Dave Kruger wrote: >And, what precautions do others take to minimize the risk? We generally go on trips of 7 to 10 day duration and I can't claim that we practice the highest standards of hygiene, but one thing we do that I didn't see mentioned, is that we throw some bleach into the sea-water we use for washing dishes (we have a foldable vinyl tub to wash dishes) to sterilize things a bit, and then generally *don't* do a fresh water rinse (unless there's no shortage of fresh water). Most of the food we take is either canned or dried, but we generally do take some fresh veggies, and sometimes sauces (like pasta sauce) - which is the thing I'm most concerned with. I usually freeze any such sauces that I'm bringing, and try to insulate it as much as possible to keep it cold for at least a couple days. I would think the most risky kinds of food to bring, aside from fresh meat or seafood, would be low-acid, low-sugar liquidy things, tho I'm sure even high acid sweet things could spoil as well. Evan Woodinville, WA *************************************************************************** PaddleWise Paddling Mailing List Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************Received on Tue Sep 14 1999 - 12:33:20 PDT
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