Matt_B wrote:Oldskeptic wrote:Ya wash the sink with chlorine, kills salmonella, don't cha know. Less salmonella spread, don't cha know?
Maybe you should be paying more attention to chemistry than physics in this case?
I think you should be the one studying your chemistry. The chlorine levels in tap water (typically around 5ppm) are not anything like what you'd need to neutralize the bacteria. The sterilizing solutions used for chicken have up to 200ppm free chlorine, and the treatment takes several minutes.
Really? 200 ppm is the limit of where the chlorine bath begins to affect the meat. 50 ppm is the guide line set by the FSIS for maximum effectiveness in the baths at 1C
o with a 5 ppm residual.
Matt_B wrote:Note that this doesn't necessarily kill all the bacteria, it just reduces it to acceptable levels.
Which is the point, if there are acceptable levels of salmonella.
Matt_B wrote:Also, again, it's the aerosols that are the prime culprit for spreading it around your kitchen.
Bullshit. Slap an unwashed un-dried chicken onto your cutting board and go to parting it out and you just transferred a good part of whatever salmonella there was on and inside that chicken to your work surface. It's all over your hands too, and you have to wash the cutting board now getting those "aerosols" all over anyway.
Matt_B wrote: No matter how thorough you are with cleaning the sink you will not get rid of them.
Not if you don't slop water all over the place. What's so hard about putting a chicken or chicken parts in the sink to open the package? Rinsing the packaging off while in the sink and disposing of it? Then rinsing the chicken under the tap and patting it dry with paper towels while still in the sink?
There is nothing so absurd that some philosopher will not say it - Cicero.
Traditionally these are questions for philosophy, but philosophy is dead - Stephen Hawking