Safe sanitary napkins?
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16 years ago
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Dishwashers: do I really need a sanitary rinse or cycle??
Comments (6)While a lot of older dishwashers didn't hit the temperatures needed for sanitizing the contents, I would hope that most of the current, high-end models do, special cycle or not. 170 is probably OK if your machine hits and holds it for a minute or two, from my reading. My decade-old Maytag does that without any special cycle. From one summary I just found Typical regulatory requirements (Food Code 1995) for use of hot water in dishwashing and utensil sanitizing applications specify: immersion for at least 30 sec. at 77°C (170°F) for manual operations; a final rinse temperature of 74°C (165°F) in single tank, single temperature machines and 82°C (180°F) for other machines. Many state regulations require a utensil surface temperature of 71°C (160°F) as measured by an irreversibly registering temperature indicator in ware washing machines. Recommendations and requirements for hot-water sanitizing in food processing may vary. The Grade A Pasteurized Milk Ordinance specifies a minimum of 77°C (170°F) for 5 min. Other recommendations for processing operations are: 85°C (185°F) for 15 min., or 80°C (176°F) for 20 min. Here is a link that might be useful: One reference on sanitizing...See MoreSanitary cycle Does it wreck clothes
Comments (6)How hot is the sanitary cycle? I ruined the elastic on socks and underwear when I cranked up my Danby to 200 degrees, but they seem to be fine at 180 degrees. Untreated grease spots in my cloth napkins don't come out unless washed at 180-200 degrees. Yes, they have faded a little, but not drastically. I didn't notice any fading on the filthy, greasy blue jeans that I washed at 200 degrees the other day. My washer settings indicate that perma-press should not be washed above 140 degrees, but cotton can go higher. I have found that higher temperatures clean better than additional detergent, and that oxygen bleach with a high temperature results in a noticably whiter wash than liquid chlorine bleach at whatever hot temperature my old top load produced. I have also found that the B.O. smell in my daughter's synthetic uniform blouse will wash out at 140 degrees but not at 120 degrees. I suppose YMMV, but I really like having an on-board heater that I can crank up if needed. Many clothing labels are overly conservative....See MoreStanton Carpet with Scotchguard - safe?
Comments (1)IMO carpet in the basement is not a good choice. Wht not do LVP then add a area rugs that can be cleaned and are so much more sanitary than wall to wall always . We used dri core under our LVP but cortec has what lookdslike a good underlay layer so probably works aa bit the same it helps keep the floor warmer and protects from moisture that could seep into the basement...See MoreKenji Lopez-Alt: How to Shop and Eat Safely Now
Comments (12)Nice article. No exactly up to date but close. He is very busy. Last up-date was March 30th. I'm most respectful of those being cautious. Irresponsible to not be. And does not take much extra time at all. Once a system is in place. Too many un-knowns. Yes, every hour decreases the viral load if it can't find a host. We are not getting many deliveries but all delivery persons are wearing masks except for one last week and I was pissed. Fortunately not perishable so I left it outside for the remainder of the week. Not 100%. So extra precautions makes sense to me. Masks are mandatory here in NY. We are only no contact in my household. Even with lifted openings. My surrounding area north of the city is still no contact. Why our numbers are down. The risk takers may/could find themselves in horrid financial ruin after 2-4 weeks hospitalized, survive, and have some big bills. Or funeral costs and family/friends suffering the loss. I would be fine supporting hot food take-out. We will not because I like cooking at home. But a roast chicken with hot sides?. Easily re-heated. Then a nice healthy stock with misc crisper drawer veg. Only the exterior of any take out could ever be infected or the packaging. I have an outdoor folding table. We decide how to deal each delivery. So easy to be careful. I had an enormous head of red leaf lettuce come in my box last night. Pulled off the outer 5-6 big leaves, bagged, went into downstairs storage. I will quickly blanch, ice bath, and use for a warm salad maybe a few days in the future.. Also the veg box spent time in transit. The inner leaves are best anyway. Having some of that tonight. I wash as the bags come upstairs and straight to the sink/soap/wash station. Fruit, squash, avocado, etc, They get a soap scrub with a soft nail brush. At least my kitchen fridge is de-covided. Everything else is quarantined. Cold temps like a fridge can suspend the viral death time but I agree rather low at the time it gets to that point. A freezer can hold a virus for maybe a year but again most likely a low viral load by the time it hits the freezer. We know so much more now. Close indoor contact. Wear a mask. Just a simple dealing with pantry moths 8-10 years ago. What worked was using all two dozen suggested methods. Not just one or two. (safe organic)...what eventually worked I have no idea. Combo treatment was the best solution....See Moreaaaaaaaa
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