12-05-2008, 10:08 PM
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Join Date: Jan 2007
Location: USA
Posts: 1,006
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many uses for food grade H2O2
https://www.dfwx.com/h2o2usage.htm
an excerpt:
Quote:
TO WASH AND PRESERVE FRESH FRUIT AND VEGETABLES:
Food spoilage and food poisoning both are the result of the growth of microorganisms in fresh cut fruits and vegetables. Increasingly, food packers have begun switching to use of hydrogen peroxide as a disinfecting agent due to the safety issues of using chlorine. H2o2 is a powered anti-microbial which may be used not only for washing fruits and vegetables free of pesticides and other contaminants present, but also to extend the self live of these fresh products and elimination of the microorganisms delays spoilage.
If you are wise enough to wash your fresh product and tired of how quickly it spoils even if refrigerated, washing these in an H2o2 solution will cure both problems without any of the toxic effects of chlorine. <>
Dilution ratio: I/8 cup 35% h2o2 per 1-gallon water. (A little goes a long way!)
TIRED OF LETTUCE GOING BAD AFTER YOU START TO USE IT?
Ever notice that after you open a head of lettuce, it starts to go bad within hours - turning brown? This is due to invasion of microorganisms where it has the lettuce has been wounded and it is your touching it that conveyed the bacteria, fungus etc.
Dilution: If you keep a gallon jug with 1/2 ounce 35% h2o2 to the gallon and rinse the head off before putting it in a sealed plastic container (shake off the excess h2o2 solution first), it will last longer before it turns.
HAND WASH:
Many medical experts agree that most colds and flues are no passed in the air, but through the hands. You shake hands with someone and whether in eating, rubbing your nose, smoking a cigarette, chewing your fingernails, etc - pass this on to yourself via your hands. Experts agree that washing your hands often is the best way to reduce catching many diseases.
Dilution: To make a good hand wash, use 1 ounce per 1-pint (2 cups) 35% h2o2. You also may add hand soap to this solution and put it in a hand soap pump bottle. Now you not only are washing your hands, you also are using a powerful antiseptic.
TO PRESERVE MEAT:
The primary cause of meat spoilage is microorganisms. Meat packers learned long ago that if they can keep meat from being touched it will not spoil for months. Packinghouses will have their meat cutters never touch the meat directly and continually dipping their knives in sterilizing solution. If you are tired of your meat spoiling within a day or two from arriving from the grocery store (cutters in grocery stores tend not to follow these standards), wash fresh meat (beef, poultry and pork - all but hamburger) in an h2o2 solution and put it in a zip-lock bag careful NOT to touch it first - and it will last for weeks.
Dilution: Same as vegetables and fruit above.
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there is more in the article.
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