Oh, wow! I didn’t realize what a response I’d get from the post about Healthy Eating and Disinfecting Food in Mexico.
In addition to Microdyne, more recommendations came in, both from blog and Facebook readers, and from my housekeeper Rosario.
I decided to take these additional recommendations seriously and look them up.
One person recommended vinegar and purified water as a better option to chemicals. In the USA, this can work. In Mexico, vinegar isn’t as effective as we think: https://www.forceofnatureclean.com/diy-cleaning-products-vinegar-drawbacks/
Another swears by bleach, having used it for years. This solution has merit, with a caveat: https://www.mnn.com/health/healthy-spaces/stories/disinfectants-a-guide-to-killing-germs-the-right-way
Rosario says she disinfects fruit and vegetables with lime juice and salt.
What AARP says about the lime juice and salt disinfectant myth: https://www.aarp.org/home-garden/housing/info-03-2010/myth_buster_can_you_sanitize_kitchen_tools_with_lemon_juice_and_salt_.html
Maybe, just maybe, I ate fresh tomatoes at the Quinciñeara last weekend that were probably not disinfected. Quien sabe?
Food borne illness is a big deal and is borderless. We get sick anywhere in the world, even in Los Estados Unidos aka El Norte. One friend says she is going to take Microdyne back with her when she returns in December.
