Protecting Your Home Against Germs
by 
 
The Center for Disease Control and Prevention estimates there are between 60 and 80 million cases of food-borne illnesses like Salmonella each year. What's more, according to the U.S. Food and Drug Administration, nearly one-third of all food-borne illnesses start in the home.
Cross Contamination
About 36 percent of food-borne illness in the home results from "cross contamination." That means contaminated cutting boards, counters or utensils are not properly disinfected or sanitized before preparing foods eaten raw, such as fruits or vegetables. (Source: American Society of Microbiology). The good news is that you can help prevent nasty bacteria that can cause food-borne illness by following simple sanitizing and disinfecting routines when preparing your family's meals:
Counters, tabletops and high chairs
After each use, spray Clorox® Clean-Up® Cleaner with Bleach on surface until thoroughly wet. Let stand for 30 seconds. Rinse or wipe clean. For non-porous countertop surfaces, use Clorox® Disinfecting Wipes for one-step cleaning and disinfecting.
Refrigerators, freezers, plastic cutting boards, stainless utensils, dishes, glassware, counters, pots and pans*
Wash or rinse them with detergent and water. Then soak in a solution using 1 tablespoon of Clorox® Regular-Bleach per gallon of water. Let stand 2 minutes. Then air dry.
Wooden cutting boards
Use approximately 3 tablespoons of Clorox® Regular-Bleach product per gallon of water to create a sanitizing solution. Wash, wipe, or rinse items with dishwashing detergent and water, then apply solution. Let stand 2 minutes. Rinse all surfaces with a solution of 1 tablespoon of Clorox® Regular-Bleach per gallon of water. Do not rinse equipment or let soak overnight.
* Note: Do Not Use On Steel, Aluminum, Silver Or Chipped Enamel. Always read and follow precautions and usage directions before using cleaning products. Always store cleaning products out of reach of children.
Always read and follow precautions and usage directions before using cleaning products. Always store cleaning products out of reach of children.
You can't see germs, but if the flu is any indicator, it's easy to see how bacteria and viruses can make the rounds in a family. Faucet handles, sponges, and hand towels in the kitchen and bathroom become instant "germ transfer" stations.
By taking aim at the hot spots with a disinfectant, you help kill germs involved in the cycle of transmission.
Make sure you're using a disinfectant. Because contrary to popular opinion, so-called "natural" cleaners like lemon juice, baking soda, and vinegar are not effective against harmful bacteria or viruses.
Germs are passed around when infected objects come in contact with a surface. If the surface is not disinfected, the next time it is touched, germs can be transmitted around the house.
A study conducted by the University of Arizona's Charles P. Gerba, Ph.D., and team found that disinfecting household bleach and bleach-based cleaning products are one of the most effective ways to disinfect surfaces in the kitchen and the bathroom. By properly using the right products* to clean and disinfect, you'll eliminate 99.9% of germs.
Just because a surface looks clean, doesn't mean that germs are gone. In fact, the University of Arizona study also found that "anti-bacterial" household cleaning products like certain dish detergents and hand soaps cannot actually disinfect surfaces. And the numbers they found were staggering:
· 300 germs per square centimeter on kitchen countertops.
· 10,000 per square centimeter on bathroom faucets.
· And a whopping 100 million per square centimeter on sponges and dishcloths!
| 
