Monday, April 2, 2007

AbOuT AnTi-BaCtErIaL HaNd SoAp

Are We Making Ourselves Sick?


It is cold and flu season. All the authorities, from Mother to the Surgeon General, agree that hand washing is a priority in stopping the spread of germs. If we are coughing, sneezing, and blowing our nose we are undoubtedly spreading germs to everything we touch.


Recently we have seen a major increase in sales of antibacterial soaps for home use. Advertising suggests we need to kill the bacteria carried on our hands to prevent the spread of disease. Remembering what Mother taught us about hand washing and the spread of germs this sounds reasonable.




But then comes the question - can we be too clean? Can we wash too much? Can we kill too much bacteria? The answer may be yes.




Simple hand washing is beneficial when done correctly but antibacterial soaps do not add any real benefits and may cause some long-term problems. To understand the whole debate we first have to understand how soap works.




To make soap you need an acid and a base.



  • Decrease water's surface tension
  • Bind to dirt, oil and bacteria
  • So ordinary soap does get rid of bacteria. Antibacterial soap may get rid of more bacteria or it may not. That may be good or it may not. Read on to understand the conflicts.




  • A big part of effective hand washing is in the technique. The act of rubbing your hands together, creating a soapy lather, is the important part. The friction pulls the dirt and oily soils away from the skin, the lather suspends both the dirt and germs inside, and the water rinses both away.



  • Proper hand washing techniques are enough to keep common cold and flu germs under control. We are being told the antibacterial soaps will be more effective at keeping us clean and healthy. There are two main reasons this isn?t so.



  • One is in order for the antibacterial agents in the soap to be effective they have to be left on the surface of our skin for two minutes Very few of us would be patient enough to lather our hands for two minutes before washing.



  • There are theories that an over use of antibacterial soaps and other products may cause bacteria to develop a resistance to bactericidal agents over time. There are lab studies that suggest the overuse of antibacterial products may kill off the sensitive natural bacteria, leaving behind hardier, and more dangerous, bacteria such as E. Coli and staphylococcus aureus.

  • ThE BeSt WaY To WaSh DiShEs

    The three sink method of washing dishes ideally should be performed with three sink compartments, but it can be modified to accommodate two or even one-compartment home sinks. Each sink serves a different purpose when you wash dishes by hand. The first sink contains hot water and detergent, the second contains clean hot water with no chemicals, and the third contains hot water with a sanitizing agent such as chlorine bleach.




    The first step in the three sink method of washing dishes is pre-scraping. Dirty dishes should first be scraped with a large rubber spatula to remove obvious debris such as bones, rinds and left-over foods. This pre-scraping should be done over a large wastebasket near the sink area. Once the dishes have been scraped, they can be placed directly into the first sink containing detergent and hot water. Be sure not to place sharp knives or kitchen tools in this sink, since you will not be able to see them when you wash dishes and cups.




    The detergent in the first compartment aids in the dishwashing process by changing the water's chemistry. Food particles cling to plates partially because of an ionic bond. Ordinary hot water doesn't work very well to break this bond, but detergents essentially 'demagnetize' the ionic bond by charging the water. Other chemicals separate grease from the water and trap it in the surface foam. When you wash dishes, the foam layer can very helpful in removing grease and oil.




    The dishes should be scrubbed thoroughly with a dishwashing brush until no visible dirt remains. The cleaned dishes should then be placed into the second compartment containing clean, hot water. This compartment is meant to rinse off any chemical residue left behind by the detergents. A sprayer may also be used to rinse off detergent, but soaking the dishes in clean water is usually more thorough. Be sure to change out the rinse water frequently when you wash dishes, since some remaining food and detergent may start to build up.




    Once the dishes have spent some time in the rinsing compartment, they should be sanitized. The third sink compartment contains very hot water and a chemical sanitizer such as household bleach or a commercial powder available in stores. There's no need to use a significant amount of bleach when you wash dishes at home, but a capful or so should help kill any lingering contaminants.




    Following a soak in the sanitizing compartment, the dishes can be stacked in a vertical dishrack and allowed to air dry, or they can be dried with clean dish towels and stored in their proper cabinets. Wet plates and cups should not be stored immediately after you wash dishes, since the standing water can become a breeding ground for bacteria and other biohazards. This is why the sanitizing stage should not be neglected. Make sure all of your dishes are perfectly dry and clean before putting them away.