How to wash clothing after lice are present?

How to wash clothing after lice are present? - briefly

Use the hottest wash setting your fabrics tolerate (minimum 130 °F/54 °C) with regular detergent, then tumble‑dry on high heat for at least 20 minutes to eliminate any lice or eggs. For items that cannot be laundered, place them in a sealed plastic bag for two weeks or apply an appropriate lice‑killing spray.

How to wash clothing after lice are present? - in detail

When lice have been found on personal items, immediate laundering is essential to prevent re‑infestation. Follow these precise actions for all washable fabrics:

  • Separate contaminated clothing, bedding, and towels from clean laundry. Place them in sealed plastic bags until ready for washing.
  • Use the hottest water the fabric label permits; temperatures of 130 °F (54 °C) or higher are sufficient to kill both eggs and live insects.
  • Add a normal dose of detergent. For extra assurance, a small amount of lice‑killing additive such as 0.5 % benzyl benzoate may be included, provided the product is safe for the material.
  • Run a full wash cycle, then immediately transfer items to a dryer.
  • Dry on the highest heat setting for at least 30 minutes. Heat above 120 °F (49 °C) reliably destroys any remaining stages.
  • After drying, store garments in a sealed container for 24 hours before returning them to regular use.

Items that cannot endure high temperatures require alternative treatment:

  • Place non‑washable fabrics in a sealed bag for two weeks; lice cannot survive beyond this period without a host.
  • For delicate accessories, seal in a freezer at 0 °F (‑18 °C) for 48 hours; the cold kills all life stages.
  • Vacuum carpets, upholstery, and car seats thoroughly, then discard or wash the vacuum bag.

Finally, clean washing machines and dryers by running an empty hot‑water cycle with bleach or a commercial disinfectant. Wipe interior surfaces with a cloth soaked in the same solution. These steps eliminate any residual organisms and reduce the risk of cross‑contamination.