Page 27 - Barbecue Chicken Made Easy

intended, is to buy an empty spray bottle at the drug store and fill it with a dilute solution of water and household bleach. Bleach is a powerful sanitizer. That's why they put it in swimming pools. The
Store the bleach solution in the bottle, tightly sealed, and use it often. It will
remain potent for months. Interestingly, undiluted bleach can lose potency with age, so use fresh bleach. And just out of an abundance of caution, we’ll often double or triple that one tablespoon. Lastly, regardless of what you’ve read, vinegar, acids, and other compounds do not work. Ask a microbiologist. We did.
After washing your cutting board, knives, meat grinder, counters, and sink, thoroughly wet their surfaces with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air dry or pat dry with clean paper towels that can be discarded. Cloth towels are germ carriers. Sponges are nurseries for germs.
But don't wash poultry itself. Rinsing poultry in the sink cannot remove pathogens that are often embedded in the muscle. Jennifer Quinlan, a food safety scientist at Drexel University in Philadelphia said in an interview on NPR “If you wash it, you're more likely to spray bacteria all over the kitchen and yourself.” Then you have contamination in the sink and probably on the dishes in the dish drain next to the sink as well as the faucet.
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USDA recommends one tablespoon of good old fashioned 5%
unscented, liquid chlorine bleach per gallon of water.
Cooking will pasteurize the meat (pasteurization is not just a term
used for milk: It means that you have killed enough bacteria to
make any food safe). Neither a clock nor a visual inspection can
tell you when food is safe. Only a digital thermometer can do this.
Always use a digital thermometer to monitor a bird’s doneness
temperature