Which method is effective for cleaning surfaces after preparing raw meat?

Applying a bleach solution is effective for cleaning surfaces after preparing raw meat because it effectively kills bacteria and pathogens that may be present due to cross-contamination. Raw meat can harbor dangerous microorganisms, such as Salmonella or E. coli, which can lead to foodborne illnesses if they are not properly eliminated from kitchen surfaces.

A bleach solution, when prepared at the correct dilution, provides a strong disinfecting effect that is specifically designed to address these risks. It is important to ensure the solution is left on the surface for an appropriate contact time before rinsing, as this maximizes its effectiveness in sanitizing the area.

While other methods like using soap and warm water can help remove food particles and some pathogens, they may not provide the same level of disinfection as a bleach solution. Wiping with a damp cloth typically removes visible debris but does not effectively sanitize surfaces. Rinsing with running water alone also does not kill bacteria and is insufficient for ensuring surfaces are safe after handling raw meat.