Working in medicine for over 20 years thoroughly brainwashed me re sanitation.
It is a miracle I don't rub everything in the kitchen down with hand sanitizer every 8 hours.
I still have trouble using a public restroom.
Just imagining your dinner is making me twitch lol .
I worked in sterile environments for years - biochemical labs, doing bacterial cultures which naturally had to be kept very clean. We never used bleach. Detergent and/or ethanol for work surfaces was all that was ever needed. We only broke out the hypochlorite for deactivating prion protein when we worked with that, absolutely no need for bleach to sterilize anything in the kitchen, that is a purely American obsession.
Did I say bleach?
Bleach and living human tissue are not a good combo.
We did use a lot of sanitizer (hand included) on everything daily (Labor and Delivery unit with a three suite OR) to curb the spread of nasties like MRSA (prolly did nothing but it looked good to the patients lol).
Cannot tell you what chemicals were in the brand provided by the hospital but if it is important I can pull a MSDS for you.
Re the instruments (surgical or the pack we used in the birthing rooms) were scrubbed with hot water then soaked in something wicked (you may be familiar with it, a clear blue fluid that required a double glove) then rinsed before being wrapped and dated for heat sterilization.
So nope...no bleach.
Ummmm... what happened to the chicken topic?
Edited by flipflopgirl - 5/28/15 at 6:19am