Rod Speed wrote:
> 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.
More Rod Speed bull****.
Bleach and alcohol do nothing of the sort. "Better bugs" are the result
of antibiotics (triclosan for instance in a cleaning product) being
used to kill bacteria. Bleach and alcohol kill bacteria and viruses by
causing physical damage. Germs have no chance to develop antibiotic
resistance to physical damage and thus would not "breed better bugs".
What a dumbass you are.
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