You don't wash your hands in scalding hot water to remove pathogens.
Hot water is a good idea, not least because it helps the crockery to dry.
Even if you really were unlucky enough to get a nasty pathogen on a plate, washing at 70 isn't sterilisation.
You need a autoclave, boiling temperatures, pressure and time to be entirely sure of destroying them.
That is 70c just after it comes out. Which means it is much higher in the actual machine. If a machine breaks down then we have to go back to either a double sink with one constantly over 90c or washed by hand and put in an oven. Home is different but you should wash in a sink with water as hot as you can.
One of the cleanest places beyond Earth may be making its residents ill. Astronauts aboard the International Space Station (ISS) have had rashes, allergies and the odd infection, and scientists now believe the station's environment is too clean. Researchers recently concluded that the ISS is so sterile it may be damaging astronauts' health and have even suggested it might be time to make the station deliberately "dirtier."
Don’t normal people wash their fruit and veg before they eat it,? not to mention their hands after getting home from the market.
In my experience, very few people wash, for example, an apple, in between taking it from the fruit bowl and eating it. I see lots of people rinsing off salad vegetables before preparing a salad, but nobody washing a peach.
Nothing goes in a display that says “eat me” unless it’s clean in my house. Otherwise it goes in the fridge or in something that conveys “better wash this, first.”
You don't wash your hands in scalding hot water to remove pathogens.
Hot water is a good idea, not least because it helps the crockery to dry.
Even if you really were unlucky enough to get a nasty pathogen on a plate, washing at 70 isn't sterilisation.
You need a autoclave, boiling temperatures, pressure and time to be entirely sure of destroying them.
That is 70c just after it comes out. Which means it is much higher in the actual machine. If a machine breaks down then we have to go back to either a double sink with one constantly over 90c or washed by hand and put in an oven. Home is different but you should wash in a sink with water as hot as you can.
But why, from a hygiene aspect? I get it from a grease removal perspective, but it's the detergent that kills germs as has been pointed out. It's also imo unreasonable to insist on commercial standards at home, as someone who lives alone I am very comfortable with breaking the rules as I know what my standards are and how likely I am to get ill from whatever rule breaking.
But surely I am not alone in washing the fruit when I bring it into the house, before it gets into the fruit bowl?
Not an ad at all - just what I use - but a few drops of Dr Bronners Sal Suds in a spray bottle of water gets used to wash basically anything I'm going to eat raw and unpeeled - also many vegetables I go on to peel and cook! With mushrooms I don't use the Dr Bronners (just because I feel like mushrooms are more likely to absorb the flavour) but I do thoroughly wash them in hot water with a kitchen loofah - compost has a TON of pathogens that can make you very ill indeed, and the mushrooms I buy often have residual compost on the stems.
You don't wash your hands in scalding hot water to remove pathogens.
Hot water is a good idea, not least because it helps the crockery to dry.
Even if you really were unlucky enough to get a nasty pathogen on a plate, washing at 70 isn't sterilisation.
You need a autoclave, boiling temperatures, pressure and time to be entirely sure of destroying them.
That is 70c just after it comes out. Which means it is much higher in the actual machine. If a machine breaks down then we have to go back to either a double sink with one constantly over 90c or washed by hand and put in an oven. Home is different but you should wash in a sink with water as hot as you can.
Not really. Hot water helps soap to work but there’s not any need to have it as “hot as you can” and certainly no need to have it anywhere near 70 degrees c.
Scalding water is bad for you. As is misinformation.
You don't wash your hands in scalding hot water to remove pathogens.
Hot water is a good idea, not least because it helps the crockery to dry.
Even if you really were unlucky enough to get a nasty pathogen on a plate, washing at 70 isn't sterilisation.
You need a autoclave, boiling temperatures, pressure and time to be entirely sure of destroying them.
That is 70c just after it comes out. Which means it is much higher in the actual machine. If a machine breaks down then we have to go back to either a double sink with one constantly over 90c or washed by hand and put in an oven. Home is different but you should wash in a sink with water as hot as you can.
But why, from a hygiene aspect? I get it from a grease removal perspective, but it's the detergent that kills germs as has been pointed out. It's also imo unreasonable to insist on commercial standards at home, as someone who lives alone I am very comfortable with breaking the rules as I know what my standards are and how likely I am to get ill from whatever rule breaking.
I have many years of experience with people who believe that what they are doing is what everyone should be doing even though they don’t know what they’re talking about.
It’s a particular problem with microbiology. It seems that people only hear part of the message, or only hear the part that matches what they do, and don’t perceive the rest.
Many things can be true at the same time. We can become accustomed to the micro biome we are most used to. We can also be prepared to take risks that others wouldn’t (for bad reasons, because we are lazy or dirty or busy or ignorant) and we may well be able to claim that this hasn’t done us any harm in the past. This might even be true.
But risk assessment, particularly with regard to microbes, is not just about bugs we are familiar with. It’s also about whether our hygiene habits would help us if we were unfortunately to be exposed to something more nasty.
It’s true that if we live alone then that limits the risk in some ways. But then you’d only have to be handle a teaspoon sized amount of soil to be exposed to millions of different microbes, some of which are likely to be unknown to science. Multiply this to all the other potential sources of infection, including many that are more potentially harmful than the average spoonful of soil, and it becomes clear that good hygiene habits are important.
It’s not about “rules”, it’s about things you can do to keep yourself safe.
For example Leptospirosis isn’t common in the UK but it (Weil’s disease) can be really serious. And it is impossible to know if you’ve been exposed until you get it. Good hygiene habits are an important barrier to infection.
The fact mussels are now almost exclusively sold in pre-cooked packs has probably saved the industry.
I take it you are referring to the UK markets. Many North American Markets still offer fresh, or raw, mussels. I love raw oysters. Clams I cook.
Of course I speak only of the UK and my personal memory that 30+ years ago you only saw mussels in fishmongers/upscale fish counters. Now they're a ubiquitous item in any supermarket, cooked in garlic butter or white wine sauce, sealed in vacu-packs.
Unpeeled fruit and veg get washed before use of course. Mushrooms though just get (thoroughly) wiped with damp kitchen paper.
You don't wash your hands in scalding hot water to remove pathogens.
Hot water is a good idea, not least because it helps the crockery to dry.
Even if you really were unlucky enough to get a nasty pathogen on a plate, washing at 70 isn't sterilisation.
You need a autoclave, boiling temperatures, pressure and time to be entirely sure of destroying them.
That is 70c just after it comes out. Which means it is much higher in the actual machine. If a machine breaks down then we have to go back to either a double sink with one constantly over 90c or washed by hand and put in an oven. Home is different but you should wash in a sink with water as hot as you can.
Not really. Hot water helps soap to work but there’s not any need to have it as “hot as you can” and certainly no need to have it anywhere near 70 degrees c.
Scalding water is bad for you. As is misinformation.
Absolutely you can do what you want at home. I did say it was probably a me thing after working all my life in catering one way or another. It is ingrained in me
Comments
Looks like a nice place, but a bit of a trek just to clean dish cloths, or do they offer a mail in service?
https://en.wikipedia.org/wiki/Milton_sterilizing_fluid
A typical NZ supermarket has large baths of mussels being watered. Hasn't harmed the thriving industry or me.
That is 70c just after it comes out. Which means it is much higher in the actual machine. If a machine breaks down then we have to go back to either a double sink with one constantly over 90c or washed by hand and put in an oven. Home is different but you should wash in a sink with water as hot as you can.
That was my first thought. Well, only thought.
From Phys.org
In my experience, very few people wash, for example, an apple, in between taking it from the fruit bowl and eating it. I see lots of people rinsing off salad vegetables before preparing a salad, but nobody washing a peach.
Nothing goes in a display that says “eat me” unless it’s clean in my house. Otherwise it goes in the fridge or in something that conveys “better wash this, first.”
But why, from a hygiene aspect? I get it from a grease removal perspective, but it's the detergent that kills germs as has been pointed out. It's also imo unreasonable to insist on commercial standards at home, as someone who lives alone I am very comfortable with breaking the rules as I know what my standards are and how likely I am to get ill from whatever rule breaking.
Not an ad at all - just what I use - but a few drops of Dr Bronners Sal Suds in a spray bottle of water gets used to wash basically anything I'm going to eat raw and unpeeled - also many vegetables I go on to peel and cook! With mushrooms I don't use the Dr Bronners (just because I feel like mushrooms are more likely to absorb the flavour) but I do thoroughly wash them in hot water with a kitchen loofah - compost has a TON of pathogens that can make you very ill indeed, and the mushrooms I buy often have residual compost on the stems.
Not really. Hot water helps soap to work but there’s not any need to have it as “hot as you can” and certainly no need to have it anywhere near 70 degrees c.
Scalding water is bad for you. As is misinformation.
I have many years of experience with people who believe that what they are doing is what everyone should be doing even though they don’t know what they’re talking about.
It’s a particular problem with microbiology. It seems that people only hear part of the message, or only hear the part that matches what they do, and don’t perceive the rest.
Many things can be true at the same time. We can become accustomed to the micro biome we are most used to. We can also be prepared to take risks that others wouldn’t (for bad reasons, because we are lazy or dirty or busy or ignorant) and we may well be able to claim that this hasn’t done us any harm in the past. This might even be true.
But risk assessment, particularly with regard to microbes, is not just about bugs we are familiar with. It’s also about whether our hygiene habits would help us if we were unfortunately to be exposed to something more nasty.
It’s true that if we live alone then that limits the risk in some ways. But then you’d only have to be handle a teaspoon sized amount of soil to be exposed to millions of different microbes, some of which are likely to be unknown to science. Multiply this to all the other potential sources of infection, including many that are more potentially harmful than the average spoonful of soil, and it becomes clear that good hygiene habits are important.
It’s not about “rules”, it’s about things you can do to keep yourself safe.
For example Leptospirosis isn’t common in the UK but it (Weil’s disease) can be really serious. And it is impossible to know if you’ve been exposed until you get it. Good hygiene habits are an important barrier to infection.
I take it you are referring to the UK markets. Many North American Markets still offer fresh, or raw, mussels. I love raw oysters. Clams I cook.
Of course I speak only of the UK and my personal memory that 30+ years ago you only saw mussels in fishmongers/upscale fish counters. Now they're a ubiquitous item in any supermarket, cooked in garlic butter or white wine sauce, sealed in vacu-packs.
Unpeeled fruit and veg get washed before use of course. Mushrooms though just get (thoroughly) wiped with damp kitchen paper.
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Absolutely you can do what you want at home. I did say it was probably a me thing after working all my life in catering one way or another. It is ingrained in me
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