AND THE EVOLUTION OF CLEANING
Before pasteurization, antibiotics and disinfectants were invented to kill off bacteria, 19th century housekeepers, like Downton Abbey’s Mrs. Hughes, used gin, rhubarb, breadcrumbs and other foodstuffs to clean the manor house. Although the new technologies, made from chemical substances and agents, have most certainly saved lives, they have also led to the belief that every germ can cause a disease. This myth has continued to persist, even though we now know that destroying all germs can place the public at risk.
The three most common disinfectants found in the market today are hydrogen peroxide, quaternary ammonia compound [Quats] and sodium hypochlorite. These powerful chemical antimicrobial agents can kill virtually 100% of all germs when they are diluted and applied in accordance with their label’s directions. However, even if killing all germs is a viable objective (which it is not) there are pragmatic limitations to what these substances can do. A series of studies conducted at Purdue University and published in the November 2017 issue of the American Journal of Infection Control investigated this. Following the Environmental Protection Agency (EPA) procedure MB-25-02, and applying each of the disinfectants to a stainless steel surface, the influence of contact time and concentration on their bactericidal efficacy was found to be significantly less than represented on the label (remain wet on a clean surface for 10 minutes before wiping up). In plain words, the moisturized surface dried before the chemicals had time to work. As a practical matter, in non-experimental conditions, whether it is the family home or a commercial facility, few individuals, if any, are going to spray and then wait for 10 minutes to wipe up a substance. It takes too much time and effort. Thus, deviating from label instructions is most likely quite common.
Worry over infections has become a major source of concern in the United States and globally. Much of the attention has appropriately focused on the family home. However, there is also a serious problem with health care and other commercial facilities. In these large buildings, inhabited by vast numbers of people on a daily basis, germs are abundant and easily transmitted. For example, in hospitals and schools, contamination from high-touch surfaces like bedside rails, doorknobs, food dispensers and desks can disseminate pathogens rapidly. Although regular cleaning and disinfecting of the surfaces in these buildings effectively reduces the occurrence of infections, choosing EPA registered disinfectants may not necessarily protect the end user unless the label’s directions are strictly followed- and maybe not even then.
Prof. Microbe™ is made from the natural “fermentation” of corn, baking soda, sugar, distilled water, and food grade living microbes. It is a cleaner, a deodorizer and a stain remover. It is not only perfect for the family home, but for commercial use, including healthcare and foodservice facilities. It can be widely used to clean and sanitize apparatuses, floors, walls, windows, tile, countertops, sinks, drains and grease traps, appliances, food preparation, storage and service areas, ovens and dining areas. In short, it is useful basically anywhere, even to clean and sanitize our own hands.
The professor consists of different kinds of effective, disease-suppressing microorganisms. Each of these has a specific task in cleaning and converting waste into organic compost. These families of microorganisms are naturally existing and are not modified or manipulated in any way. They are cultured according to a specific method and are food safe. Some produce bioactive substances such as vitamins, hormones, enzymes, antioxidants and antibiotics.