The Proper Use of Disinfectants in an H1N1 World

Hotels and restaurants that have been taking steps to green their cleaning operations may mistakenly be setting back their green cleaning programs as a result of H1N1 and other public health concerns. The problem is that eradicating from surfaces the germs, bacteria, and pathogens that can spread these diseases often requires the use of powerful, EPA-registered, hospital-grade disinfectants which they erroneously believe cannot be part of a green cleaning program. In the U.S. today, there are no disinfectants that can be marketed or labeled as green.

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