Homeowner Forum / Cleaning / March 2006

If you take a few minutes to learn about what pathogens need to survive, it will greatly
help put your mind at ease.

Soap and hot water are truly hard to beat, because it removes nutrients, fouls the osmotic
pressure and pH balance pathogens need; not to mentions pathogens prefer 98.6 F. degrees.
They deny most pathogens of things they need for survival. The hot water melts waxes and
fats, exposing pathogens (and non-pathogenic microbes) to the soap/detergent; otherwise,
even cold water will work.

In survival scenarios, plenty of chemicals can be used as disinfectants, but quaternary
ammonium chloride disinfectants are most common in the food industry today. They have a
broad killing spectrum, even at very, very low dilutions. And they are virtually non-toxic
to humans--they just do not taste good. LOL!

There is an axiom that says basically, "proper hand washing is the greatest deterrent to
spreading germs." That was probably being said back when all we had was hot water and
soap--maybe even before we understood what pathogens are.  :-)

In the US, I see folks who are overly concerned about certain aspects of cleanliness, and
other people who give me chills, just from knowing the risks they take.  :-) All things
are best, in moderation.

Practice safe eating - always use condiments.

Household bleach will kill bacteria.  You can use 1/4 c. bleach, 1
pint warm water, and a small amount of dishwashing soap in a spray
bottle.  This will also remove countertop fruit stains.  You can
substitute rubbing alcohol in a spray bottle.  Either spray will kill
bacteria.  Bacteria breed in damp sponges and kitchen towels.