What ratio of water and bleach do I need to use to sanitize these
containers?

I am planning to suse very small containers - I have square ones and
3 round ones - to store sauce (mostly Asian sauces like that are less
than half the bottle like) so that I can take them with me to my new
place where I will be sharing the frige with a roommate.

> wrote in message
oups.com...
> What ratio of water and bleach do I need to use to sanitize these
> containers?
>
> I am planning to suse very small containers - I have square ones and
> 3 round ones - to store sauce (mostly Asian sauces like that are less
> than half the bottle like) so that I can take them with me to my new
> place where I will be sharing the frige with a roommate.
>


No bleach, unless you can state a reason why your containers are different
from everyone else's.

Put a few drops of Dawn dish liquid on a sponge. Not a rough scrubber. A
regular sponge, or the soft side of one of those two-sided scrubbers. That's
all you need. If the containers are stained from certain foods, put them in
the sun for a day or two.

> wrote in message
oups.com...
> What ratio of water and bleach do I need to use to sanitize these
> containers?
>
> I am planning to suse very small containers - I have square ones and
> 3 round ones - to store sauce (mostly Asian sauces like that are less
> than half the bottle like) so that I can take them with me to my new
> place where I will be sharing the frige with a roommate.
>

What makes you think they need "sanitizing?"

wrote:
> What ratio of water and bleach do I need to use to sanitize these
> containers?
>
> I am planning to suse very small containers - I have square ones and
> 3 round ones - to store sauce (mostly Asian sauces like that are less
> than half the bottle like) so that I can take them with me to my new
> place where I will be sharing the frige with a roommate.

In addition to the helpful suggestions that others have already given
you, here's a URL for "Guidelines for the Use of Chlorine Bleach as a
Sanitizer in Food Processing Operations" from the Oklahoma Cooperative
Extension Service.

<http://osuextra.okstate.edu/pdfs/FAPC-116web.pdf>

-bwg

In article .com>,
wrote:

> What ratio of water and bleach do I need to use to sanitize these
> containers?
>
> I am planning to suse very small containers - I have square ones and
> 3 round ones - to store sauce (mostly Asian sauces like that are less
> than half the bottle like) so that I can take them with me to my new
> place where I will be sharing the frige with a roommate.

Standard is 10%. It's what we always use in the laboratory to sanitize
glassware and counter tops.

9 parts water to 1 part bleach.

It maximizes the ionization.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On Mon, 3 Sep 2007 00:57:04 -0400, cybercat wrote:
>
> > > wrote in message
> > oups.com...
> >> What ratio of water and bleach do I need to use to sanitize these
> >> containers?
> >>
> >> I am planning to suse very small containers - I have square ones and
> >> 3 round ones - to store sauce (mostly Asian sauces like that are less
> >> than half the bottle like) so that I can take them with me to my new
> >> place where I will be sharing the frige with a roommate.
> >>
> >
> > What makes you think they need "sanitizing?"
>
> And what makes them better than the bottles they're already in?
>
> -sw

Geeze people! Just answer the question!
If you don't know, leave it be!

The standard is 10%.
I don't often use bleach to sanitize here but do when someone is ill.
It's not a bad practice.

We always did 10% bleach in the sink water when a very dear friend was
staying with us for awhile. She has HIV.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

wrote in
oups.com:

> What ratio of water and bleach do I need to use to sanitize
> these containers?

the standard ratio for sanitizing is a 10% bleach solution
(so, one 10th cup bleach to one cup of water).

> I am planning to suse very small containers - I have
> square ones and
> 3 round ones - to store sauce (mostly Asian sauces like
> that are less than half the bottle like) so that I can take
> them with me to my new place where I will be sharing the
> frige with a roommate.

are these new or used containers? just washing & rinsing in
(near)boiling water should sanitize them sufficently for
normal use.
lee

"Omelet" > wrote in message
news
> In article >,
> Steve Wertz > wrote:
>
>> On Mon, 3 Sep 2007 00:57:04 -0400, cybercat wrote:
>>
>> > > wrote in message
>> > oups.com...
>> >> What ratio of water and bleach do I need to use to sanitize these
>> >> containers?
>> >>
>> >> I am planning to suse very small containers - I have square ones and
>> >> 3 round ones - to store sauce (mostly Asian sauces like that are less
>> >> than half the bottle like) so that I can take them with me to my new
>> >> place where I will be sharing the frige with a roommate.
>> >>
>> >
>> > What makes you think they need "sanitizing?"
>>
>> And what makes them better than the bottles they're already in?
>>
>> -sw
>
> Geeze people! Just answer the question!
> If you don't know, leave it be!
>
> The standard is 10%.
> I don't often use bleach to sanitize here but do when someone is ill.
> It's not a bad practice.
>
> We always did 10% bleach in the sink water when a very dear friend was
> staying with us for awhile. She has HIV.


Not a bad practice, but a waste of effort. Washing with any normal dish
detergent throws the pH of dish surfaces off more than enough to annoy
germs, according to our local health department, which actually conducted a
study on the subject. The purpose of their experiments was to advise people
about whether to waste their money on the new (at the time) crop of
disinfectants that had just hit the store shelves.

On Mon, 03 Sep 2007 04:47:28 -0500, Omelet >
wrote:

>> I am planning to suse very small containers - I have square ones and
>> 3 round ones - to store sauce (mostly Asian sauces like that are less
>> than half the bottle like) so that I can take them with me to my new
>> place where I will be sharing the frige with a roommate.
>
>Standard is 10%. It's what we always use in the laboratory to sanitize
>glassware and counter tops.
>
>9 parts water to 1 part bleach.

From what I can see, that is an EXTREMELY high amount of bleach.
Here's what the Centers for Disease Control and Prevention has to say
about using unscented household bleach for sanitizing after an
emergency:
http://www.bt.cdc.gov/disasters/pdf/bleach.pdf

--
Zilbandy

On Mon, 03 Sep 2007 07:24:10 -0700, Zilbandy
> wrote:

>On Mon, 03 Sep 2007 04:47:28 -0500, Omelet >
>wrote:
>
>>> I am planning to suse very small containers - I have square ones and
>>> 3 round ones - to store sauce (mostly Asian sauces like that are less
>>> than half the bottle like) so that I can take them with me to my new
>>> place where I will be sharing the frige with a roommate.
>>
>>Standard is 10%. It's what we always use in the laboratory to sanitize
>>glassware and counter tops.
>>
>>9 parts water to 1 part bleach.
>
>From what I can see, that is an EXTREMELY high amount of bleach.
>Here's what the Centers for Disease Control and Prevention has to say
>about using unscented household bleach for sanitizing after an
>emergency:
>http://www.bt.cdc.gov/disasters/pdf/bleach.pdf


The CDC instructions were for "emergency" use...likely not as
stringent as a lab might require.

Nevertheless, using bleach with plastic Tupperware-type containers
just makes them smell like bleach and not particularly appetizing to
put food in.

The dollar store carries small containers....usually 5/$1. Lot less
effort expended and no bleach smell.

Form most household purposes, but washing with dish soap and hot
water, with air drying is sufficient. Dishwasher is better.

Boron

On Mon, 03 Sep 2007 10:35:22 -0400, Boron Elgar
> wrote:

>The CDC instructions were for "emergency" use...likely not as
>stringent as a lab might require.

bwg posted a link that basically uses the same concentrations for
food equipment sanitizing. See this link from bwg:
<http://osuextra.okstate.edu/pdfs/FAPC-116web.pdf>

Now, I could believe a 1% solution of standard unscented household
bleach, but still doubt Om's 10% solution claim.

--
Zilbandy

Amanda, 1 tblspn to one gal water.

Many new bottle lables of Clorox has this for cutting boards and such. I
use the same to clean surfaces before and after making sausages and handling
meats. Don't waste your money buying the Clorox Clean up, just make your
own, put in a dollar store spray bottle, but mark the bottle as to content.

"Zilbandy" > wrote in message
...
> On Mon, 03 Sep 2007 10:35:22 -0400, Boron Elgar
> > wrote:
>
>>The CDC instructions were for "emergency" use...likely not as
>>stringent as a lab might require.
>
> bwg posted a link that basically uses the same concentrations for
> food equipment sanitizing. See this link from bwg:
> <http://osuextra.okstate.edu/pdfs/FAPC-116web.pdf>
>
> Now, I could believe a 1% solution of standard unscented household
> bleach, but still doubt Om's 10% solution claim.
>
> --
> Zilbandy

Doubting 99% of Om's words are a good practice.

On Mon, 03 Sep 2007 14:57:34 GMT, "JoeSpareBedroom"
> wrote:

>"Zilbandy" > wrote in message
.. .
>> On Mon, 03 Sep 2007 10:35:22 -0400, Boron Elgar
>> > wrote:
>>
>>>The CDC instructions were for "emergency" use...likely not as
>>>stringent as a lab might require.
>>
>> bwg posted a link that basically uses the same concentrations for
>> food equipment sanitizing. See this link from bwg:
>> <http://osuextra.okstate.edu/pdfs/FAPC-116web.pdf>
>>
>> Now, I could believe a 1% solution of standard unscented household
>> bleach, but still doubt Om's 10% solution claim.
>>
>> --
>> Zilbandy
>
>Doubting 99% of Om's words are a good practice.
>

In this case, her lab figures are not incorrect. You might want to
google a bit before you disagree. I have found several sites that
recommend what she said.

http://www.hoslink.com/sterilisation.htm
# Chlorine Compounds: Sodium hypochlorite solution 1 (liquid bleach)
100-10,000 ppm (.01-1%) free chlorine
# 10-60 minutes (>= 3,000 ppm for broad spectrum)

It then explains:
a 1/10 dilution of 5.25% bleach provides 5,25ppm available chlorine...

....that is the midrange of their ppm recommendations

"Boron Elgar" > wrote in message
...
> On Mon, 03 Sep 2007 14:57:34 GMT, "JoeSpareBedroom"
> > wrote:
>
>>"Zilbandy" > wrote in message
. ..
>>> On Mon, 03 Sep 2007 10:35:22 -0400, Boron Elgar
>>> > wrote:
>>>
>>>>The CDC instructions were for "emergency" use...likely not as
>>>>stringent as a lab might require.
>>>
>>> bwg posted a link that basically uses the same concentrations for
>>> food equipment sanitizing. See this link from bwg:
>>> <http://osuextra.okstate.edu/pdfs/FAPC-116web.pdf>
>>>
>>> Now, I could believe a 1% solution of standard unscented household
>>> bleach, but still doubt Om's 10% solution claim.
>>>
>>> --
>>> Zilbandy
>>
>>Doubting 99% of Om's words are a good practice.
>>
>
> In this case, her lab figures are not incorrect. You might want to
> google a bit before you disagree. I have found several sites that
> recommend what she said.


My comment was not concerning her lab figures. Rather, they were directed at
her practices in general.

On Mon, 03 Sep 2007 11:23:18 -0400, Boron Elgar
> wrote:

>In this case, her lab figures are not incorrect. You might want to
>google a bit before you disagree. I have found several sites that
>recommend what she said.
>
>http://www.hoslink.com/sterilisation.htm
># Chlorine Compounds: Sodium hypochlorite solution 1 (liquid bleach)
>100-10,000 ppm (.01-1%) free chlorine
># 10-60 minutes (>= 3,000 ppm for broad spectrum)
>
>It then explains:
>a 1/10 dilution of 5.25% bleach provides 5,25ppm available chlorine...
>
>...that is the midrange of their ppm recommendations

Wow, I guess that's the difference between sanitizing and sterilizing.
I think you meant to type 5,250ppm, though.

--
Zilbandy

On Mon, 03 Sep 2007 14:57:34 GMT, "JoeSpareBedroom"
> wrote:

>Doubting 99% of Om's words are a good practice.

I haven't found that to be true at all, but everyone occasionally
makes a mistake. Why, even I made a misteak once... I thought I was
wrong. LOL

--
Zilbandy

On Sep 2, 10:50 pm, Steve Wertz > wrote:
> On Mon, 03 Sep 2007 03:56:33 -0000, wrote:
> > What ratio of water and bleach do I need to use to sanitize these
> > containers?
>
> > I am planning to suse very small containers - I have square ones and
> > 3 round ones - to store sauce (mostly Asian sauces like that are less
> > than half the bottle like) so that I can take them with me to my new
> > place where I will be sharing the frige with a roommate.
>
> Bottles take up less room in the fridge than plastic containers
> (unless they're bottle-shaped plastic containers - which is
> unlikely). I have tons of asian sauces. I know.
>
> -sw

You missed it. I have small plastic containers of the same size that I
can stack them up. And the bottles are only 1/3 full.

On Sep 2, 11:04 pm, -bwg > wrote:
> wrote:
> > What ratio of water and bleach do I need to use to sanitize these
> > containers?
>
> > I am planning to suse very small containers - I have square ones and
> > 3 round ones - to store sauce (mostly Asian sauces like that are less
> > than half the bottle like) so that I can take them with me to my new
> > place where I will be sharing the frige with a roommate.
>
> In addition to the helpful suggestions that others have already given
> you, here's a URL for "Guidelines for the Use of Chlorine Bleach as a
> Sanitizer in Food Processing Operations" from the Oklahoma Cooperative
> Extension Service.
>
> <http://osuextra.okstate.edu/pdfs/FAPC-116web.pdf>
>
> -bwg

Thanks a lot. I needed to do that because I remmeber how the
coconut milk I transfeered form the can to the container got spoiled
so fast. I think it is because I have a habit of storing lime and
lemons and soem times onion in those small containers.


It says

" ..about one tablespoon (1/2 fluid ounce, 15
ml) of typical chlorine bleach per gallon of water is the maximum
that should be used for sanitizing food contact surfaces, according
to federal regulation. If higher concentrations are used, the surface
must be rinsed with potable water after sanitizing. Contact times of
one to five minutes are usually sufficient to achieve a thorough kill,
depending on chlorine concentration and organic load."

I used quite abit yesterday, w/o really measurign either water or
bleach. But I rinsed them with water thoroughly afterward.

On Sep 2, 9:57 pm, "cybercat" > wrote:
> > wrote in message
>
> oups.com...
>
> > What ratio of water and bleach do I need to use to sanitize these
> > containers?
>
> > I am planning to suse very small containers - I have square ones and
> > 3 round ones - to store sauce (mostly Asian sauces like that are less
> > than half the bottle like) so that I can take them with me to my new
> > place where I will be sharing the frige with a roommate.
>
> What makes you think they need "sanitizing?"

I have used these small containers for storing lime/lemon. One time, I
put cocnut milk out of the can - whatever was not sued and it got
spoiled ..fast.

On Sep 2, 9:27 pm, "JoeSpareBedroom" > wrote:
> > wrote in message
>
> oups.com...
>
> > What ratio of water and bleach do I need to use to sanitize these
> > containers?
>
> > I am planning to suse very small containers - I have square ones and
> > 3 round ones - to store sauce (mostly Asian sauces like that are less
> > than half the bottle like) so that I can take them with me to my new
> > place where I will be sharing the frige with a roommate.
>
> No bleach, unless you can state a reason why your containers are different
> from everyone else's.
>
> Put a few drops of Dawn dish liquid on a sponge. Not a rough scrubber. A
> regular sponge, or the soft side of one of those two-sided scrubbers. That's
> all you need. If the containers are stained from certain foods, put them in
> the sun for a day or two.

No stain. Just beign careful hat what I will put won't spoil.

On Sep 2, 10:50 pm, Steve Wertz > wrote:
> On Mon, 03 Sep 2007 03:56:33 -0000, wrote:
> > What ratio of water and bleach do I need to use to sanitize these
> > containers?
>
> > I am planning to suse very small containers - I have square ones and
> > 3 round ones - to store sauce (mostly Asian sauces like that are less
> > than half the bottle like) so that I can take them with me to my new
> > place where I will be sharing the frige with a roommate.
>
> Bottles take up less room in the fridge than plastic containers
> (unless they're bottle-shaped plastic containers - which is
> unlikely). I have tons of asian sauces. I know.
>
> -sw


You didn't read my reason of transferring.

On Sep 3, 2:47 am, Omelet > wrote:
> In article .com>,
>
> wrote:
> > What ratio of water and bleach do I need to use to sanitize these
> > containers?
>
> > I am planning to suse very small containers - I have square ones and
> > 3 round ones - to store sauce (mostly Asian sauces like that are less
> > than half the bottle like) so that I can take them with me to my new
> > place where I will be sharing the frige with a roommate.
>
> Standard is 10%. It's what we always use in the laboratory to sanitize
> glassware and counter tops.
>
> 9 parts water to 1 part bleach.

Thanks; thi si easy to remember.

>
> It maximizes the ionization.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Sep 3, 5:15 am, enigma > wrote:
> wrote groups.com:
>
> > What ratio of water and bleach do I need to use to sanitize
> > these containers?
>
> the standard ratio for sanitizing is a 10% bleach solution
> (so, one 10th cup bleach to one cup of water).
>
> > I am planning to suse very small containers - I have
> > square ones and
> > 3 round ones - to store sauce (mostly Asian sauces like
> > that are less than half the bottle like) so that I can take
> > them with me to my new place where I will be sharing the
> > frige with a roommate.
>
> are these new or used containers?
They are used containres but because they are small, I have stored cut
lime/lemon in them.


> just washing & rinsing in
> (near)boiling water should sanitize them sufficently for
> normal use.

I am just being careful so that what I put will not spoil. I really
want to have them with me though I haven't been suing much cus I
haven't been eating typical Asian mean except for once a week or so.

On Sep 3, 6:55 am, Steve Wertz > wrote:
> On Mon, 03 Sep 2007 04:49:34 -0500, Omelet wrote:
> > Geeze people! Just answer the question!
> > If you don't know, leave it be!
>
> Somebody needs a nappy-poo.
>
> -sw

I agree with her. She knew I must have a reason to ask.

> wrote in message
ups.com...
> On Sep 2, 9:27 pm, "JoeSpareBedroom" > wrote:
>> > wrote in message
>>
>> oups.com...
>>
>> > What ratio of water and bleach do I need to use to sanitize these
>> > containers?
>>
>> > I am planning to suse very small containers - I have square ones and
>> > 3 round ones - to store sauce (mostly Asian sauces like that are less
>> > than half the bottle like) so that I can take them with me to my new
>> > place where I will be sharing the frige with a roommate.
>>
>> No bleach, unless you can state a reason why your containers are
>> different
>> from everyone else's.
>>
>> Put a few drops of Dawn dish liquid on a sponge. Not a rough scrubber. A
>> regular sponge, or the soft side of one of those two-sided scrubbers.
>> That's
>> all you need. If the containers are stained from certain foods, put them
>> in
>> the sun for a day or two.
>
> No stain. Just beign careful hat what I will put won't spoil.
>

You do NOT need bleach in order to achieve your goal. What kind of dish
detergent do you use?

On Sep 3, 7:24 am, Zilbandy > wrote:
> On Mon, 03 Sep 2007 04:47:28 -0500, Omelet >
> wrote:
>
> >> I am planning to suse very small containers - I have square ones and
> >> 3 round ones - to store sauce (mostly Asian sauces like that are less
> >> than half the bottle like) so that I can take them with me to my new
> >> place where I will be sharing the frige with a roommate.
>
> >Standard is 10%. It's what we always use in the laboratory to sanitize
> >glassware and counter tops.
>
> >9 parts water to 1 part bleach.
>
> From what I can see, that is an EXTREMELY high amount of bleach.
> Here's what the Centers for Disease Control and Prevention has to say
> about using unscented household bleach for sanitizing after an
> emergency:http://www.bt.cdc.gov/disasters/pdf/bleach.pdf
>
> --
> Zilbandy


It says
Clean and Sanitize Food Cans and Surfaces:

Food-contact surfaces that may have touched floodwater [Examples:
countertops, plates] Note: Throw away wooden cutting boards, baby
bottle nipples, and pacifiers
1 teaspoon of bleach
1 gallon of water

1. Wash with soap and warm, clean water.
2. Rinse with clean water.
3. Sanitize using a mixture of 1 teaspoon of bleach per gallon ofclean
water.
4. Allow to air dry.

For more information see:
http://www.bt.cdc.gov/disasters/foodwater.asp
Unfortunately page not found

Great: 1 oz per 1 gallon water

In article >,
Steve Wertz > wrote:

> On Mon, 03 Sep 2007 04:49:34 -0500, Omelet wrote:
>
> > Geeze people! Just answer the question!
> > If you don't know, leave it be!
>
> Somebody needs a nappy-poo.
>
> -sw

Just woke up from one.

If I lived with a new room mate with unknown sanitary habits, I'd want
to bleach too. ;-)

What if you lived with Jerry Sauk?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Zilbandy > wrote:

> On Mon, 03 Sep 2007 04:47:28 -0500, Omelet >
> wrote:
>
> >> I am planning to suse very small containers - I have square ones and
> >> 3 round ones - to store sauce (mostly Asian sauces like that are less
> >> than half the bottle like) so that I can take them with me to my new
> >> place where I will be sharing the frige with a roommate.
> >
> >Standard is 10%. It's what we always use in the laboratory to sanitize
> >glassware and counter tops.
> >
> >9 parts water to 1 part bleach.
>
> From what I can see, that is an EXTREMELY high amount of bleach.
> Here's what the Centers for Disease Control and Prevention has to say
> about using unscented household bleach for sanitizing after an
> emergency:
> http://www.bt.cdc.gov/disasters/pdf/bleach.pdf
>
> --
> Zilbandy

Well, we ARE cleaning counter tops that routinely come into contact with
biohazards/body fluids. ;-)

10% is supposed to kill viruses on contact.
Our main concerns are Hepatitis and HIV.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Boron Elgar > wrote:

> >From what I can see, that is an EXTREMELY high amount of bleach.
> >Here's what the Centers for Disease Control and Prevention has to say
> >about using unscented household bleach for sanitizing after an
> >emergency:
> >http://www.bt.cdc.gov/disasters/pdf/bleach.pdf
>
>
> The CDC instructions were for "emergency" use...likely not as
> stringent as a lab might require.
>
> Nevertheless, using bleach with plastic Tupperware-type containers
> just makes them smell like bleach and not particularly appetizing to
> put food in.
>
> The dollar store carries small containers....usually 5/$1. Lot less
> effort expended and no bleach smell.
>
> Form most household purposes, but washing with dish soap and hot
> water, with air drying is sufficient. Dishwasher is better.
>
> Boron

I use mostly ziplock storage bags here and just toss them. I do get
those disposable containers and re-use them until the lids start
leaking, then toss those too.

I gave up on Rubbermade brand containers long ago. The damn things
always leak. The disposables (Glad and Ziplock) seem to have a better
seal.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Zilbandy > wrote:

> On Mon, 03 Sep 2007 10:35:22 -0400, Boron Elgar
> > wrote:
>
> >The CDC instructions were for "emergency" use...likely not as
> >stringent as a lab might require.
>
> bwg posted a link that basically uses the same concentrations for
> food equipment sanitizing. See this link from bwg:
> <http://osuextra.okstate.edu/pdfs/FAPC-116web.pdf>
>
> Now, I could believe a 1% solution of standard unscented household
> bleach, but still doubt Om's 10% solution claim.

It is what's in our SOP at work.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Boron Elgar > wrote:

> On Mon, 03 Sep 2007 14:57:34 GMT, "JoeSpareBedroom"
> > wrote:
>
> >"Zilbandy" > wrote in message
> .. .
> >> On Mon, 03 Sep 2007 10:35:22 -0400, Boron Elgar
> >> > wrote:
> >>
> >>>The CDC instructions were for "emergency" use...likely not as
> >>>stringent as a lab might require.
> >>
> >> bwg posted a link that basically uses the same concentrations for
> >> food equipment sanitizing. See this link from bwg:
> >> <http://osuextra.okstate.edu/pdfs/FAPC-116web.pdf>
> >>
> >> Now, I could believe a 1% solution of standard unscented household
> >> bleach, but still doubt Om's 10% solution claim.
> >>
> >> --
> >> Zilbandy
> >
> >Doubting 99% of Om's words are a good practice.
> >
>
> In this case, her lab figures are not incorrect. You might want to
> google a bit before you disagree. I have found several sites that
> recommend what she said.

Thanks Boron.
JSB is just being hateful as usual.

I may be wrong from time to time, but JSB is an asshole, and I can be
taught. ;-) He'll never change.

>
> http://www.hoslink.com/sterilisation.htm
> # Chlorine Compounds: Sodium hypochlorite solution 1 (liquid bleach)
> 100-10,000 ppm (.01-1%) free chlorine
> # 10-60 minutes (>= 3,000 ppm for broad spectrum)
>
> It then explains:
> a 1/10 dilution of 5.25% bleach provides 5,25ppm available chlorine...
>
> ...that is the midrange of their ppm recommendations

<hugs>!
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"JoeSpareBedroom" > wrote:

> "Boron Elgar" > wrote in message
> ...
> > On Mon, 03 Sep 2007 14:57:34 GMT, "JoeSpareBedroom"
> > > wrote:
> >
> >>"Zilbandy" > wrote in message
> . ..
> >>> On Mon, 03 Sep 2007 10:35:22 -0400, Boron Elgar
> >>> > wrote:
> >>>
> >>>>The CDC instructions were for "emergency" use...likely not as
> >>>>stringent as a lab might require.
> >>>
> >>> bwg posted a link that basically uses the same concentrations for
> >>> food equipment sanitizing. See this link from bwg:
> >>> <http://osuextra.okstate.edu/pdfs/FAPC-116web.pdf>
> >>>
> >>> Now, I could believe a 1% solution of standard unscented household
> >>> bleach, but still doubt Om's 10% solution claim.
> >>>
> >>> --
> >>> Zilbandy
> >>
> >>Doubting 99% of Om's words are a good practice.
> >>
> >
> > In this case, her lab figures are not incorrect. You might want to
> > google a bit before you disagree. I have found several sites that
> > recommend what she said.
>
>
> My comment was not concerning her lab figures. Rather, they were directed at
> her practices in general.

Bullshit.
--
Peace, Om

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On Mon, 3 Sep 2007 00:50:40 -0500, Steve Wertz
> wrote:

>On Mon, 03 Sep 2007 03:56:33 -0000, wrote:
>
>> What ratio of water and bleach do I need to use to sanitize these
>> containers?
>>
>> I am planning to suse very small containers - I have square ones and
>> 3 round ones - to store sauce (mostly Asian sauces like that are less
>> than half the bottle like) so that I can take them with me to my new
>> place where I will be sharing the frige with a roommate.
>
>Bottles take up less room in the fridge than plastic containers
>(unless they're bottle-shaped plastic containers - which is
>unlikely). I have tons of asian sauces. I know.
>
>-sw

i bought a case of 8 oz. ball jelly jars to handle sauces, etc. that
come in cans. works very well. (i realize amanda probably already
has the containers, just sayin'.)

your pal,
blake

wrote:

> They are used containres but because they are small, I have stored cut
> lime/lemon in them.

So? Do you not wash them between uses? Did you let the lime and lemon
spoil and then *also* fail to wash the container before reuse?
Seriously... there is NO logic in what you're saying.

"Goomba38" > wrote in message
. ..
> wrote:
>
>> They are used containres but because they are small, I have stored cut
>> lime/lemon in them.
>
> So? Do you not wash them between uses? Did you let the lime and lemon
> spoil and then *also* fail to wash the container before reuse?
> Seriously... there is NO logic in what you're saying.


It's an epidemic, Goomba.

I lived with a woman who also could not manage cause & effect. She'd
overstuff the washing machine, and then use twice as much detergent because
she figured the extra clothing needed it. Of course, the stuff never rinsed
well. Then, she'd iron some of it with the iron temp set too high. The iron
would get a tacky deposit on it almost weekly, but she refused to believe it
had anything to do with her methods.

We ended up with separate irons, which was fine since I showed her the door
shortly thereafter.

On Mon, 03 Sep 2007 12:09:35 -0500, Omelet >
wrote:

>Well, we ARE cleaning counter tops that routinely come into contact with
>biohazards/body fluids. ;-)
>
>10% is supposed to kill viruses on contact.
>Our main concerns are Hepatitis and HIV.

Yeah, I see where that 10% figure is right from a link from another
poster. Here at home, I use a spray bottle with water and I just pour
some bleach in it without measuring it. From the smell of my last
batch, I probably approached a 10% ratio. LOL So far, it hasn't
bleached the color out my counter top, but it may be fading a bit.

--
Zilbandy

On Mon, 03 Sep 2007 09:27:25 -0700, Zilbandy
> wrote:

>On Mon, 03 Sep 2007 11:23:18 -0400, Boron Elgar
> wrote:
>
>>In this case, her lab figures are not incorrect. You might want to
>>google a bit before you disagree. I have found several sites that
>>recommend what she said.
>>
>>http://www.hoslink.com/sterilisation.htm
>># Chlorine Compounds: Sodium hypochlorite solution 1 (liquid bleach)
>>100-10,000 ppm (.01-1%) free chlorine
>># 10-60 minutes (>= 3,000 ppm for broad spectrum)
>>
>>It then explains:
>>a 1/10 dilution of 5.25% bleach provides 5,25ppm available chlorine...
>>
>>...that is the midrange of their ppm recommendations
>
>Wow, I guess that's the difference between sanitizing and sterilizing.
>I think you meant to type 5,250ppm, though.


Yup...I had backspaced over some cut and pasted material trying to get
it sensible. Only made it worse.

Boron

In article >,
Steve Wertz > wrote:

> On Mon, 03 Sep 2007 16:48:11 -0000, wrote:
>
> > On Sep 3, 6:55 am, Steve Wertz > wrote:
> >> On Mon, 03 Sep 2007 04:49:34 -0500, Omelet wrote:
> >>> Geeze people! Just answer the question!
> >>> If you don't know, leave it be!
> >>
> >> Somebody needs a nappy-poo.
> >>
> >
> > I agree with her. She knew I must have a reason to ask.
>
> Almost all plastic food containers are porous. If you think you
> may need to bleach them then they're probably trash.
>
> Vinegar would be the better solution, if you insist.
>
> -sw

Vinegar is actually not a bad idea, but it is more expensive.

If you rinse bleached containers really well, there is not much bleach
odor left and that evaporates in a few hours.

My co-worker and I make fresh brewed Iced Tea every night at work and we
have those large insulated mugs to serve it in.

After a few days, those containers start to get tea stained all brown
and ugly inside of them. We both use 10% bleach to get the stains out
and rinse, then leaving our cups in our lockers over night totally gets
rid of any bleach smell.

Sodium hypochlorite evaporates. It's why they keep having to add
chlorine to swimming pools regularly instead of just having to do it
once per season.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"JoeSpareBedroom" > wrote:

> "Goomba38" > wrote in message
> . ..
> > wrote:
> >
> >> They are used containres but because they are small, I have stored cut
> >> lime/lemon in them.
> >
> > So? Do you not wash them between uses? Did you let the lime and lemon
> > spoil and then *also* fail to wash the container before reuse?
> > Seriously... there is NO logic in what you're saying.
>
>
> It's an epidemic, Goomba.
>
> I lived with a woman who also could not manage cause & effect. She'd
> overstuff the washing machine, and then use twice as much detergent because
> she figured the extra clothing needed it. Of course, the stuff never rinsed
> well. Then, she'd iron some of it with the iron temp set too high. The iron
> would get a tacky deposit on it almost weekly, but she refused to believe it
> had anything to do with her methods.
>
> We ended up with separate irons, which was fine since I showed her the door
> shortly thereafter.

You and Goomba should get married...
You are two of a kind. ;-)
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson