Community Chat

[Tiesa]

The food processing industry uses chlorine bleach to kill hazardous bacteria such as Listeria, Salmonellaand E. coli on equipment. Sodium hypochlorite also is added to municipal drinking water to kill dangerous waterborne organisms like the bacterium Salmonella typhi, which causes typhoid fever and killed many people before water disinfection and antibiotic treatment became common [source: American Chemistry Council].

Chlorine bleach kills Vibrio cholerae, the bacterium that causes cholera, a disease that killed in epidemic proportions before water treatment. It can still kill in countries where clean drinking water is not available. Chlorine bleach can also kill dangerous bacteria and viruses on surfaces, such as methicillin-resistantStaphylococcus aureus (MRSA), influenza and HIV. Chlorine bleach is especially valuable as a disinfectant, since germs are not able to develop immunity against it, as they have done against certain drugs [source:Lenntech].

http://home.howstuffworks.com/bleach2.htm

[kdgn]

On 7/6/2014 Tiesa said:

Bleach kills salmonella even the antibiotic resistant strains. A person only has to worry if they ingest the bacteria.

That's the problem right there. It isn't about washing the chicken before cooking or even cleaning the area after with a regular cleaning solution.

It means wearing rubber gloves while handling chicken in the future and using bleach on everything. We never know when a manufacturer is going to have a recall due to this problem.

I have chicken in the freezer that has to go back in the morning. I kept the pouches in the original plastic bag because it was sticky. Juices from somewhere had leaked onto the pouches and I was too lazy to rinse it off before freezing. Now I must wear rubber gloves to put it in another plastic bag and I'm going to bring gloves along so that whoever scans the bar code and put them on.

[PAX]

The bleach used in the poultry industry isn't the bleach under your sink.

[Tiesa]

I will stand by my bleach thank you very much.

[NoelSeven]

On 7/6/2014 kdgn said:

On 7/6/2014 Tiesa said:

Bleach kills salmonella even the antibiotic resistant strains. A person only has to worry if they ingest the bacteria.

That's the problem right there. It isn't about washing the chicken before cooking or even cleaning the area after with a regular cleaning solution.

It means wearing rubber gloves while handling chicken in the future and using bleach on everything. We never know when a manufacturer is going to have a recall due to this problem.

I have chicken in the freezer that has to go back in the morning. I kept the pouches in the original plastic bag because it was sticky. Juices from somewhere had leaked onto the pouches and I was too lazy to rinse it off before freezing. Now I must wear rubber gloves to put it in another plastic bag and I'm going to bring gloves along so that whoever scans the bar code and put them on.

I use disposable gloves from Costco. You can find them in their pharmacy area. They're lightweight and thin, easy to use, and you can peel them right off your hands and into the garbage container.

[PAX]

On 7/6/2014 Tiesa said:

I will stand by my bleach thank you very much.

Please do.

[NoelSeven]

[esmerelda]

Which of you experts has actually worked in a chicken processing plant?

[Sister Golden Hair]

It is a wonder that any of us lived through those days when after a big Sunday meal (fried chicken, mashed potatoes, gravy etc) the food was covered with a clean tablecloth and left there all afternoon

[gazelle77]

After reading all these posts about how to use bleach and gloves.....just to eat chicken.....I can do without chicken.....plenty of other choices.