If you’re one of those people who smother their hands with antibacterial sanitiser the minute you step off of public transport, listen up.
Regularly using hand sanitiser may be doing you more harm than good.
In the above video, Tara Long explains how triclosan, the active ingredient in many sanitisers, can kill a lot of the good bacteria on your hands.
New research also shows that sanitiser can cause your skin to absorb more bisphenol A (BPA). BPA is a chemical used in the production of almost all plastics.
“Studies have linked high amounts of BPA to hormone disorders, heart disease, cancer, infertility and even diabetes,” Long says.
So what can we do about it?
According to Long we should limit the amount of hand sanitiser we use.
Back to soap and water it is then…
Food Hygiene At Home
Hand Hygiene (01 of10)
Open Image ModalWash hands thoroughly using soap and hot water, and use a clean towel after each stage of food preparation. Simply rinsing hands under the faucet isn't good enough. (credit:Shutterstock)
Soap Dispensers (02 of10)
Open Image ModalAutomatic soap dispensers reduce the spread of contamination (instead of touching the pump) (credit:Shutterstock)
Disinfect Food Areas (03 of10)
Open Image ModalClean and disinfect food preparation areas prior to contact with food and immediately after contact with any raw food like poultry, meat, fish, eggs and yes, fresh veggies. (credit:Shutterstock)
Fabrics (04 of10)
Open Image ModalKitchen towels, cleaning cloths and sponges used after handling raw meat, poultry, and vegetables, should be disinfected, washed in a hot wash (greater than 60 degrees Celsius) or disposed after use. (credit:Shutterstock)
Refrigerators(05 of10)
Open Image ModalRefrigerators and sinks are at a high risk of contamination and should be cleaned and disinfected regularly. (credit:Shutterstock)
Using Raw Meats (06 of10)
Open Image ModalAlways cook all poultry, pork, and ground beef thoroughly above 75 degrees Celsius when using them raw. (credit:Shutterstock)
Cooked Meals (07 of10)
Open Image ModalDon't leave a plate of cooked food sitting at room temperature for longer than two hours. (credit:Shutterstock)
Don't Mix Up Your Knives (08 of10)
Open Image ModalCut meat and vegetables with separate knives and use different cutting boards. (credit:Shutterstock)
Wash Your Fruit (09 of10)
Open Image ModalSoak, scrape, brush, scald, or wash all fruit, salad and vegetables. (credit:Shutterstock)
Washing Meat (10 of10)
Open Image ModalDon't wash raw meats near the sink or stove before you start cooking. High temperatures should be able to destroy harmful bacteria in raw meats while you're cooking. (credit:Shutterstock)