Your keyboard may be dangerous to your health?

(Should I confess that I'm eating an egg salad sandwich at my desk while writing this? Probably not a good idea, so I'll just keep that to myself!) So! When's the last time you cleaned your computer keyboard? Apparently a keyboard can harbour more bacteria than a public toilet seat. Gross! Shared computers are the worst, since personal hygiene habits vary from person to person. And, most likely no one takes responsibility for cleaning that communal keyboard! Eating at your desk can make the bacteria count on your keyboard soar. Sticky fingers, spilled drinks, and messy or crumbly foods all contribute to a bolstered bevy of bugs that can make you sick if you touch your hands to your eyes or face or put your fingers in your mouth. The solution? Here are a few things you can do: * Clean your keyboard regularly. * Wash your hands regularly. * Take an actual break at lunch and walk away from your computer to eat! Have lunch with your colleagues in the lunch room or cafeteria, or outside if the weather permits. And when you're at home and hunger pangs strike, move away from your computer to eat. To help avoid lunching at your desk, here's an easy dip recipe you won't want dripping on your keyboard. With this in your lunch bag, you'll have incentive to eat at a safe distance from your computer. Pack along veggies, pita bread or crackers to serve with this protein-rich dip.

Creamy Egg Salad Dip with Herbs (Makes about 1-2/3 cups/400 mL dip) 4 hard-cooked eggs, peeled and finely chopped 3/4 cup (175 mL) plain yogurt 1/2 tsp (2 mL) Dijon mustard 2 tsp (10 mL) finely chopped green onions 1-1/2 tsp (7 mL) chopped fresh dill or 1/2 tsp (2 mL) dried dill 1/4 tsp (1 mL) dried basil Blend eggs with remaining ingredients. Chill until ready to serve. Use within three days. Tips: * Use 1/2 cup (125 mL) yogurt and 1/4 cup (50 mL) mayonnaise or salad dressing in place of 3/4 cup (175 mL) yogurt. * Serve with fresh cut-up vegetables, Belgian endive wedges, crackers, pita wedges or bagel chips. Variations: * Savoury Egg Salad and Ham Dip: Blend eggs with yogurt. Substitute the following for remaining ingredients: 1/2 cup (125 mL) minced deli or leftover cooked ham, 1/4 cup (50 mL) finely chopped celery and 1 tbsp (15 mL) each chili sauce and drained sweet pickle relish. Season with salt and pepper. * Egg Salad Dip with Smoked Salmon: Blend eggs with yogurt. Substitute the following for remaining ingredients: 3 to 4 tbsp (45 to 50 mL) minced smoked salmon, 1 tbsp (15 mL) chopped capers, 1 thinly sliced green onion and freshly ground black pepper. Blend together. * Curried Egg Salad Dip: Chop eggs and blend with 1 cup (250 mL) yogurt. Substitute the following for remaining ingredients: 1/2 cup (125 mL) chopped raisins, 1/3 cup (75 mL) finely chopped almonds and 1 tsp (5 mL) curry powder. Blend together. Now, I wonder how clean my steering wheel is? Hmmm..........