Sanitizing kitchen

Picilli · 2005-09-23T09:06:24+00:00

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 ?

Sep 23, 2005 62 Replies

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Sanitizing kitchen

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