Safe Cooking Practices - curbing salmonella, etc.
Jay Thal (jay.thal@TCS.WAP.ORG)
Sat, 30 Aug 1997 22:10:45 EST
Bleach, Clorox, etc. used in relatively small amouts kills most
microorganisms. A capful or a tablespoonful to a gallon of water should
suffice. It's so dilute that it doesn't transmit a descernable taste. Keep it
next to your grill so you can dip your spatula or tongs after you flip each
burger of chicken part (after all the first time you do the flipping one side
will still be raw). Wash your polypropelene cutting boards with it - polypro
boards can be gotten in 1/8" thickness, thin and light for camping. And,
always cut your meat last - after you've diced the veggies, etc. The bleach
mix is good as a utensil dip, after washing and rinsing, then air dry.
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City