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Not About Food 13

Disinfecting cleaners vs viruses & bacteria

sueatmo | Nov 2, 200909:29 AM

With all the emphasis on keeping free of H1N1, many of us are using disinfecting gels and wipes and perhaps cleaners. I use the wipes for wiping down my countertops and frankly, use them for other wiping jobs in the kitchen as well. Many, many people use the gels for their hands (not me!) or antibacterial detergent to wash their hands (again not me). The active ingredient in my counter wipes seems to be 2 forms of ammoniam chloride. The label on the tub states it kills flu viruses.

Assuming, let's say, that 20% of the population in the US, and perhaps other Western countries, begin using some form of disinfectant in the kitchen or on their hands regularly. what will the effect be on the bacteria and viruses? Will they become resistant to the currently available disinfectants?

I confess ignorance of the active ingredient in sanitizing gels, but I know that a major hospital in our area requires the use of this before every staff visit to a patient room. I wonder if the hospital kitchen requires its personnel to sanitize? I wonder if some restaurants do?

I guess my question is, should disinfecting cleaners be as widely available as they are? Will there be consepquences?

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