Household Disinfection 101
Spring cleaning time is here again and many penny-wise consumers are choosing to mix their own cleaning and disinfecting solutions to help stretch the household budget. The Water Quality & Health Council would like to help consumers make good choices as they tackle their disinfecting chores.
Cleaning Is Not the Same as Disinfection
清潔和消毒是不同的任務different goals. In cleaning, water and detergent—and often a healthy dose of elbow grease—are used to help remove dirt and grime from surfaces. The goal of disinfection is to destroy pathogens, those microbes that can make us sick. After cleaning food-contact surfaces, such as the kitchen counter, it is important to disinfect. For many consumers, the question is: What is the most effective product to use to disinfect? Bleach, hydrogen peroxide, vinegar, lemon or lime juice and baking soda are some of the products suggested for use, but just how effective are they in destroying pathogens?
A few years ago, a team of scientists asked that question and designed experiments to rate the performance of five common household products against foodborne bacteria.1The bacteria,E. coliO157:H7,SalmonellaandListeria monocytogenes, are frequent culprits in foodborne disease outbreaks and may be found as contaminants in food products brought into the home, including vegetables, cheeses, ice cream and raw meat. The scientists noted that these bacteria can survive on food contact surfaces for hours or even days at a time. Contaminated surfaces may harbor bacteria that can then cross-contaminate other foods.
The researchers found that of the five products tested, only a diluted solution of chlorine bleach was effective against all three common kitchen bacteria. Baking soda had no detectable effectiveness against the trio of test microbes. For this analysis, product effectiveness was compared after one minute of exposure to microbes at room temperature. The table below summarizes the research findings.
Disinfecting Surfaces with Common Household Solutions
(Based on Yanget. al, 2009; all trials included application at room temperature during which solution was left on surface for one minute.)
|Household Substance||Mixing Directions||Notes|
(0.0314% sodium hypochlorite)
|1 tsp. bleach + 1 qt. water||Make fresh solutions daily as bleach breaks down over time; degrades into mostly salty water as it destroys germs. Effective at room temperature.Do not mix bleach solution with other products.|
|Hydrogen peroxide (3%)||undiluted||Use freshly poured product within a short period of time; degrades quickly into oxygen and water when exposed to light.|
(5% acetic acid)
(5% citric acid)
(50% sodium bicarbonate)
|Ineffective as a disinfectant|
Disinfection Efficacy of Common Household Products at Room Temperature and One-Minute Exposures
(Based on Yanget. al,2009)
|Listeria monocytogenes||Escherichia coli||Salmonella typhimurium|
|Chlorine bleach destroys…||
|*Hydrogen peroxide destroys…||
*Yanget. al(2009)發現bacterial reductions ofListeria monocytogeneswere possible when hydrogen peroxide was applied at an initial temperature of 55◦C for 1 minute.
**Undiluted white vinegar reducedListeria monocytogenesandE. coliwhen applied at an initial temperature of 55◦C for 1 minute.
***Citric acid (lemon/lime juice) reducedListeria monocytogenesandE. coliwhen they were applied at an initial temperature of 55◦C for 10 minutes at a time. Citric acid reducedSalmonella typhimuriumwhen it was applied at 55◦C for 1 minute.
Linda Golodner is President Emeritus of the National Consumers League and Vice Chair of the Water Quality & Health Council.
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1Yang, H., Kendall, P.A., Medeiros, L. and Sofos, J.N. (2009). Inactivation of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium with Compounds Available in Households.Journal of Food Protection, v. 72, No. 6, pp. 1201-1208.