Laundering of textiles – clothing, linens, cleaning cloths - functionally removes dirt and bodily fluids which, prevent the transmission and re-exposure to pathogens as well as odor control. Thus, proper laundering is key to controlling microbes that cause illness and produce odors. The practice of laundering varies from region to region and is influenced by culture and resources. This review aims to define laundering as a series of steps that influence the exposure of the person processing the laundry to pathogens – with respect to the removal and control of pathogens and odor causing bacteria, while taking into consideration the types of textiles. Defining laundering in this manner will help better educate the consumer, highlight areas where more research is needed, and how to maximize products and resources.
Control of microorganisms during laundering involves mechanical (agitation, soaking), chemical (detergent, bleach), and physical processes (detergent, temperature). Temperature plays the most important role in terms of pathogen control, requiring temperatures exceeding 40°C to 60°C for proper inactivation. While detergents play a role in reducing the microbial load of laundering through release of microbes attached to fabrics and inactivation of microbes sensitive to detergents (e.g. enveloped viruses). The use of additives (enzymes) and bleach (chlorine, activated oxygen) become essential in washes with temperatures below 20°C, especially for certain enteric viruses and bacteria.
A structured approach is needed which identifies all the steps in the laundering process and attempts to identify each step relative to its importance to infection risk and odor production.