Fwd: Some Dole Salads Connected to E. Coli

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valuablegroupmember <valuablegroupmember wrote:

From: valuablegroupmember <valuablegroupmemberTue, 4 Oct 2005 23:13:18 -0400Re: Some Dole Salads Connected to E. Coli

On 10/4/05, Jonnie Hellens <jonnie_hellens wrote:

I remember watching the news one night and they featured a woman who's child got really ill from salad. She said that she would never serve another salad that hadn't been specially cleaned. I wondered what she used to clean it? A lot of places use a bleach product, which would make me really ill.

 

 

Try this.

- Hilary

 

= = = =

Vinegar and Hydrogen Peroxide as Disinfectantsby Judy Stouffer, B.S., M.S., SFOYou can make your kitchen a cleaner, safer place and fight bacteria,without exposing yourself and your family to toxic chemicals thatalso damage the environment. You can use a simple safe disinfecting spray that is more effective than any of the commercial cleaners inkilling bacteria. As a bonus, it is inexpensive!Susan Sumner, a food scientist at Virginia Polytechnic Institute andState University, worked out the recipe for just such a sanitizing combo. All you need is three percent hydrogen peroxide, the samestrength available at the drug store for gargling or

disinfecting wounds, and plain white or apple cider vinegar, and a pair of brandnew clean sprayers, like the kind you use to dampen laundry before ironing.If you're cleaning vegetables or fruit, just spritz them well firstwith both the vinegar and the hydrogen peroxide, and then rinse themoff under running water.It doesn't matter which you use first - you can spray with the vinegar then the hydrogen peroxide, or with the hydrogen peroxidefollowed by the vinegar. You won't get any lingering taste of vinegaror hydrogen peroxide, and neither is toxic to you if a small amountremains on the produce.As a bonus: The paired sprays work exceptionally well in sanitizingcounters and other food preparation surfaces -- including wood cutting boards.In tests run at Virginia Polytechnic Institute and State University,pairing the two mists killed virtually all Salmonella, Shigella, orE. coli bacteria on heavily contaminated food and surfaces when used in this fashion, making this spray combination more effective atkilling these

potentially lethal bacteria than chlorine bleach or anycommercially available kitchen cleaner.The best results came from using one mist right after the other - it is 10 times more effective than using either spray by itself and moreeffective than mixing the vinegar and hydrogen peroxide in onesprayer.Science News August 8, 1998; Vol. 154, Issue. 6; pg. 83-85

 

[END] Jonnie

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