wrote in message
...
E Z Peaces wrote:
Smitty Two wrote:
In article ,
E Z Peaces wrote:

There's something cheaper, milder to work with, and more effective:
equal parts bleach and baking soda in water. You mix a little when you
need it because its shelf life is in hours.

A good thing to know. What's the water percentage?

It depends on the use. If I have ziplock freezer bags that are perfectly
good except that they have contained food, I use a tablespoon of bleach
and a tablespoon of baking soda in a gallon of water in a tub in the
sink. It's easy on the hands, does a better job than dishwashing
detergent, and rinses off easily.

To clean and disinfect a cutting board, I don't use water. I put the
board in the sink and put on a teaspoon of baking soda. I spread it a
little so it will catch a teaspoon of bleach when I put it on. I use an
old toothbrush to spread the mixture on the board. After a minute or two
I rinse.

To clean cutting board, I use 3M scrubber as I wash dishes, quickly with
hot water and Dawn. Rinse quickly with cool water, drain dry or wipe. Not
wet long enough to be bothered by the water. I am especially careful to
scrub hard if I have cut meat on the board.

I think the most important thing (after washing very well with hot water
and detergent and rinsing it well) is allowing the board to totally DRY out
afterwards. Not just wiped dry, but allowed to air dry completely before
using it again.

--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8