We also use the pool shock for our septic tanks and M&D has it on sale right now for a really good price. . . going to have to check that one out
I can see that for use in the laundry, but does it clean water like sodium hypochlorite does?
In a couple more months, I'll let you know.
I don't have a well or large bodies of water nearby to test. I suspect if it comes down to me needing to drink the water in my rain barrels, I'll have to use the bleach and then the water purification tablets. If possible, I'll boil it first. Another case of the "3's"
Well, I'm screwed already since I drink raw milk & eat raw veggies, cheese, chicken, ice cream, etc.. where the L monocytgenes can enter the body after ingesting.
Well, I'm screwed already since I drink raw milk & eat raw veggies, cheese, chicken, ice cream, etc.. where the L monocytgenes can enter the body after ingesting.
Well, I'm screwed already since I drink raw milk & eat raw veggies, cheese, chicken, ice cream, etc.. where the L monocytgenes can enter the body after ingesting.
I really don't like that bug. Didn't you two pull down that Dairy PDF that I posted in the Food forum? I need to also find you that French Test kit I used in Saudi, it tests all the bad bacteria's in food/dairy.
I just think that the FDA is overkilling on some of there restrictions. . . I do totally agree with sanitizing cleanup in the barns with bleach, which I do. I also retrain all my milk products, but we do drink it raw. You can get multiple diseases from dairy product and even vegetables grown. . . you can only do the best you can with sanitizing and you can't bleach your produce. Thing is people get this regardless of producing/growing their own or buying it at the stores. I have never had this issue at home, but it does happen. We get recalls on food all the time from the grocery stores. You don't have to worry about me at all cause I know I am not going to eat anything that is going to put me at a risk. I will never use an animal fertilizer when I know that it is sick and if a goat/cow is sick, you still milk to keep up the production, but you do not drink it. You medicate and then once well, you still have to wait 30 days to start saving it once again. I take precautions, but I also believe that all these people who are germ freaks are more at risk than I am. Just my thoughtsSome days you and Maverick really do worry me...
I retrain my milk, too, Danil....
It's probably not an approved method. I strain it through a piece of muslin left over from a quilting project to get out any hairs my girls shed while I'm milking them. That does zero for removing germs. Hey, I wonder what would happen if I put it through something like a Lifestraw. Would that strain everything but the water out of it?
I wash teats down with a bleach/water solution after washing all the dirt away (mainly with the cow on the hose thing/ goat just tend to be cleaner in that area. Cows tend to lay in the mud if they can find it to keep flies away.) I have multiple strainer cloths. . some are muslin and others are just plain white tees that have been cut up. I throw these into the washer and add in bleach only to wash up. (After straining jersey milk, they have a high butter fat and will make your cloth feel slick after using). . . you never want to add in detergent for those who are reading this post and not familiar with this process.I retrain my milk, too, Danil....
I won't pasteurize my milk because I don't have a way of cooling it quickly enough for it to taste drinkable afterwards. And, more importantly, because pasteurization kills the good stuff right along with the bad stuff. I wash my girls with disinfecting wipes before milking them. That's the only part of it they don't like.
I wash all of my vegetables with a mix of distilled water, vinegar, baking soda and lemon juice and leave it on them for about 30 minutes. I use goat and chicken manure in my garden. Some of those veggies lay in that and they need to be CLEAN before I eat them.
I'm with you, though, Danil, about germ freaks being more at risk than me. I could probably be more sanitary than I am but I don't want my immune system to get lazy and then one day get startled and overwhelmed by something big.
From what I have learned about pasteurization and homogenizing, while they are intended to kill bad bacteria (which you only get from unclean practices), they also kill all the good bacteria and nutrients. In commercial dairy products, they add those nutrients back in to the milk via a chemical base. It makes me nauseous now to look at milk in the grocery store.
