BootsnAll Travel Community

I'm going to be in Guatemala for five weeks and I'm interested in your food safety tips, particularly related to cooking at home. I will have a little kitchen with all the normal kitchen amenities, including access to purified water (just from buying the five gallon jugs of it).

I assume that we can buy the fruits and veggies at the markets as long as we wash them/cook them properly. How you found this to be the case? What is your fruit/veggie washing method? Any other food safety tips for cooking in Central America? It seems SO sad to me that the produce is "questionable" in safety because it's grown so close by and should be so perfect!

I cooked in Guatemala using a variety of outdoor kitchens, and experienced no problems. I washed the fruits and vegetables in the water, and even the dishes.

If you are leery of the water quality, mix five to 10 drops of clorox into a five gallon jug for drinkability, and more to wash your vegetables in. Then wash off the vegetables with clean sterilized water which has sat for more than an hour, or chlorinated or boiled water, then eat.

The food may be grown with all kinds of chemicals and pesticides illegal in the USA, so peeling and washing is a good idea.

Other than that, its normal hygeine methods.

quote:

Originally posted by Tortuga_traveller:
I cooked in Guatemala using a variety of outdoor kitchens, and experienced no problems. I washed the fruits and vegetables in the water, and even the dishes.

If you are leery of the water quality, mix five to 10 drops of clorox into a five gallon jug for drinkability, and more to wash your vegetables in. Then wash off the vegetables with clean sterilized water which has sat for more than an hour, or chlorinated or boiled water, then eat.

The food may be grown with all kinds of chemicals and pesticides illegal in the USA, so peeling and washing is a good idea.

Other than that, its normal hygeine methods.

It is impossible to improve upon the perfect answer.

Thanks Tortuga_traveller. What ratio of Clorox/Water do you use to wash fruits and veggies?

Not entirely sure on the ratios, but I got the recipe from an experienced traveller with knowledge of health guidelines.

I will look for it:


How to use Clorox Bleach for:
Emergency Water Purification

The following is the text from a full page ad by Clorox .
Boiling Is Best

Short of using a very high-quality water filter, this is the most reliable method for killing microbes and parasites. Bring water to a rolling boil and keep it simmering for at least several minutes. Add one minute of boiling to the initial 10 minutes for every 1,000 feet above sea level. Cover the pot to shorten boiling time and conserve fuel.

Liquid Clorox Bleach

In an emergency, think of this (one gallon of Regular Clorox Bleach) as 3,800 gallons of drinking water.

When the tap water stops flowing, Regular Clorox Bleach isn't just a laundry-aid, it's a lifesaver. Use it to purify water, and you'll have something to drink.

It's the same in any natural disaster. As the shock wears off and the days wear on, the biggest demand is for drinking water. Time after time, relief crews hand out free Clorox Bleach with simple instructions: use it to kill bacteria in your water and you'll have purified water to drink. Here's how: (Store these directions with your emergency bottle of Clorox Bleach.)

First let water stand until particles settle. Pour the clear water into an uncontaminated container and add Regular Clorox Bleach per the chart.* Mix well. Wait 30 min. Water should have a slight bleach odor. If not, repeat dose. Wait 15 min. Sniff again. Keep an eyedropper taped to your emergency bottle of Clorox Bleach, since purifying small amounts of water requires only a few drops. See chart* suggestions for storage bottle replacement.

Don't pour purified water into contaminated containers. To sanitize water jugs first, see instructions** at right.

Without water and electricity, even everyday tasks are tough. In lieu of steaming hot water, sanitize dishes with a little Clorox Bleach. Just follow the directions below to keep dishes clean.

Whether you use Clorox Bleach in an emergency or for everyday chores, it's always an environmentally sound choice. After its work is done, Clorox Bleach breaks down to little more than salt and water, which is good news anytime.

*Ratio of Clorox Bleach to Water for Purification

2 drops of Regular Clorox Bleach per quart of water

8 drops of Regular Clorox Bleach per gallon of water

1/2 teaspoon Regular Clorox Bleach per five gallons of water

If water is cloudy, double the recommended dosages of Clorox Bleach.

(Only use Regular Clorox Bleach (not Fresh Scent or Lemon Fresh). To insure that Clorox Bleach is at its full strength, replace your storage bottle every three months.)

**(Clorox Bleach Sanitizing Solution)

Mix 1 tablespoon Regular Clorox Bleach with one gallon of water. Always wash and rinse items first, then let each item soak in Clorox Bleach Sanitizing Solution for 2 minutes. Drain and air dry.


http://www.thefarm.org/charities/i4at/surv/bleach.htm

Heres how a famer sterilizes her milking equipment. Note that the solution is far stronger.

In this column I thought I'd walk you through the entire milking process and list the necessary equipment, as we need it. But first I'd like to discuss how to sterilize your equipment. I know that if your kitchen is anything like mine, it's immaculately clean (ha ha ha)... but still you have to remember that when handling milk and milk products you must sterilize everything that comes in contact with the milk. This concept, may put you off at first (it did me) but it is very important. If you do not sterilize, you run the risk of contamination, which can mean spoiled or bad tasting milk and ruined dairy products.

It is not difficult or complicated to sterilize. I use Clorox bleach; yes there is a difference in bleaches and Clorox, in my humble opinion, is the best. Clorox has good quality control and it is formulated in a way that it won't your burn your skin quite as easily as cheaper bleaches. Use plain ol' Regular Clorox Bleach, not the scented kinds.

To create my sterilizing solution I fill up one side of my two sided sink with water and add 1/4 Cup of bleach for every 2 gallons of water. Let whatever needs to be sterilized sit in the water at least 2 minutes, then let drain and evaporate for at least 15 minutes before using. The chlorine in the bleach dissipates during this evaporation time and will not effect your cheesemaking.

http://fiascofarm.com/dairy/milking-sanitation-equipment.html

Does this help? I swear that my friend only used 5 or 10 drops for 5 gallons, but then, he was very leery of chemicals in his life.

NOte that when sterilizing dishes, fruits, or milking equipment, higher concentrations are used than for drinking.