washing fruits and vegetables
Hanz
contaminated. What do we wash them with (e.g., 1 gal desalinated water
with 1 tbsp clorox)?
Hanz
pirate
solution
Joe
Hello Hanz,
Did you get the cruising guide I suggested?
What kind of boat do you have?
Where are you departing from?
How many crew?
When you kicking off?
Joe
Bruce
wrote:
>In article <e4-dnVcWw8ibsGHX...@lhtot.com>,
>hschm...@hotmail.com says...
>If you read the newspapers then you know that you don't have to leave the
>good old USA to get contamintaed fruits and vegetables. Always wash
>regardless of source.
>
>Half a cup of Clorox (or generic equivalent) in a gallon of water will
>pretty much sterilize the outside of anything you put in it. Not only do
>you get clean veggies you can also greatly extend the shelf life of
>things like potatoes, onions, other root vegetables and even greens. Dunk
>them, let them dry and package them. Rinse in clean water before using.
Not to question the method but are you sure that your mixing
instructions are correct - half cup in a gallon - is correct? It seems
awful strong to me.
I have used 1/4 - 1/2 teaspoon of bleach per gallon of water for
drinking water and while I have no way to tell whether it really
killed all the bacteria I didn't get sick from it.
Cheers,
Bruce
(bruceinbangkokatgmaildotcom)
Bruce
wrote:
>In article <8tbpf512ee2uahsb6...@4ax.com>,
>brucein...@invalid.com says...
>Oh, I am willing to admit that a cup per gallon is overkill. Basically, if
>you can smell the bleach in the water solution you have enough. But we are
>not talking here about making water fit for drinking but making veggies fit
>for eating, and preserving them. Hydrogen peroxide has been mentioned. It
>will work too but you can't really smell it. And when it evaporates it
>leaves no residue for continuing protection. Bleach soultion, when dried,
>does leave a bacteria-killing residue on the skin of the veggies and keeps
>them fresh for an astonishingly long time.
Certainly if you can smell it you have enough; in fact you have more
then you need.
Yes, I understood that you were cleaning veggies, not water, it just
seemed like a pretty rich mix. However the chlorine dissipates fairly
quickly, although I did once dose a shallow well in N. Thailand with
calcium hypochlorite I got from the base water plant and had to hire a
guy to bail the water out twice before the water could be used for
anything except bleaching clothes :-)
Cheers,
Bruce
(bruceinbangkokatgmaildotcom)
slide
Besides what you've been told (good advice), make sure you put all your
produce in a net sort of carrying thing. Then dip the produce into the
ocean BEFORE bringing aboard (unless your anchorage is badly polluted).
This will cause vermin to drown or flee your produce. It's bad enough
how roaches can come aboard hiding in your clothes WHILE YOU WEAR THEM.
One load of fruit can infest your boat if you aren't careful.
Joe
Jeezus christ Hans your going to CA.
Catch a few big tunas and chop them into little bits, drown them with
a couple of lemons and limes in a big bowl, add a red onion peeled and
chopped, couple of tomatoes, diced jalapenos, diced celery, some fresh
cilantro, minced garlic, dash of olive oil, little sea salt,
pepper ......man you went and made me hungry.
The lime and lemon juice will kill the bugs and it keeps well in the
box. Clorox is for kids.
Make sure to get some Jimica roots,chop em up toss them into a bowl
of lime juice let is soak and then spice it up with a bit of chili
pepper, perfect for a long watch on the wheel. And in Belize you can
get some big bags of salted pumpkin seeds that are to die for. There
is a little old lady on the north side of town in san pedro that will
fix you up with the best veggies. Just ask anyone about the lady who
got run over and now runs a fruit and veggie stand, if you buy alot of
stuff she will pull the good stuff out from behind her stand and fix
you up right.
Joe
Chris
> On Nov 12, 9:43 am, Hanz <hschmid...@hotmail.com> wrote:
>
> > We are going to Central America. Local fruits and vegetables may be
> > contaminated. What do we wash them with (e.g., 1 gal desalinated water
> > with 1 tbsp clorox)?
>
> > Hanz
>
> Jeezus christ Hans your going to CA.
>
> Catch a few big tunas and chop them into little bits, drown them with
> a couple of lemons and limes in a big bowl, add a red onion peeled and
> chopped, couple of tomatoes, diced jalapenos, diced celery, some fresh
> cilantro, minced garlic, dash of olive oil, little sea salt,
> pepper ......man you went and made me hungry.
>
> The lime and lemon juice will kill the bugs and it keeps well in the
> box. Clorox is for kids.
No the lime and lemon juice will NOT kill bacteria.
A famous case is described in the book, _The Coming Plague_. There was
a small cholera outbreak in Chile. It came from a freighter flushing
its bilges too close to shore. Some minister of health suggested that
people not eat fish for a while. Naturally the fishing industry was
outraged and prevailed on the government to countermand that
suggestion. In fact the President of Chile went on TV and ate ceviche,
proclaiming that everything was all right. Of course it was never
mentioned that the Prez' ceviche came from a hundred miles offshore.
The small cholera outbreak turned into a full-blown epidemic that
killed hundreds of people.
I would suggest checking the FDA or CDC websites for more accurate
information. Bleach and peroxide were mentioned, and they are probably
good. I have also heard that potassium permanganate is also effective,
but it might be harder to get a hold of.
Good luck,
Chris
brian whatcott
> ... FDA or CDC websites for more accurate
> information. Bleach and peroxide were mentioned, and they are probably
> good. I have also heard that potassium permanganate is also effective,
> but it might be harder to get a hold of.
>
> Good luck,
>
> Chris
All strong oxidizers. I think potassium permanganate, that former
favorite of chemistry sets for kids, is now discouraged as carcinogenic
Brian W
Chris
> In article
> <2c158411-8d8e-41f1-b7cf-0ed2129a7...@o9g2000vbj.googlegroups.com>,
> chris.linthomp...@gmail.com says...
>
> >On Nov 13, 9:04 pm, Joe <steelredcl...@yahoo.com> wrote:
> >> On Nov 12, 9:43 am, Hanz <hschmid...@hotmail.com> wrote:
>
> I have also heard that potassium permanganate is also effective,>but it might be harder to get a hold of.
>
> cleaning solution that consisted of potassium permanganate and sulfuric
> acid. Wicked stuff, but your lab glassware got really, really clean.
I kind of doubt that. This from Wikipedia:
"Solid KMnO4 is a strong oxidizer and thus should be kept separated
from oxidizable substances. Reaction with concentrated sulfuric acid
produces the highly explosive manganese(VII) oxide (Mn2O7)."
http://en.wikipedia.org/wiki/Potassium_permanganate
Chris
Chris
Wikipedia (I know, not always the best source) has this:
"Almost all applications of potassium permanganate exploit its
oxidizing properties.[2] As a strong oxidant that does not generate
toxic byproducts, KMnO4 has many niche uses."
and this:
"As an oxidant, potassium permanganate can act as a disinfectant. For
example, dilute solutions are used to treat canker sores (ulcers),
disinfectant for the hands and treatment for mild pompholyx,
dermatitis,[4][5] and fungal infections of the hands or feet.[6]
Potassium permanganate, obtainable at pool supply stores, is used in
rural areas to remove iron and hydrogen sulfide (rotten egg smell)
from well and waste water. Historically it was used to disinfect
drinking water.[7]"
Chris
Bruce In Bangkok
BUT, the glassware would be so clean..... why, you could hardly see
the pieces :-)
Cheers,
Bruce
(bruceinbangkokatgmaildotcom)
brian whatcott
Here's the MSDS. Not a carcinogen, but harmful if inhaled as a powder.
http://www.jtbaker.com/msds/englishhtml/p6005.htm
Brian W
Richard Casady
wrote:
>Certainly if you can smell it you have enough; in fact you have more
>then you need.
The threshold for smelling Cl is one part per million. One gram per
ton.
Casady
Bruce In Bangkok
Depends on the nose I suppose, but actually the quote comes from the
Water Supervisor at Udon Airbase in the days I worked there. I had
dosed a well with what seemed to be a small amount of sodium
hypochlorite and turned the water into Clorox and since I had gotten
the stuff from the Water Plant I went back to bitch, whereupon I was
given a water test kit and the instructions that "you use less then
you think is enough" together with the "if it stinks you got too much"
statement.
Cheers,
Bruce
(bruceinbangkokatgmaildotcom)
Magnus
ROFTL!!!!!!!!
"at Udon Airbase in the days I worked there"
Another hilarious raving from the megalomaniac jBangkok dork.
"if it stinks you got too much"
AH! AH! AH! AH! AH! AH!
The fartbag fully deserves his nickname of "Brown-eyed Mullet"
Mort
"there are no docks in Bangkok" - by Bruce-in-Bullshit aka GSS, on 9
July 2009