Re: They needed an "extensive internal risk assessment" ?
The average death rate for flu might be 0.05% but Swine Flu was higher than that and the Spanish flu epidemic higher again.
I'm asthmatic, only slightly since I live above the beach in Dundee but I can't have flu vaxes since I had a nasty, throat closing, allergic reaction to my last one back in the Noughties. So I live in fear of flu filling my lungs up, that getting infected and needing antibiotics to fend of pneumonia or pleurisy and hope the bacteria aren't multidrug resistant.
I will not have any products which claim to be 'antibacterial' in my house since I do not want to contract a drug resistant bug. The bugs which are resistant to microban for eg are also cross resistant to Vancomycin one of our last resort antibiotics.
Also simply ecology tells me if I use products to kill 99.9% of bacteria that will leave the field open for the 0.1% who are resistant. When all the others are there they hold the 0.1% in check by competition and inhibition. Besides simple soap and water work well enough and there's bleach. Before I make sausages for eg I clean the bench area then spray it with bleach, leave it 5minutes then wipe it off. Nobody has ever gotten sick from eating my sausages or sausage meat.
True sterility outside of extremely clean rooms is impossible and bacteria are everywhere*. So the question becomes which bacteria do you want around?
*I have some flour and water sitting in a propped open coplin jar waiting for it to go sourdough. It's on top of the fish tank to stay warm and get infected from it. My bugs are slightly fruty tasting. Sourdough is healthy, it's probiotic. All those baked bacterial and yeast carcasses are food for your gut bacteria. Fermented stuff is good for you generatlly. I make my own yogurt and have some sauerkraut going.