Some of the strongest disinfectants are flammable and severely damaging to the eyes. However, germs may also pose a health hazard, especially on kitchen surfaces. Use separate cutting boards for meat products and vegetables. Wash cutting boards in the dishwasher, or wash with hot water and soap and let air dry. Use one-half teaspoon chlorine bleach to one quart water.
Some products contain petroleum distillates, ammonia or other hazardous ingredients.
Aluminum - Mix one quart of hot water and two tablespoons cream of tarter. Boil and simmer 10 minutes. Or apply paste of lemon juice and salt. Rub unlacquered brass with worcestershire sauce. Bronze - Mix one teaspoon salt, one cup white vinegar, and flour to make paste.