Re: Raw chicken-your clean up method?

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> How do you clean up after fixing a recipe that calls for raw chicken?  > Do you wear gloves while handling the chicken? No, never. Does the type of chicken > you buy make a difference - organic and/or free-range vs. nothing > artificial, fresh vs frozen, etc.?  I seem to keep getting sick when I > handle raw chicken.>> Thanks!You just need to wash your hands frequently, with soap. And make sure you wash with detergent your cutting board or whatever surfaces the raw chicken came into contact with.You get sick in what way? What made you conclude it had to do with the raw chicken? You're not eating it raw, right? :-) n-- Now available. A fine gift for cat lovers:Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addictionby n Van Tilwww.wordpowerpublishing.com ; signed copies; free shipping in U.S., reduced shipping elsewhere

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Amelia's right. I just did a little online reading about cutting boards and cleaning them, and in a controlled experiment using various cleaners on plastic, wood and stainless steel cuting surfaces smeared with contaminated raw beef, vinegar did the best job of getting rid of bacteria; better than various disinfetants. And the most bacteria clung to plastic, not wood (as I had already haerd some years ago and have never used a plastic cutting board since then). That said, bacteria sticks even less to stainless steel. But who makes stainless steel cutting boards?  Coconut oil was also mentioned as one of the best oils to keep a wooden cutting board in good shape -- and coconut oil also has antibacterial (and anti-fungal, anti-viral) properties.n> Laurie,>> Always use a wooden cutting board. As mentioned by Alyssa, have a > separate one for raw meats. When you are done, wash in warm soapy water > then spray with straight vinegar. Let it sit on the board for a couple > of minutes then rinse off with clean water. This should make it about > 99% bacteria free. Also, keep your wooden cutting boards wiped down > with oil occasionally. Coconut oil is really good for > this--antimicrobial and doesn't go rancid easily.>> I would wear those thin vinyl gloves -- just wash your hands after > putting them on just to make sure they are clean when you handle food. > When you remove the gloves, peel it off one hand starting at the wrist > so that it is turning inside out. Go down to the fingers and stop > (leaving the glove still a little bit on the hand). Then while holding > the fingertips of the peeled glove with the fully gloved hand pull off > the peeled glove so that it ends up in the gloved hand with the gloved > hand slightly fisted. Then using the newly ungloved hand, peel the > remaining glove off the other hand, again starting at the wrist, so that > it turns inside out (just like before). This way you have minimized any > contact with the raw chicken blood. Then I would wash my hands -- just > to be safe and to remove the starch residue from the gloves. My > apologies if you already know how to do this! ; ) Just a cool trick I > learned from a nurse.>> Amelia> Husband UC 9 years, SCD 19 months> LDN 3mg>>>>>>> ________________________________> > To: btvc-scd > Sent: Mon, February 8, 2010 11:55:37 PM> Subject: Raw chicken-your clean up method?>>How do you clean up after fixing a recipe that calls for raw chicken? > Do you wear gloves while handling the chicken? Does the type of chicken > you buy make a difference - organic and/or free-range vs. nothing > artificial, fresh vs frozen, etc.? I seem to keep getting sick when I > handle raw chicken.>Thanks!>>>-- Now available. A fine gift for cat lovers:Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addictionby n Van Tilwww.wordpowerpublishing.com ; signed copies; free shipping in U.S., reduced shipping elsewhere

[Guest guest]

Thanks. I was just looking up more info. It reads that infection can occur through an open cut into the bloodstream. Lately, because of my job of handling paper and files and I guess because of the dry air from the heaters, I've noticed little cuts on my hands, but only when I come into contact with something that bothers the cuts. I'm using lotion I bought from the health food store, but it's still too dry for me. I'll have to experiment to find out what brands work. Anyway, it's probably a good idea for me to wear gloves from now on whenever I fix raw chicken. No, I don't eat it raw. I always cook it until juices run clear before I eat it. The way in which I get sick is that I throw up and have diarrhea, and then I

have a headache all day the next day and feel achy too. Sorry for TMI. On a good note, my yogurt maker that I mail ordered will be here within the next few days. I can't wait to finally get some good bacteria in me. :-)

Thanks for more info.!

To: BTVC-SCD Sent: Tue, February 9, 2010 7:15:15 PMSubject: Re: Raw chicken-your clean up method?

Amelia's right. I just did a little online reading about cutting boards and cleaning them, and in a controlled experiment using various cleaners on plastic, wood and stainless steel cuting surfaces smeared with contaminated raw beef, vinegar did the best job of getting rid of bacteria; better than various disinfetants. And the most bacteria clung to plastic, not wood (as I had already haerd some years ago and have never used a plastic cutting board since then). That said, bacteria sticks even less to stainless steel. But who makes stainless steel cutting boards?

Coconut oil was also mentioned as one of the best oils to keep a wooden cutting board in good shape -- and coconut oil also has antibacterial (and anti-fungal, anti-viral) properties.

n

> Laurie,>> Always use a wooden cutting board. As mentioned by Alyssa, have a > separate one for raw meats. When you are done, wash in warm soapy water > then spray with straight vinegar. Let it sit on the board for a couple > of minutes then rinse off with clean water. This should make it about > 99% bacteria free. Also, keep your wooden cutting boards wiped down > with oil occasionally. Coconut oil is really good for > this--antimicrobial and doesn't go rancid easily.>> I would wear those thin vinyl gloves -- just wash your hands after > putting them on just to make sure they are clean when you handle food. > When you remove the gloves, peel it off one hand starting at the wrist > so that it is turning inside out. Go down to the fingers and stop >

(leaving the glove still a little bit on the hand). Then while holding > the fingertips of the peeled glove with the fully gloved hand pull off > the peeled glove so that it ends up in the gloved hand with the gloved > hand slightly fisted. Then using the newly ungloved hand, peel the > remaining glove off the other hand, again starting at the wrist, so that > it turns inside out (just like before). This way you have minimized any > contact with the raw chicken blood. Then I would wash my hands -- just > to be safe and to remove the starch residue from the gloves. My > apologies if you already know how to do this! ; ) Just a cool trick I > learned from a nurse.>> Amelia> Husband UC 9 years, SCD 19 months> LDN 3mg>>>>>>> ________________________________> > To:

btvc-scd > Sent: Mon, February 8, 2010 11:55:37 PM> Subject: Raw chicken-your clean up method?>>How do you clean up after fixing a recipe that calls for raw chicken? > Do you wear gloves while handling the chicken? Does the type of chicken > you buy make a difference - organic and/or free-range vs. nothing > artificial, fresh vs frozen, etc.? I seem to keep getting sick when I > handle raw chicken.>Thanks!>>>

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Now available. A fine gift for cat lovers:Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addictionby n Van Tilwww.wordpowerpublishing.com ; signed copies; free shipping in U.S., reduced shipping elsewhere

[Guest guest]

I read this ages ago, too, and have just kept my wood cutting boards.

Apparently the resins in wood (or something like that) are anti-bacterial

etc which makes wood the best.

And the most bacteria clung to plastic, not wood (as I had

already haerd some years ago and have never used a plastic cutting board since then).