On Thu, 12 Nov 2009 11:15:13 -0500, Gogarty
wrote:

In article ,
says...
We are going to Central America. Local fruits and vegetables may be
contaminated. What do we wash them with (e.g., 1 gal desalinated water
with 1 tbsp clorox)?


Hanz

If you read the newspapers then you know that you don't have to leave the
good old USA to get contamintaed fruits and vegetables. Always wash
regardless of source.

Half a cup of Clorox (or generic equivalent) in a gallon of water will
pretty much sterilize the outside of anything you put in it. Not only do
you get clean veggies you can also greatly extend the shelf life of
things like potatoes, onions, other root vegetables and even greens. Dunk
them, let them dry and package them. Rinse in clean water before using.


Not to question the method but are you sure that your mixing
instructions are correct - half cup in a gallon - is correct? It seems
awful strong to me.

I have used 1/4 - 1/2 teaspoon of bleach per gallon of water for
drinking water and while I have no way to tell whether it really
killed all the bacteria I didn't get sick from it.

Cheers,

Bruce
(bruceinbangkokatgmaildotcom)