Pick the disinfectant that's both effective and won't have long-term health or environmental effects.

Wipe out swine flu germs, without unhealthy aftereffects.

RODALE NEWS, EMMAUS, PA—If you have a family member or roommate who's succumbed to the H1N1 virus, inadvertently spreading flu germs could be as easy as touching a sink faucet. The Centers for Disease Control and Prevention recommends disinfecting all hard surfaces to avoid spreading flu microbes around your house—either swine flu, which is circulating now, or the ordinary seasonal variety, which we can look forward to later this winter. But while many household disinfectants such as chlorine bleach, and ammonia-based products like Lysol, are registered by the Environmental Protection Agency to kill the flu virus, they also contain harsh chemicals that may cause respiratory damage, long-term hormone disruption, and harm to the environment. On the other hand, natural disinfectants like vinegar and hydrogen peroxide, which have been tested and found to kill certain foodborne illnesses, germs, and other microbes, don't have an established track record against the flu virus. So how should you keep from spreading flu around your home without putting your long-term health at risk?

This: Chlorine Bleach

Pros: Chlorine bleach is effective at killing viruses, including strains of the flu, as well as bacteria, because it actually penetrates the germs' outer membranes to kill them completely. In fact, a 2007 study published in the Annals of Internal Medicine found that chlorine was a much more effective disinfectant than standard antibacterial products, which are ineffective against viruses. Because you mix it with water, a little bit can go a long way.

Cons: In addition to potentially singeing your respiratory tract and irritating your skin, chlorine is a common cause of poisonings in children under 6 years old. Production of chlorine is also one of the leading emitters of mercury into the environment, and its production releases cancer-causing dioxin, which accumulates in cow's milk and other animal fats.