Simple: Viruses like influenza can spread when one person sneezes and coughs their nasal discharge and/or saliva (gross!) lands on a surface that other people touch. The germs will then travel to whatever surfaces those people touch… including their own food, eyes, mouth, etc.

Proper use of sanitizing and disinfecting solutions on a regular basis helps to reduce the number of germs hanging out on surfaces and thus reduces the likelihood of people unknowingly picking up germs and accidentally infecting themselves or others with an illness.

Is chlorine bleach an effective sanitizer/disinfectant?

In most cases, yes. Chlorine bleach works quite well as a germ-killing agent on surfaces and as a matter of fact, many states require childcare facilities to use dilute bleach solutions to clean changing table surfaces and other areas where human waste, a known haven for harmful germs and bacteria, may (inadvertantly) come into contact with surfaces.

As an example, North Carolina requires childcare workers to wipe down a changing area with a disinfecting bleach solution containing between 500 and 800 parts per million free chlorine after they change each child’s diaper. How do they verify that they have the proper concentration of free chlorine in their disinfecting bleach solution? They test with a product such as the Free Chlorine Water Check Ultra High II test strip.

Perhaps ahead of its time, North Carolina REQUIRES childcare facilities to test the free chlorine levels eachtime thet make new batches of disinfecting solutions (for wiping down bathrooms, changing areas) AND sanitizing solutions (for wiping down tables, chairs, doorknobs, toys, etc.). Making sure each solution contains the proper free chlorine levels before use goes a long way to help prevent the spread of germs, bacteria and illnesses.

Sanitizing: 50 – 200ppm Free Chlorine | Disinfecting: 500 – 800ppm Free Chlorine

So what have we learned? Testing the free chlorine levels in cleaning solutions helps to ensure that cleaning efforts accomplish the goal of properly sanitizing and disinfecting surfaces where children and adults can easily pick up germs capable of infecting someone with the common cold, the ‘traditional’ flu, or worse yet, a case of Swine Flu.

Keeping the facilities clean during the flu season is also a consideration, both Shafer and Baeuchle said.

“We regularly sanitize all the toys. After a child has a toy in their mouth, it has to be sanitized,” Shafer said. “We sanitize the tables and chairs on a regular basis in the classrooms.”

Baeuchle said she is asking the school custodians to pay special attention to high frequency areas like water fountains and doorknobs. ( source )

Interested in testing the concentration of chlorine bleach sanitizing and disinfecting solutions? You can pick up a Childcare/Daycare Kit which includes (3) bottles of North Carolina Licensed Child Care Association approved test strips (total of 300 tests!), quarter cup and tablespoon measuring devices (for proper on-site metering of the bleach), and a copy of the procedures North Carolina wants child care workers to follow when mixing their sanitizing and disinfection solutions.

“In 2007 California farmers came together to raise the bar for food safety. As a result the California Leafy Green Products Handler Marketing Agreement (LGMA) was formed. Members of the LGMA are working collaboratively to protect public health by reducing potential sources of contamination in California-grown leafy greens.

To date nearly 120 handlers, representing over 99% of the volume of California leafy greens, have joined the LGMA. These companies have committed themselves to sell products grown in compliance with the food safety practices accepted by the LGMA board. LGMA membership requires verification of compliance with the accepted food safety practices through mandatory government audits. These food safety practices were developed by university and industry scientists, food safety experts and farmers, shippers and processors. California leafy greens are now grown under a unique system that has become a model for leafy green growers in other states.” ( source )

What does any of this have to do with water testing? Quite a bit, actually.

• All fresh produce gets rinsed several times during processing with water containing some form of disinfectant. At the end of each rinsing stage, the water must used must get tested to make sure it still has a certain amount of residual disinfectant. This helps to ‘guarantee’ the cleanliness of the product.
• The machinery and equipment (bins, conveyor belts, cutting tools, etc.) used during the processing of the fresh produce must get washed down thoroughly with water containing a certain concentration of sanitizer and then rinsed clean w/ sanitizer-free water until all traces of sanitizer have been removed.
• Gloves, boots, etc. worn by the staff working in produce packing houses must get sanitized with, and later rinsed clean of, sanitizers.

Commonly used sanitizers and disinfectants in the food preparation/processing industries include chlorine, chlorine dioxide, quaternary ammonia, hydrogen peroxide, and ozone.