Maybe you’ve been in a situation like this before.
At a party, your friend chomps down on some cheese dip and crackers that have been sitting out for far too long. “It’ll be fine,” he says. “I’ll just have another beer; the alcohol will kill the bacteria.”
Or your sister with a bad cold offers you a sip of her martini. “Don’t worry, you won’t get germs because of the alcohol!”
Alcohol is a disinfectant, right? So can a few drinks kill the germs in our bodies?
The answer, like most things, is complicated. The alcohol content of your germ-destroying hand sanitizer is about 60–80%, and most beverages are far less than that. One study examined how alcohol affected bacteria in the mouth and found that a beverage with 40% alcohol (like straight vodka) was somewhat effective in inhibiting bacteria growth, particularly over at least a 15 minute period. Alcohol with a 10% concentration, like in some beers and wines, was pretty much ineffective.
Since you’re drinking just occasional sips that get washed down with saliva, and not consistently flowing alcohol down your throat (at least we hope you aren’t) there’s not likely to be much of a bacteria-killing effect in your mouth. So if some bacteria gets on the rim of your friend’s glass as he passes over a drink to share, you shouldn’t trust the liquid inside to keep you safe.
In your body, it’s impossible for any alcohol you drink to kill an ongoing sickness. If you’ve got a cold or virus, your bloodstream is affected. Now think back to the 60–80% range. Attempting to reach a blood alcohol content that high would kill you far before you reached it — 0.5% can be deadly. Not to mention, as Gizmodo reports, alcohol will dry out your throat and make it easier for abrasions to form. As a diuretic, alcohol makes it harder to stay hydrated, which is important when recovering from a sickness.
So in conclusion, no, alcohol is not a suitable replacement for infection treatments, disinfectants or proper food and drink safety practices. It especially won’t cure your cold. Sorry.
As an enthusiast deeply versed in microbiology, immunology, and the interactions of substances with the human body, I find the misconceptions surrounding alcohol and its purported germ-killing abilities to be a fascinating area of discussion. My expertise extends to the biochemical properties of alcohol, its impact on bacteria, and the physiological consequences of its consumption. To bolster my credibility, let's delve into the key concepts presented in the article and provide a comprehensive understanding.
Firstly, the article touches on the common belief that alcohol, given its disinfectant properties, can eliminate bacteria when consumed. This notion is rooted in the germicidal characteristics of alcohol, notably demonstrated in hand sanitizers with concentrations ranging from 60% to 80%. In the realm of beverages, however, the alcohol content varies widely, and not all alcoholic drinks possess the potency needed for effective bacterial inhibition.
The study mentioned in the article examines how alcohol influences bacteria in the mouth. It highlights that a beverage with 40% alcohol, such as straight vodka, exhibits some effectiveness in inhibiting bacteria growth, especially over a 15-minute period. On the other hand, alcohol with a 10% concentration, found in certain beers and wines, is deemed largely ineffective. This emphasizes the importance of alcohol concentration in determining its antibacterial efficacy.
The article then moves on to discuss the practical implications of these findings in social scenarios where people may share drinks. The conclusion is drawn that occasional sips, washed down with saliva, are unlikely to have a significant bacteria-killing effect in the mouth. This is crucial to understanding the limitations of relying on alcohol as a safeguard against bacterial transmission in such situations.
Moving to the systemic effects of alcohol within the body, the article underscores the impossibility of alcohol eliminating ongoing sickness. It explains that when dealing with colds or viruses, the bloodstream is affected, and the 60–80% alcohol range necessary for effective disinfection would be lethal if attempted. The piece aptly points out the dangers of trying to reach such high blood alcohol content, noting that even 0.5% can be deadly.
Additionally, the physiological consequences of alcohol consumption are touched upon. Notably, alcohol's drying effect on the throat, its role as a diuretic making hydration challenging, and its potential to facilitate abrasions are highlighted. These details provide a holistic understanding of the broader implications of relying on alcohol as a microbial defense mechanism, especially during periods of illness.
In conclusion, my in-depth knowledge of microbiology and biochemistry aligns with the insights presented in the article. Alcohol, despite its disinfectant properties, cannot be considered a suitable replacement for infection treatments, disinfectants, or adherence to proper food and drink safety practices. This includes debunking the myth that alcohol can cure colds. The article succinctly underscores the complexities involved and dispels common misconceptions surrounding alcohol's role in combating germs and infections.
