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<pre>Hi,

Why don't you sanitise after picking. It will solve both crate and hands
issues.

We are a producer not a grower and we sanitize all our olives using a
solution made with bleach that is made up in exactly the same way that the
solution for sterilizing babies bottles.

The solution is strong enough to kill the bugs but weak enough that it
leaves no taste or smell

This was recommended by a food technologist that we consulted. The food
technologist also said that if we were worried about the solution then we
could further rinse in clean, cold, previously boiled water.. We have
however not found it necessary

Regards

Mike


-----Original Message-----
From: jrogerh2001 [mailto:jrogerh2001@...]
Sent: 24 April 2002 10:08
To: OliveOil@yahoogroups.com
Subject: [OliveOil] Sanitisation of equipment


Hi

I have decided to sanitise my olive collection baskets and the
equipment that I use to strip the olives from trees.
I also would like to clean my hands with a non water containing
solution before picking any olives.
I am doing this mainly to reduce contamination with bacteria which
could concievably cause botulinism and deliver a good quality product
to my processor.

I went to my local agricultural chemical store and asked for a food
grade sanitiser. They of course had plenty of things for the dairy
industry but they had so many to chose form that I was confused by
the choice.

The sanitisers available could be divided up into basic groups
1 Detergents
2 Acidic solutions (mainly phosphoric acid but also mixtures with
Sulphuric and Sulphurous acid with or without Benzylkonium chloride)
3 Alkaline solutions
4 Pool Chlorine

Would those people already using sanitisers tell me what they use and
why.

What is a suitable non water containing way of sanitising the hands of
the olive collectors.




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