A natural and logical response to the COVID-19 pandemic is to be extra vigilant with cleaning and sanitizing.
Implemented properly, this practice can help reduce the spread of some viruses and food-borne pathogens. However, media messaging and terminology about this topic is not always clear.
An increase in calls to poison control centers between January and March suggests fear of bringing the COVID-19 virus into the home has led to unsafe practices around cleaning, sanitizing and disinfecting.
The Centers for Disease Control and Prevention, National Poison Data System and American Association of Poison Control Centers compared the number of chemical exposures reported during this time to the previous two years. The comparison found a significant increase in calls related to cleaning and sanitizing chemical exposure, 20.4% and 16.4%, respectively. While the increase cannot be definitively associated with changes in cleaning and sanitizing practices, the potential association warrants reiteration of proper procedures.
Safely store chemicals, including hand sanitizers, away from food, ensure accurate labeling and lock up products if children are in the home.
Clean, sanitize and disinfect are words used interchangeably, but their meaning and intended uses are very different:
Cleaning describes the process of using soap and clean water to remove particles from a surface. Sanitizing uses a diluted, Environmental Protection Agency-approved chemical to significantly reduce pathogens.Disinfecting uses a concentrated EPA-approved chemical to kill most pathogens and is generally not intended for food-contact surfaces. The correct process is as follows:
Clean with soap and water to remove particles. Sanitizers lose effectiveness when applied to soiled surfaces. Next, rinse soap with fresh water. Soap residues inactivate sanitizers. Finally, apply a sanitizing chemical, mixed according to product instructions and allow to sit for recommended time.In the kitchen, sanitizing (versus disinfecting) is a safe practice, so long as the chemical used specifically states “safe for food-contact surfaces.” The practice of using highly concentrated chemicals, not intended for food-contact surfaces, to disinfect kitchen counters and food preparation tools can result in cross-contamination.
In essence, your food becomes poisoned with chemicals. If the need arises to disinfect your kitchen, you must follow up with the clean, rinse and sanitize procedure to remove excess chemicals. Resist the urge to clean using the “more is better” philosophy.
Nicole Clark is the family and consumer science agent for the La Plata County Extension Office. Reach her at nicole.clark@colostate.edu or 382-6461.
