Powerful stuff, chlorine bleach.
Strong enough to blow the top of your head off.
“Kills all known germs dead,” as the famous Domestos claim said.
And it does.
If you use it properly.
Take that, horrible germ
Except none of us do.
Because there’s one heck of a difference between cleaning and disinfecting. (Tweet this)
Most of us bung some bleach in a bucket of water with some detergent, grab a cloth and wipe away at everything we see that looks dirty.
Everything we SEE.
But you can’t see germs. They’re too small.
Something like salmonella or campylobacter – easily present in uncooked meat, particularly chicken – are only around 5 microns across. Small enough to fall THROUGH an unglazed earthenware plate.
Both are likely to be found on your chopping boards or kitchen counters – spread around all over the place in any drops of water from washing food beforehand.
Uh, huh. So doesn’t the Domestos or kitchen surface cleaner get rid of them?
Depends on how you use it.
Wipe clean is not enough
If like most of us, you spray and then wipe, getting rid of all the dirty marks – probably not.
Because strong though the germ-killers you are using might be, they need TIME to work.
Usually 2 minutes or more – what the manufacturers call “dwell” time. And if you’ve already diluted your bleach before you start, you should allow even more – a weaker solution needs longer.
Ah, but we don’t do that most of the time do we?
Bleach is pretty potent, we know it attacks all kinds of surfaces if we leave it. So we tend to wipe it on, then dry it off quick with a paper towel.
Not good, Jim.
The stuff needs time to work, plus it ought to be sluiced off. You don’t want traces of bleach getting on to the food that you’re preparing. You could make your whole household very ill.
Also, if you think about it – your wiping cloth gets less potent the more you use it.
Whoops. That can actually make things worse.
Not enough time to kill the germs. And actually TRANSFERRING germs to other surfaces.
Pretty bad, hey?
Now imagine the same in a school or restaurant kitchen – professional catering setups serving to hundreds of people. Get salmonella or campylobacter running loose in that lot and you’ve got big problems.
And those are just two of the viruses or bacteria nasties that could be lurking there. There are billions more possible.
Not just on the counter tops or chopping boards either.
In the cracks between the counter and the splashback. Down the front of cupboards and storage lockers. In the gaps between the cookers and the fridges. In and around the edges of things. Under the sink and table surfaces. On the walls, on the floors. The ceiling too.
Oh yeah, and in the air too. Where most of them are. Around 80% of the room space. Where your wiping cloth won’t reach.
Hungry pathogens, hanging around everywhere.
If there’s food around, bacteria will go for it. Not as nice as a warm human body, but stick around, somebody might get careless. There’s plenty to eat in a missed grease spot or gravy spill. So it’s only a matter of time.
Which is how – even in kitchen of the best restaurant in the world – germs can breed and multiply, eventually triggering multiple infections with everyone wondering why.
Safe, secure, sterile
Far better to treat cleaning and disinfecting as separate jobs – and doing both properly.
Cleaning, by eye as usual, is good enough to start.
Followed up by disinfecting every single surface and the air itself. Or even better, sterilising everything.
Impossible, right? It would take an age to wipe all those surfaces, if you could get to them all.
But that’s exactly what a Hypersteriliser does.
Without touching anything – no transfer from one place to another – it mists up an ionised cloud of hydrogen peroxide that spreads everywhere throughout a room and oxidises “all germs dead” in around 40 minutes.
Safer than bleach? You bet, your own body produces hydrogen peroxide to kill infection whenever you get a cut or skin puncture. Oh, and when it’s done killing germs, it reverts back to harmless oxygen and water.
Just get out of the room while it’s working, it can make your eyes and throat a little uncomfortable.
More like a power dispersal.
Because it’s not just hydrogen peroxide mist. Ionising it turns it into a plasma, a kind of super-gas.
In the nozzle of the Hypersteriliser machine, ultra-fine molecules of hydrogen peroxide are charged by high voltage electricity. Each with the same negative charge, they are naturally – and aggressively – repelled from each other. Remember magnets at school?
Spreading as far away as they can get, they fill the room quickly, forcing themselves hard up against everything they touch – and underneath, on top, behind – everywhere they can get. Deep into cracks and crevices too – actively trying to escape from each other.
Bad news for cells of viruses and bacteria, lurking on surfaces or floating in the air. Remember magnets again?
With an opposite positive charge, the hydrogen peroxide molecules are violently attracted to them. They reach out and grab hold, welding themselves together – which causes extra oxygen atoms to be released, ripping into the viruses’ and bacteria’s DNA, destroying their cell structure, making them dead.
And all without lifting a finger.
No grunt work, scrubbing and wiping. No overpowering smells. No germs anywhere.
The whole place is sterile.
So now you know wipe-down doesn’t always work, how long are you going to keep doing it the old way?
Originally posted 2015-05-05 11:59:44.