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No Italian Tonight......
Have you heard about the OLIVE GARDEN in CINCINNATI? It was reported that over 300 people got very ill while dining there over the weekend. The authorities have no idea what the cause is.
Man, all the chain and fast food restaurants are in deep sh*t! It seems they are all buying contaminated vegetables. Maybe it'll be better for everyone if we go back to frequenting the mom and pop restaurants. At least they know where there vegetables are coming from!
What say you?
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| December 18, 2006, 19:00 |
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Re: No Italian Tonight......
It does seem that e coli outbreaks are being reported more often lately....pretty scarey!
I'm freaked enough in my own kitchen, cleaning and sanitizing before and during meal prep...it's to the point where I don't even wanna cook chicken anymore.
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| December 19, 2006, 08:09 |
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NRG4U
63 / male
Beaver City, Nebraska, US
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Re: No Italian Tonight......
You are thinking right chazzy, chicken & pork are what I worry most about. I always scrub the counters down when I'm cooking either of those.
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| December 19, 2006, 08:29 |
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Re: Re: No Italian Tonight......
QUOTE (Chazzy @ December 19, 2006, 08:09)It does seem that e coli outbreaks are being reported more often lately....pretty scarey!
I'm freaked enough in my own kitchen, cleaning and sanitizing before and during meal prep...it's to the point where I don't even wanna cook chicken anymore.
Chazzy, I've been cooking most things poultry, in my electric pressure cooker. If there any micro-organisms still alive after an hour or so of that complete heat and pressure cooking (high setting), I would be very surprised. I also clean all my kitchen surfaces with WINDEX.
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| December 19, 2006, 08:36 |
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GG317
60 / male
Bowl of Granola, Massachusetts, US
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Re: Re: No Italian Tonight......
QUOTE (NRG4U @ December 19, 2006, 08:29)You are thinking right chazzy, chicken & pork are what I worry most about. I always scrub the counters down when I'm cooking either of those.
I can top that fear... I saw a story where they said, that the kitchen sponges and scouring pads have more bacteria in them, than the chicken ever will... So you could be spreading more e-coli on your countertops than was on there originally...Yikes!... 
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| December 19, 2006, 18:42 |
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funlovingpair
59 / couple
Frozen Tundra, Minnesota, US
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Re: Re: Re: No Italian Tonight......
QUOTE (voyeurbill @ December 19, 2006, 08:36) QUOTE (Chazzy @ December 19, 2006, 08:09)It does seem that e coli outbreaks are being reported more often lately....pretty scarey!
I'm freaked enough in my own kitchen, cleaning and sanitizing before and during meal prep...it's to the point where I don't even wanna cook chicken anymore.
Chazzy, I've been cooking most things poultry, in my electric pressure cooker. If there any micro-organisms still alive after an hour or so of that complete heat and pressure cooking (high setting), I would be very surprised. I also clean all my kitchen surfaces with WINDEX.
Your cleaning your kitchen with Windex??? I'm sorry, but that's like using your tongue to clean the dishes. Windex has absolutely zero disinfecting, sanitizing, or any thing elseing properties what so ever. Isopropyl alcohol and ammonia, ingredients of window cleaners, are only good to make things nice and shiny without streaks, like windows. And foot note for those who use bleach. Bleach cannot be diluted below 70% or concentrated above 80%, or they lose effectiveness. In fact there are many health departments in the United States that are now not even recognizing bleach as a disinfectant.
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| December 19, 2006, 19:17 |
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lizonya
64 / couple
lake elsinore, California, US
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Re: No Italian Tonight......
i dilute amonia.
and i'm going out for sushi tonight!!! yummo!
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| December 19, 2006, 19:19 |
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funlovingpair
59 / couple
Frozen Tundra, Minnesota, US
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Re: No Italian Tonight......
Ammonia has no disinfecting, sanitation qualities either. I have known of some nail salons that have used windex as sanitizers, and have recieved very hefty fines. I know of course that we are talking about apples and oranges, but as those of us in the beauty industry are very close to having the same requirements as hospitals. Here in MN, we can only use a hospital grade sanitizers or disinfectents. But I always use hospital grade products in my own home, for the kitchen, some of these products are available to the everyday consumer. This is something that I tend to get just a little annal on. But, I'm not a germ-a-phobic either.
PS sushi--if it doesn't require a lot of heating up, ie cooking, its not touching my lips. But I do hope that you enjoy yourself tonight.  
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| December 19, 2006, 19:44 |
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Re: Re: Re: Re: No Italian Tonight......
QUOTE (funlovingpair @ December 19, 2006, 19:17) QUOTE (voyeurbill @ December 19, 2006, 08:36) QUOTE (Chazzy @ December 19, 2006, 08:09)It does seem that e coli outbreaks are being reported more often lately....pretty scarey!
I'm freaked enough in my own kitchen, cleaning and sanitizing before and during meal prep...it's to the point where I don't even wanna cook chicken anymore.
Chazzy, I've been cooking most things poultry, in my electric pressure cooker. If there any micro-organisms still alive after an hour or so of that complete heat and pressure cooking (high setting), I would be very surprised. I also clean all my kitchen surfaces with WINDEX.
Your cleaning your kitchen with Windex??? I'm sorry, but that's like using your tongue to clean the dishes. Windex has absolutely zero disinfecting, sanitizing, or any thing elseing properties what so ever. Isopropyl alcohol and ammonia, ingredients of window cleaners, are only good to make things nice and shiny without streaks, like windows. And foot note for those who use bleach. Bleach cannot be diluted below 70% or concentrated above 80%, or they lose effectiveness. In fact there are many health departments in the United States that are now not even recognizing bleach as a disinfectant.
Just what does the health departments of the various states recommend for cleaning kitchen counter tops? What, COMET?
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| December 19, 2006, 20:37 |
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Re: No Italian Tonight......
Personally, I wouldn't clean my house with anything that a hospital uses as they have more germs than any household - no disrespect intended - just my opinion. I use the Clorox disposable bleach wipes - they appear to keep most germies at bay. Also, those nifty little disposable cutting boards are great for keeping all the chicken blood and germs off your countertops as well. Pricey - but then I'd rather pay a little more to avoid the trotts later. 
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| December 19, 2006, 23:03 |
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