121–130 of 167 posts
From my understanding, this article is only about professional dishwashers used in restaurants and hotels etc. that use much higher concentrations and less rinsing than consumer dishwashers. They specifically mention that they could not repeat their findings on consumer dishwashers.
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So far, to my knowledge, I've gotten food poisoning from something I cooked for myself exactly once, and that's because my 12 year old dumbass brain thought microwaving a steak for a few minutes was a valid was a valid way to cook it Almost every time I've actually gotten sick from food has been eating out. I've also seen some close calls like when my fiancee was served 'rare' pork... Which isn't a culinary thing.
Exactly. It is surprisingly hard to give yourself food poisoning if you cook for yourself. On the other hand, like you, essentially every food poisoning I've had was dining out. Suburbs with lax food safety enforcement, city with some of the most rigorous inspection regimes in the country, wherever. Once my wife & I both got food poisoning ordering completely different food, as though the entire food station was cont…
It's not hard at all if you're cooking chicken. All it can take is reusing the cutting board without washing.
If you're careful about it, it's hard. But plenty of people aren't careful. They think the risk is "overblown", they assume salmonella in chicken is as rare as salmonella in eggs.
This makes it pretty easy. And then they think they caught a stomach flu or something.
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Exactly. It is surprisingly hard to give yourself food poisoning if you cook for yourself. On the other hand, like you, essentially every food poisoning I've had was dining out. Suburbs with lax food safety enforcement, city with some of the most rigorous inspection regimes in the country, wherever. Once my wife & I both got food poisoning ordering completely different food, as though the entire food station was cont…
> It is surprisingly hard to give yourself food poisoning if you cook for yourself. It's not hard at all if you're cooking chicken. All it can take is reusing the cutting board without washing. If you're careful about it, it's hard. But plenty of people aren't careful. They think the risk is "overblown", they assume salmonella in chicken is as rare as salmonella in eggs. This makes it pretty easy. And then they think…
Just suggesting a basic level of hygiene.
Get yourself a big old tub of anhydrous citric acid from Amazon or wherever, make up a 10% solution and use that in place of rinse aid. Just check with your dishwasher manufacturer that it’s not going to cause issues first. I got a new Miele unit a few months ago and the manual specifically advises the use of such a solution, with caution not to make it any stronger. It’s been working like a charm.
From my experience, this will eventually remove any printed on markings from your glassware; for example, all of the measuring lines on Pyrex cups, etc. Not a huge deal, just worth noting
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The summary says "detergent residue from professional dishwashers demonstrated the remnant of a significant amount of cytotoxic and epithelial barrier–damaging rinse aid remaining on washed and ready-to-use dishware", which might address the question about concentrations in regular use.
For me the word remnant confuses me. I interpreted it as "leftovers of a significant amount" not a "significant amount of leftovers", meaning that it was used in high quantities, but only remnants (in non significant amounts) were found.
Side note, those numbers are entirely arbitrary to illustrate the point, not meant to be indicative in anyway of how much is actually left in the processes above.
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We separate meats and cutting boards. The ones who were used for meat are being washed very carefully with lots of chemicals and hot water. Dishwasher runs at 65 degree Celsius. That’s enough for disinfection in my books. Plus cleaning with chlorine every 3 months. We have only couple things open in the fridge and don’t keep them for long. That means if pesto is open we eat noodles more often. There is no rocket scie…
> Plus cleaning with chlorine every 3 months Isn't bacteria growth exponential (up until you reach the maximum number that your environment can support)? And don't they often have insane doubling times (something like 20 minutes for salmonella and e. coli)? Given that I'd wonder if cleaning every 3 months actually makes much difference, except for maybe a couple days right after you clean. Past that any that were mis…
From my understanding, this article is only about professional dishwashers used in restaurants and hotels etc. that use much higher concentrations and less rinsing than consumer dishwashers. They specifically mention that they could not repeat their findings on consumer dishwashers.
Every once in a while I grab a water cup, usually at a coffee shop, and I notice the cups smell a bit like bleach. Always struck me as weird, but I figured they wouldn't put them out that way if it wasn't safe I might be more careful now
Is there an ELI5?
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Household dishwashers are not affected because they usually have an additional wash cycle in the end. This study is about professional machines which wash dishes in mere minutes. So you can't do anything about it if you still want to eat at restaurants and don't want to bring your own dishes.
Always wondered what dishes look like with rinse aid and why people buy it. What am I missing? Are my dishes and glasses not sparkly enough without this aid?