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This disinfectant is delicious

That wipe you use to kill microbes on your kitchen counter might be feeding them instead.

A 2024 study out of the City University of Hong Kong suggests the functional abilities of some microbes that exist in built environments — like office buildings, homes, public transport and urban areas — allow them to digest the disinfectants designed to get rid of them.

“Areas with many buildings are low in the traditional nutrients and essential resources microbes need for survival, so these built environments have a unique microbiome,” says Xinzhao Tong of Xi’an Jiaotong-Liverpool University and lead author of the study.

IMAGE: Unsplash

The study, conducted on samples collected from surfaces across Hong Kong and from the skin of human inhabitants, revealed some interesting facts.

For example, the bacteria Candidatus Xenobia, which is often found in diverse environments like land-based ecosystems and indoor areas, is adaptable to a variety of conditions.

The team found this strain on human palms and indoor surfaces, suggesting its survivability differs from many other microorganisms’.

It can utilize ammonium ions as a nitrogen source; might use alcohols — possibly residuals from cleaning agents — as sources of carbon and energy; and showed potential to metabolize trace gases. This, combined with the residuals from cleaning products, creates a favorable environment for its growth despite low-nutrient conditions.

So where does this leave us when the next pandemic rolls around?

“Microbes possessing enhanced capabilities to utilize limited resources and tolerate manufactured products, such as disinfectants and metals, out-compete non-resistant strains, enhancing their survival and even evolution within built environments. They could, therefore, pose health risks if they are pathogenic,” Tong says.

Earth.com reports that the team is now exploring how pathogenic microbes evolve in hospital intensive-care units. The goals: infection control and safety.

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Delivering fresher salmon

According to EssFeed, the most consumed fish globally is Atlantic salmon. And while salmon is known for its flavor and rich omega-3 content, it has a notoriously short shelf-life. But preserving seafood often means using sulphites — additives that some people can’t tolerate and many would rather avoid.

Now, researchers have found a better way to extend fishy shelf-life.

A recent study tested three natural, medium-chain acids — azelaic, succinic, and glutaric acid — and discovered they can keep salmon fresh for nearly two weeks without using sulphites.

These acids were applied as edible coatings on both sliced and minced salmon and then chilled for 12 days. The result was less bacterial growth, better texture and color and less spoilage.

Notably, azelaic acid was the front-runner as the best bacteria-fighter. And while these acids weren’t antioxidant superstars, they still helped reduce harmful byproducts and preserved overall quality.

The big takeaway is that these natural acids could become a safer, cleaner alternative to traditional preservatives, offering consumers fresher fish and fewer health worries.

The team recommends more testing to fine-tune the formula, but the future of fresh, sulphite-free seafood looks promising.

The study was published in Food Quality and Safety.

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