Informally, they can be items you look for as you walk through the kitchen. In all, paying special attention to your microwave procedures is just one more way you can put your food safety knowledge into action. You probably use a chemical sanitizing agent in your operation to minimize harmful levels of bacteria on anything from counters to cutting boards to pots. Quaternary ammonium sanitizers work best in alkaline water. Detergent residues can affect how well a sanitizer works.
Hard water prevents iodine sanitizers from working.
If you measure sanitizer when you mix it, a test strip or kit is not necessary. Concentration and use guidelines are not the same for every product. In August, food safety researchers announced that common kitchen spices can help destroy harmful E. coil bacteria in food. Cinnamon, cloves, oregano, and sage were among the microbial super-heros. Garlic has proven very effective, too.