by Autumn Ryan, Founder and CEO of Aseptic Health

You’ve probably heard the phrases “you are what you think,” and “it’s all in your mind.” I do believe that success starts in the mind, and I encourage you to clear your mind for success.

Earlier in the year I spoke with a group of fabulous women who gathered (virtually) in Sacramento, CA. They tuned in on a Saturday to learn how to break free of some of the issues that continue to bind women. In my keynote, I spoke about Survival vs. Success and how it starts in your mind.

An Inspiration To Clear Your Mind

I led with the story of Roger Bannister, the first runner to break the 4-minute mile. Do you know the story?

For decades runners were told that no one could break the 4-minute mile…that humans couldn’t achieve this feat. But instead of listening to why it couldn’t be done, Bannister started running it in his mind. Over and over, he ran the mile in less than 4-minutes. He was told that in order to reach his goal, the weather would have to be a perfect 68 with no wind and a dry track. And on May 6, 1954 on a cold, rainy day in Oxford, England, Bannister ran the mile in 3 minutes, 58 seconds.

Every time I recall this story I am inspired, enthused…I literally want to shout out to the world what I keep playing over and over in my mind: The Cleaning Industry Will Change. One day the cleaning industry will be toxic-free. One day the cleaning industry will use practices and protocols that do no harm, and instead reduce infections and prevent superbugs.

Little Change

I’ve been in the cleaning industry for 20+ years. And little has changed. I still see janitors in schools using cotton loop mops. Dipping the same dirty mop in the same dirty water, spreading the filth and germs around.

Yes, microfiber mops are being used more prevalently now in health care. But the same bad practices apply. The mop head is rarely changed throughout the day. So what’s mopped up from under one hospital bed goes right to the one next door.

My 3:58 Minute Dream

Just like Roger Bannister who ran a 3:58 minute mile in his mind, in my mind, I can visualize how the change in cleaning and infection prevention happens.

First, we replace bleach with a solution that is as safe as water and yet effective on the worst germs. Then we train those in leadership to train their cleaning crews to use the product correctly. Instead of spreading germs from one surface to the next, we train them with the folded microfiber towel method so that surfaces aren’t continuously being re-infected. The towel is folded in fourths to make eight cleaning surfaces per cloth.

We train them to use microfiber mop heads or pads correctly…moving from the back of the room to the front. Spraying cleaner onto the mop head instead of dipping it in solution. Changing mop heads often. And never using the same microfiber cloth or pad in the kitchen that you use in the bathroom.

We also teach crews to use wipes correct. Read the directions. Know how long to keep the surface wet in order to achieve disinfection. Make sure they understand that may mean using several wipes.

And to make cleaning more affordable, I visualize products that kill germs faster so that dwell times can be reduced.

Can it happen?

Sixty-six years ago Roger Bannister proved that the mind is a tower of strength and can be used to implement change.

What do you want to do? Clear your mind and you can do whatever you envision.

For more information on Autumn Ryan as a speaker to your group visit ANRyan.com.

By Autumn Ryan, Founder and CEO of Aseptic Health

If there is a DANGER, POISION or HAZARD warning on the label, why would you want that cleaning product on your shelf?

I’m a janitor with a degree in advertising. I understand how chemicals work to clean and disinfect, and I understand how advertising and marketing copywriters work to spin a product’s benefits. But there’s one thing ad agencies can’t hide or ignore and that is the Environmental Protection Agency (EPA) labeling instructions.

Hazard Warning

The EPA regulates disinfectant labeling and requires certain Physical or Chemical Hazard warning statements on the front of the package.

In addition to Flammability and Pressurization warnings, Shock Hazard warning, Fumigant, Mixing and Fire Retardant warnings, chemicals that demonstrate hazards of a Physical or Chemical nature must be included on the label. Such statements may address hazards of oxidizing or reducing capability, reactivity, or corrosivity.

Here is an example from a bottle of household bleach: DANGER: CORROSIVE. On the EPA Toxicity Chart (which categorizes disinfectants from 1—highly toxic—to 4, the same as water) bleach is a Category 1. It is especially dangerous to get in your eyes or on your skin or breathe vapors for an extended period of time.

Plant Based

A colleague was describing a situation recently that I have experienced all too often in the cleaning business.

He was working for a client whose housekeeper swears by an odor eliminator for pet urine on carpet which has the scent of eucalyptus. The label leads you to believe that the product is made with a garden plant. But a closer look reveals the truth. It is made from a chemical with added fragrance. The EPA requires the product to be labelled: DANGER – Hazards to Humans and Domestic Animals.

My friend asked his customer why in the world she wanted to have a product in her home labeled as a danger to humans and domestic animals, and she was astonished. She had never read the label.

Master Label

Anyone can review a product’s master label. Simply use your web browser to search (Specific Name of Product) EPA Master Label and click on the link. The link reads “US EPA, Pesticides, Label, (Name of Product).” You can also search for a master label using the product’s EPA Reg. No. which you can find printed on the product’s packaging label. Search (EPA Registration Number) Master Label.

Why Pesticides?

Why are disinfectants categorized by the EPA as pesticides?

According to the EPA.gov website regarding pesticide registration “Antimicrobial pesticides are substances or mixtures of substances used to destroy or suppress the growth of harmful microorganisms such as bacteria, viruses, or fungi on inanimate objects and surfaces.” In other words, just as Raid kills insects, disinfectants kill viruses, bacteria and certain types of mold, yeast, mushrooms and toadstools.

Learn from Labels

What can you learn by reading a product’s master label?

A master label contains all of the approved uses for a given pesticide product and all associated labeling. Master labels must be submitted for EPA approval as well as accompanying tests performed by accredited EPA labs to substantiate all claims. Approved master labels are stamped “ACCEPTED” and placed in the official record. Labeling for a given product must not contain any text beyond that which is approved in the master label.

Why go to all the trouble of reading a product’s master label?

Most people check master labels when concerned about health risks or specific use. Master labels are submitted as a searchable pdf on 8.5 x 11 inch pages and often much easier to read than the fine print on the bottle. Also if you have a dispute or concern with a product the master label provides the information you need.

by Stephen Lawson, COO of Aseptic Health

Ultraviolet C light (UVC) has been around for years, with claims that it prevents the spread of germs. Does it work? Is it safe? Is it corrosive? To shed light on the subject, we’ve compiled a few notes and opinions from some trusted resources to reach a conclusion.

Is Ultraviolet C Light Safe?

In an article titled “UV Lights and Lamps: Ultraviolet-C Radiation, Disinfection, and Coronavirus,” published in August, 2020 by FDA.gov, we read that there are safety risks with UVC lamps.

• Direct exposure of skin and eyes to UVC radiation from some lamps may cause painful eye or skin injury. You should never look directly at a UVC lamp source.
• Some UVC lamps generate ozone. Ozone can be harmful to your lungs.
• Other UVC lamps can contain mercury which is highly toxic. Extreme care should be taken in cleaning up and disposing of a broken lamp.
• UVC can degrade certain materials: plastics, dyed textiles, and polymers such as nylon, Teflon, silk and wool.

But is UVC effective against viruses and bacterium?

According to the FDA, UVC light can effectively inactivate germs on hard surfaces, but not always. And they do not work on porous surfaces.

To eliminate viruses and bacterium, the germs must be directly exposed to the UVC light. If the germs are covered by dust, soil, biofilms or embedded in porous surfaces or the underside of a surface, they will not be inactivated.

Are Home UVC Lights Effective?

A quick stroll through Amazon.com reveals dozens and dozens of UVC Lights for home use. Prices range from under $20 to hundreds of dollars.

According to a May, 2020 interview on WebMD Health News, the devices aren’t regulated for home use. “They haven’t been studied sufficiently by scientists,” says Charles Gerba, PhD, a microbiologist and professor at the University of Arizona.

“If someone were to ask me whether they should invest in a home UV light, I wouldn’t do it right now,” Gerba says. “There’s just not enough data on them, and there’s a lot of room for user error.”

Commercial Use

Many industries are currently using UVC lights for disinfection including hospitals, aerospace, transportation and water purification.

Hospitals have been safely using UVC light for years in operating rooms after hours when there are no people in the room. According to a study published in The American Journal of Infection Control and reported in Medical News Today  the technology eliminates up to 97.7 percent of pathogens.

To learn more about kill logs, read this DisinfecTip. You’ll discover that 97.7% is not a lot of killing power.

The article goes on to say that UVC light will not replace manual cleaning and disinfection with chemicals.

What About UV Light In HVACs?

UVC lights made for HVAC coils and air handlers are installed to eliminate many types of fungi, bacteria and viruses. There are pros and cons.

The best systems are costly and the lights must be replaced every 12 to 24 months. In addition, the surrounding temperature and humidity levels of the home or building and reflectivity of surrounding surfaces will also have an impact.

And when it gets right down to those kill logs (how effectively the lights are killing) the number is around 99%. Even though that sounds like a lot because it’s close to 100%, that’s not how kill logs work. If the lights were killing ALL of the germs on the coil and the air handlers the number would be 99.99999%.

How We Measure

At Aseptic Health we are always looking for innovations in cleaning technology. We created the Certified Clinically Clean® designation to identify those products, practices and protocols that meet certain standards for safety and effectiveness.

At this time we do not have evidence that Ultraviolet light technology is safe for general use as a disinfectant.

by Stephen Lawson, COO of Aseptic Health

When you open your cleaning products cabinet or closet, what do you find? If you have a mixture of cleaning products promising to miraculously clean this or that, you may have a dangerous situation on your hands.

Cleaning products are made using different ingredients, supposedly for the purpose of being more efficacious than the next. For a product to be advertised as “New and Improved,” it really must be a new solution or an improvement over an existing solution.

The problem is, mixing cleaning products can be very dangerous. Even mixing common household ingredients can be dangerous.

Our DisinfecTips blog has touched on this subject before, but following is a handy reference guide to keep everyone in your home or workplace safe.

Cleaning Products You Shouldn’t Mix

Bleach & Just About Anything

Do not mix bleach with other cleaning products including glass cleaner, dishwashing detergent, toilet bowl cleaner, floor cleaner or wood cleaner. Bleach plus a mixture of cleaning products can result in the production of chlorine gas, resulting in severe respiratory problems.

Bleach & Drain Cleaner

Can produce chlorine gas which can have long-lasting effects to your eyes, nose and lungs.

Bleach & Oven Cleaner

Also can produce chlorine gas which can have long-lasting effects to your eyes, nose and lungs.

Bleach & Lysol

Do not mix the disinfectant Lysol and bleach. The bleach oxidizes the 2-benzyl-4-chlorphenol that is in Lysol resulting in various irritating and toxic compounds.

Bleach & Ammonia

Inhaling the vapor created when these two are mixed can result in respiratory damage and throat burns. Read labels carefully as these two ingredients are common in cleaning products. Glass cleaner for example, usually contains ammonia.

Bleach & Rubbing Alcohol

The mixture of bleach and isopropyl alcohol results in chloroform. Do not breathe fumes from this mixture.

Bleach & Mildew Stain Remover

Bleach removes mildew. But mixing bleach with a mildew stain remover does not make it work faster or better. In fact, mixing the two produces chlorine gas.

Bleach & Lemon Juice

This mixture of cleaning products can result in the production of chlorine gas. Seek medical attention right away.

Bleach & Vinegar

Can cause chemical burns to your eyes and lungs. The acid in vinegar releases chlorine and chloramine vapors when added to bleach.

Hydrogen Peroxide & Vinegar

When combined, the two can result in paracetic acid which can be corrosive.

Different Drain Cleaner Brands

If at first you don’t succeed and you find yourself back at the store buying more drain cleaner, make sure you buy the same brand that you used the first time. Mixing drain cleaners can release chlorine gas and could even lead to an explosion!

Pesticides & Water

Certain pesticides when combined with water create a deadly phosphine gas. Read the label!

Different Brands of Cleaning Products

With so many different cleaners on the market and mixtures of cleaning products that can cause potential problems, it’s really best to keep things simple and keep only one cleaning product on hand.

Look for a product, like Aseptic Plus, that is a disinfectant, sanitizer, multi-purpose cleaner, odor eliminator, allergen eliminator and mold and mildew killer.

Mixture Of Cleaning Products That Cancel Each Other Out

Remember basic chemistry? A mixture of basic and acidic solutions renders a balanced result, meaning one cancels the other out.

Baking Soda & Vinegar

Baking Soda is basic and vinegar is acidic. Combing the two basically cancels each out and you end up with water.

Vinegar & Water

There’s nothing actually dangerous about mixing vinegar and water, but when used on hardwood floors could actually take off the finish because vinegar is acidic.

Antibacterials/Disinfectants and Detergent

Mixing a disinfectant that uses quaternary ammonia with a foaming cleanser renders the disinfectant useless.

For more information log onto DisinfecTips.com.

by Dana Ryan, Certified Clinically Clean® Specialist

Disinfectants kill germs that cause colds, flu and other illnesses—when used as directed. The problem is, most people don’t read the label and they use the disinfectant incorrectly. Might as well pour the bottle down the drain, because if you’re making any of these six disinfectant mistakes, you’re not killing the germs.

1. Let It Dwell

Disinfectants have dwell times on their label indicating how long the surface must remain wet in order to kill a virus or bacteria. (Bacteria usually take longer to kill than viruses.) In order to kill the number of bacteria specified on the label, such as at a kill log of 99.999%, the surface must stay wet the entire time. That often means reapplying the disinfectant during the dwell time period.

Dwell times range anywhere from 15 seconds up to 10 minutes. Read the label to discover how long you need to keep your surfaces wet.

2. The 9s Matter

You might think 99.9% is just about perfect right? After all it’s almost 100. But that’s not how kill logs work. 99.999% is 10,000 times better than 99.9%.

The more 9s on your disinfectant label, the more cleaning power you have in your bottle. Disinfectants that are “hospital grade” have the highest kill rate.

3. Clean First

In order to disinfect, you must clean first to remove biofilm so that the disinfectant can reach the germs. Clean high touch areas like light switches, door handles and countertops with a multi-purpose cleaner…even if they look spotless. Then disinfect.

4. Read The Fine Print

In this era of Covid-19 and other emerging pathogens, reading the fine print on cleaning products is even more critical. Much of what you read on the front of the label is marketing and advertising driven. But the fine print is where you’ll discover the directions for use and what the product can and can’t do.

Read the label to discover WHAT it kills (name of germ). HOW LONG it takes to kill a germ (dwell time) And HOW FAST it kills (number of 9s).

5. Check The Expiration Date

Another benefit of reading the label is knowing when your product expires. Did you know that the shelf-life of bleach is approximately 6 months? It may still smell like bleach after 6 months, but it’s not effective after its expiration date.

6 Pro Cleaning Tips

Now that you know the right way to clean and disinfect, how about a few tips from professional janitors to help make cleaning more fun. Fun? Yes, did you know that according to Ted.com the number one most satisfying job in the world is a hospital custodian?

1. Turn Up The Music

Put on your favorite tunes to move to and turn ‘em up so you can hear over running water or running the vacuum.

2. Grab A Roll Of Paper Towels

We know that a lot of janitors swear by microfiber towels, but here’s the truth. They’re made of polyester and nylon which is made with petroleum. And little bits of the towel  go down the drain and end up in the oceans as plastic residue. Plus, you have to wash them with really hot water and use no fabric softener in order to reuse them. With a disposable paper towel, you clean an area and throw the towel in your compost (not recyclable). Then get a new towel to clean the next area.

3. Top to Bottom

Start at the top as dirt will fall down onto things you have not yet cleaned. Follow a path from top to bottom and back of a room to the front moving in one direction around the room. Vacuum or mop the floor last.

4. Clean When It’s Light

This is not always possible for janitors who have to clean every day, but when you’re cleaning at home, tackle the job when it’s bright outside. Open the drapes and shades. Turn on the lights. Depending on your time zone and whether it’s summer or winter, note when the light begins to fade. Fading light makes it harder to see the dirt.

5. Clean Every Time You Cook

Clean your kitchen every time you cook because cooking leaves behind a mess every time. Clean counters, stove top, door handles, sinks. It’s easier to clean the new mess than when it turns rock-hard.

6. Simplify

Simplify your cleaning products. You don’t need a cart full of products to get the job done. And besides, mixing chemicals is a definite no-no.

For more tips, subscribe to DisinfecTips.com

by Pat Cummings, Certified Clinically Clean® Specialist

Are you doing a lot of holiday cooking and baking? We hope you are having fun. We also hope you’re staying safe by heeding these 7 hot spots for germs in the kitchen.

1 Refrigerator Handles

The 2011 NSF International Household Germ Study found that refrigerator handles were one of the places in the home that carried not only coliform, yeast and mold, but also staph bacteria. These handles are touched multiple times a day, probably by multiple people. But it’s the cook in the family who has the biggest opportunity to leave germs behind.

Think about it. You’re making a pot of soup. You go to the fridge to gather your veggies and return to the cutting board where you chop and dice. Next you want to use up some leftover rotisserie chicken.

Back to the refrigerator where you get out your chicken. You begin pulling chicken off the bone to add to your soup. And you get the bright idea to slice some mushrooms!

Back to the fridge with hands you just used to pull chicken. You grab your mushrooms, peel and slice. And voila. Soup’s on. But so is bacteria on your refrigerator handles.

It’s a good practice to clean your refrigerator handles daily, and always after preparing a meal.

2 The Kitchen Sink

You know the expression…everything including the kitchen sink…to describe including nearly everything possible? It’s an especially appropriate phrase to describe the number of germs in the kitchen sink. From dirty dishes and leftover food particles to raw juices from meat and vegetables that you may rinse before preparing. The kitchen sink is one of the hottest spots for germs in the kitchen.

Make sure you clean your kitchen sink after preparing food or soaking dishes, pots and pans. Use hot soapy water to scrub. Then sanitize with a food-grade sanitizer according to package directions.

It’s a misconception that because the sink is an area where things get cleaned, that it is clean. After you wash the dishes, remember to deep clean the whole sink, including the faucet.

3 Sponges

According to the NSF Germ Study mentioned above, after three weeks of use, 70% of sponges start to exhibit bacteria, including E. coli and salmonella.

We realize sponges are convenient, especially in the kitchen. But they are bacteria collectors, especially for food borne pathogens. And in spite of what you read, microwaving them won’t kill all of the germs.

If you want to be safe, and we know that you do, keep the sponge away from raw meat or poultry juices. Instead use paper towels that you can throw in the trash.

Also don’t keep your sponges around for too long. Replace at least every two weeks, and if you use it a lot, replace once a week.

Clean your sponge daily. The easiest way to clean a sponge is to put it in the dishwasher on a heated dry cycle.

4 Hand Towels & Microfiber

Cloth hand towels and microfiber towels absorb more than rinse water. They can harbor germs in the kitchen. Let’s say you’re mixing batter (which includes a raw egg), you get some on your hands and what’s the first thing you reach for? Yep, the hanging towel.

The Center for Science in the Public Interest recommends having a fresh stack on hand to start with a new one each day that you throw into the hamper every night to be washed with hot water.

5 Cutting Boards

Before you start trimming that steak on your cutting board, make sure the surface is clean. Cutting boards should be cleaned in hot soapy water, especially after being used for raw food items. It’s even recommended to have a separate cutting board for food that will be cooked and food that won’t. The cutting board is the one item in your kitchen that is most likely to harbor illness-causing germs.

6 Knobs and Handles

In the NSF study, light switches  were found to have coliform, yeast and mold. Disinfect light switches often with spray or wipes. Be sure to follow the package directions for keeping the surface wet in order to kill germs as advertised. Some products need to stay wet for a full 10 minutes.

A handle that often gets overlooked is the one on your can opener. The NSF found traces of salmonella, E. coli, yeast and mold on the can openers tested. A can opener should be cleaned after each use in the dishwasher or by hand in hot soapy water, with attention on removing any residue.

7 Salt and Pepper Shakers

They get handled by everyone in the family, while eating! And yet, how often do you clean, sanitize and disinfect them?

A study by the University of Virginia found that salt and pepper shakers were the top kitchen surface for the presence of rhinovirus, more than remote controls and faucets. Remember to wash and disinfect shakers regularly when cleaning the house.

Also Remember

When cooking, time and temperature are keys to keeping foods safe. Between 40 and 140 degrees is the “danger zone” for bacterial growth, and four hours is the maximum time any food should be in the zone! While reheating will kill the bacteria….it won’t touch the toxins they can produce! Stay safe and have a happy holiday however you may be celebrating! See you in the New Year on DisinfecTips.com!

by Autumn Ryan, Founder and CEO, Aseptic Health, LLC

How long can a germ live? Over the past several months—as the pandemic unfolded—you may have heard conflicting information.

• Timeline March 24, 2020: National Institutes of Health reports: “Study suggests new coronavirus may remain on surfaces for days.” The article goes on to say: “According to the CDC, it may be possible to contract the virus responsible for the current outbreak, SARS-CoV-2, by touching a surface or object with the virus on it and then touching your face. However, SARS-CoV-2 is believed to mostly spread from person-to-person through respiratory droplets produced when an infected person coughs or sneezes.”
• Timeline August 21, 2020 WebMD asks: How long does the coronavirus live on surfaces? The answer “The coronavirus can live for hours to days on surfaces like countertops and doorknobs. How long it survives depends on the material the surface is made from.”
  • Metal – 5 days
  • Plastic – 2 to 3 days
  • Cardboard – 24 hours
  • The article continues, “Keep in mind that researchers still have a lot to learn about the new coronavirus. But you’re probably more likely to catch it from being around someone who has it than from touching a contaminated surface.”
• Timeline October 13, 2020: An Infectious Disease Special Edition reports: “The duration that SARS-CoV-2 can survive on surfaces depends on many factors—such as the type of surface—but a recent study found that it can last for almost a month on some surfaces.”

Research is ongoing and our guess is that the information will continue to change. At least that is how information has come about regarding other viruses and bacteria.  So how long can a germ live in a room? On your counters? Your desk? Your remote control?

Is A Germ Infectious Its Whole Life?

The length of time a germ remains infectious depends mostly on the type of germ it is and what type of surface the germ has landed on. We know that the smallpox virus can remain infectious for years when stored at room temperature. Fortunately, smallpox was officially eradicated world-wide in 1980.

The AIDS virus is only infectious for a few hours. Hepatitis B, on the other hand may be infectious for up to a week. In fact, quite a few common diseases seem to fall into the several days to several weeks category.

The Common Cold

A variety of viruses can trigger the common cold, and you’re more likely to come into contact with them on hard, nonporous surfaces like desktops and handrails. Honestly, they can linger there for days, but fortunately they only remain infectious for about 24 hours. Cold viruses can also live on the skin, but their survival time on skin and hair is less than 24 hours.

The Flu

Viruses that cause influenza can survive in the air as droplets for hours and live on hard surfaces like phones and keyboards for up to 24 hours. Infectious flu viruses are no longer a threat after about five minutes, but they can make you very sick if you’re unlucky enough to come into contact with them when they’re viable.

Stomach Flu

A highly contagious virus that triggers stomach cramps, vomiting, and diarrhea is the norovirus. The germs can spread through small droplets that travel through the air before settling on surfaces like elevator buttons, table tops, and clothing. Norovirus isn’t quite as contagious on porous materials such as fabrics, but they can survive on hard surfaces for days or weeks if the conditions are favorable.

MRSA

Methicillin-resistant Staphylococcus aureus (MRSA) bacteria are capable of living for days or weeks on hard surfaces. And MRSA is resistant to antibiotics unlike other staph infections.

Protecting Yourself From Cross-Contamination

So the question moves from “how long can a germ live” to “how do we protect ourselves from germs?” And that is a lesson in protecting yourself from cross-contamination.

Cross-contamination is a transfer of disease-causing germs from one substance to another. In the kitchen that can be from chicken infected with Salmonella to the cutting board which you accidentally use to cut up some raw salad vegetables before disinfecting.

In my work as a janitor, I have seen some gross examples of cross-contamination…like the wet, gray rag the waitress uses to wipe the table. And my favorite, dirty mop water being spread and re-spread on floors.

Parents beware, if your baby’s pacifier lands on a public floor, do not give it back without sanitizing.

Just about everything we touch is covered with germs. Fortunately, our immune system protects us from many of these bacteria and viruses. But some basic hygiene, like washing your hands thoroughly before eating, can reduce the chance of infection significantly.

Cleaning regularly to disinfect your space will also reduce your susceptibility.

For more disinfecting and cleaning tips be sure and subscribe to our blog.

It’s the beginning of a new year, and that has us thinking about the beginnings of our profession. What are the clean facts about cleaning?

Around 2200 BC, the ancient Babylonians found a way to improve water’s cleaning power, and like so many great discoveries, it was by accident. Water had been used to clean cooking utensils that were covered in animal fat and wood ash. By combining the three substances, they inadvertently created the world’s first soap.

The history of cleaning products began to slowly evolve, until the mid 1900’s, when modern soap products began to emerge. Over the past fifty years, soaps and detergents expanded to include automatic dishwasher products, liquid soaps, laundry fabric softener, enzyme products, cold water detergents, concentrated powders, and most recently super-concentrated detergents, gels, and refills.

Why we use cleaning products is obvious, for personal cleanliness and health. From the very beginnings of washing off dirt and mud, to the start of the Middle Ages, most cleaning compounds were made from mixes of ashes, animal or plant fats, and oils.

The clean facts are, the fall of the Roman Empire prior to the Middle Ages led to reduced cleanliness and catastrophic diseases. But by the 17th Century, bathing and cleanliness experienced a renewal.
Over later centuries, soap was considered to be a luxury item, and was taxed. When it became affordable, the general public began to benefit again from the use of soaps. During the early to middle 1800’s, soap chemistry was studied and improved. Costs were reduced, soaps were even more affordable to all, and usage spread.

Clean Facts Since 1900

The availability of washing machines in the early 1900’s helped increase the use and popularity of soaps, and led to modern developments in soap chemistry. Following World War II, detergents gained in popularity over soaps, and are now used liberally. The importance of soaps, hand soap and cleanliness for disease prevention is another reason for getting the clean facts about using soap products.

Today’s cleaning products not only are safer for public use, but also for the natural environment. Up to date chemical research has led to the development of modern detergents and cleaners used in janitorial and cleaning services worldwide.

There is an abundance of new cleaning products for every purpose at home or in commercial use. Soaps and cleaners are used in bathrooms, kitchens, and public businesses to help assure safety and disease control. People are aware of the dangers of germs every time a major disease occurs, or an epidemic is threatening a population.

Medical advisers recommend frequent hand washing as the first step in preventing flu, colds, and other commonly found diseases. Hand washing is the number one step taken in the medical community to avoid spreading germs around hospitals, clinics, and industrial locations.

Today the CDC recommends the following hand washing guidelines:

• Wash your hands often with soap and water for at least 20 seconds especially after you have been in a public place, or after blowing your nose, coughing, or sneezing.
• It’s especially important to wash:
  • Before eating or preparing food
  • Before touching your face
  • After using the restroom
  • After leaving a public place
  • After blowing your nose, coughing, or sneezing
  • After handling your mask
  • After changing a diaper
  • After caring for someone sick
  • After touching animals or pets
• If soap and water are not readily available, use a hand sanitizer that contains at least 60% alcohol. Cover all surfaces of your hands and rub them together until they feel dry.
• Avoid touching your eyes, nose, and mouth with unwashed hands.

Clean Facts About Safety

Safer chemical products are available that have less impact on the environment and that are eco-friendly. Low suds, cold water, and fragrance-free products help and address some allergenic problems people may have.

Obtaining the vast array of new cleaning products has never been easier, thanks to the Internet and easy access to large cleaning and janitorial product service and supply companies. Delivery is fast and affordable, saving time and money for all who order online.

Today is the best time in history to be able to use and enjoy safer, healthier cleaning products. Research continues to bring improvements to the marketplace, and new uses for cleaning products are found every day, everywhere.

by Andrea Velasquez, Certified Clinically Clean® Specialist

Knowing the basics of cleaning products can help you choose the right cleaner for the job, and the right cleaner for your cleaning style. If you’re one who doesn’t like to wear gloves, masks or goggles then a non-toxic cleaner may be the right cleaner for you.

According to the CDC, cleaning describes “the removal of germs, dirt, and impurities.” Cleaning doesn’t kill germs, but it lowers their numbers and risk by physically removing them from surfaces. Disinfecting, on the other hand, refers to killing germs with chemicals.

All Purpose Cleaners

If you’re looking to cut down on the number of cleaning products you use, a multi-purpose cleaner is the right cleaner to choose. One product is designed to clean multiple surfaces and helps you complete a variety of tasks. They are typically categorized as abrasive or non-abrasive cleaners.

Abrasives

Abrasive cleaners can be either liquid or powder form. The ingredients provide the abrasiveness that gives you the advantage of working less at cleaning harder. Popular minerals used in the making of abrasive cleaners include calcite, feldspar, quartz and silica.

The downside to abrasive cleaners is that over time they can remove the coating from some surfaces. Read the label to determine what surfaces you shouldn’t clean with an abrasive cleaner.

Non-Abrasives

Non-abrasive cleaners typically contain surfactants (surface active agents) and builders (water softeners). Non-abrasive cleaners are generally formulated to reduce the amount of foam making rinsing easier. Many non-abrasive multi-purpose cleaners on the market are available in concentrated formulas and must be diluted. Read the label!

Non-abrasive cleaners can also contain antimicrobial agents to disinfect. If so the label will specify the germs it kills and how long the surface must stay wet in order to achieve proper disinfection.

Most all-purpose cleaners work best in alkaline conditions, and they often contain an alkaline buffer salt such as sodium carbonate that can also function as a builder to further soften the water.

Other ingredients such as ammonia, pine oil and organic solvents like ethanol or isopropanol can be present. It is extremely important that you know what ingredients are listed on the label. If your cleaner contains ammonia, you would never want to mix it with bleach.

Specialty Cleaners

A wide range of specialty cleaners exist that are designed for specific surfaces such as glass, ovens and drains. When you have a specific job to do, such as opening a clogged drain, the right cleaner may be the one designed for that purpose alone.

Bleaches

Bleach is made from sodium hypochlorite and is used to remove stains on fabrics as well as hard surfaces. In addition it can be used as a disinfectant to kill bacteria, viruses and fungi. However, bleach is very corrosive and harmful if used incorrectly and without proper ventilation. Read the label.

Detergents

One of the biggest uses of detergents is for washing dishes and laundry because detergents are great at breaking up dirt, oils and grease.

Soaps and detergents are different. Soaps are made from natural ingredients such as plant oils…coconut, vegetable, palm, pine…or from acids derived from animal fat. Detergents are surfactants that are man-made (synthetic).

The advantages of detergents over soap are that they can work in lower temperatures and hard water, and they have a stronger cleaning action. Detergents also dissolve more completely in water. And they don’t leave a soap scum ring.

The major disadvantage of detergents is that they are non-biodegradeable.

There are many different types of detergents available—both powder form and liquid—from ones you can make at home to non-toxic varieties.

Disinfectants

Disinfecting cleaners contain antimicrobial agents which kill bacteria and viruses on surfaces.  In order for the disinfectant to work as specified on the label, the surface must be free of heavy soil. It is extremely important to follow the label “Directions For Use.”

Drain Openers

A newer category of drain cleaners called “build-up removers” provide on-going drain maintenance, but these won’t be strong enough for opening a clogged drain.

Drain cleaners can be either very acidic or very alkaline. And in either case you need to use extreme caution. Read the label, and never mix drain cleaners. If the first application of your drain cleaner doesn’t open the clog, you must keep using the same brand. Mixing an acidic drain cleaner with an alkaline drain cleaner is a fire hazard.

Glass Cleaners

Ingredients in cleaners specifically labeled to clean glass are designed to clean without streaking. The products contain surfactants to loosen soil, liquid solvents to dissolve oily soils, and water. Builders are included to remove heavier soils, especially oily soils. Alkaline builders, such as ammonia, are more effective on acidic soils like body oils or cooking grease. Acetic acid (vinegar) provides better performance on alkaline soils like mineral salts. Opaque creamy glass cleaners contain surfactants and solvents. They also contain colloidal clays and silica, which absorb soil and dry after spreading.

Oven Cleaners

Oven cleaners are designed to work in either a heated oven or a cold oven. Both use alkaline salts to remove the soil, but the cold cleaners are the strongest. Both should be used according to the label directions and with proper ventilation.

Shower Cleaners

Daily shower cleaners are formulated to prevent soap scum build-up and mildew without rinsing, wiping or scrubbing. Some products may not be suitable for marble.

Toilet Bowl Cleaners

Toilet bowl cleaners are another cleaning product that fall into the “do not mix” with each other category. The primary ingredients in some toilet bowl cleaners are surfactants plus oxidants or acids. Toilet bowl cleaners with disinfecting action contain antimicrobial agents, such as quaternary ammonium salts. To dissolve stubborn rust and hard water stains, some products may contain strong acids, such as hydrochloric acid.

Products containing sodium hypochlorite as the oxidizing agent also include alkalis, such as sodium hydroxide, sodium metasilicate or sodium carbonate and would be dangerous to mix with an acid cleaner.

Porcelain Cleaners

Tub, tile and sink cleaners are usually liquid or foam and are formulated to remove hard water deposits, soap scum, rust stains and discoloration due to mold growth. Almost all of these cleaners contain surfactants in addition to solvents and oxidizers. Some may be harmful to your skin. Read the label to determine whether or not you need to apply with gloves.

Dusting Products

Some dusting sprays may contain additives for helping remove oil-based and water-based stains from furniture. Ingredients may include a light hydrocarbon oil used for dust pick-up. An organic solvent is the active ingredient for removal of oil-based stains; water may be present to pick up water-based soils. These are not intended for use on floors as they make the surface slippery.

Floor Care Products

Because of the wide range of flooring, it is necessary for you to follow the manufacturer’s recommendation for cleaning. Or read the product label to determine whether or not the product is suitable for your type of flooring.

For additional cleaning tips, visit DisinfecTips.com

by Stephen Lawson, COO of Aseptic Health and Certified Clinically Clean® Specialist

According to the EPA, there are only three known reasons to have your air ducts cleaned, along with a LOT of information about what they don’t know regarding air duct cleaning.

3 Reasons To Clean

Let’s first get to the three known reasons for having your air ducts cleaned.

• Your ducts are infested with rodents or insects.
• Ducts are clogged with excessive amounts of dust and debris and particles are actually being released into your home or workplace from your supply registers.
• There is substantial visible mold growth inside sheet metal ducts or other components of your heating and cooling system.

It makes sense that any of these three issues would warrant a thorough cleaning—preferably by a licensed, reputable duct cleaning specialist—and someone who can help determine the underlying cause of the problem. Air ducts don’t normally attract vermin or excessive amounts of dust or mold.

It is normal for some dust or dirt to make its way into your air ducts, but not enough to affect indoor air quality. However, if you have a leak or broken seals, for example, you can end up with a problem, and those issues need to be addressed before cleaning.

HVAC Maintenance

While the EPA suggests that little evidence exists to indicate that having your air ducts cleaned will increase your HVAC system’s efficiency, NADCA (The HVAC Inspection, Cleaning and Restoration Association) claims the opposite.

NADCA reports that “clean, efficient systems are less likely to break down, have a longer life span and generally operate more effectively than dirty systems.” And the EPA does agree that “some research suggests that cleaning dirty cooling coils, fans and heat exchangers can improve the efficiency of heating and cooling systems.”

Another government organization, the Department of Occupational Health & Safety (DOHS) recommends the following ways to prevent duct contamination:

• Perform routine preventive maintenance on HVAC systems according to manufacturer’s recommendation for changing HVAC filters, cleaning coils and other components
• During renovation, seal ductwork to prevent construction dust and debris from entering the system
• Practice good housekeeping, especially if you have pets
• Ensure air intakes are located away from contaminant sources
• Consider routine inspection of ductwork

When Having Air Ducts Cleaned Is Appropriate

If duct cleaning is determined to be the best option, hire a cleaning contractor who is in good standing with the NADCA. All NADCA members must have certified Air System Cleaning Specialists (ASCS) on staff who have taken and passed the NADCA Certification Exam. And NADCA members have signed a code of ethics stating they will do everything possible to protect the consumer and follow ACR, the NADCA Standard, for cleaning to the best of their ability.

You can find a NADCA professional here.

In all cases, duct cleaning should be performed only after the source of the contaminant has been identified and controlled.

What To Expect

The service provider should:

• Inspect the system before cleaning to be sure that there are no asbestos-containing materials as these would require procedures performed by specially trained and equipped contractors.
• Open access ports or doors to allow the entire system to be cleaned and inspected.
• Use vacuum equipment that exhausts particles outside of the home or use only high-efficiency particle air (HEPA) vacuuming equipment if the vacuum exhausts inside the home.
• Protect carpet and furnishings during cleaning.
• Use well-controlled brushing of duct surfaces in conjunction with vacuum cleaning to dislodge dust and other particles.
• Use only soft-bristled brushes for fiberglass duct board and sheet metal ducts internally lined with fiberglass. (Although flex duct can also be cleaned using soft-bristled brushes, it can be more economical to simply replace accessible flex duct.)
• Take care to protect the duct work, including sealing and re-insulating any access holes the service provider may have made or used so they are airtight.
• FollowNADCA‘s standards for air duct cleaning and NAIMA‘s recommended practice for ducts containing fiber glass lining or constructed of fiber glass duct board.

For more information about having air ducts cleaned, we encourage you to read all of the information in this EPA guide.