This study aimed to evaluate the effectiveness of alternative methods for toothbrush disinfection. Methods.. Toothbrushes were divided into 7 groups and were contaminated with S. mutans, S. aureus and E. coli. The following disinfectants were tested: 1% sodium hypochlorite (NaOCl), 100% and 50% white vinegar, microwave oven (MW), ultraviolet (UV) disinfectant, and propolis-containing mouthwash (MCP). This study showed that 100% white vinegar was considered effective for the microorganisms tested. Similarly, 1% NaOCl is cost-effective, easily accessible, and comparatively effective for toothbrush disinfection.
In a study published in Antimicrobial Resistance and Infection Control, researchers found that hydrogen peroxide was more effective at killing some forms of bacteria than quaternary ammonium compounds, which are typically found in chemical disinfectants. Hydrogen peroxide should be stored in a dark container to keep it stable and effective as a disinfectant.
The vinegar-hydrogen peroxide mixture effectively eliminated C. albicans and S. aureus from acrylic resin. Dilutions equal or below 10−2 of this mixture presented strong cytotoxic effects.
Vinegar can inhibit the growth and kill some foodborne pathogenic bacteria. The bactericidal activity of vinegar increased with heat and salt. “The combined use of vinegar and sodium chloride, with the use of an appropriate treatment temperature, was found to be remarkably effective for the prevention of bacterial food poisoning.”
Washing the dishes. It’s something you probably haven’t spent much time thinking about, but it’s a chore performed daily in almost every home. It starts with a squeeze of dish soap, a few swishes of the sponge, followed by a water rinse. But that conventional dish soap you’ve been using? It doesn’t all wash off. In fact, it leaves toxic chemical residues behind on your dishes and glasses that pose significant health hazards over the long-term.
Failing Grades for Conventional Dish Soaps
The Environmental Working Group (EWG) evaluated 326 dish soaps and assigned each one a hazard rating ranging from A to F, A being the safest, F being the most toxic. About 65% got a D or an F, including many of the big conventional dish soap brands you might be familiar with. Unfortunately, there are no national requirements to list ingredients on cleaning product labels. Cleaning product manufacturers can use almost any ingredient they want in their formulations, including those that are known to cause harm. If ingredients ARE listed, they can often be vague and misleading. So, how do you identify harmful, toxic chemicals if you don’t have a team of staff scientists to help? Read on for a primer.
Know Your Clean
Smarter dishwashing starts with recognizing the harmful toxic ingredients that can be left behind on your dishes and/or ingested or absorbed by your skin. Here’s what to avoid: in the link
When have you looked at the label of your dishwashing liquid? Do you read something you understand? Complicated sounding chemical names, you probably can't even pronounce half of them.
Worse yet, many dishwashing liquids don't even list all of their ingredients.
We've seen all those ads promising the cleaning power of 100 lemons, fragrances, and anti-grease power, but none of them talk about the toxic ingredients.
6 chemicals you should be careful with, in the link.
This study aimed to evaluate the effectiveness of alternative methods for toothbrush disinfection. Methods.. Toothbrushes were divided into 7 groups and were contaminated with S. mutans, S. aureus and E. coli. The following disinfectants were tested: 1% sodium hypochlorite (NaOCl), 100% and 50% white vinegar, microwave oven (MW), ultraviolet (UV) disinfectant, and propolis-containing mouthwash (MCP). This study showed that 100% white vinegar was considered effective for the microorganisms tested. Similarly, 1% NaOCl is cost-effective, easily accessible, and comparatively effective for toothbrush disinfection.
https://www.hindawi.com/journals/tswj/2014/726190/ (2014).---
In a study published in Antimicrobial Resistance and Infection Control, researchers found that hydrogen peroxide was more effective at killing some forms of bacteria than quaternary ammonium compounds, which are typically found in chemical disinfectants. Hydrogen peroxide should be stored in a dark container to keep it stable and effective as a disinfectant.
https://aricjournal.biomedcentral.com/articles/10.1186/s13756-018-0447-5#Sec13 (2018).---
The vinegar-hydrogen peroxide mixture effectively eliminated C. albicans and S. aureus from acrylic resin. Dilutions equal or below 10−2 of this mixture presented strong cytotoxic effects.
https://www.sciencedirect.com/science/article/abs/pii/S0022391319302148 (2019)
A study published in the Journal of the American Society for Microbiology found a 10% solution effective in killing bacteria that cause tuberculosis.
https://journals.asm.org/doi/full/10.1128/mbio.00013-14 (2014).----
Vinegar can inhibit the growth and kill some foodborne pathogenic bacteria. The bactericidal activity of vinegar increased with heat and salt. “The combined use of vinegar and sodium chloride, with the use of an appropriate treatment temperature, was found to be remarkably effective for the prevention of bacterial food poisoning.”
https://pubmed.ncbi.nlm.nih.gov/9713753/
Washing the dishes. It’s something you probably haven’t spent much time thinking about, but it’s a chore performed daily in almost every home. It starts with a squeeze of dish soap, a few swishes of the sponge, followed by a water rinse. But that conventional dish soap you’ve been using? It doesn’t all wash off. In fact, it leaves toxic chemical residues behind on your dishes and glasses that pose significant health hazards over the long-term.
Failing Grades for Conventional Dish Soaps
The Environmental Working Group (EWG) evaluated 326 dish soaps and assigned each one a hazard rating ranging from A to F, A being the safest, F being the most toxic. About 65% got a D or an F, including many of the big conventional dish soap brands you might be familiar with. Unfortunately, there are no national requirements to list ingredients on cleaning product labels. Cleaning product manufacturers can use almost any ingredient they want in their formulations, including those that are known to cause harm. If ingredients ARE listed, they can often be vague and misleading. So, how do you identify harmful, toxic chemicals if you don’t have a team of staff scientists to help? Read on for a primer.
Know Your Clean
Smarter dishwashing starts with recognizing the harmful toxic ingredients that can be left behind on your dishes and/or ingested or absorbed by your skin. Here’s what to avoid: in the link
https://www.ecos.com/live-cleaner/detox-your-home-5-common-toxins-found-in-dish-soaps/
HARMFUL DISHWASHER LIQUIDS
When have you looked at the label of your dishwashing liquid? Do you read something you understand? Complicated sounding chemical names, you probably can't even pronounce half of them.
Worse yet, many dishwashing liquids don't even list all of their ingredients.
We've seen all those ads promising the cleaning power of 100 lemons, fragrances, and anti-grease power, but none of them talk about the toxic ingredients.
6 chemicals you should be careful with, in the link.
https://koparoclean.com/blogs/koparoclean-blog/is-your-dishwashing-liquid-toxic