Describe three of the four methods of eliminating microbes on kitchen cutting boards and utensils and identify the advantages and disadvantages of each
To eliminate microbes on surfaces, utensils, and cleaning items, there are four choices, each with benefits and drawbacks:
1 . Poison the microbes with highly toxic chemicals such as bleach (one teaspoon per quart of water). Chlorine kills most organisms. However, chlorine is toxic to handle, it can ruin clothing, and when washed down household drains into the water supply, it forms chemicals harmful to people and wildlife.
2 . Kill the microbes with heat. Soapy water heated to 140°F kills most harmful organisms and washes most others away. This method takes effort, though, since the water must be truly scalding hot, well beyond the temperature of the tap.
3 . Use an automatic dishwasher to combine both methods #1 and #2: it washes in water hotter than hands can tolerate, and most dishwasher detergents contain chlorine.
4 . Use a microwave to kill microbes on sponges. Place the soaking wet sponge in a microwave oven, and heat it a minute or two until steaming hot (times vary).
The third and fourth options—washing in a dishwasher and microwaving —kill
virtually all bacteria trapped in sponges, while soaking in a bleach solution misses over 10 percent. The dishwasher may be preferable, however, for overall safety.
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Identify the form in which most minerals are present in foods and beverages. Are minerals fat soluble or water soluble? Would it be accurate to say that the body digests them prior to absorption? Why or why not?
What will be an ideal response?
Which of the following is NOT among the characteristics of tooth loss in the elderly?
a. People without teeth have low intakes of fiber and vitamins b. Properly-fitted dentures are less effective than natural teeth c. People without teeth commonly consume fewer fruits and vegetables d. The consumption of applesauce instead of apples and creamed corn instead of corn on the cob reduces nutrient bioavailability and impairs nutritional health
What is the function of VLDL?
a. Transport triglycerides to the kidneys for excretion b. Transport triglycerides from muscle and adipose tissue to the liver c. Transport triglycerides from the blood to the liver d. Transport triglycerides from the liver to muscles and adipose tissue
Consumption of fish and shellfish is recommended at least _____ per week on the Mediterranean diet
a. Once b. Twice c. Three times d. Four times