Picilli <feranija@[EMAIL PROTECTED]
> wrote:
> Browsing web pages, I see everybody suggests bleach that contains
> sodium hypochlorite to sanitize sponge, utensils, to kill salmonella
> and other foodborne bacteria on a countertop, fridge handle, kitchen
> sink, especially after handling meat and poultry.
>
> Why only bleach ? OK, it may be an excellent sanitizer, but aren't
> 99% propanol or ethanol just as effective disinfectants ?
> Remembering chemistry lessons from school I don't think any bacteria
> will ever survive alcohol.
>
> There either must be some advantage of bleach over alcohol (price
> maybe), or once upon a time someone mentioned bleach and everybody
> is over and over again rewriting the same advice with bleach on
> their web pages, forgetting there are other effective sanitizers ?
It makes no sense to 'sanitize' the kitchen, that just breeds better bugs.
|
