Sponges and dishtowels can harbor lots of germs. You can disinfect them using a chlorine rinse and dry them thoroughly between uses. Keep hot foods at temperatures above 140 degrees Fahrenheit and cold foods below 40 degrees Fahrenheit. You may want to buy a thermometer for such use and check the temperature of different areas in your refrigerator. Clean kitchen surfaces thoroughly with a cleanser.
Some experts suggest using bleach or an antibacterial product.
Put leftovers in the refrigerator as soon as possible. If you have lots of errands to run, make your trip to the grocery the last one and put foods into the refrigerator as soon as you get home. When you go out to eat, notice the cleanliness of the restaurant. If you have any doubts, leave.