"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Food and Kitchen Safety
Reply
 
Thread Tools Display Modes
 
Old 12-03-2007, 02:40 PM   #31
Sous Chef
 
Jikoni's Avatar
 
Join Date: Oct 2005
Location: Kenya and Switzerland
Posts: 861
Quote:
Originally Posted by YT2095 View Post
I must be Really paranoid then, I even wipe the Can before opening it!

you just Never know who`s had their mits on it or where it`s been stored etc...
YT, I actually wash the top of the can before opening(with soap)You are not too bad YT.
__________________

__________________
There is no love sincerer than the love of food. ~George Bernard Shaw
Jikoni is offline   Reply With Quote
Old 12-13-2007, 05:21 PM   #32
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
There's a can opener here that was left by the person who rented the apt. before me.

It was so repulsive, gross and beyond comprehention!! I removed the ctter assembly, soaked it in some hot water with some bleach and Dawn, washed the outside of it with more bleach and it looked like new again. I've only used it once or twice. But at least it's clean.

I now use an Oxi safety can opener which NEVER comes in contact with any of the food in the can, so it stays clean. I just wipe it with a damp cloth before using it again.
__________________

__________________
Corey123 is offline   Reply With Quote
Old 12-13-2007, 05:37 PM   #33
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
My favorite can opener is a Lund Jr. if I have several cans to open, but it's a pain to clean; so I often use a Swiss Army Knife can opener or a GI can opener that used to come with K-Rations because they're much easier to clean.
__________________
justplainbill is offline   Reply With Quote
Old 12-13-2007, 06:40 PM   #34
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
I have a safety can opener that never touches the food, only the rim of the can. I don't worry about it since, well, it never touches the food.
__________________
Callisto in NC is offline   Reply With Quote
Old 12-13-2007, 08:09 PM   #35
Senior Cook
 
mozart's Avatar
 
Join Date: Dec 2007
Location: SW Florida
Posts: 419
OK, not trying to start a food fight here, but can openers are not really a high risk piece of equipment in a home kitchen, even if left unwashed.

Food poisoning requires a specific chain of events in order to occur. The most important is a food borne pathogen being present. So a cutting board used for chicken is an obvious risk. A can opener come in contact with food that is free of pathogens. Canned food can become contaminated after opening, but are not contaminated before. So the can opener contains a small amount of the canned food product on the cutter.

How does pathogenic bacteria get on the cutter? They don't fly around in the air. Usually, if a cutter was to become contaminated, it would be by the cook putting his contaminated fingers on the cutter. That can happen even while cleaning if good hygiene practices aren't followed.

Yes, I wash my can opener, because I don't like dried pieces of foreign food in my pears, but I don't worry about getting food poisoning from it.
__________________
mozart is offline   Reply With Quote
Old 12-14-2007, 12:57 AM   #36
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
I got an old Swing-Away can opener that still works and is clean, but the cutter blade has rusted from repeated washings.

I wonder if the thing is still deemed safe to use, as rust is not something that anyone would want their food to taste like.
__________________
Corey123 is offline   Reply With Quote
Old 12-14-2007, 01:56 AM   #37
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Quote:
Originally Posted by Corey123 View Post
I got an old Swing-Away can opener that still works and is clean, but the cutter blade has rusted from repeated washings.

I wonder if the thing is still deemed safe to use, as rust is not something that anyone would want their food to taste like.
LOL - you've got two different issues there, Corey ... food safety and taste. I don't think Ferrous Oxide (rust) is really a bacteria growth medium .... and, hey, most of us could use a little more iron in our diet!


Now - to the other posts - and not directed at Corey ...

I was raised to always wash the can lids before opening ... not only to remove dust but to also remove any possible residue from insecticides that may have been sprayed in the store where the cans were in storage.

I was also taught to always wash my can opener ... and yeah, over time it did get a little rusty ... but that was never a real factor since it was so minimal - more like staining than anything else.

And, yep, got several of those old military can openers - keep one on my keychain. Used them since I was in the Boy Scouts ...

Yep - used my hunting knife to open cans, too ... and the "eagle-claw" can opener on my Scout knife. These were always fastidiously cleaned after each and every use ... I wiped them off on my pants leg.

These days - I'm on my 3rd "clean cut" can opener (the kind that cuts from the side and doesn't touch the food) ... the first two left little fine strands of metal fuzz sitcking out around the lip of the can that I didn't really want to get into my food .. yummy, eating a Brillo pad.

BUT - if I'm opening a can of tuna ... I always reach for the old top-cut can opener so I can press down on the top to drain/squeeze the excess oil out of the tuna.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 12-14-2007, 08:16 AM   #38
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
Also, beware of any dead small or tiny insects that might be on the tops of cans that have been sitting for a while, especially cans of veggies, fruits, soups or tomatoe products that you might have stocked up on during the summer to use in the winter.

I've encountered this problem many, many times! A quick rinse under the faucet using hot water should get rid of them.

Also, if you see ANY cans of food whose tops have started to bulge outward, then GET RID OF THEM! Don't even bother opening it, just throw it away!!! You could be opening a can of worms (no pun intended)!

I've had cans of cranberry sauce that have started to leak liquid that had thickened and turn to a sticky syrup! Didn't save them, just tossed them. When in doubt, THROW IT OUT!
__________________

__________________
Corey123 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:13 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.