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.

by Dana Ryan, Certified Clinically Clean® Specialist

Soft surface sanitizing is one of the more commonly overlooked environmental cleaning issues in every industry, including healthcare.

Innovators are continually working to create solutions requiring less work for janitorial staff, while providing more protection against contamination and hospital-acquired infections. However, there has been relatively little done to establish standards or guidelines for soft surface sanitizing.

More Guidelines Needed

The importance of hard surface sanitization and disinfection are more clearly understood and there are established guidelines.

The Centers for Disease Control and Prevention (CDC) has published lengthy articles for hard surface infection prevention for healthcare and other industries. And yet recommendations by the CDC for soft surface sanitizing for carpet, rugs, curtains, etc. are limited to the following:

• Clean the surface using soap and wateror with cleaners appropriate for use on these surfaces.
• Launder items(if possible) according to the manufacturer’s instructions. Use the warmest appropriate water setting and dry items completely.

OR

• Disinfect with a household disinfectant on EPA List N: Disinfectants for Coronavirus (COVID-19)  approved for use on porous surfaces.
• Vacuum as usual.

It is clear that there is much work to do to inform the public on best practices for soft surface sanitizing.

Germs On Hospital Curtains

In a private survey published by the American Journal of Infection Control, hospital infection preventionists were asked how often their facility’s privacy curtains were cleaned. Most respondents (37%) answered “when visibly soiled.” Additional answers ranged from “once per month” to “once per year.” Yet it’s estimated by the Association for Professionals in Infection Control and Epidemiology that it takes only two days for a standard privacy curtain to become infected.

New resources, like the Society for Healthcare Epidemiology of America’s guidance on Healthcare Personnel Attire in Non-Operating-Room Settings are helping to inform healthcare personnel on contamination of soft surfaces (white coats). But much additional research and identification of patterns of pathogen transmission will be helpful to the industry.

All soft surfaces have the potential to be infected with germs: cotton, canvas, polyester, nylon, carpet, drapes and curtains, upholstered chairs, sofas, mattresses, pillows, etc. Pathogens on soft surfaces can survive for long periods of time and can be transferred to the hands or items worn by those who touch the contaminated surfaces.

Pathogen                                Lives On Soft Surface

Influenza Virus                        Several hours

MRSA                                      2 to 3 months

VRE                                          2 to 3 months

Pseudomonas aeruginosa      Several months

Candida albicans                     Up to 4 months

Reduce Risk Through Soft Surface Sanitization

Regularly performing soft surface sanitization can minimize the risk for transferring pathogens, but will not eliminate the potential for infection.

It is important to understand that there are differences between cleaning, sanitizing, and disinfecting. As we have reported previously in DisinfecTips.com, hard, nonporous surfaces can be disinfected when used according to the disinfectant’s label.

Cleaning refers to the physical removal of visible soil and organic filth by washing or wiping with a detergent. Cleaning should be performed prior to any sanitization or disinfection process.

Sanitizers reduce the level of bacteria on a surface to render the surface “safe,” but do not necessarily eliminate all bacteria. For more information the CDC publishes these guidelines.

There is a U.S. Environmental Protection Agency (EPA) claim specific for products approved for soft surface sanitizing.

• The product must achieve a 99.9% reduction efficacy on cotton and polyester soft surfaces using test organisms to include aureus, Enterobacter aerogenes or Klebsiella pneumoniae.
• Products with a soft surface sanitizing claim do not provide a claim for efficacy against viruses, fungi, mycobacteria, or bacterial spores.
• Sanitizing does not achieve the same kill level as a disinfection claim.

All EPA-registered disinfectants can sanitize, however, not all sanitizers are capable of disinfecting. Some multipurpose EPA-registered products can be used on both hard and soft surfaces.

To select a product for use on a soft surface, the product must be used according to the manufacturer’s “Directions For Use.” Relevant kill claims and approved uses will be included on the label including concentration and contact time. Contact time is the amount of time that the item or surface is to be kept “wet” with the disinfectant. In order for the cleaning product to work as claimed, it needs to stay wet on the surface long enough to kill the bacteria or virus. Once the surface dries, the disinfectant has no more germ-killing power. You may need to reapply the product if the surface dries before the recommended kill time.

by Autumn Ryan, Founder & CEO of Aseptic Health

This DisinfecTip is straight off the Environmental Protection Agency’s (EPA) website, hopefully paraphrased so that it’s easier for you to understand. The trail to being an N Listed disinfectant and receiving the Emerging Viral Pathogen claim is a lengthy process.

We’ve been on this path for months. First, we made the “N List”because we had kill claims for viruses that are more difficult to kill than the coronavirus that causes Covid 19. As of March 10, 2021, Aseptic Plus (the premiere hospital-grade disinfectant that has been Certified Clinically Clean® by Aseptic Health) has received the EPA’s Emerging Viral Pathogen claim.

Aseptic Plus kills SARS-CoV-2, the coronavirus that causes the Coronavirus Disease 2019 (COVID-19) in 5 minutes.

We received this kill claim in December, 2020 from an EPA accredited lab.

Why So Long?

You may wonder why it took so long for the EPA to stamp our claim.

Since the novel coronavirus appeared in 2019 many manufacturers of disinfecting products have been formulating and reformulating products to meet the emerging viral pathogen for large and small enveloped and non-enveloped viruses. (More about the different viruses to follow.)

The truth is, the EPA is inundated with manufacturer’s claims, and that’s not all the agency is responsible for. With floods, storms and the pandemic under their purview, they’ve been busy. It can take up to 90 days to receive approval, although they have tried to fast-track claims associated with Covid 19. Our claim was stamped right around the 90-day mark.

What Are Emerging Viral Pathogen Claims?

The National Institute of Allergy and Infectious Diseases defines “emerging infectious diseases/pathogens” as those “that have newly appeared in a population or have existed but are rapidly increasing in incidence or geographic range.”

Many of these diseases are viruses, such as SARS-CoV-2.

Emerging pathogens are not all common or predictable. Few disinfectants on store shelves that are EPA-registered product labels specify use against this category of infectious agents. Why? Testing is expensive and manufacturer’s would rather pay for testing commonly known pathogens.

In 2016, the EPA provided a voluntary, two-stage process to enable use of certain EPA-registered disinfectant products against emerging viral pathogens not identified on the product label.

A manufacturer can even apply for an emerging viral pathogen claim before an outbreak occurs, based on previous EPA-approved claims for harder-to-kill viruses.

That is how Aseptic Plus achieved its listing on the EPA List N not long after the pandemic was declared. It was expected to kill SARS-CoV-2 (a large enveloped virus) because it kills pathogens that are even harder to kill such as HIV, Hep A, B and C and others. In addition, Aseptic Plus had the canine coronavirus and feline coronavirus kill claims on our product label prior to the outbreak.

In Review

Once the emerging pathogen is tested and killed—in this case SARS-CoV-2 is a relatively easy virus to kill—the EPA reviews the supporting information to determine acceptability.

Aseptic Plus was accepted for use against:

• An enveloped virus (easier to kill). These viruses are the least resistant to inactivation by disinfectants. Their structure includes a lipid envelope which is easily compromised by most disinfectants. Once the lipid envelope is damaged, the integrity of the virus is compromised, thereby neutralizing its infectivity.
• A large, non-enveloped virus (harder to kill than an enveloped virus) such as Norovirus (stomach flu). These viruses are less resistant to inactivation than small non-enveloped viruses. Although they have a resistant protein capsid, their larger size makes them more vulnerable to inactivation than a small non-enveloped virus. Our kill time for this group is 10 minutes.
• A small, non-enveloped virus (hardest to kill). An example of this virus is Adenovirus, a truly nasty virus that can cause pink eye, diarrhea, sore throat, cough and fever. Small, non-enveloped viruses can be highly resistant to inactivation by disinfectants. Despite the lack of a lipid envelope, these organisms have a very resistant protein capsid. Our kill time for this group is 10 minutes.

EPA Lists

All EPA-registered pesticides—a disinfectant is a pesticide—must have an EPA registration number. This number consists of a company number and a product number (e.g., 82972-1). Alternative brand names, such as Aseptic Plus, have the same EPA registration number as the primary product followed by additional numbers: 82972-1-91603. The primary product number is what appears on the list.

• When purchasing a product for use against a specific pathogen, check the EPA registration number versus the products included on the list.
• If you would like to review the product label information for any EPA registered product, please visit the EPA product label system.
• Inclusion on any list does not constitute an endorsement by EPA.

Aseptic Plus is included on the following EPA Lists:

List C: EPA’s Registered Antimicrobial Products Effective Against Human HIV-1 Virus

List D: EPA’s Registered Antimicrobial Products Effective Against Human HIV-1 and Hepatitis B Virus

List F: EPA’s Registered Antimicrobial Products Effective Against Hepatitis C

List G: EPA’s Registered Antimicrobial Products Effective Against Norovirus

List N: Disinfectants for Use Against SARS-CoV-2

by Andrea Velasquez, Certified Clinically Clean® Specialist

Look around your workspace. Have any idea where germs live? Keep reading to learn more about where germs come from and where they like to hang out.

What Is A Germ?

Germs are tiny, microscopic organisms that fall into one of four types. Germs are either Bacteria, Viruses, Fungi or Protozoa. Not all germs are bad. In fact, life wouldn’t exist without them.

Bacteria

These are tiny, one-celled creatures that get nutrients from their environments in order to live, such as the human body. Bacteria can reproduce outside of the body or within. Inside the body they can cause infections such as earache, tonsillitis, strep throat or pneumonia. But not all bacteria are bad. Some bacteria are good for our bodies and keep our intestines balanced. In addition, some bacteria are used to produce medicines and vaccines.

Viruses 

These organisms depend on living cells to grow and reproduce. Most viruses can’t survive very long if they’re not inside a living thing like a plant, animal, or person. Viruses can cause diseases such as chickenpox, measles and the flu.

Fungi 

These are multi-celled, plant-like organisms. Unlike other plants though, fungi cannot make their own food. Instead, fungi get their nutrition from plants, people, and animals. They love damp, warm places, and many fungi are not dangerous in healthy people. An example of something caused by fungi is athlete’s foot.

Protozoa 

These are also one-celled organisms. They love moisture and often spread diseases through water. Some protozoa cause intestinal infections that lead to diarrhea, nausea, and stomach pain.

Where Germs Live In The Workplace

Although germs exist naturally, bacteria, viruses, fungi, and other microbes can cause serious problems when they are allowed to replicate. For this and other reasons, it is safest to have a regular workplace cleaning regime.

Some facilities, such as dialysis clinics or urgent care facilities, have an even greater need to prevent contamination. But even if your workplace is outside of the healthcare space, it can still be made safer by controlling germ populations.

Here are 10 places where germs live.

1 – Inside the Body

Did you know that according to research from the University of Colorado at Boulder,

at any given time we carry 3,200 bacteria from 150 different species on our hands? Though this may seem like a lot it’s a small fraction of the number of bacteria living inside you. The number of bacteria that inhabit your gastrointestinal system is greater than the number of cells that make up your entire body.

Fortunately, the bacteria in our GI tract shouldn’t come into contact with others in normal circumstances. Still, people have bacteria on the skin and nasal secretions that could potentially harm someone, especially a person with a compromised immune system.

As a result of the pandemic, we’re now very familiar with how to keep from getting sick from person to person contact. Fist or elbow bumps instead of shaking hands. Frequent hand washing. Don’t touch your face with your hands. In the workplace, if you haven’t already, post a sign in the restrooms that reads: Wash Your Hands! Use soap and water while singing Happy Birthday through twice (20 seconds).

2 – Faucets and Drinking Fountains

Another obvious place where germs live—because we use our hands to turn them on—are faucets and drinking fountain knobs. The presence of water itself favors bacteria. High-touch items such as these need to be disinfected correctly. Read the disinfectant’s label to know how long the faucet or knob must stay wet before it kills germs properly. You may need to keep the surface wet with disinfectant for a full 10 minutes.

3 – Telephones

Telephones are clearly a possible source of infection. People touch them with their hands holding them close to their face for prolonged periods of time. Routinely disinfecting phones is an effective way to reduce the risk of infection. Again, check the label of the disinfectant to know how long the telephone must stay wet to be properly disinfected.

4 – Keyboards and Computers

The keyboards most people use every day are the perfect breeding ground for bacteria from hands. Keep your keyboard, mouse and mousepad clean and disinfected. Avoid touching your face while using your keyboard. After using your keyboard, wash your hands for 20 seconds with soap and water.

5 – Ventilation Systems

The ventilation and cooling systems are frequently guilty of harboring and dispersing germs through the air. They can cause infections that are difficult to treat, such as pneumonia. If your workplace is experiencing viral or bacterial outbreaks often, you may want to have a professional inspect your ventilation system for mold or a heavy build-up of dust.

6 – Curtains

In a private survey published by the American Journal of Infection Control, hospital infection preventionists were asked how often their facility’s privacy curtains were cleaned. Most respondents (37%) answered “when visibly soiled.” Additional answers ranged from “once per month” to “once per year.” Yet it’s estimated by the Association for Professionals in Infection Control and Epidemiology that it takes only two days for a standard privacy curtain to become infected.

All soft surfaces have the potential to be infected with germs: cotton, canvas, polyester, nylon, carpet, drapes and curtains, upholstered chairs, sofas, mattresses, pillows, etc. Pathogens on soft surfaces can survive for long periods of time and can be transferred to the hands or items worn by those who touch the contaminated surfaces.

Pathogen                                           Lives On Soft Surface

Influenza Virus                                 Several hours

MRSA                                                2 to 3 months

VRE                                                    2 to 3 months

Pseudomonas aeruginosa             Several months

Candida albicans                             Up to 4 months

7 – Furniture

Like curtains, furniture is rarely cleaned in the workplace. And like on curtains, germs can survive on chairs for a long time. Try and disinfect the arms of your office chair daily. Or if an armless chair, disinfect the bottom of the seat where you’re likely to grab with your hands.

8 – Floor

Germs are tracked in on the soles of shoes making the floor one of the germiest places in your workplace. That is why most food production facilities require employees to enter through a shoe bath.

9 – Elevators

Elevators are an often overlooked hiding spot for germs. They are a small, confined space shared by everybody. Also, they require the users to push buttons to operate.

10 – Kitchen Appliances

Most workplaces have a kitchen area or lounge where employees can share meals and potentially share germs. In eating areas, the most common place where germs live are on the buttons and handles of the microwave and refrigerator. Also don’t forget to clean and disinfect shared salt and pepper shakers.

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