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sir pball

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74. Nah...we all use quaternary ammonium salts now, bleach is a thing of the distant past.

Fri Dec 20, 2013, 01:36 PM

Dec 2013

Every operation I've worked in since I started in the field in 1997 has used quaternary ammonium sanitizers across the board. They're more effective than bleach while being much less corrosive and toxic; NYC DOH regulations recommend a dunk in quat followed by air-drying, bleach is permissible but requires a further rinse in clean water. The mixing and use of bleach are still taught in the ServSafe and NYC Food Safety classes but more as a backup if you run out of quat, instead of a primary method. Bleach does work much better on soiled surfaces but you shouldn't be trying to directly disinfect them. Wash, rinse, sanitize!

(We wear white because it's the easiest to get stains out of - the laundry company just blasts them with bleach and hot water.)

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Most chicken sold in stores is contaminated, Consumer Reports says [View all] Redfairen Dec 2013 OP

Damn.. darkangel218 Dec 2013 #1

Good thing I'm fasting right now. theaocp Dec 2013 #2

This February marks two years chervilant Dec 2013 #15

Our family eats chicken once or twice a week OKNancy Dec 2013 #3

My concern would be contamination of kitchen surfaces alfie Dec 2013 #6

All raw meats.. sendero Dec 2013 #18

For many years now I keep a bleach solution (10%) in my kitchen azurnoir Dec 2013 #21

I use just plain old white vinegar Major Nikon Dec 2013 #42

I learned that it's what medical labs and operating rooms use to sanitize azurnoir Dec 2013 #43

Commercial kitchens and butchers are using bleach as well Major Nikon Dec 2013 #45

Nah...we all use quaternary ammonium salts now, bleach is a thing of the distant past. sir pball Dec 2013 #74

My time in a commercial kitchen goes considerably farther back Major Nikon Dec 2013 #79

Sani buckets are still a 100% must, we've just moved on from chlorine sir pball Dec 2013 #83

Worked as a typist in a microbiology lab when my husband was a graduate student. JDPriestly Dec 2013 #54

Add Thyme and Basil essential oils which is probably the best disinfectant available, to the vinegar Hestia Dec 2013 #101

From a microbiology tech: Make sure your bleach solution is freshly made and other tips du_grad Dec 2013 #66

thanks for your informative post. KittyWampus Dec 2013 #94

I do, too. leftyladyfrommo Dec 2013 #69

I do all my fresh food prep first Marthe48 Dec 2013 #50

Yes. You are fine with safe handling practices and cooking to 165+ KurtNYC Dec 2013 #25

I've seen this also Major Nikon Dec 2013 #38

Yes, they do. A lot of people don't use good handling and prep practices Warpy Dec 2013 #29

Not always laundry_queen Dec 2013 #61

Indeed, this has always been the case and is why you have to cook it thoroughly. nt NYC_SKP Dec 2013 #4

Agreed. nt cstanleytech Dec 2013 #5

What NYC_SKP said�.. Demoiselle Dec 2013 #10

Which isn't to say that overuse of antibiotics isn't a problem, because it certainly is. NYC_SKP Dec 2013 #13

that's only a makeshift solution CreekDog Dec 2013 #22

Bingo. Absolutely right. laundry_queen Dec 2013 #63

Cooking it is just about the only way to get rid of a good portion of the bacteria ag_dude Dec 2013 #67

Well, there goes the chicken sushi industry down the tubes. Kablooie Dec 2013 #33

The difference is not the bacteria but the... polichick Dec 2013 #52

Thank god... AlbertCat Dec 2013 #7

I do too... KansDem Dec 2013 #8

Seriously tho'.... if you have kids... AlbertCat Dec 2013 #20

"Cluck cluck." - Industrial Chicken Beings Berlum Dec 2013 #9

That has to be an industry-generated pic. chervilant Dec 2013 #16

That is why you cook it Botany Dec 2013 #11

ok, but is that kind of blithe, like "oh well..." CreekDog Dec 2013 #23

Raw Chicken has been known to host tons of nasty critters for a long time Botany Dec 2013 #62

Superbugs, regular bugs, splitting hairs when it's on chicken. sir pball Dec 2013 #75

This is what happens when corporations write laws, and republicans get elected loudsue Dec 2013 #12

Yeah, the way the rules are they might as well be inspecting themselves... HereSince1628 Dec 2013 #37

Even free-range organic chickens get contaminated in slaughterhouses. mainer Dec 2013 #14

The concern is the over-use of antibiotics, not that there's some bacteria on the meat. snot Dec 2013 #17

I understand that. I was referring to antibiotic-resistant bacteria mainer Dec 2013 #24

Ok, thanks; sorry I didn't get that. (But snot Dec 2013 #32

Not true.... BronxBoy Dec 2013 #56

OK, I guess it varies state to state mainer Dec 2013 #64

There is a humongous chicken 'processing' plant a few miles from us. onehandle Dec 2013 #19

I'm one sick dude. I read your post as: "There is a humorous chicken 'processing' plant.." BlueJazz Dec 2013 #49

k&r for exposure. n/t Laelth Dec 2013 #26

While the resistance of the bacteria is concerning, there's no meat that's sterile. TwilightGardener Dec 2013 #27

Best to cook it before you eat it. Besides raw chicken is too chewy. olddad56 Dec 2013 #28

Which wouldn't be a problem if people would properly cook their chicken. Spider Jerusalem Dec 2013 #30

Related Article: Foster Farms salmonella outbreaks: Why didn't USDA do more? Kablooie Dec 2013 #31

i stopped eating grocery/super store meat over a decade ago, except hotdogs + bacon. pansypoo53219 Dec 2013 #34

if you are still eating bacon and hot dogs, what is the difference? olddad56 Dec 2013 #36

Nuke the food SCVDem Dec 2013 #35

I buy lots of the rotisserie chicken, the pre cooked ones. Do you think thats ok? Katashi_itto Dec 2013 #39

Ever see how much those things shrink? Spitfire of ATJ Dec 2013 #41

So is that good? I mean I have no idea if thats bad. I go to a local supermarket Katashi_itto Dec 2013 #47

Just make sure they do them in full batches.... Spitfire of ATJ Dec 2013 #57

Gotcha, thanks I go home the Hospital tomorrow or sat and rather not poison myself Katashi_itto Dec 2013 #59

To be sure you could pop it in your microwave and reheat it to at least 175 degrees F. totodeinhere Dec 2013 #48

Exactly why I buy it too! But thats good advice to nuke it in the Microwave. Katashi_itto Dec 2013 #53

Be careful using plastic to cook Politicalboi Dec 2013 #55

I stick it in the oven at 325F for 15 minutes. It does get dry but I cannot eat meat from a Hestia Dec 2013 #102

Good thing there's no such thing as "rare" when cooking chicken. Spitfire of ATJ Dec 2013 #40

I get my chicken from Publix grocery stores. MynameisBlarney Dec 2013 #44

Just wait. You ain't seen nothing yet. Enthusiast Dec 2013 #46

The bacteria they are speaking of will come from even the smallest producers ag_dude Dec 2013 #68

Giving anitibiotics to poultry and other livestock Enthusiast Dec 2013 #81

You've put your finger on the problem mainer Dec 2013 #82

The "superbugs" are killed the same way as normal bacteria...heat. ag_dude Dec 2013 #86

But during any food preparation, Enthusiast Dec 2013 #87

What, may I ask, do you think my "argument" is? ag_dude Dec 2013 #90

Your argument is Enthusiast Dec 2013 #93

I see, you took a different slant on that than intended. ag_dude Dec 2013 #95

Consumers always make mistakes. And a superbug will more likely kill them. mainer Dec 2013 #96

p.s. I have slaughtered chickens on a small farm mainer Dec 2013 #97

There are food safety issues involved with all slaughtering ag_dude Dec 2013 #99

No, I'm not against regulation. ag_dude Dec 2013 #85

Damn LOL illachick Dec 2013 #51

I actually think... BronxBoy Dec 2013 #58

Because of all these reports of contaminated meats, RebelOne Dec 2013 #60

Dude, that's what I'm talking about libodem Dec 2013 #65

It's always a good time to be a vegetarian! roody Dec 2013 #70

I've always been super careful with chicken. You've got to cook it right and be careful about germs. Pterodactyl Dec 2013 #71

E coli? Here's some latest breaking news for ya - there's e coli in all of us. progressoid Dec 2013 #72

It's like they think people don't cook their chicken, or wash their hands when they're done. Brickbat Dec 2013 #73

I once got really sick, after eating at Pollo Tropical darkangel218 Dec 2013 #76

Surely the right will chime in with the meme that government has its hands full doing the bidding indepat Dec 2013 #77

K&R DeSwiss Dec 2013 #78

Since grocery store chicken is already contaminated, why require central slaughter facilities? mainer Dec 2013 #80

But will people stop eating factory-farmed chicken? bitchkitty Dec 2013 #84

"The study found no significant difference between the two in terms of contamination:" dorkulon Dec 2013 #88

Better yet, stop eating meat and dairy. bitchkitty Dec 2013 #89

I agree workinclasszero Dec 2013 #91

As I've pointed out above mainer Dec 2013 #92

Hardly matters if they do when they arrive in your home. dorkulon Dec 2013 #98

Salmonella infections about 30X what's actually diagnosed mainer Dec 2013 #100

I'm certainly not for it. dorkulon Dec 2013 #103

Phase 2 of Evil Veg*n Plot to Take Over the World is complete. flvegan Dec 2013 #104