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Sun, September 23, 2018

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Your Body Guard Against A Multistate Outbreak of E. coli O157:H7 Infections
April 17, 2018

Topographical image E. coli O157:H7 strain. E. coli was found by the Microbiological Data Program in cantaloupes after the nation’s most deadly food borne illness outbreak in 2011.

Chronicle staff

(NATIONAL) –- Would you care to not to come down with a nasty bout of illness, potentially life threatening, due to an E.coli bacterial infection?

The kind you can get from eating tainted lettuce or other (unbeknownst to you) tainted produce you chopped up and put in that salad at home?

Then you need to know about this simple, inexpensive, non-toxic, always on-hand body guard that requires no pay and no weekend time off and does a bang-up job of keeping you and your family safe.

And here’s a strong reason why you need to know about that body guard.

You may recall a news story in the past couple of days about the CDC (Centers For Disease Control) reporting that 35 people in 11 states have, at last count, been infected with E. coli O157:H7 that has been linked to the consumption of chopped romaine lettuce.

The CDC headlined the story, “Multistate Outbreak of E. coli O157:H7 Infections Linked to Chopped Romaine Lettuce.”

Well, that infection story actually dates back to January when the lettuce-link was first reported and “only” seventeen people were known then to have gotten sick.

Only? Trust us on this: you do not ever, ever want to get sick from an E.coli infection because it will be a most memorable and unpleasant life event...if you live through it. The CDC estimates that about 76 million people get sick every year from pathogens in food and roughly about 5,000 people die from those infections.

The secret body guard

So without further ado here’s the secret. The body guard is….. common household vinegar.

Seriously. No jive Clyde.

Kids from farming backgrounds will remember their grandmas using common white distilled vinegar for all sorts of things including as a kitchen counter cleaner either in a spray bottle when diluted 50-50 with water or vinegar straight from the jug. (Vinegar loses its smell after it dries).

So why is common vinegar so effective? Because vinegar is a weak form of acetic acid, the pH of which is too strong for most germs to survive. Pretty simple, yes?

The second thing is, it’s really important to keep your kitchen clean and bug free because according to the Global Healing Center, “Bacteria can live on cutting boards, sponges, counter tops, sinks, the grooves between tiles, and many other places in your kitchen. They don’t always come from contaminated, recalled foods. Bacteria grow in moist conditions in your kitchen and can transferred from one surface to another by hands or dishtowels.”

Think of it this way: your kitchen is sort of a 24/7 Petri dish for growing bacteria. Not just from tainted produce, but from the bacteria that can be found on raw poultry, beef, pork and the juices from same, unpasteurized dairy products, salted and smoked fish, etc. Gotta keep that Petri dish clean at all times, yes?

So here’s the deal. You can use undiluted vinegar to clean counter tops, sinks, faucets, coffee pots, dishwashers, all sorts of stuff.

You can use diluted vinegar in a spray bottle (1 part vinegar to 1 part water) all around the house as an all purpose cleaner-deodorizer. Cheap and effective.

Mr. Science to the rescue

And if you’re the scientific type – don’t want to take our word for it (after all, we’re the dreaded media “the enemy of the people” according to Big Donnie Trumpie...who appears to be in a big pile of trouble himself these days) – then you can thank a fellow named Carl Custer.

Bro’ Carl (we think he’s a scientist) has put together in condensed form a compilation of all or most of the modern day scientific research papers done on the anti-bacterial properties of vinegar.

He concludes (after all the science is in) that Vinegar is indeed, “A useful household sanitizing agent for leafy greens and other produce...I would douse the lettuce with plain white vinegar then finish chopping the other salad ingredients. Finally give the greens a quick water rinse, shake (or spin), then toss the remaining ingredients with your favorite creamy dressing. Greater time, temperature, or concentration increases the bactericidal effect.”

You’ll find his report right here at The Center For Food Safety.

That’s all for now kids. Say hi to mom and dad for us.

And remember: there will be a test on this material later.



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