That actually doesn't smell or taste like bleach, if you do the mixing right and get to 50ppm.
/johnny
I guess that would smell like good-and-chlorinated water. If that’s OK to put in a salad or on a hamburger... well it’s mil-spec food :-)
Doing the math and taking 50 ppm meaning sodium hypochlorite concentration (not some chemical derivative) and today’s “ultra” bleach that sports 6.25% NaOCl, that’s 125 times weaker than the bottled bleach. 128 ounces are in a gallon, and two measuring tablespoons are in an ounce, so two tablespoons per gallon would be very close to this. In old survival literature, one was supposed to put a drop of bleach in a gallon of water to make it keep — a couple orders of magnitude less.
What is your opinion of the bagged cut salad mixes sold in markets? Do you think they are safe? I always wash the leaves, but others tell me they are already pre-washed and safe to eat as is.