AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
I wanted to know if there was a product out there or something I can make that will kill as many germs in the kitchen as the products sold in the stores?
I have chemical allergies and can't use Lysol, 409, Ammonia, Clorox, etc. Something on the natural side would help but it has to do the job as well.
Thank youl.
Answer Hi Enzo,
Can you use bleach in small quantities? If so, one of the best and cheapest sanitizers is 2 to 3 drops (that's drops -- not teaspoons or capfuls)of bleach to one cup of water.(1/2 to 3/4 teaspoon to a quart of water) Put this in a spray bottle and use to sanitize surfaces after cleaning with soap and water.
If you can not tolerate bleach in any quantity, then I'd try white vinegar. A 50/50 vinegar to water solution will work for both sanitizing and cleaning (a great window and glass cleaner). This solution is not as affective as the bleach solution above but may be an alternative if you cannot use bleach.
I hope this helps Enzo. If I can be of further assistance please let me know.
Carol C. Schlitt
Extension Educator, Nutrition and Wellness
University of Illinois Extension
