--« ~'-' ‘ " ' ”‘ ' _ M N f effectively i \ | ,~ 1 g ) ' .' cleanedand F=£E LL-sr: 842 VICTORIA ST. N. KITCHENER ‘. 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