Most restaurants have a dish washing machine that sanitizes dishes by a final rinse of a chemical sanitizing solution (most often, bleach). The beach solution is very dilute, approximately 1 cap full of bleach per gallon of water. Researchers at Ohio State University recently tested two new dishwasher sanitizers, and found them to be much more effective at removing bacteria from restaurant dishware than the current sanitizers that many institutions are using. These two new sanitizers not only sanitize the dishes more effectively, but they contained fewer toxic chemicals, and were healthier for humans and the environment. These new sanitizers would be more cost effective, because a little of it goes a long way, they would not have to use nearly as much as the current solution that they are already using. These traditional sanitizers contain bleach, which corrodes dishes, damages the environment, and is harmful to skin. These sanitizers also lose
their effectiveness fairly quickly with each washing cycle, meaning that the sanitizer kills less and less bacteria with each wash. These new sanitizers have been proven more effective in cleaning and killing the E. Coli bacteria from dishware, they are also mostly made up of natural compounds. E. Coli outbreaks have been on the decline since early 2002, but the CDC estimates that 28% of food borne outbreaks from 1982-2002 started in restaurants and other public food establishments. But people are too lazy to change, they already have this dish washing liquid and so they find no reason to change it. But the benefits greatly outweigh the negatives. With this new dish washing agent, the amount of bacteria and harmful diseases is practically none. Plus it is safer and more cost-effective for humans and the environment.http://www.enn.com/pollution/article/42280
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