Keywords
How to Cite
Abstract
Consumers can protect themselves by preventing the spread of germs by both cleaning and sanitizing surfaces where food is prepared. This 3-page fact sheet provides instructions for sanitizing with bleach, vinegar, or hydrogen peroxide; and how to purchase "green" sanitizing products. Written by Janet Buffer, Lydia Medeiros, Mary Schroeder, Patricia Kendall, Jeff LeJeune, and John Sofos; adapted by Amy Simonne for use in Florida with permission and published by the UF Department of Family, Youth and Community Sciences, February 2012.
References
EPA (Environmental Protection Agency). 2010. Design for the Environment: An EPA Partnership Program. Accessed February 22, 2012. http://www.epa.gov/dfe/product_label_consumer.html.
FTC (Federal Trade Commission). 1999. "Sorting Out 'Green' Advertising Claims." Accessed February 22, 2012. http://www.ftc.gov/bcp/edu/pubs/consumer/general/gen02.shtm.
McGlynn, W. 2004. Guidelines for the Use of Chlorine Bleach as a Sanitizer in Food Processing Operations. FAPC-116. Stillwater: Oklahoma State University Robert M. Kerr Food & Agricultural Products Center. http://pods.dasnr.okstate.edu/docushare/dsweb/Get/Document-963/FAPC-116web.pdf.
National Restaurant Association Solutions. 2008. 5th ed. New Jersey: Prentice Hall.
EPA Office of Pollution Prevention and Toxics. 1994. Chemicals in the Environment: Chlorine. CAS NO. 7782-50-5. Washington, DC: US EPA. http://www.epa.gov/chemfact/f_chlori.txt.
Yang, H., P. Kendall, L. Medeiros, and J. Sofos. 2009. "Inactivation of Listeria monocytogenes, Escherichia coli 0157:H7, and Salmonella Typhimurium with compounds available in households." J. Food Protection 72(6):1201-8. https://doi.org/10.4315/0362-028X-72.6.1201