5 ms·

We separate meats and cutting boards. The ones who were used for meat are being washed very carefully with lots of chemicals and hot water. Dishwasher runs at 6

by lnsru 3y ago

We separate meats and cutting boards. The ones who were used for meat are being washed very carefully with lots of chemicals and hot water. Dishwasher runs at 65 degree Celsius. That’s enough for disinfection in my books. Plus cleaning with chlorine every 3 months. We have only couple things open in the fridge and don’t keep them for long. That means if pesto is open we eat noodles more often. There is no rocket science in keeping home kitchen in good shape. Don’t let me start with a stories from a friend who worked as an interim manager at Burger King. It’s scary! But even worse are smaller industrial kitchens without strong control from state and franchise representatives.

steveBK123 3y ago
Exactly, its not hard to control this at home. Not to mention that the rate of failure of restaurants implies the probability that any given restaurant is in some amount of financial strain and maybe pushing the limits on ingredient freshness & cleaning standards...
tzs 3y ago
> Plus cleaning with chlorine every 3 months Isn't bacteria growth exponential (up until you reach the maximum number that your environment can support)? And don't they often have insane doubling times (something like 20 minutes for salmonella and e. coli)? Given that I'd wonder if cleaning every 3 months actually makes much difference, except for maybe a couple days right after you clean. Past that any that were missed in the cleaning will have repopulated back to whatever levels they were before the cleaning.
- lnsru 3y ago
  I guess, you might be right on this. But we also check the smell. Normally there is nothing special with dishwasher we got new and are taking care of. Used washing machine on other hand has ugly smell again days after chlorine cleaning.
- ephbit 3y ago
  > And don't they often have insane doubling times (something like 20 minutes for salmonella and e. coli)? Such values are AFAIK under ideal conditions, usually meaning on a wet surface or submerged in a watery/damp environment at a mild temperature, with sufficient nutrients .. not really how most people store things like chopping boards or other kitchen equipment.

by lnsru 3y ago

steveBK123 3y ago

Exactly, its not hard to control this at home. Not to mention that the rate of failure of restaurants implies the probability that any given restaurant is in some amount of financial strain and maybe pushing the limits on ingredient freshness & cleaning standards...

tzs 3y ago

> Plus cleaning with chlorine every 3 months Isn't bacteria growth exponential (up until you reach the maximum number that your environment can support)? And don't they often have insane doubling times (something like 20 minutes for salmonella and e. coli)? Given that I'd wonder if cleaning every 3 months actually makes much difference, except for maybe a couple days right after you clean. Past that any that were missed in the cleaning will have repopulated back to whatever levels they were before the cleaning.

lnsru 3y ago
I guess, you might be right on this. But we also check the smell. Normally there is nothing special with dishwasher we got new and are taking care of. Used washing machine on other hand has ugly smell again days after chlorine cleaning.
ephbit 3y ago
> And don't they often have insane doubling times (something like 20 minutes for salmonella and e. coli)? Such values are AFAIK under ideal conditions, usually meaning on a wet surface or submerged in a watery/damp environment at a mild temperature, with sufficient nutrients .. not really how most people store things like chopping boards or other kitchen equipment.