What’s the latest on using plain soap vs. antibacterial soap?

Published on 15 December 2011 by in From the Experts

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What’s the latest on using plain soap vs. antibacterial soap?

Most hand soaps on store shelves these days are antibacterial. Do you need to use them or is plain soap and water just as good? Here’s some recent news on this debate, and some important information you need to know before making a decision.

You might have heard the warnings: using antibacterial soaps at home could lead to dangerous bacterial resistance. A recent study conducted by Brigham Young University’s Department of Health Science and published by the International Journal of Microbiology Research found no evidence that this is true. These findings appear to support earlier studies.

But are antibacterial soaps better than plain soap? The most commonly used germ-killing ingredients, triclosan and triclocarbon, should stay on your skin for a full two minutes to be effective. Most of us just don’t have that kind of patience.

Here are some more facts you should know:

  • Our skin also harbors beneficial bacteria that we need to fight off the more dangerous bacteria. We’ve got to be careful not to indiscriminately kill the good with the bad.
  • Some diseases, such as cold and flu, are caused by viruses not bacteria. In those cases, the germ-killing ingredients will have no added benefit. Wellmune WGP enhances your immune system so that your body is better able to ward off those invaders.

The Food and Drug Administration has said, “At this time, FDA does not have evidence that triclosan added to antibacterial soaps and body washes provides extra health benefits over soap and water.” In most homes, washing your hands with plain soap and water is sufficient.

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Germs in the kitchen! Safe food handling to stop food-borne illnesses.

Published on 06 December 2011 by in Blog, From the Experts

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Germs in the kitchen! Safe food handling to stop food-borne illnesses.

Disease-causing germs aren’t just spread by sneezes and handshakes. You can catch some pretty nasty bugs by eating food contaminated by bacteria. Even if you think your kitchen is spotless, you could unknowingly be putting yourself and your family at risk.

Each year, one in six people get sick from eating tainted food. Most of those people experience gastrointestinal troubles for a day or two, but severe cases, such as the recent Listeria outbreak from cantaloupe, can be devastating. According to the Centers for Disease Control, each year about 3,000 people in the United States die from food borne pathogens.

Most cases of food poisoning are caused by bacteria. It can infect all fresh foods (meats, eggs, dairy, produce, etc.). Particularly nasty and resistant bacteria can even infect cooked dishes such as gravies or casseroles left out too long.

You go to great lengths to serve nutritious food. Here are ways to ensure that you’re not also serving your family unwanted germs:

  • Cleaning: Before unpacking groceries or beginning food preparation, clean kitchen surfaces with one teaspoon bleach to one quart water. Also, wash your hands with soap and warm water before you start cooking and immediately after handling raw meats.
  • Grocery shopping: Always bag raw meat separately and store it in its own area of the grocery cart. When you get home, place raw meats on the lowest shelf of your refrigerator to prevent juices from dripping onto other food.
  • Freezing and Refrigerating: Freeze or refrigerate your groceries as soon as you get home from the supermarket. Freezing does not kill bacteria, which can spread fast between 40° and 140° Fahrenheit.
  • Defrosting/Thawing: Never defrost food at room temperature, which accelerates bacterial growth. There are three safe ways to thaw foods: in the microwave, in the refrigerator or in cold water. Foods defrosted in the microwave or cold water should be cooked immediately to avoid being left at unsafe temperatures. Never heat or eat from the same plate where raw foods thawed. Don’t re-freeze foods that have thawed completely.
  • Rinsing: Rinse all fresh fruits and vegetables, even organic foods (you don’t know who touched them in transit and at the supermarket), as well as produce with inedible skins. Most people are unaware that bacteria on the rinds can travel inside when you slice through the fruit or vegetable. There’s no need to rinse raw meats. That’s unlikely to remove bacteria, and may actually spread the juices (and bacteria) around your kitchen.
  • Cutting Boards: If possible, have two cutting boards. Reserve one exclusively for produce, the other for raw meat, poultry and seafood. If you only have one, always cut fruits and vegetables before you use the board to cut meat. Wash it thoroughly afterward. The same rules apply to knives and other food preparation tools.
  • Microwaving: Allowing your frozen foods to ‘stand’ after heating, ensures that that they are heated thoroughly and evenly.
  • Cooking Times for Proteins: Color is not a reliable indicator of doneness. Use a food thermometer to check that meat, casseroles and egg dishes have reached the minimum safe temperature.
  • Leftovers: Pop uneaten portions and doggie bags into the refrigerator no more than two hours after serving.

Home-cooked meals are typically more nutritious than restaurant food or a meal in a bag. They are packed with antioxidants, vitamins and minerals that will keep your immune system healthy. Teach these simple precautions to your youngsters too! Everyone in your household needs to know how to keep the good nutrition in, and the bad germs out!