sanitizing plastic rubbemaid containers

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What ratio of water and bleach do I need to use to sanitize these
containers?

I am planning to suse very small containers - I have square ones and
3 round ones - to store sauce (mostly Asian sauces like that are less
than half the bottle like) so that I can take them with me to my new
place where I will be sharing the frige with a roommate.

No bleach, unless you can state a reason why your containers are different
from everyone else's.

Put a few drops of Dawn dish liquid on a sponge. Not a rough scrubber. A
regular sponge, or the soft side of one of those two-sided scrubbers. That's
all you need. If the containers are stained from certain foods, put them in
the sun for a day or two.

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What ratio of water and bleach do I need to use to sanitize these
containers?

I am planning to suse very small containers - I have square ones and
3 round ones - to store sauce (mostly Asian sauces like that are less
than half the bottle like) so that I can take them with me to my new
place where I will be sharing the frige with a roommate.

What makes you think they need "sanitizing?"

cybercat said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What ratio of water and bleach do I need to use to sanitize these
containers?

I am planning to suse very small containers - I have square ones and
3 round ones - to store sauce (mostly Asian sauces like that are less
than half the bottle like) so that I can take them with me to my new
place where I will be sharing the frige with a roommate.

What makes you think they need "sanitizing?"

And what makes them better than the bottles they're already in?

-sw

Quoted message said:

What ratio of water and bleach do I need to use to sanitize these
containers?

I am planning to suse very small containers - I have square ones and
3 round ones - to store sauce (mostly Asian sauces like that are less
than half the bottle like) so that I can take them with me to my new
place where I will be sharing the frige with a roommate.

Bottles take up less room in the fridge than plastic containers
(unless they're bottle-shaped plastic containers - which is
unlikely). I have tons of asian sauces. I know.

-sw

Quoted message said:

What ratio of water and bleach do I need to use to sanitize these
containers?

I am planning to suse very small containers - I have square ones and
3 round ones - to store sauce (mostly Asian sauces like that are less
than half the bottle like) so that I can take them with me to my new
place where I will be sharing the frige with a roommate.

In addition to the helpful suggestions that others have already given
you, here's a URL for "Guidelines for the Use of Chlorine Bleach as a
Sanitizer in Food Processing Operations" from the Oklahoma Cooperative
Extension Service.

<http://osuextra.okstate.edu/pdfs/FAPC-116web.pdf>

-bwg

In article <[email hidden]>,

Quoted message said:

What ratio of water and bleach do I need to use to sanitize these
containers?

I am planning to suse very small containers - I have square ones and
3 round ones - to store sauce (mostly Asian sauces like that are less
than half the bottle like) so that I can take them with me to my new
place where I will be sharing the frige with a roommate.

Standard is 10%. It's what we always use in the laboratory to sanitize
glassware and counter tops.

9 parts water to 1 part bleach.

It maximizes the ionization.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

Steve Wertz said:

cybercat said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

What ratio of water and bleach do I need to use to sanitize these
containers?

I am planning to suse very small containers - I have square ones and
3 round ones - to store sauce (mostly Asian sauces like that are less
than half the bottle like) so that I can take them with me to my new
place where I will be sharing the frige with a roommate.

What makes you think they need "sanitizing?"

And what makes them better than the bottles they're already in?

-sw

Geeze people! Just answer the question!
If you don't know, leave it be!

The standard is 10%.
I don't often use bleach to sanitize here but do when someone is ill.
It's not a bad practice.

We always did 10% bleach in the sink water when a very dear friend was
staying with us for awhile. She has HIV.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

[email hidden] wrote in
news:[email hidden]:

Quoted message said:

What ratio of water and bleach do I need to use to sanitize
these containers?

the standard ratio for sanitizing is a 10% bleach solution
(so, one 10th cup bleach to one cup of water).

Quoted message said:

I am planning to suse very small containers - I have
square ones and
3 round ones - to store sauce (mostly Asian sauces like
that are less than half the bottle like) so that I can take
them with me to my new place where I will be sharing the
frige with a roommate.

are these new or used containers? just washing & rinsing in
(near)boiling water should sanitize them sufficently for
normal use.
lee

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Steve Wertz said:

cybercat said:

<[email hidden]> wrote in message
news:[email hidden]...
> What ratio of water and bleach do I need to use to sanitize these
> containers?
>
> I am planning to suse very small containers - I have square ones and
> 3 round ones - to store sauce (mostly Asian sauces like that are less
> than half the bottle like) so that I can take them with me to my new
> place where I will be sharing the frige with a roommate.
>

What makes you think they need "sanitizing?"

And what makes them better than the bottles they're already in?

-sw

Geeze people! Just answer the question!
If you don't know, leave it be!

The standard is 10%.
I don't often use bleach to sanitize here but do when someone is ill.
It's not a bad practice.

We always did 10% bleach in the sink water when a very dear friend was
staying with us for awhile. She has HIV.

Not a bad practice, but a waste of effort. Washing with any normal dish
detergent throws the pH of dish surfaces off more than enough to annoy
germs, according to our local health department, which actually conducted a
study on the subject. The purpose of their experiments was to advise people
about whether to waste their money on the new (at the time) crop of
disinfectants that had just hit the store shelves.

Omelet said:

Geeze people! Just answer the question!
If you don't know, leave it be!

Somebody needs a nappy-poo.

-sw

On Mon, 03 Sep 2007 04:47:28 -0500, Omelet <[email hidden]>

Quoted message said:

Quoted message said:

I am planning to suse very small containers - I have square ones and
3 round ones - to store sauce (mostly Asian sauces like that are less
than half the bottle like) so that I can take them with me to my new
place where I will be sharing the frige with a roommate.

Standard is 10%. It's what we always use in the laboratory to sanitize
glassware and counter tops.

9 parts water to 1 part bleach.

From what I can see, that is an EXTREMELY high amount of bleach.
Here's what the Centers for Disease Control and Prevention has to say
about using unscented household bleach for sanitizing after an
emergency:
http://www.bt.cdc.gov/disasters/pdf/bleach.pdf

--
Zilbandy

Zilbandy said:

On Mon, 03 Sep 2007 04:47:28 -0500, Omelet <[email hidden]>

Quoted message said:

Quoted message said:

I am planning to suse very small containers - I have square ones and
3 round ones - to store sauce (mostly Asian sauces like that are less
than half the bottle like) so that I can take them with me to my new
place where I will be sharing the frige with a roommate.

Standard is 10%. It's what we always use in the laboratory to sanitize
glassware and counter tops.

9 parts water to 1 part bleach.

From what I can see, that is an EXTREMELY high amount of bleach.
Here's what the Centers for Disease Control and Prevention has to say
about using unscented household bleach for sanitizing after an
emergency:
http://www.bt.cdc.gov/disasters/pdf/bleach.pdf

The CDC instructions were for "emergency" use...likely not as
stringent as a lab might require.

Nevertheless, using bleach with plastic Tupperware-type containers
just makes them smell like bleach and not particularly appetizing to
put food in.

The dollar store carries small containers....usually 5/$1. Lot less
effort expended and no bleach smell.

Form most household purposes, but washing with dish soap and hot
water, with air drying is sufficient. Dishwasher is better.

Boron

Boron Elgar said:

The CDC instructions were for "emergency" use...likely not as
stringent as a lab might require.

bwg posted a link that basically uses the same concentrations for
food equipment sanitizing. See this link from bwg:
<http://osuextra.okstate.edu/pdfs/FAPC-116web.pdf>

Now, I could believe a 1% solution of standard unscented household
bleach, but still doubt Om's 10% solution claim.

--
Zilbandy

Amanda, 1 tblspn to one gal water.

Many new bottle lables of Clorox has this for cutting boards and such. I
use the same to clean surfaces before and after making sausages and handling
meats. Don't waste your money buying the Clorox Clean up, just make your
own, put in a dollar store spray bottle, but mark the bottle as to content.

"Zilbandy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Boron Elgar said:

The CDC instructions were for "emergency" use...likely not as
stringent as a lab might require.

bwg posted a link that basically uses the same concentrations for
food equipment sanitizing. See this link from bwg:
<http://osuextra.okstate.edu/pdfs/FAPC-116web.pdf>

Now, I could believe a 1% solution of standard unscented household
bleach, but still doubt Om's 10% solution claim.

--
Zilbandy

Doubting 99% of Om's words are a good practice.

JoeSpareBedroom said:

"Zilbandy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Boron Elgar said:

The CDC instructions were for "emergency" use...likely not as
stringent as a lab might require.

bwg posted a link that basically uses the same concentrations for
food equipment sanitizing. See this link from bwg:
<http://osuextra.okstate.edu/pdfs/FAPC-116web.pdf>

Now, I could believe a 1% solution of standard unscented household
bleach, but still doubt Om's 10% solution claim.

--
Zilbandy

Doubting 99% of Om's words are a good practice.

In this case, her lab figures are not incorrect. You might want to
google a bit before you disagree. I have found several sites that
recommend what she said.

http://www.hoslink.com/sterilisation.htm
# Chlorine Compounds: Sodium hypochlorite solution 1 (liquid bleach)
100-10,000 ppm (.01-1%) free chlorine
# 10-60 minutes (>= 3,000 ppm for broad spectrum)

It then explains:
a 1/10 dilution of 5.25% bleach provides 5,25ppm available chlorine...

....that is the midrange of their ppm recommendations

"Boron Elgar" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

JoeSpareBedroom said:

"Zilbandy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Mon, 03 Sep 2007 10:35:22 -0400, Boron Elgar
<[email hidden]> wrote:

>The CDC instructions were for "emergency" use...likely not as
>stringent as a lab might require.

bwg posted a link that basically uses the same concentrations for
food equipment sanitizing. See this link from bwg:
<http://osuextra.okstate.edu/pdfs/FAPC-116web.pdf>

Now, I could believe a 1% solution of standard unscented household
bleach, but still doubt Om's 10% solution claim.

--
Zilbandy

Doubting 99% of Om's words are a good practice.

In this case, her lab figures are not incorrect. You might want to
google a bit before you disagree. I have found several sites that
recommend what she said.

My comment was not concerning her lab figures. Rather, they were directed at
her practices in general.

Boron Elgar said:

In this case, her lab figures are not incorrect. You might want to
google a bit before you disagree. I have found several sites that
recommend what she said.

http://www.hoslink.com/sterilisation.htm
# Chlorine Compounds: Sodium hypochlorite solution 1 (liquid bleach)
100-10,000 ppm (.01-1%) free chlorine
# 10-60 minutes (>= 3,000 ppm for broad spectrum)

It then explains:
a 1/10 dilution of 5.25% bleach provides 5,25ppm available chlorine...

...that is the midrange of their ppm recommendations

Wow, I guess that's the difference between sanitizing and sterilizing.
I think you meant to type 5,250ppm, though. 🙂

--
Zilbandy

JoeSpareBedroom said:

Doubting 99% of Om's words are a good practice.

I haven't found that to be true at all, but everyone occasionally
makes a mistake. Why, even I made a misteak once... I thought I was
wrong. LOL

--
Zilbandy