Smokey Lew
Head Chef
Just finished watching the evening news and they had a scary story about drug resistant bacteria (Staph bacteria) being found in nearly 50% of poultry, beef and pork in supermarkets across the nation. The news report profiled a health inspector who said that this is happening due to all the antibiotics being fed to livestock to counteract the over crowded and unsanitary living conditions they are subjected to.
Cooking the meat properly should kill the Staph bacteria but the real danger is cross-contamination. The question I have is, "What is the best method for cleaning cutting boards, knives, meat grinding equipment and counter tops to prevent this situation? How do you guys handle this? Do you use a disinfectant spray in addition to a soapy water wash (hot water vs. cool water)? Any special products or home remedy? Good sources for best practices, etc.
Cooking the meat properly should kill the Staph bacteria but the real danger is cross-contamination. The question I have is, "What is the best method for cleaning cutting boards, knives, meat grinding equipment and counter tops to prevent this situation? How do you guys handle this? Do you use a disinfectant spray in addition to a soapy water wash (hot water vs. cool water)? Any special products or home remedy? Good sources for best practices, etc.