Bacteria and Viruses

Bacteria and viruses are everywhere--so many of them in so many places that it's a wonder we don't get sick more often. The germs in question aren't just the ones that cause colds and flu, but also nastier ones that can trigger staph infections, pneumonia and GI illnesses. And long after an infected person leaves the area, pathogens can linger on contaminated surfaces, surviving for several days. Here's a guide to germ hotspots and how to protect yourself:

The supermarket: Beware of those shopping cart handles! And the child seat: just think of what can leak out of diapers. No one disinfects shopping carts so they're a breeding ground for whatever ails the customers who pushed them around before you.

•Germ control: Keep sanitizing wipes in your purse or pocket to swab the handles and kid's seat. Check the product label for an Environmental Protection Agency (EPA) registration number, indicating that it can be used as a disinfectant. Or squirt hand sanitizer on a tissue and wipe.

The Dirtiest Places in Your Home.

At work: Your desk at work could have 400 times more germs than a toilet seat. What's more, thousands of bacteria can coat your phone. When's the last time you disinfected your computer keyboard or cleaned the crumbs out of your desk drawers (a feast for germs)? Also be wary of control buttons on the office copier or fax machine, elevator buttons, handles of shared coffee cups and pots, and other communal items.

•Germ control: Use disinfectant wipes daily on the surface of your desk, phone, computer keyboard, desk drawer handles and anything else you habitually touch, and wash your hands after using communal items.

In the kitchen: Sure, you disinfect countertops and cutting boards after readying raw meat or chicken (even raw veggies and fruit) for cooking. But who knew that it's also important to clean all the other stuff you might handle in the process: microwave controls, salt and pepper shakers, jars of spices and herbs.

•Germ control: Use disinfectant on everything you handle during food preparation. Don't forget the refrigerator door, the faucet, and cabinet door handles. Use an antimicrobial cleaner or a mixture of one part household bleach diluted with ten parts water. Sanitize sponges in the dishwasher or by microwaving them for 60 seconds at high power.

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Public restrooms: Studies have shown that sinks and faucets harbor far more bugs than toilet seats. A study at Johns Hopkins found that water from hands-free