VISIT WEBSITE >>>>> http://gg.gg/y83ws?4397052 <<<<<<
While many people assume that the bathroom doorknob would be the dirtiest, the NSF found other spots that ranked higher with bacteria, including:. Paper money can reportedly carry more germs than a household toilet. And bills are a hospitable environment for gross microbes: viruses and bacteria can live on most surfaces for about 48 hours, but paper money can reportedly transport a live flu virus for up to 17 days. Money can carry viruses, protozoa, and bacteria. Most bills will remain intact in the washer and dryer.
Your health care provider will do a physical exam and ask about your symptoms. Often, providers can tell if you have a staph skin infection by looking at it. To check for other types of staph infections, providers may do a culture , with a skin scraping, tissue sample, stool sample, or throat or nasal swabs.
There may be other tests, such as imaging tests , depending on the type of infection. Treatment for staph infections is antibiotics. Depending on the type of infection, you may get a cream, ointment, medicines to swallow , or intravenous IV.
If you have an infected wound, your provider might drain it. Sometimes you may need surgery for bone infections. Some staph infections, such as MRSA methicillin-resistant Staphylococcus aureus , are resistant to many antibiotics.
There are still certain antibiotics that can treat these infections. The information on this site should not be used as a substitute for professional medical care or advice. Contact a health care provider if you have questions about your health. Staphylococcal Infections Also called: Staph. On this page Basics Summary Start Here. Learn More Related Issues Specifics. Humidity is key. Hello, when you said Platinum standard I quickly googled Yew cutting board — but came across a bunch of posts about Yew wood being poisonous.
The only ones I found for sale were on Etsy, so handmade. Do you have any more information along those lines? Many woods are poisonous.
The list goes on and on. Making a tea out of most would could make you very sick. Breathing sanding dusts from most is very dangerous. But the first link is very helpful because it interprets the data from the database. Hope it helps. Sanding a wood cutting board is just putting lots of tiny grooves in the wood which is what you are trying to get out. Use a properly sharpened cabinet scraper or hand plane. Actually sanding is a great way to get rid of the scratches if you take it down to a grain.
Water would make them fall off just as easy of the water. A scraper is a bad idea because it leaves more chance to splinter. If you are not going to replace the entire board it is safest to sand starting at 80 grit and jumping 20 at a time so 80, etc. Thank you for saying that, I was thinking that all along. Stupid knife lovers.
I use ceramic. Not to be pulling the knife along anything. They should slice right through not needing much down force. Butchers paper can also be used on top, if not sliding through.
And ceramic cleans up perfectly. And can be microwaved to kill any possible germ. Think things through. Every time your knife comes into contact with the ceramic it bends the edge of your knife over causing it to be dull. All my knives are sharp enough to shave with. Wood cutting boards while porous, are also naturally sanitary. The wood contains natural chemicals to ward off infections and disease while the tree was living.
I keep my board oiled and dry. Only wipe it off with a damp clean rag, then let it dry on end for 24 hours, then oil it. I commonly put a lite coat of pilot it right before use if working with something high moisture. We currently have 3 plastic boards and a small wooden one, that needs replacing.
We just wash them with antibacterial soap or the dishwasher plastic only. For your wooden board, use very little soap to clean it as it degrades the wood. Stupid knife lovers? Late 40s and early 50s at the A and P in Toledo, ohio. For several years I made and sold butcherblocks, maybe more than 1, To seal the board, use liquid vaseline from the pharmacy.
How much? Once a day for a week, once a week for a month and once a month for a year. About glass and ceramic cutting boards……well, somebody just wrote about that. I generally sand my end grain boards down to grit due to controversy over these boards being less sanitary than cross grain cutting boards.
Otherwise I just use bowl finishing oil on it after the wash and call it a day until I need to sand it again. The end grain exposes the maximum number of pores to provide the bacteria killing capillary action and also minimizes the depth of the bacteria nurturing grooves.
Just googled and saw an article that said you would thoroughly rinse it with soap and then put it in the microwave while it still wet for 2 mins but to keep an eye on it lest you burn the sponge. I saw an article that said not to put the sponge in the microwave because I was doing the same thing.
They said to put a little bleach in water an let the sponge soak in there for about 5 mins. My question though is what is the best oil to treat the board with? Obviously not an oil that could become rancid, I use mineral oil on mine albeit petroleum based but whatever, trade-offs.
Any thoughts on, once cleaned, treating wood boards with oil? I usually find them in the paint section, near the refinishing supplies. Mineral oil is great. Double boil the bees wax into the mineral oil. The bees wax will clog the pores of the wood, killing the capillary action that gives wooden boards their antibacterial advantage.
The microflora of fresh meat is composed primarily of:. Gram negative aerobic rods such as Pseudomonas, Acinetobacter and Moraxella. Bacillus and clostridia e. Although subsurface portions of meat are generally sterile , some parts such as lymph nodes may be heavily contaminated. Mechanical disruption of the tissue during processing can distribute microorganisms from the meat surface throughout the product. Fresh meats are among the most perishable foods.
Storage temperature is the single most important control factor for meat spoilage. Handout - Sources of Contamination. Several genera of molds grow on the surface of meat and can cause spoilage, but cannot grow on meat stored below 5 o C.
Usually, fresh cut meats in the refrigerator at high humidity undergo bacterial spoilage by:. Gram negative aerobes like Pseudomonas, Acinetobacter and Moraxella spp. The intrinsic and extrinsic parameters of ground beef favor these bacteria so strongly that they are almost exclusive spoilage agents. Handout - Figure 4. The slime is due to the accumulation of bacterial cells. Interestingly, meat spoilage including poultry and fish occurs without any significant breakdown of the primary protein structure.
Ground Meats:. Same MO as whole meats, but always have higher microbial loads. Use of: a soy protein extenders b mechanically deboned meat MDM. Vacuum packaged meats. Impermeable films used:. CO 2 levels are higher. Eh lower. In general, vacuum packaged meats are considered very safe foods and free from most pathogenic species of bacteria. Spoilage in vacuum packaged meats is manifest by:. Greening caused by microbial production H 2 O 2 or H 2 S. H 2 O 2 production in meat has been associated with several types of lactic acid.
Handout - Meat Pigments. The oxidant H 2 O 2 reacts with nitrosohemochrome cured meat color cmpd to form a green porphyrin compound.
H 2 S greening occurs in fresh meats that have been vacuum packaged and stored between o C. H 2 S reacts with myoglobin to form sulphmyoglobin in meats with a pH above 6. H 2 S is produced by:. Shewanella putrefaciens and Pseudomonas spp. Some lactobacilli when O 2 - impermeable films are used. Off odors which result from:. The type of spoilage bacteria that will dominate is influenced by several factors that include:.
Is the meat product raw or cooked? Raw products have a pH of about 5. Lactobacillus, Carnobacterium, and Leuconostoc. Nitrite concentration in meat. High nitrite conc. Processed meats hot dogs, sausage and luncheon meats.
These products are composed of a variety of blended ingredients, any of which can contribute microorganisms to the food.
Yeasts and bacteria are the most common causes of spoilage, which is usually manifest in 3 ways :. Slimy spoilage. Like other meat products, this occurs on the surface and is caused by the buildup of cells of yeasts, lactobacilli, enterococci or Brochothrix thermosphacta. Washing the slime off with hot water can restore the product quality. Sour spoilage. Results from growth of lactic acid bacteria which originate from contaminated ingredients like milk solids under the casing.
These organisms ferment lactose and other CHOs in the product and produce organic acids. Taste is adversely affected but the product is not harmful if eaten. Greening due to H 2 O 2 or H 2 S production.
Comments