Baking soda is a true kitchen hero. It makes baked goods fluffy, neutralizes bad odors, and helps clean surfaces. But there’s one crucial fact that’s often overlooked: despite its popularity, baking soda is not a disinfectant. That means it doesn't kill bacteria, viruses, or microbes—despite what many people believe.
While baking soda offers several practical benefits, it lacks disinfectant properties. It can freshen the air and improve baking results, but it doesn't protect against pathogens. According to health authorities and scientific studies, sodium bicarbonate is safe for consumption, but it’s not effective at killing harmful microorganisms.
In situations requiring true sterility—such as professional kitchens or medical facilities—baking soda simply can’t stand in for specialized disinfectants. If you're aiming to fight infections or ensure hygiene, baking soda will fall short.
Many people still use baking soda out of habit for cleaning and even “disinfecting,” but it’s important to understand its appropriate roles:
When it comes to actual disinfection, choose products specifically designed to combat bacteria and viruses. For kitchens and bathrooms, it's best to use certified antibacterial cleaners.
To avoid confusion, follow these simple guidelines when using baking soda:
Baking soda is a versatile and safe household product, but it won’t eliminate germs. Recognizing its limits helps avoid health risks and ensures you choose the right tools for the job. When disinfection is necessary, reach for proven antibacterial products to keep your home clean and safe.
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