DISINFECTANTS and ANTIBACTERIALS:
Disinfectants are EPA-regulated pesticides that kill bacteria. Although they temporarily kill germs on surfaces, they cannot kill germs in the air, and they do not provide long-lasting disinfection. Some disinfectant cleaners were found to contain alkylphenol ethoxylates (APEs) in tests conducted in 1997 by the Washington Toxics Coalition. APEs are suspected hormone disruptors that don't readily biodegrade, threatening fish and wildlife when they go down your drain. And triclosan, the active ingredient in most antibacterial soaps, was detected in 57.6% of stream water samples from across the U.S., according to a May 2002 study by the U.S. Geological Survey.
It's sensible to try to eradicate some food-poisoning bacteria, such as Salmonella and E.coli, but society's sometimes excessive fear of germs is leading to serious global consequences. Coupled with overuse and misuse of antibiotics in medicine and in livestock, rampant use of antibacterial soaps and other germ-killing products is contributing to a rise in antibiotic-resistant bacteria, according to a 2000 World Health Organization report. As a result, physicians are losing one of their most important tools in fighting infectious diseases, as bacteria that cause illnesses such as pneumonia, tuberculosis, ear infections, meningitis, and Staph infections grow increasingly resistant to antibiotic treatment. (See "Who's to Blame When Antibiotics Don't Work?" from The Green Guide #71)
Unless you have a compromised immune system or illness that may make you especially vulnerable to infection from microbes and bacteria, you probably don't need a disinfectant for most household needs. Household surfaces can be adequately cleaned using hot, soapy water and a little elbow grease. To avoid food-borne illness: Wash all foods thoroughly before preparation, and be sure to soak leafy greens, rinsing at least three times. Cook meat and eggs thoroughly (no rare beef or over-easy scrambles). Eat only fresh fish, and thaw frozen meats in the refrigerator. Wash all cutting boards, dishes, knives and other surfaces that touch raw meat or eggs in hot, soapy water before using on other foods that will not be cooked. Refrigerate foods within two hours of cooking.
For the next few weeks I will post small snippets that I have found on the web.
