Enzyme cleaners have been used for centuries.
They are still used today for cleaning up toxic waste, cleaning car parts, and other industrial uses, as well as in commercial kitchens.
Historically they would have been employed for muting the smell of animal and human waste, such as in The Public Toilets of Epheses, where they would have flown in the troughs in front of the toilets and were used to clean the “tersorium”.
Enzyme cleaners have been proven effective against both bacteria and viruses. This is due to the fact that the microbes responsible for bringing us delicious fermented foods also manufacture various acids, including lactic acid and acetic acids, and these acids can kill pathogenic bacteria and viruses. In fact, even Clorox, the company that sells possibly more bleach than anyone on earth, quotes:
“In bacteria, lactic acid can cross the cell membrane and make the cell acidic, which kills the cell. It can prevent bacterial growth and can effectively remove soap scum, lime and hard water deposits. Lactic acid is also effective against viruses. It can destroy viral envelopes or disable and denature their proteins. In fact, on List N the United States Environmental Protection Agency (EPA) listed lactic acid as an active ingredient in several disinfectants that are proven effective against:
- The coronavirus SARS-CoV-2
- A pathogen that is harder to kill than SARS-CoV-2
- A different human coronavirus similar to SARS-CoV-2″
I am very glad to see enzyme cleaners continue to go mainstream.
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Clorox is joining stiff competition in lactic acid cleaners. CLR, Seventh Generation and Mrs.Meyers also make great Lactic Acid based cleaners.
Some enzyme cleaners targeted for specific uses are extremely expensive, as various proprietary blends have been made and patented which is why they are so expensive. But you can make enzyme cleaners in your own home using things you would normally throw in the garbage. It’s extremely simple & the resulting cleaner can be used all over the kitchen*, bathroom*, cleaning floors, laundry, and is also an effective pesticide rinse for produce. Essentially what we are doing is we are farming enzymes while making a weak vinegar, and the resulting product is used much like vinegar is used to clean- by adding small amounts to your cleaning water.
*Note: can I guarantee that what you fill produce will kill bacteria and viruses? No. I am explaining how these were made before Clorox entered the chat. Of course, use common sense with this recipe and don’t use a homemade formula in places where lack of sanitation may make someone sick, such as cleaning up raw chicken juices.
Ingredients:
To make an enzyme cleaner you only need 3 things: sugar, fruit scraps, and water in a ratio of 1:3:10 sugar:waste:water.
- 3 cups of fruit scraps (ideally citrus skins, but pineapple or any fruit will work)
- 1 cup of sugar
- 10 cups of water.
Instructions:
In a large carboy mix all ingredients. Give it a good shake. Ferment this mixture under airlock for approximately 3 months, then strain. Allow this mixture to sit with a breathable lid for 3-6 weeks. Once it smells like vinegar, cap with a solid lid.
Use like a cleaning vinegar: add a splash to your mop bucket, or put in a spray bottle mixed with water, or use in your laundry for an extra cleaning boost.
