sterilizing dishes, was Re: [C-L]_Universal Design and Co-housing
From: Fred H Olson (fholsoncohousing.org)
Date: Tue, 24 Jun 2003 09:54:01 -0600 (MDT)
Tricia Bowler-Archambault <tricia.bowler [at] telus.net>
is the author of the message below. 
It was posted by Fred the Cohousing-L list manager <fholson [at] cohousing.org> 
because the message was too large - It quoted a full digest.
It also had the "digest" subject line which I changed to a relevant recent
one (there was a thread on this that used a "digest" subject line.

Digest subscribers, PLEASE edit the subject and quote only as much as
needed (actually,everyone should do this).

Please, when replying to a non-digest message with a "digest" subject
line (due to someone's mistake), give it a relevant subject such as
    sterilizing dishes [ was: Cohousing-L digest, Vol 1 #948 

NOTE:  I am getting more and more spam to the list (it gets rejected so
you dont see it).  I find that that pile of spam may be resulting in me
being a bit slowere to find the rejects that need to be reformated and
posted (like this one).  You can mostly avoid having your message rejected
by taking a bit extra care to:

  o write your message in plain text
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All these restrictions are to keep out SPAM and other inappropriate posts.

Fred, cohousing-L list manager  who is 
--------------------  FORWARDED MESSAGE FOLLOWS --------------------

I, too, have been following the sterilization issue with interest (just
threw out my cast iron frying pans yesterday!).  I lived in an intentional
community for 20 years and prior to that living in communal housing.  In
both these situations we ate all meals together in a communal dining room.
One of the ways that we kept communicable bacteria to a minimum was to have
a "bleach bucket" on the counter for the stainless steel eating utensils.
This was simply a plastic, 1-gallon bucket full of water with 1 Tablespoon
of bleach added to it.  The rest of the process varied upon the situation
from a commercial dishwasher to hand washing.

I am not sure if we ever measured the effectiveness of this, but in an
environment of over 50 people living and eating together on a regular basis,
I would say illnesses were not a issue.  Mind you we were also very
attentive to cooking foods properly, and overall kitchen hygiene, which
included regular bleaching of knives, cutting boards and counter tops as we
were not a vegetarian only community.

I also have believed, maybe improperly, that chlorine evaporates rather
quickly when used as a mild solution. We did not put it into the main waste
water system, but poured out the bleach bucket onto a designated area of
gravel and sand near the kitchen back door for it to reduce its killing
effects.
Tricia

----- Original Message -----
From: "Luk Jonckheere" <l.jonckheere [at] pi.be>
To: <cohousing-l [at] cohousing.org>
Sent: Monday, June 23, 2003 2:48 AM
Subject: [C-L]_Re: Cohousing-L digest, Vol 1 #948 - 4 msgs


>
> Hallo everyone,
> I always read the co-housing mailing list with a lot of interest.  Over
the
> months I have learned many new things. My thanks to you all out there!
> Today I want to share my opinion regarding  sterilizing dishes.
> In Belgium, like in France, people suffer less from foodpoisining, than
for
> example in Britain.  I don't think this is because we are much cleaner, on
> the contrary, some restaurant-kitchen's are rather dirty, I would say.
But
> our eating-culture is different.  We eat a large variaty of food and we
know
> how to cook it.  I think, that way, our resistance to food-bugs is higher,
> and that is what it is all about.  Using chloride and sterilizing ordinary
> dishes is bad for nature and therefore also bad for us.  Instead, making
> healthy food with  fresh ingredients will do al lot for your health and at
> the same time build a strong resistance so you can handle the bugs when
they
> come.
> So far my opinion.
> Greetings to all,
> Marie Renders
> Co-housing West Brabant, Belgium (forming)

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