– Dr. Bronner’s Castile Soaps
– Hunter’s Edge Silver Laundry Detergent
– Lysol Laundry Sanitizer
– Clorox Bleach
Besides using any of the proven cleaners listed above for germs in your laundry, there are other natural cleaners that disinfect just as well.
To use white vinegar, add 1 cup of it to the rinse cycle. This is very effective for killing bacteria, and will also help to deodorize laundry (which is a good sign that odor-causing bacteria has been killed). It is also an effective fabric softener, and helps to keep colors bright.
To use hydrogen peroxide, add 1 cup of 3% hydrogen peroxide to the wash. Be sure to spot test the peroxide first though as it can have a bleaching effect on some fabrics.
Borax can be used in addition to your regular detergent. It is especially effective as an antifungal, but also helps as a disinfectant.
Pine oil is very effective at disinfecting. The greater the amount of pine oil in a product, the better it will clean. Add one cup of a pine oil product to the wash, such as Pine-Sol or Olde Tyme Super Pine Cleaner. This should not be used on silk or wool. Keep in mind that the pine odor may remain after washing, and it also can be very allergenic. Running a second rinse cycle can help to remove any remaining residue. Also, use caution with this if you have cats as pine oil is toxic to them.
Germs in Your Food
When it comes to germs getting and staying in your food, there are three main factors: keeping foods separate, cooking food thoroughly and storing food correctly.
Separating food
Consumer safety website, FoodSaftey.gov says use one cutting board for fresh produce or other foods that won’t be cooked before they’re eaten, and another for raw meat, poultry, or seafood. Replace them when they are worn.
Use separate plates and utensils for cooked and raw foods.
Wash thoroughly all plates, utensils, and cutting boards that touched raw meat, poultry, seafood, or eggs before using them again. Use hot, soapy water.
In your shopping cart, separate raw meat, poultry, seafood, and eggs from other foods and place packages of raw meat, poultry, and seafood in plastic bags if available. When you check out, place raw meat, poultry, and seafood in separate bags from other foods.
At home, place raw meat, poultry, and seafood in containers or sealed plastic bags. Freeze them if you’re not planning to use them within a few days.
In the fridge, keep eggs in their original carton and store them in the main compartment—not in the door.
Heating up food
You should keep food hot (140˚F or above) after cooking.
If you’re not serving food right after cooking, keep it out of the temperature danger zone by using a heat source like a chafing dish, warming tray, or slow cooker.
Microwave food should be cooked thoroughly 165˚F or above.
Read package directions for cooking and follow them exactly to make sure food is thoroughly cooked.
If the food label says, “Let stand for x minutes after cooking,” follow the directions — letting microwaved food sit for a few minutes enables colder areas to absorb heat from hotter areas.
Stir food in the middle of heating. Follow package directions for commercially prepared frozen food; some are not designed to be stirred while heating.
Germs on Surfaces
You should use household cleaning products to disinfect high-touch areas in your home, like:
- Countertops
- Rails
- Tables
- Backs of chairs
- Light switches
- Faucets
- Toilets
- Refrigerator doors
- Doorknobs
- Remote controls
If it is touched throughout the day, clean it! Once a day may not be enough because no one is sure yet how long these germs can live on specific surfaces. You should sanitize these areas several times each day.
Also, a quick swipe of a damp paper towel is not enough to kill the germs. Tables and countertops, for example, need to be visibly wet for several minutes. Check the side of the cleaner as it usually states a suggested time that the surface needs to be wet to make the maximum impact.