Home About Bacteria Bloodborne pathogens Infectious waste Workplace health Map
trauma/ biohazard

Workplace Health

Cleaning for health, safety and the environment

Antibacterial cleaners

What’s in It?

Antibacterial cleaners usually contain water, a fragrance, a surfactant, and a pesticide named ‘Triclosan’. The surfactant breaks up the dirt, the pesticide kills the bacteria, the fragrance makes it smell good and the water holds the cleaner together. In antibacterial cleaners the pesticides are commonly quaternary ammonium or phenolic chemicals. They are known as antimicrobial pesticides.
EPA regulates the use of triclosan as a pesticide, and is in the process of updating its assessment of the effects of triclosan when it is used in pesticides. FDA's focus is on the effects of triclosan when it is used by consumers on a regular basis in hand soaps and body washes. By sharing information, the two agencies will be better able to measure the exposure and effects of triclosan and how these differing uses of triclosan may affect human health Regular handwashing, particularly before and after certain activities, is one of the best ways to remove germs, avoid getting sick, and prevent the spread of germs to others.
Employees pick up germs in the break room and spread them to their workspace, leaving desks with 400 times more germs than the average toilet seat, according to a new Kimberly-Clark Professional study. The workplace's dirtiest surfaces For the workplace germ analysis, hygienists from Kimberly-Clark's Healthy Workplace Project (HWP) collected nearly 5,000 individual swabs from a range of offices to measure ATP levels, an indication of contamination by animal, vegetable, bacteria, yeast, and mold cells. Surfaces with an ATP count of 300 or higher are considered a high risk for illness transmission. They found that the following surfaces were most likely to have ATP levels of 300 or higher: 1. Sink faucet handles in the break room. (75% of the time) 2. Microwave door handles. (48% of the time) 3. Computer keyboards. (27% of the time) 4. Refrigerator door handles. (26% of the time) 5. Water fountain buttons. (23% of the time) According to the study, most cold and flu germs are spread in the break room because it is a shared eating space—and every visit to the break room is an opportunity to carry those germs back to workspaces.  "You are dealing with an unregulated restaurant in a lot of ways," says University of Arizona microbiologist Charles Gerba, noting, "People with different hygiene habits are sharing the space with no regulation."


Brad Reynolds—who leads the North American division of HWP—offers five tips to avoid spreading germs at work: •Wash and dry your hands upon arrival at work, after using the restroom, and before and after eating (it can reduce germs by 77%); •Use hand sanitizer before and after meetings and when leaving work at the end of the day; •Clean desk surface, keyboard, mouse, telephone, conference room tables, conference room phone, and water fountain buttons daily with disinfectant; •Wipe down the most-touched areas in a break room daily with disinfectant (sink handles, microwave handle, refrigerator handle, and countertops); •Keep hand sanitizer in the break room to reinforce healthy hand hygiene behaviors (Smith, Forbes, 5/22)
ProClean environmental
Workplace health