Posted on 03/25/2020 6:53:32 AM PDT by antidemoncrat
Sunlight kills it. Rotate the container every hour.
i am super meticulous with chicken anyway
but if wuhan is all over my meat who is to say I cant inhale it while i am messing around opening the package etc.
i have read where you arent even suppose to wash chicken because of risk of cross contamination..just cook it
but i cant do it that way. I have to wash it off. i soak in in salt water.
My opinion eventually evolved to agree with that.
Still seems incongruous though, his having been a fighter jock and all.
I have a ‘black light’ in the form of a long tube similar to fluorescent lighting. That also works.
Not contradictory. Depends on the nature of the surface, the ambient temperature, sunlight or dark, all sorts of variables. The conservative approach is - assume 3 days and wash your hands often.
What brand of bleach has chlorine in it anymore?
I saw your other question after I posted.
Yes it will survive frozen or cold. Because it is held together with lipids. They dug a virus out of the tundra that they said was 30,000 years old and infected an amoeba with it. But heat disintegrates it. It melts like butter.
What if you were to soap up the package with a soapy squirt bottle, then rinse it under the hot water faucet, then go straight into the freezer or fridge?
That would be some extra protection. Anyone?
Oh Noes! Maybe our benevolent Governors will have us socially distance ourselves from food!
Is this a segway into closing grocery stores? This bull sh*t needs to end! We are NOT going to live our lives by government dictates on this bull sh*t scam!
I really pity you. How is life for you living it in 24/7 abject fear?
Any plans for your life once we get back to normal?
OK, so it is sodium hypochlorite (NaOCl), which is a solution made from reacting chlorine with a sodium hydroxide solution. These two reactants are the major co-products from most chlor-alkali cells. Sodium hypochlorite, commonly referred to as bleach, has a variety of uses and is an excellent disinfectant/antimicrobial agent.
source: https://www.chlorineinstitute.org/stewardship/sodium-hypochlorite/
i think i just have to eat what I have..which is enough...and wait for them to find the cure or at least come to an agreement on treatment as Governors are banning some of the treatments
Its just a big cluster$$$$ right now.
I ordered some of these masks (because I cant sew) to put over my other masks when I am out. I dont want to be wearing them to cook chicken...LOLOLOL
Been avoiding most imported food for years.
Good idea
I dont need your pity. Go to the FLubro thread
You need everyone’s pity!
“The absolutely safest way would be to mix up 1200ppm bleach for the package soak it for ten minutes then rinse before bringing inside the home, then dilute that in twice more and spray the meat with the dilute 300ppm again leave wet for 10 minutes and rinse twice. Bleach is not toxic in dilute amounts its only chlorine and we have 4ppm in our drinking water as it is.”
You can smell 1 ppm of chlorine in water so I doubt your drinking water has 4 ppm. If you want to eliminate corvid or any similar virus on packaging, washing it with soapy water would be easier, safer and more effective than using high concentrations of bleach.
Nope, I am sitting fine at home with all the supplies I need and can wait out they virus until the find a cure that is accepted in all states.
Now take a hike to the Flubros thread with your brethern ..hope none of them live in NYC.
I have had a protocol for a number of years now.
Produce that is to be eaten raw is soaked for 5 minutes in a solution of 3 tablespoons of bleach to 5 quarts of water. I also put foods in there such as bananas and cucumbers even though we don’t eat the skins.
Does this sound reasonable to you?
I had wondered about cardboard, since we picked up pizza the other evening. I guess on cardboard it’s one day. So we didn’t eat until the next day. [I’m lying.] We opened the box, sprayed our hands with Clorox sanitizer, and were good to go.
I wonder about the mail but, again, hand soap and water or sanitizer.
“they take all these chicken pieces - put them in the packaging and wrap it up.”
When it comes to chicken, I treat it like poison every time I cook it. Wash hands, Clorox the cutting board. Clorox/Lysol spray the counter tops. Utensils in the dishwasher.
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