Quaternary ammonium compounds, also known as QACs or quats, are commonly used antimicrobials also found in many household products. Soap and water may be a safer bet when cleaning surfaces.
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The risk of getting the coronavirus from a surface is low. But the frequent hand-washing from early in the pandemic is a good thing since most people weren’t washing their hands enough to begin with.
The risk of COVID-19 exposure from high-touch surfaces within grocery stores is low if physical distancing guidelines and recommended cleaning protocols are followed.
Surface transmission is a very uncommon way of getting COVID. We should focus most of our attention on the airborne route, potentially saving millions of dollars on obsessive cleaning practices.
We still don’t know how long the coronavirus lasts on surfaces in real-world conditions, such as on objects in the home, at work or in the supermarket.
Using less cash means leaving more digital traces of where your money goes - but there are ways to keep some privacy.
UV disinfection is a proven means of killing pathogens like the SARS-CoV-2 virus, but it’s not risk-free.
Your body can be infected and fight off SARS-CoV-2 without your ever noticing.
Top contributors
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Professor of Public Health, American University
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Professor, Department of Integrative Biology, University of Guelph
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Associate Professor, Epidemiology, Deakin University
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Digital Economist, Western Sydney University
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Professor of Environmental Engineering and the Mortenson Professor in Sustainable Development, University of Colorado Boulder
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Professor, Department of Food Science, University of Guelph
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Assistant Professor of Food Science and Human Nutrition, Pharmacology and Toxicology, Michigan State University
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Professor, Department of Integrative Biology, University of Guelph
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Professor of Medicine, University of Virginia
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Microbiologist, Griffith University
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Associate Professor and Research Leader in Virology and Infectious Disease, Griffith University
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PhD Candidate, Food Science, University of Guelph
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Associate Professor - Arrell Chair in Food Quality, University of Guelph