School Infection Control Handbook - 2010

Chapter 3: Development of Protocols

a. Regulatory requirements: Disinfectant and sanitizer products have rinse and no- rinse requirements depending on their end use. b. Residual activity: This process happens when the disinfectant is not rinsed off and continues to work. Although some consider it an asset to have the product continue to work, residual activity may not be desirable because it has been linked to the creation of mutated microbes that can then lead to antibiotic resistance. c. Toxic residue: Product residue left on a surface may be hazardous when it comes in contact with skin. Children have acquired rashes after sitting on a toilet seat that was not rinsed. Rinsing of all touchable surfaces is recommended when the label states that rinsing is required. _____________________________________________________________________________________________ References 1. M. Tidd, “Disinfectants, Sanitizers, and Product Labeling.” Powerpoint presentation to Women’s Voices for the Earth. February 4, 2009. 2. L. Sehulster and R.Y.W. Chinn, “Guidelines for Environmental Infection Control in Health- Care Facilities: Recommendations of CDC and the Healthcare Infection Control Practices Advisory Committee (HICPAC).” Morbidity and Mortality Weekly Report 52, no. RR10 (2003): 1–42. Available at: http://www.cdc.gov/ncidod/dhqp/pdf/guidelines/Enviro_guide_03.pdf. 3. A. Butz, P. Fosarelli, J. Dick, et al, “Prevalence of Rotavirus on High-Risk Fomites in Day- Care Facilities.” Pediatrics 92, no. 2 (1993): 202–5. 4. Environmental Protection Agency, Pesticides: Science and Policy, “Carpet Sanitizers.” Available at: http://www.epa.gov/oppad001/dis_tss_docs/dis-08.htm. 5. Montana State University, Montana Pollution Prevention Program, “Housekeeping Best Practices.” Available at: http://www.montana.edu/wwwated/hospfcthousekeeping.htm. 6. Environmental Protection Agency, Pesticides: Science and Policy, “Laundry Additives – Disinfection and Sanitization.” Available at: http://www.epa.gov/oppad001/dis_tss_docs/dis- 13.htm. 7. C.E. Enriquez, V.E. Enriquez, and C.P. Gerba, “Reduction of Bacterial Contamination in the Household Kitchen Environment Through the Use of Self Disinfecting Sponge.” Dairy, Food and Environmental Sanitation 17, no. 9 (1997): 550–4. 8. P.K. Park and D.O. Cliver, “Disinfection of Kitchen Sponges and Dishcloths by Microwave Oven.” Dairy, Food and Environmental Sanitation . 17, no. 3 (1997): 146–9.

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