Prob just going to pitch it, don't know how many hands rummaged over it or who coughed on it.

either so its wasn't just the grocery store contamination I was worrying about

is just a nice way to sell the product....if you want to worry, think about the pickers having no bathrooms or fresh water to wash their hands all the time on the farms while picking

Hell, at this point do we even have pickers in the fields? I have my own garden and remove product one day before total ripeness.
If everything goes ripe at once, it's compost afaic.

hours. After the salt solution soak, rinse in fresh water then put in a crisper where it can drain. Keep refrigerated below 46 degrees and above 40 degrees.

so yay we learned something

wash at Whole Foods - it's citrus based.
Or....cook your salad?

nt

Last edited Fri Mar 13, 2020, 06:08 PM - Edit history (1)

Don't touch your face with unwashed hands even at home.

https://www.cdc.gov/healthywater/pdf/emergency/09_202278-B_Make_Water_Safe_Flyer_508.pdf

https://www.verywellhealth.com/make-your-own-disinfectant-solution-998274

Eta I don't know %. 1 part bleach to 9 parts water is for disinfecting surfaces. 8 drops to 1 gallon of water for drinking water. 10% seems too high for food.

nt

You get nice, crispy, crunchy greens ready to go. It is great with dip.

but I know that some people really like kale chips

All kidding aside, they are great sauteed with olive oil/butter and garlic and maybe some grated cheese on top. You get a lot more in one serving because you fry out the water, so it's extra strength.

nt

That’s what I do.

so i'm going to do that too, but I already purchased some and I'm frugal so hated to throw them out.

So much easier to grow it, then you know what you eat.

different towns different days...gives me so much more variety than I can do myself and I like to support the farmers

And there are a lot more of them than there is of me.

(I have no idea what the ratio should be) then rinse off well afterwards.
I've quit buying greens except for broccoli-I steam that.

nt

Guaranteed method.

nt

nt

Think I'll skip all fresh fruit/veggies for a while.
I work for an Asian pharma company, and I'm worried enough about all the overseas packages that go through my area.
I received packages from India, Thailand, Italy, and China today.

unless the packages are airmailed...if the packages are cardboard.

ALLISON AUBREY, BYLINE: The new study looked at the novel coronavirus in a laboratory setting and found the virus can ....on cardboard up to 24 hours. https://www.npr.org/2020/03/13/815307842/research-coronavirus-can-live-for-a-long-time-in-air-on-surfaces

your worry is probably who handled the package in the US.....if possible to put the packages aside for a couple of days before handling that would seem to make them safe

looks like it can disinfect against coronavirus...i thought i read 30 minutes but that probably depends on intensity...but then I think you'd need to flip the packages so do your own research...

I think Monday I'll suggest constructing a UV light box/area to put packages through. I'll have to check what exposure time will be needed. Thanks for the idea.

but no testing for coronavirus.

and throw in a handful of salt, swish it for about a minute, then rinse and spin dry. I have NO idea if this would kill what needs to be killed but there's been talk about inhaling steaming salt water being good to kill stuff in the lungs. I'm just throwing out the idea.

that's why it survives longer on things that are less porous - stainless steel, 3 days; cardboard, 1 day. I don't know where I read it, but I'm pretty sure we don't have to worry about fresh vegetables. I've read so much over the last week that everything's starting to run together, but I do recall seeing something about this and thinking, thank God I don't have to worry about this. Don't take my word for it though.

nt

This whole thread has started me thinking about the declining bit of fresh produce I still have.

unless you're buying them from a stand or wholesaler, then wash them thorougly and eat them.

Yeah, I know that sounds gruff but I just picked tonites salad out of the garden, tomatos, peppers, arugala, bib lettuce, one red beet, and greens from another.

I'm gonna eat them after washing them off.

No one but me has been in my garden the past month, I worry more about bird poop on the leaves than the virus on my greens

but I know farmworkers don't have a lot of time for sanitation nor any paid sick leave

That's the only part that would have been touched by other people.

not head lettuce

but I could change to romaine and compost the outside leaves.
thanks for the suggestion

Time and time again when there have been ecoli recalls of lettuce, it's been romaine.

I'm like, peel off the first two layers, my dude!

then put them into super-saturated salt/water solution and soak them covered over night in the refrigerator. The next day rinse them in fresh water then put into a crisper that allows the greens to drain. Cover them and refrigerate until ready to use. The greens will be crisp and taste delicious. Salt, because of the Sodium Ion, is one of the deadliest substances known to viruses and bacterial. That is the reason why food was heavily salted before the advent of refrigeration. BTW, keep the temperature in your refrigerator below 46 degrees, but above 40 degrees.

Nt

You can home-sprout many dried beans and legumes. I have a lot of luck with sprouting green lentils.