The little research available today on the this subject suggests that dog saliva may have antimicrobial properties, but your pooch’s tongue also carries plenty of bad bacteria. (I mean, really, there’s a reason Fido’s breath smells like that.)

Dog saliva contains three things that scientists have theorized are linked to its ability to heal:

1. Lysozyme — an enzyme that kills certain bacteria and prevents overgrowth of bacteria in the mouth;
2. Histatins — simple proteins present in human saliva that ward off infections and also help skin cells close over a wound; and
3. Nerve growth factor — a protein that one study found to cut a wound’s healing time in half. However, another study by biochemist Menno Oudhoff of the University of Amsterdam found that the amount of growth factors in human saliva, at least, wasn’t high enough to actually have a therapeutic effect on scratched skin.

The movement of a dog lick could also play a role in healing wounds. According to Psychology Today, “the saliva of a dog’s tongue acts to loosen any debris that may be on the surface of the wound. Any dirt or other debris will also become attached to the moisture of the saliva, thus at the very least, the area of the wound will be cleansed.”

Why it’s not a good idea

Just because your dog’s saliva may have some potential benefits doesn’t mean it comes without risks. For example, cats’ and dogs’ mouths contain a bacteria called Pasteurella that could cause a skin infection called cellulitis in humans if transmitted onto a wound.

Dr. Scott Weese of the Veterinary College’s Centre for Public Health and Zoonoses explains on the Worms and Germs blog: “The oral cavity of the dog contains billions of bacteria from hundreds of different bacterial species. Many of these are able to cause infection given the right circumstances.”

Such circumstances tragically arose for a 32-year-old woman in Decatur, Ga., and a 48-year-old woman from Texas within the past year. Both women were infected with capnocytophaga canimorsus, a bacteria found in the mouths of cats and dogs, after one was bitten by a dog and the other was believed to have contracted it in some way from her 1-year-old pup. Both had their legs amputated after the infection spread, and at least one lost her battle against it. While this bacteria is usually harmless to healthy humans, it can be dangerous and even deadly in those with certain pre-existing conditions.

If dogs’ saliva was a safe and effective way to treat a cut, it probably would have been bottled up by some big pharmaceutical company by now. Stick with good old-fashioned soap and water to disinfect your wounds, and keep them clear of Fido’s mouth. Healing properties or not, it’s not worth the risk of contamination by all the other stuff that’s hanging out on his tongue.

According to NSF International, improperly handling frozen foods can pose a potential health risk. The “chef” needs to ensure that the internal temperature of the food never reaches the “danger zone” of 40 degrees to 140 degrees Fahrenheit, the temperature range in which bacteria that cause foodborne illness can rapidly multiply.

A big don’t: Never thaw food at room temperature — ugh, guilty — because the outer surface could warm above 40 degrees while the center remains frozen. And never leave perishable foods at room temperature for more than two hours, says the U.S. Department of Agriculture’s Food Safety and Inspection Service.

So instead of just plopping your frozen meal out on the counter, try any of these three safe methods:

The refrigerator method

Place wrapped food in a pan on the bottom shelf of the refrigerator away from other foods. This can take several hours. Think Thanksgiving turkey, which can take three to four days to thaw in the fridge. A good rule of thumb, according to NSF: Plan on a thawing time of about four to five hours per pound for most foods.

Remember that some areas of your fridge may keep food colder than other areas, says the FSIS. For example, food will take longer to thaw in a refrigerator set at 35 degrees Fahrenheit than one set at 40 degrees.

Thawed food like ground meat, stew meat, poultry and seafood should be safe to eat for an additional day or two before cooking; red meats (such as beef, pork or lamb roasts, chops and steaks) can last for three to five days. Food thawed in the refrigerator can be refrozen without cooking, according to the FSIS, but you can expect some loss of quality.

The cold water method

Place a wrapped package of frozen food in a pan of cold water, and change the water about every 30 minutes. Make sure you use a leak-proof package or plastic bag, says the FSIS, so bacteria from the air can’t be introduced into the food. Continue until thawed. This will take about 30 minutes per pound to thaw. Only use this method if you plan to cook the food immediately. (Never use hot water, according to FSIS.)

Small packages of meat, poultry or seafood — about a pound — can thaw in an hour or less. A 3-to 4-pound package may take two to three hours.

Foods thawed by this method should be cooked before refreezing.

The microwave method

Check your owner’s manual for the minutes per pound and power level, and rotate the food regularly to ensure even thawing. If you choose the microwave, food must be cooked immediately, says NSF. Foods thawed in the microwave should be cooked before refreezing.

If you’re in a complete time crunch, most foods can be cooked while completely frozen. You’ll need to extend your cooking time and use a certified food thermometer to verify that the food has been cooked to a proper internal temperature throughout. And remember, frozen foods can take up to 50% longer to cook.

NSF International recently conducted a study that found where germs are hanging out in your home. The independent, not-for-profit organization, which protects and improves human health on a global scale, created an infographic based on the findings, “GERMS! They’re hiding…”

The top spots where you’ll find these unwanted germs:

• Kitchen sink
• Kitchen sponge
• Kitchen counter
• Coffee maker
• Kitchen stove
• Animal food dish
• Toothbrush holder
• Bathtub and shower

But fear not, the infographic, which explains how to clean each of these spots and how often, responsibly states the following:

“Although they have a bad reputation, don’t panic, exposing yourself to these pathogens at a safe level can help boost your immune system.”

For additional tips, check out HellaWella’s guide to “6 places you forget to clean, plus 6 solutions.”

Here’s another lovely statistic for you: A 2010 study found coliform bacteria — a type of bacteria found in our environment and, well, poop — in more than half of randomly tested totes carried by shoppers in Tucson, Ariz.; Los Angeles; and San Francisco. E. coli, the infamous culprit behind 73,000 cases of food poisoning each year in the United States, was detected in 12% of the bags. Grossed out yet?

“Bacteria levels found in reusable bags were significant enough to cause a wide range of serious health problems and even death,” said Charles Gerba, a University of Arizona professor of soil, water and environmental science and co-author of the 2010 study. “They are a particular danger for young children, who are especially vulnerable to foodborne illnesses.”

Gerba’s research, conducted by the University of Arizona and Loma Linda University in California, discovered that most shoppers didn’t even realize they needed to wash their bags. Guess what? You definitely do. And you need to take additional precautions to avoid contamination of your food.

Home Food Safety — a public awareness campaign focused on food safety and established by the Academy of Nutrition and Dietetics and ConAgra Foods — and the University of Arizona recommend the following safety measures:

1. Sanitize your reusable bags with thorough washing — machine or hand-washing — with hot, soapy water. UA’s Gerba recommended doing this about once a week, depending on how often you use the totes.

2. Wrap uncooked meat, poultry and fish in individual plastic bags before placing them in the tote. This way you avoid possible contamination from leaky juices.

3. Who doesn’t love color-coding? Pick one tote to always use for raw meat, poultry and fish — fresh or frozen — and pick another tote for produce and ready-to-eat foods.

4. Do not — we repeat, do NOT — store the reusable bags in the trunk of the car, whether they contain food or not. The hot temperature in there means it’s a nurturing home for bacteria; in fact, the UA study found that the large numbers of bacteria that tend to live in reusable bags can increase tenfold in a trunk within only two hours.

5. Don’t use your reusable bags for other purposes, like carrying your books or your dirty gym clothes (ew).

6. Clean wherever you usually drop your totes when you get back from the grocery (e.g., kitchen counter or table) to prevent cross contamination.

7. Store the reusable bags in a clean, dry place.

The best beaches are the ones that test their waters more than once a week, letting you know when bacteria levels go beyond what’s considered healthy, and do a good job of informing you via postings online and at the beach when it’s unsafe to splash around in the water.

Swimming around in polluted waters can lead to some gnarly illnesses, including skin rashes, pinkeye and hepatitis, so be sure to look up your beach before heading out for that refreshing dunk.