Post by Clipper on Oct 18, 2018 11:07:11 GMT -5
bigfrog104.com/drug-resistant-salmonella-outbreak-infects-92-people-in-29-states-new-york-among-hardest-hit/?fbclid=IwAR0n8LZh51CreIWQ0I8kZxnD3LWfa45wpYOvjayIFn2kPwXskp-hgFQ0dt0
There is nothing dirtier or more often contaminated with harmful bacteria than raw poultry. I hate handling it. I was stricken with salmonella while in basic training in the sixties. They had served some whipped cream on jello that had been left out of refrigeration long enough to have salmonella bacteria grow. There were hundreds of sailors lining the sidewalks of sick bay, throwing up on the sidewalks and suffering the effects.
Whenever I have to cut up raw chicken I am absolutely paranoid about the salmonella thing. I buy the chicken leg and thigh pieces and then cut the drumstick loose from the thigh and package them separately for freezing. I usually wear disposable latex gloves, and when finished I fill the sink with hot water, dish detergent and a liberal splash of Clorox. I wash the cutting board, the knives, the sink, and the countertops with the fairly potent soap and bleach solution. We also always use the stab thermometer to check for doneness. There is nothing more off putting or unappealing than to bite into a chicken leg and find it pink with bloody juice seeping from the center of it. We also have a spray bottle under the sink that holds a green spray and wipe cleaning solution from Spic and Span that is anti-bacterial. Kathy spritzes the counters with it quite often and rinses them with a wet sponge.
There is nothing dirtier or more often contaminated with harmful bacteria than raw poultry. I hate handling it. I was stricken with salmonella while in basic training in the sixties. They had served some whipped cream on jello that had been left out of refrigeration long enough to have salmonella bacteria grow. There were hundreds of sailors lining the sidewalks of sick bay, throwing up on the sidewalks and suffering the effects.
Whenever I have to cut up raw chicken I am absolutely paranoid about the salmonella thing. I buy the chicken leg and thigh pieces and then cut the drumstick loose from the thigh and package them separately for freezing. I usually wear disposable latex gloves, and when finished I fill the sink with hot water, dish detergent and a liberal splash of Clorox. I wash the cutting board, the knives, the sink, and the countertops with the fairly potent soap and bleach solution. We also always use the stab thermometer to check for doneness. There is nothing more off putting or unappealing than to bite into a chicken leg and find it pink with bloody juice seeping from the center of it. We also have a spray bottle under the sink that holds a green spray and wipe cleaning solution from Spic and Span that is anti-bacterial. Kathy spritzes the counters with it quite often and rinses them with a wet sponge.