Info from the clorox site

[gmotoman]

From the World Health Organization to the Centers for Disease Control and Prevention, recommendations for use of EPA-registered bleach play a central role in helping control the spread of germs that cause infectious illness.

Following is a list of organisms that the proper Clorox Bleach to water ratios can kill

Bacteria
Staphylococcus aureus (Staph.)
Salmonella choleraesuis
Pseudomonas aeruginosa
Streptococcus pyogenes (Strep.)
Escherichia coli O157:H7 (E. coli)
Shigella dysenteriae
Methicillin Resistant Staphylococcus aureus (MRSA)



Fungi
Trichophyton mentagrophytes (can cause Athlete's Foot)
Candida albicans (a yeast)

Viruses
Rhinovirus Type 37 (a type of virus that can cause colds)
Influenza A (Flu virus)
Hepatitis A virus
Rotavirus
Respiratory Syncytial Virus (RSV)
HIV-1 (Human Immunodeficiency Virus)*
Herpes simplex Type 2
Rubella virus
Adenovirus Type 2
Cytomegalovirus

*For health care settings only.

Clorox Bleach to water ratio for cleaning hard, nonporous food contact surface sanitizing (refrigerators, freezers, plastic cutting boards, stainless cutlery, dishes, glassware, countertops, pots and pans, stainless utensils):

Use 1 tablespoon of Clorox® Regular-Bleach per gallon of water. Wash, wipe or rinse items with detergent and water then apply sanitizing solution. Let stand 2 minutes. Air dry. Kills the following:

Staphylococcus aureus (Staph.)

Escherichia coli 0157:H7 (E. coli)

For hard, nonporous surface disinfection:

Use ¾ cup Clorox Bleach in one gallon of water/10 minute contact time, to kill the following:
Feline parvovirus

Canine parvovirus

Use 1¾ cup Clorox Bleach in one gallon of water/5 minute contact time, to kill the following:
Mycobacterium bovis (Tuberculosis)

HOPE THIS HELPS!

[Richtee]

Chlorine products degrade quickly in sunlight and are a bit on the toxic side. For cleanups AFTER the cook, good - and cheap, but don't use it DURING or for utensils.

This stuff is what I used:

http://www.etundra.com/Steramine_San...ets-P7675.html

http://www.sanitize.com/

[Richtee]

And here's an alternative discussion:
http://www.smoked-meat.com/forum/sho...=2627#poststop

[Jimh]

how bout washing machine smokers.. could'nt past up this one Scott LOL

[Fishawn]

I prolly need to reverse the water/bleach ratio to clean the Cookshack. Lol

[shellbellc]

One time in the barracks we were field daying and poured straight bleach and I think it might have been wax stripper in the hallway. Fumes were so toxic we had to clean in our gas masks!!

[Richtee]

One time in the barracks we were field daying and poured straight bleach and I think it might have been wax stripper in the hallway. Fumes were so toxic we had to clean in our gas masks!!

A base and an acid with Organic aromatic hydrocarbons...prolly close to WWI's "phosgene" gas. Niiiice...

[DanMcG]

So can I dip a whole chicken in a pot of water and 0.1% bleach in a hope to kill off the nasties?

[Richtee]

So can I dip a whole chicken in a pot of water and 0.1% bleach in a hope to kill of the nasties?

Sure. Hell use straight bleach. It'll work, guarenteed. Just don't eat it.

[Mark R]

I work with liquid bleach every day, be careful. I get bleach burns all the time. Chlorine is not stable on its own, wants to go to gas. So they stablize it with caustic soda - lye. It's the lye that burns ya and all you can do is put moisturizing cream on it, Ponds seems to work the best. Anyway, try not to get straight bleach on ya, it hurts.

[1894]

how bout washing machine smokers.. could'nt past up this one Scott LOL

You thread distractor you Made me look this pic up .
This is one tunnel type washing machine getting ready for delivery that is made by the company my wife works for.
In one end dirty and out the other clean and ready for the dryers , pressers / folders to complete the cycle . Would make a huge smoker though



Now back to the OT