But unfortunately, all too true.
Because you know that cloth or scourer you keep in the sink to scrub the grime off?
It probably has more germs on it than a stack of toilets – 200,000 of them to be exact. The same capacity as a small city sewer.
Germs, germs, germs
And you know why?
Because all it does is scrape food scraps away. Not disinfect or anything.
And unless you wash it out thoroughly with every use – then dry it completely in the microwave – it becomes a fast and continuous breeding place for germs.
Warm, moist, rich in organic nutrients – rinsing food away doesn’t get rid of the microscopic fragments germs feed on – they grow and multiply with every wash, transferring onto everything they touch.
The water you’re using doesn’t help either.
You put the plug in, and the water, squeeze some liquid – and think you’re handling it.
Uh huh. Putting all your crockery and cutlery through the same germ bath, more like.
Unless you wash under running water, which is wasteful – and doesn’t give the detergent opportunity to act.
Rinsing doesn’t help much either. That stream of water is hardly strong enough to prise the germs off. Even if the water’s hot. Because hot enough to kill gems would be hotter than your hands could stand. And anyway, at microscopic level there’s plenty of rough surfaces to hang onto.
Then there’s wiping up afterwards.
It might feel right, but that dish towel also transfers germs evenly over everything you wash. And though your dishes look clean, the average germ can probably last on there for up to a week or more.
Norovirus, campylobacter, salmonella, e. coli. Any one of them enough to make you feel very ill – or even put you in hospital.
Far from saving time and water – or being as hygienic as you hoped
And all avoidable if you use the dishwasher.
For a start, the water is super-hot to soften food scraps, so the sprayers can blast them away. Way more efficient than that yucky scourer.
The water is constantly changed too – with several rinses and washes. That soup of germs never gets a chance to develop.
There’s less water involved as well. It needs several gallons to fill a kitchen sink – around 6,000 gallons a year on average. But you look – a dishwasher cycles water out of that small tray at the bottom, there’s very little wastage.
Oh, and drying?
Everything sits and air dries – no contamination with that germ-spreading dish cloth. What could be easier?
But it’s not just hand washing dishes that spreads germs around. It’s other cleaning chores too.
Because we’re used to scrubbing stuff away, we think that visually clean is often good enough. It looks OK, therefore it is.
If we get worried, we might bung in a disinfectant – but even then, our procedure is still the same. We wipe and scrub until we think it looks right – and that’s it.
But disinfectants can only work if they have enough contact time – and if they’re concentrated enough to do the necessary. Viruses and bacteria are hardened survivors – a quick wipe and a rinse is seldom enough. (Tweet this) And who can live with the sharp lung-piercing smell of ammonia or bleach?
OK, so we have a go at all the surfaces we can think of – worktops, tables, counters, the floor. And again, we reckon that’s it.
Only half the job though, if you think about it. Especially if it’s a food-prep area.
What about under things, or behind them, or stuff that dribbles down where it shouldn’t?
What about the walls or the ceiling? When were they last cleaned? And don’t forget, hot air rises. What sort of gunk could be up there from months of cooking or other activities, waiting to infect something?
Come to think of it, what about the air itself – often 80% of the room space or more?
If it was laden with dust, you’d see it at once – but germs are so small they’re invisible. And they’re there alright, floating around in their billions. We know all about them too – the sore throat and more that happens when we breathe some of them in.
Yup, you’re right. Like washing up, hand cleaning doesn’t get rid of germs either. But can you imagine the drama some kind of room washing machine might create?
Which is why there’s a Hypersteriliser. A wheelie-bin sized machine that sterilises rooms with an ultra-fine mist of hydrogen peroxide gas plasma – ionised so it reaches everywhere by static electric charge – destroying all viruses and bacteria in around 40 minutes.
That easy, and that simple. Which means it’s probably time for coffee.
And anyway, who the heck wants to live in a sewer?
Back Off, Bacteria! is the blog of Hyper Hygiene Ltd, supplier of what we’re convinced is the most effective health protection system in the world. A fully mobile, all-automatic Hypersteriliser machine mists up workplaces with ionised hydrogen peroxide, spreading everywhere and eliminating all bacteria, viruses and fungi.
Hypersteriliser units are supplied to businesses and institutions across the UK, notably the haematology and other critical units at Salford Royal Hospital, Greater Manchester; Doncaster & Bassetlaw Hospital; South Warwickshire Hospital; Coventry & Warwickshire Hospital; and Queen Victoria Hospital, East Grinstead.
The Halo Hypersteriliser system achieves 6-log Sterility Assurance Level – 99.9999% of germs destroyed. It is the only EPA-registered dry mist fogging system – EPA No 84526-6. It is also EU Biocide Article 95 Compliant.
Originally posted on 29 September 2018 @ 11:09 am
Originally posted on 29 September 2018 @ 11:09 am