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To: Gale who wrote (4978)	5/14/1998 8:41:00 PM
From: Alan Whirlwind	Read Replies (1) \| Respond to of 42834

Gale, While I ws living in Guatemala, all vegetables were suspect as carriers of intestinal bugs. Anything to be boiled 45 minutes was safe and most things peeled or with a rind were safe. Things for salads like lettuce and broccoli were treated with a special iodine solution diluted in water (available at most every store). Some people may have used bleach diluted in water. I'm sure it would work. --AG

To: Gale who wrote (4978)	5/14/1998 9:55:00 PM
From: David Bogdanoff	Respond to of 42834

g: OFF TOPIC The bleach solution sounds good, and I even knew someone in Calif. that had a sensitive stomach and would routinely treat vegies and raw food without a rind in a dilute bleach and water solution. Helped prolong the refrigerator life of the food a number of days. I'm not really expert in food preservation, etc. to really give expert advice. It also is a matter of personal philosophy as to how much exposure you would tolerate in your foods; bacteria aren't all deadly and your immune system needs to build up resistance to common one. Come to think of it, I recall that somewhere in Minnesota, I think, there was a prolonged and extensive contamination of drinking water by some bacteria or other, from which thousands suffered ill effects. Infants, small children, elderly, and individuals with compromised immune systems are obviously at risk. Again, this underscores domestic sources of contamination are just as dangerous as foreign imports. David