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Old 01-29-2008, 02:33 PM   #41
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Old 01-29-2008, 04:12 PM   #42
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Quote:
Originally Posted by Bilby View Post
The spraying of the fruit and veges in stores is not always a good thing either as they spray indescriminately and the water actually ruins the produce.
They don't spray indescriminately in my grocery store. They always wait until they see me heading for the produce section, then they turn on the sprinklers. That way, I am paying the same per pound for their water as for their produce.
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Old 01-30-2008, 10:08 AM   #43
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Interesting article on produce prep

Food Safety: Learn to Wash Produce Properly - Healthy Recipes, Nutrition and Cooking Tips to Improve Health or Lose Weight on MedicineNet.com

Note that the experts indicate that chemical washes are not necessary, just water.

Note also that our old friend, the sponge, can be washed in the dishwasher, although it seems to go against my intuition. One thing I didn't realize until I looked at my dishwasher detergent label is that it contains chlorine bleach, so that makes me feel better about that practice, although I still don't do it myself.

My belief is that everything you put into your mouth, including your fingers, has the potential to make you sick.

Our "job" is to reduce that potential the the degree practical, particularly for those of us who prepare foods for others.

You may have the proverbial "cast iron stomach", but what about your toddler, or you Grandma?

In my opinion, trashing the salad was the only logical option.
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Old 01-30-2008, 10:16 AM   #44
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I couldn`t agree more, and the thought of washing the salad dressing off and then soaking in Hydrogen peroxide soln didn`t appeal either :D

BUT!.... you`ll all be pleased to note that I`m attempting to replicate the same meal Without the silly mistake tonight.

(it had Better be bloody worth it!)
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Old 01-30-2008, 01:23 PM   #45
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Quote:
Originally Posted by mozart View Post
Food Safety: Learn to Wash Produce Properly - Healthy Recipes, Nutrition and Cooking Tips to Improve Health or Lose Weight on MedicineNet.com

Note that the experts indicate that chemical washes are not necessary, just water.

Note also that our old friend, the sponge, can be washed in the dishwasher, although it seems to go against my intuition. One thing I didn't realize until I looked at my dishwasher detergent label is that it contains chlorine bleach, so that makes me feel better about that practice, although I still don't do it myself.

My belief is that everything you put into your mouth, including your fingers, has the potential to make you sick.
Mozart, I get the feeling you're kind of a germaphobe.

Those experts don't have "red" water. I swear, when I left for 5 days to go to my dad's I came back to red toilets. If that's is in my water, I want a boost to clean my veggies with. I also don't think water can help Sally Shopper and her cross contamination habits.
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Old 01-30-2008, 01:35 PM   #46
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the problem for the most part is quite simply this, posed as a question: What is the ONE THING that bacteria or Viruses cannot do without?
(forget the Exotic space borne types).

the simple answer is: WATER!

and so by introducing water you generate potential breeding grounds that otherwise would not exist, thereby Upping the chances of something nasty being sporn.
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Old 01-30-2008, 01:35 PM   #47
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Originally Posted by Bilby View Post
Not heard that one at all!! But then I guess the "they" I am referring to are probably nutritionists who tend not to acknowledge that people use mayo (except on the side of course) and would never pre-dress a salad. "Our" "they" is probably a bit different from "your" "they".
I'm sure you're right. Just to be clear, though, I was referring to salads like potato salad or chicken salad or even dip made with mayo - not green salads.
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Old 01-30-2008, 02:02 PM   #48
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if you have a Cobalt 60 source I`m sure it`ll be fine for 6 months left at room temp, the problem is the idea of Irradiation scares the ignorant sheeple. so you`re somewhat forced to put up with the "next best" and that`s pasteurisation, but then sometimes not even That is done and you get what you get and have to eat it NOW(ish).

but it`s all down to Moisture, and then Exposure to airborne "materials" that can breed.

do you wonder where Yeast comes from for making the 1`st beers and breads?
it`s in the AIR! :)
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Old 01-30-2008, 02:14 PM   #49
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Originally Posted by Callisto in NC View Post
Mozart, I get the feeling you're kind of a germaphobe.

Those experts don't have "red" water. I swear, when I left for 5 days to go to my dad's I came back to red toilets. If that's is in my water, I want a boost to clean my veggies with. I also don't think water can help Sally Shopper and her cross contamination habits.
Callisto:

Not really. I just believe it is best to incorporate safe practices where one can in their daily lives, like look both way before you cross the street.

I also don't believe in using chemicals where they are not necessary to get the job done. No one used to worry about mercury or asbestos when I was growing up. No one worried about DDT, Chlordane, and lead in paint either.

So in 2025, will we be talking about how people used to use those household cleaners and kitchen sprays that are now banned?

Did you read the link? From memory, they said something like 76 million people get food poisoning each year. Isn't that like 1 in 4 people in the US? And 300,000 hospitalized each year?

All I'm saying is that folks should think about it before they make decisions that may effect someone else's health. How many of those 76 million people were actually the ones that prepared the food? Logic would say not a high number.
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Old 01-30-2008, 02:22 PM   #50
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I can't believe this thread is this long.
The dang salad has been in the trash for 2 days now!!!
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