Sanitizing kitchen

[Picilli]

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 ?

[Vox Humana]

"Picilli" <feranija@net...> wrote in message news:gig0hd.oc.ln@127.0.0.1...
> 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 ?

Alcohol is not as effective as bleach. It does not kill the most pathogenic
bacteria - the ones that will make you sick. A 10% bleach solution is much
better and less expensive. The solution should be fresh. In medical/dental
practices, the protocol is to clean the surface of obvious debris, moisten
the surface with a 10% bleach solution, and let it sit for 10 minutes. The
down-side of bleach is that it can discolor and weaken fabrics and the
solution should be made fresh daily. A better approach is often to use a
barrier, such as plastic or several layers of paper over surfaces where you
will be preparing meat (or doing surgery.) There is an entire industry that
makes barriers to cover medical/dental equipment so as to minimize time,
and the quantity of potentially hazardous chemicals used to disinfect
surfaces.

[Rod Speed]

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 ? 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.

[Spod Reed]

Rod Speed wrote:
> 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 ? 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 bullshit.

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.

[Tock]

"Picilli" <feranija@net...> wrote in message news:gig0hd.oc.ln@127.0.0.1...
> Why only bleach ? OK, it may be an excellent sanitizer, but aren't 99%
> propanol or ethanol just as effective disinfectants ?

Here's a discussion of various sanitizers as they apply to home brewing, but
you'll find information to answer your questions:

A COMPLETE GUIDE TO CLEANING AND SANITATION
http://www.realbeer.com/jjpalmer/cleaning.html

Hope this helps,
-Tock

[Wooly]

When I got the rabbit the breeder recommended some stuff called
Vanodine for hutch sanitation. Its essentially an iodine solution and
it claims to kill all sorts of creepy crawlies.

I use it on the plastic cutting boards a couple of times a week (spray
to saturate, allow to dry), but whether it has any beneficial effect I
can't say for sure. We haven't had any E.coli or salmonella outbreaks
attributed to our kitchen...

I've also used it to clean minor dings on the dog, including a rather
nasty gash he got in his mouth when he chewed something he shouldn't
have. I wouldn't hesitate to use it for human first aid if push came
to shove.

As far as "sanitizing" the kitchen - what's the point? If you
practice good hygiene (of both the cook and hte equipment) you ought
to be fine.

+++++++++++++

Reply to the list as I do not publish an email address to USENET.
This practice has cut my spam by more than 95%.
Of course, I did have to abandon a perfectly good email account...

[Beeblebrox]

Spod Reed wrote:

>>It makes no sense to 'sanitize' the kitchen, that just breeds better bugs.
>
>
> More Rod Speed bullshit.
>
> 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.
>

Nope, the dumbass with no understanding of evolution (eg: survival of
the fittest) would be you.

*Any* sanitizer kills only a portion of germs. Let's say 1% of the germs
are left. These are going to be the strongest, most able-to-survive
germs of the bunch. Then these, the strongest germs, are the ones left
to breed the next generation of germs. Along comes you with a spray
bottle, and again you knock out all but the 1% strongest. Surely you
know enough by now to figure out the trend, that the remaining germ
population is getting stronger and stronger.

You seem to think that somehow individual germs develop a resistance to
antibiotics. This is not the case. It happens much the same as I
described. The germs that survive are the ones with the best resistance,
which breed a new generation, of which only the most resistant
survive, etc etc

So remember people when you reach for that unnecessary hand sanitizer
(even your doc will tell you plain soap is sufficient!!!), that you're
helping to create the next world health crisis.

[Rod Speed]

Spod Reed <rhalford1961@yahoo.com> wrote
> Rod Speed wrote
>> 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 ? 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 bullshit.

We'll see...

> Bleach and alcohol do nothing of the sort.

Thanks for that completely superfluous proof
that you've never ever had a fucking clue.

> "Better bugs" are the result of antibiotics (triclosan for
> instance in a cleaning product) being used to kill bacteria.

Thanks for that completely superfluous proof
that you've never ever had a fucking clue.

ANYTHING that kills bugs breeds better bugs, fuckwit.

> Bleach and alcohol kill bacteria and
> viruses by causing physical damage.

ANYTHING that kills bugs breeds better bugs, fuckwit.

> Germs have no chance to develop
> antibiotic resistance to physical damage

Duh.

> and thus would not "breed better bugs".

ANYTHING that kills bugs breeds better bugs, fuckwit.

If it was anything like your stupid pig ignorant
claim, hospitals would use bleach and or alcohol
and would never see any better bugs bred.

Thanks for that completely superfluous proof
that you've never ever had a fucking clue.