Natural Disinfectants

A reader asks The Green Guide:

I was just wondering if natural cleaning is as effective as mainstream cleaning when it comes to food-borne illnesses like E. coli in the kitchen. What is the best way for me to disinfect my kitchen after I prepare raw meat, raw eggs, etc? Thanks so much!

The Green Guide responds:

Natural cleaners can be highly effective in the kitchen, even when it comes to nasty food-borne illnesses like E. coli. The first steps to keeping a safe kitchen are simple ones: Wash your hands with warm, soapy water (which is just as effective against bacteria as triclosan, the chemical behind antibacterial hand soaps, and far safer) before and after handling meat and eggs. Keep separate cutting boards for vegetables, eggs and meat to avoid cross-contamination, and replace cutting boards when they become scratched so that bacteria can't hide in the grooves. Be sure to soak leafy greens and wash them three times.

For a real disinfecting overhaul, your best friend will be hydrogen peroxide and vinegar, both of which serve as effective disinfectants. According to a study at Virginia Polytechnic Institute and State University, a safe way to get rid of Salmonella, Shigella and E. coli bacteria is a combination of 3 percent hydrogen peroxide (the same strength you find at the drugstore) and undiluted white or apple cider vinegar. Put the two in separate spray bottles and spray one immediately after the other. You can spray it directly on fruits and vegetables and also on surfaces, such as cutting boards and countertops.