清潔與消毒：有什麼區別？

We all want to live in a clean indoor environment, but of course there are degrees of “clean” and different requirements for “clean,” depending on the living space targeted. The “clean your room” chore given to children generally refers to straightening up and organizing stray objects into drawers, closets and onto shelves. It might involve dusting and vacuuming, but it is decidedly different from cleaning a bathroom or kitchen where germs present a more obvious risk

定義，定義......

Cleaning, accomplished with soap–or detergent–and water, refers to the physical removal of dirt and grime, and in the process, some portion of the germs on a given surface. Sometimes cleaning tools, including sponges and cloths, simply move germs from one surface to another. Disinfecting, on the other hand, refers to killing a high percentage of the germs on a surface or rendering them incapable of reproducing. Sanitizing is another relevant term in this discussion. According towww.flu.gov, sanitizing lowers the number of germs on surfaces to a safe level, as judged by public health standards or requirements. The process works by either cleaning or disinfection to reduce the risk of spreading infection. Finally, sterilizing destroys all forms of microbial life and is used mainly in healthcare and laboratory settings.

The Order of Operations

If disinfecting a surface is the task at hand—for example, you might be tackling a food preparation counter that has just contacted raw meat or fish—the order of operations is important. Just remember “C” (cleaning) comes before “D” (disinfection). First, clean the surface with detergent or general household cleaner to remove any visible food or waste particles. Second, rinse the surface with water, dry and then apply disinfectant.

A quick home-made disinfectant can be prepared by adding one-half tablespoon of ordinary household bleach to one-half gallon of plain water. Apply the solution to the (cleaned, dry) surface and let air dry. That’s it! No rinsing is required at that bleach solution concentration.

Why Chlorine Bleach?

Chlorine bleach is an inexpensive, effective surface disinfectant at very low dilutions. A 2011 Water Quality & Health Councilpress releaseon a survey of 1,000 American adults found that nearly half of all respondents (47 percent) overestimated the amount of bleach needed in a gallon of water to kill common foodborne germs. In a 2009 study by Yang et al.¹, five common household products were tested for their ability to destroy three of the most common kitchen germs (E. coliO157：H7,Salmonella和Listeria). Of chlorine bleach, hydrogen peroxide, white vinegar, lemon/lime juice and baking soda, only chlorine bleach solution successfully destroyed all three of these types of foodborne bacteria. Chlorine bleach is also effective against viruses, and it is widely recommended for disinfecting surfaces against the extremely contagious norovirus (諾洛病毒海報).

Safety Always

Always keep chlorine bleach out of the reach of children. Make chlorine bleach solutions fresh daily, as they break down over time. Use the chart below to help you make up only the quantity you expect to need for the day. Never combine chlorine bleach with ammonia-containing products.

Joan B. Rose，Phd，是Michigan州立大學水資源研究的荷馬椅，是水質和衛生委員會的成員。体育竞猜bob

ⁱWhen disinfecting against flu virus, leave disinfecting solution on surface for 10 minutes, then rinse.

¹楊，H.，肯德爾，P.A.，Medeiros，L.和Sofos，J.N.（2009）。滅活Listeria monocytogenes, Escherichia coliO157：H7, andSalmonella Typhimuriumwith Compounds Available in Households.Journal of Food Protection，v。72，6，pp。1201-120ne8。

ⁱⁱWhen disinfecting against norovirus, air dry after applying disinfecting solution. If object is intended for food or mouth contact, rinse with plain water before using.