Quartz countertops are a popular choice for many homes due to their durability, stain resistance, and aesthetic appeal. However, like any surface, quartz countertops are prone to collecting germs and bacteria over time. Good cleaning and disinfecting practices are important for maintaining a hygienic kitchen environment. The good news is that quartz countertops can be effectively disinfected with the proper products and techniques.
What is Quartz?
Quartz countertops, sometimes referred to as engineered stone, are made from ground natural quartz crystals combined with resin and pigments. The quartz content typically ranges from 90-94%. The remaining 6-10% consists of polymer resins that bind the quartz particles together.
The resin makes the countertop non-porous, so spills and messes don’t soak in like they would with natural stone. The non-porous nature also makes quartz more stain resistant compared to granite, marble, and other natural stones.
Can Quartz Countertops Harbor Bacteria?
While the non-porous surface makes quartz resistant to stains and etching, it is not impervious. Any surface can collect germs over time. Routine cleaning helps remove some bacteria, but disinfecting is needed to kill harmful microorganisms.
Studies have found disease-causing bacteria like Salmonella, Listeria, and E. coli on kitchen countertops. Frequent handling of raw meats and other foods can transfer bacteria. Spills and drips also deposit organic matter that bacteria feed on.
Over time, microbes can accumulate if surfaces aren’t properly disinfected. This creates an unhealthy environment, especially for food preparation.
Best Practices for Disinfecting Quartz
The smooth non-porous surface of quartz makes it easier to disinfect compared to more porous natural stone and concrete countertops. Here are some best practices for safely and effectively disinfecting quartz:
Use an EPA-Registered Disinfectant
The Environmental Protection Agency (EPA) tests and registers chemical disinfectants proven to kill common household bacteria like Salmonella, E. coli and Staphylococcus aureus.
Look for an EPA registration number on product labels to verify its bacteria-killing capabilities. Common disinfectants include bleach, hydrogen peroxide, alcohol, and quaternary ammonium.
Dilute Bleach Appropriately
Unexpired plain bleach is an inexpensive and widely available disinfectant. Look for one marked as 5.25% sodium hypochlorite solution. Dilute it to make a cleaning solution with 500-600 ppm chlorine.
To do this, mix 1/3 cup bleach per gallon of water, or 4 teaspoons bleach per quart of water. Test strips can help gauge chlorine concentration.
Scrub and Allow Proper Contact Time
Disinfectants need sufficient contact time to thoroughly kill bacteria. First, scrub the countertop surface with the disinfectant solution. Apply a good amount of pressure.
After scrubbing, let the disinfectant sit for 5-10 minutes before rinsing. This allows full contact time for maximum germ killing.
Focus on Problem Areas
Pay extra attention to areas around sinks, stoves, microwaves and other kitchen workstations. These tend to accumulate more bacteria-laden grime.
High traffic zones like countertop edges are also prime candidates for disinfection.
Rinse Thoroughly
Completely rinse all disinfectant residues after the contact time is up. This prevents any chemicals from contaminating food items placed on the countertop later.
Be sure to use clean water for rinsing. Avoid spreading contaminants with dirty rinse water.
Let Surfaces Air Dry
Allow countertops to completely air dry after disinfecting. Lingering moisture can allow bacteria to thrive again. A thorough air drying helps seal in the sanitized state.
Maintain Proper Food Safety
Disinfecting countertops is just one part of overall kitchen food safety. Be sure to also wash hands frequently, avoid cross contamination, cook foods thoroughly, and refrigerate perishables promptly.
Practicing general cleanliness around food preparation zones is key.
Tips for Safe and Effective Disinfection
- Check product labels for EPA registration and proper dilution rates.
- Always test cleaners in an inconspicuous spot first to check for any damage.
- Ventilate the area to prevent buildup of fumes.
- Wear gloves and eye protection when handling concentrated disinfectants.
- Rinse all surfaces thoroughly with water after disinfecting.
- Change dish sponges frequently to avoid spreading germs.
- Create a schedule for periodic deep cleaning sessions.
- Stick to disinfectants recommended for non-porous quartz surfaces.
- Avoid using abrasive scouring pads which may scratch quartz.
Common Questions about Disinfecting Quartz Countertops
What’s the best way to sanitize a quartz countertop?
Diluted bleach is one of the most effective and economical options. Mix 1/3 cup bleach per gallon of water. Thoroughly scrub the surface and allow 5-10 minutes contact time before rinsing.
How often should I disinfect my quartz countertops?
Aim to disinfect high traffic kitchen surfaces at least once per week. Disinfect immediately after exposure to any raw meats or other contaminants.
Is it safe to use bleach on quartz?
Yes, diluted unexpired regular bleach is safe for disinfecting quartz. Avoid excessive bleaching which can dull the surface over time.
What household disinfectants work on quartz?
EPA-registered disinfectants like bleach, hydrogen peroxide, alcohol, and quaternary ammonium work well. Avoid harsh acids, alkaline cleaners, or anything abrasive.
Does quartz harbor more bacteria than granite?
No. Quartz’s non-porous surface makes it less prone to bacterial growth compared to porous natural stone. Both require thorough disinfecting.
Maintain a Sanitary and Stylish Kitchen
When cared for properly, quartz countertops provide a durable, stain-resistant, and hygienic surface. Be sure to disinfect quartz regularly using an effective EPA-registered cleaner to kill illness-causing germs. This helps provide peace of mind that your beautiful countertops are sanitary for all your kitchen needs. Implement a routine cleaning and disinfection regimen to keep quartz free of hazardous bacteria accumulation.