First - bacteria belongs to the animal kingdom and mold (yeast, fungi) belong to the plant kingdom. That said, if you use warm, soapy water and a hot rinse you can be reasonably sure the dish is free of mold or bacteria if the dish has a non-porous surface. If the dish surface is pourous you can be reasonably sure the dish is NOT free of the mold or bacteria. In either situation, it is best if you sanitize the dish. Use 1 teaspoon, UNSCENTED, chlorine bleach per quart of water. You should have a spritzer bottle of this solution in your kitchen and bathroom for santitizing at all times. Leave the solution on for 2 minutes for non-porous surfaces and 10-20 minutes for any cutting board or porous surface.
Go here for more info:
http://www.fsis.usda.gov/Fact_Sheets/Cle鈥?/a>If you had bacterias(mold) on a dish and you wash with dish liquid, can you be sure it's clean?
Bacteria will double every 20 minutes. Microban庐 protection, which is incorporated into plastic during the manufacturing process, works to continually inhibit the growth of bacteria, mold, mildew and fungi that lead to stain- and odor-causing microorganisms.
Hobart Corporation and Cornelius, are including Microban antimicrobial product protection in the plastic components of food and beverage equipment in restaurants. The offering provides an added level of product protection when used in conjunction with normal cleaning practices.
To use bleach to clean your dish: Use a very dilute solution, just a few drops of bleach in 3 cups or more of water. Let sit 30 minutes or so. You must rinse the item very well.
Other important cleanliness procedures include the following:
Use the proper tools to clean. Particularly with stainless steel products. Soft cloths and plastic scouring pads are preferred, although stainless steel pads can be used, as long as the motion is in the direction of the manufacturer鈥檚 polishing marks. Don鈥檛 use regular steel pads, wire brushes or scrapers on stainless steel.
鈥? Use alkaline, alkaline chlorinated or non-chloride containing cleaners. Avoid using chloride-containing cleaners or any cleaners containing quaternary salts鈥攖hey can attack stainless steel and cause pitting and rusting. Never use hydrochloric acid on stainless steel.
鈥? Treat your water. Softening hard water can do a lot to reduce deposits.
鈥? Rinse equipment and wipe it dry. The sooner you wipe off standing water, the better.
Handwashing is also a critical step in the cleanliness process. All maintenance of equipment should be performed with clean hands.
Check this site out:
http://www.christianhomekeeper.com/homek鈥?/a>
If it is plastic,after scrubbing the item as clean as you can, soak it overnight in a concentrated solution of denture cleaner. Place plastic dishes in sunlight for an hour or two(on the inside window sill is good too). This helps remove odors.
use hot water and soap, a dishwasher would be the best way to clean it, because you need to kill those germs.
I guess not without actually submitting it for testing, as I could have missed washing an area, probably why I soak those types of things in the hottest tap water possible and a lot of soap before I wash them again...
I would squirt domestos or bleach on the affected area and leave to sit for about 10 minutes. Then rinse off and wash again in dish liquid.
Hold on a second. Mold and bacteria are not the same thing. Bacteria are everywhere. No matter what you do to it, bacteria will be back, if they actually go away at all. As for mold, we breathe in spores everyday, and they're floating through the air all of the time. Having said that, the best way of getting rid of mold, and bacteria is to use a bleach solution (NOT PURE BLEACH-because it's poisonous) made of 100 parts per million. I would soak it in that, and then run it through your dishwasher. Of course, this is on a more non porous material such as metal or ceramic. Honestly if it's plastic, I'd just throw it out. Hope this helps.
No comments:
Post a Comment