Eggs, chicken, pork, even flour can be contaminated - Chipotle (a popular US fast-ish food chain) had woes upon woes until they finally gave it and started pasteurizing their flour. Dairy and meat are more susceptible of course, but even dry ingredients can come with contamination problems.
Vinegar is a decent cleaner. I use it quite a bit myself, but it's not the best choice to clean up after raw meats and some other more aggressive bacteria. You may have a good immune system, and not run into any problems - good for you, I'm glad - but that is not going to be the case for any large group of people.
> Lactic acid bacteria and yeasts do an excellent job of preservation
Preservation is not sanitation. Yeast will feed off of many things and grow, but it won't typically attack germs or viruses. Those germs will however gladly feed off of the same food you're giving the yeast. This is why aggressively sanitizing any fermenting vessel is so important - you're creating the ideal environments for bacteria to grow and you want to make sure it's only your selected bacteria that are growing.
> Keep in mind this is how society was for a long time.
That is a myth and falsehood. The work week for the average person going back thousands of years was 60+ hours. There was no vacation or sick leave. Sure, if you had a small cottage industry you might be able to ask a family member to do extra work for a day so you can rest, but for most of history children were pressed into labor at ages 8 - 10.
> People who abandon everything to live in a commune take personal interest in caring for one another
Then they should practice good sanitation and cleanliness. I'm not saying they shouldn't live in a commune, or that they're bad people - I'm saying they are not correctly practicing what we've learned in 10,000+ years of handling food stuffs for a community. If you care for your friend/neighbor/fellow commune-peer, then take a moment to wear gloves and a hair net so you don't get them sick.
>Vinegar is a decent cleaner. I use it quite a bit myself, but it's not the best choice to clean up after raw meats and some other more aggressive bacteria. You may have a good immune system, and not run into any problems - good for you, I'm glad - but that is not going to be the case for any large group of people.
Well, anything raw meats touch goes into the dishwasher. I didn't mean to construe the idea that I am re-using surfaces for raw meats.
>Preservation is not sanitation. Yeast will feed off of many things and grow, but it won't typically attack germs or viruses. Those germs will however gladly feed off of the same food you're giving the yeast. This is why aggressively sanitizing any fermenting vessel is so important - you're creating the ideal environments for bacteria to grow and you want to make sure it's only your selected bacteria that are growing.
Yeast don't preserve by attacking germs or viruses, they preserve by creating alcohol - just as LAB preserve by killing germs and viruses via ph. But yes, sanitation and preservation are different - I didn't mean to conflate them.
You don't necessarily need to bleach things to sanitize them. When we wash our hands with warm, soapy water, we aren't killing bacteria, we are reducing the viscosity of our hand oils and wiping them off. The same can be said for most cooking materials/areas.
>
vorpalhex 2 hours ago | parent | on: The Economics of a Commune in the Ozarks
Eggs, chicken, pork, even flour can be contaminated - Chipotle (a popular US fast-ish food chain) had woes upon woes until they finally gave it and started pasteurizing their flour. Dairy and meat are more susceptible of course, but even dry ingredients can come with contamination problems.
Vinegar is a decent cleaner. I use it quite a bit myself, but it's not the best choice to clean up after raw meats and some other more aggressive bacteria. You may have a good immune system, and not run into any problems - good for you, I'm glad - but that is not going to be the case for any large group of people.
> Lactic acid bacteria and yeasts do an excellent job of preservation
Preservation is not sanitation. Yeast will feed off of many things and grow, but it won't typically attack germs or viruses. Those germs will however gladly feed off of the same food you're giving the yeast. This is why aggressively sanitizing any fermenting vessel is so important - you're creating the ideal environments for bacteria to grow and you want to make sure it's only your selected bacteria that are growing.
> Keep in mind this is how society was for a long time.
That is a myth and falsehood. The work week for the average person going back thousands of years was 60+ hours. There was no vacation or sick leave. Sure, if you had a small cottage industry you might be able to ask a family member to do extra work for a day so you can rest, but for most of history children were pressed into labor at ages 8 - 10.
That's fair, I shouldn't have claimed such a broad statement. It depends which society/time-period we're looking at.
Vinegar is a decent cleaner. I use it quite a bit myself, but it's not the best choice to clean up after raw meats and some other more aggressive bacteria. You may have a good immune system, and not run into any problems - good for you, I'm glad - but that is not going to be the case for any large group of people.
> Lactic acid bacteria and yeasts do an excellent job of preservation
Preservation is not sanitation. Yeast will feed off of many things and grow, but it won't typically attack germs or viruses. Those germs will however gladly feed off of the same food you're giving the yeast. This is why aggressively sanitizing any fermenting vessel is so important - you're creating the ideal environments for bacteria to grow and you want to make sure it's only your selected bacteria that are growing.
> Keep in mind this is how society was for a long time.
That is a myth and falsehood. The work week for the average person going back thousands of years was 60+ hours. There was no vacation or sick leave. Sure, if you had a small cottage industry you might be able to ask a family member to do extra work for a day so you can rest, but for most of history children were pressed into labor at ages 8 - 10.
> People who abandon everything to live in a commune take personal interest in caring for one another
Then they should practice good sanitation and cleanliness. I'm not saying they shouldn't live in a commune, or that they're bad people - I'm saying they are not correctly practicing what we've learned in 10,000+ years of handling food stuffs for a community. If you care for your friend/neighbor/fellow commune-peer, then take a moment to wear gloves and a hair net so you don't get them sick.