Hygiene protocols

[preservefreak]

(28 July 2012, 11:57)bigpaul Wrote: the trouble with killing EVERY microbe and bug by dousing it in chemicals is firstly there are good as well as bad microbes and secondly you have to get a miniscule dose of the microbe or bug for your immune system to kick in.

Yes there are good microbes but frankly they are unlikely to be found on my poultry chopping board. If you want to get a minuscule dose of e coli, salmonella or campylobacter BP I suggest you do so now while there are still hospitals to save your life.

In a post collapse situation that chicken you just killed will have at least one of them. Cooking will kill the nasties but you can't cook your work surface or your chopping board so sanitizing them is what I will be doing every time I finish working with raw poultry and fish. It is in fact what I do now.

(28 July 2012, 13:16)bigpaul Wrote: there is also the problem of resupply. if a SHTF/survival type event i.e, it ISNT over in 5 minutes all back to normal type scenario, no power, no fuel, no transport say, no new supplies getting into the shops-where are you going to get fresh supplies of chemicals, no matter how much you stock at some point in time you WILL use it all up...what then? no more chemicals so we all turn our toes up and succumb to the next bug that comes along-goodbye human race??

Yes storing enough bleach ( I assume that's what you're referring to when you say chemicals) is difficult in liquid form but you can get sodium hypochlorite which mixed with water will give you years of bleach. Then we'll have to rely on distilled alcohol or vinegar.

Just to clear something up, good sanitation practises don't make super bugs. Over use of antibiotics and antibacterial soap is responsible for those and even super bugs die from having their water ripped out of them.