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On Fri, 23 Sep 2005 02:06:24 -0700, Picilli <feranija@net...> 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 ?
Because it is THE most effective sanitizer there is and it's cheap as
dirt to boot.
>OK, it may be an excellent sanitizer, but aren't
>99% propanol or ethanol just as effective disinfectants ?
No.
>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?
There are other effective sanitizers - quaternary ammonia, phenol,
carbolic acid, etc - but bleach is the proven gold standard that costs
almost nothing.
The USDA standard, enforced by health department restaurant
inspectors, is 100ppm available chlorine in the sanitizing solution.
At that concentration, the chlorine smell is just barely detectable on
the surface of the liquid. Contact with the solution does not leave
any smell on the hands. Casual contact with this solution will not
bleach colors or damage clothes. Pretty much the ideal sanitizer.
Why fool with anything else?
John
---
John De Armond
See my website for my current email address
http://www.johngsbbq.com
Cleveland, Occupied TN
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Re: Sanitizing kitchen
