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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 do not 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 ?
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Sanitizing kitchen
