I have just found out there’s ecoli in my well water at the place we just moved to and am hearing I need 165 to kill ecoli but my dishwasher says it only heats to 155 but claims this meets the standard for safe drinking water.
Confused about whether or not it’s safe to use the dishes coming out of my dishwasher till the well manager can come up with a method to treat the water or something.
I can’t even imagine how I would boil the water I use to run through the dishwasher or clean my dishes with boiling water by hand sounds super fun.
Is it safe to use the dishwasher?
In: 803
Where I live if there is E Coli or any bacterial growth that is not within health department guidelines, the first remedy is to pour a gallon of bleach down the well, run your water to every spigot, dishwasher, wash machine, toilet, hose, everything, until you smell bleach. Then you run a hose out to the well casing and run the bleachy well water (basically recirculate) down the well to clean the sides of the casing for about 20 minutes. Then you let i all set for 24 to 48 hours. You then run your water, wash cars, water the lawn or just let it run out the hose into the yard for at least 6 hours. Then when there is absolutely no trace of bleach smell left, you send off a new sample for testing. It usually works the first time as long as you are sure you run the water to every spigot everywhere in your home.
Have you tried this?
Where I live if there is E Coli or any bacterial growth that is not within health department guidelines, the first remedy is to pour a gallon of bleach down the well, run your water to every spigot, dishwasher, wash machine, toilet, hose, everything, until you smell bleach. Then you run a hose out to the well casing and run the bleachy well water (basically recirculate) down the well to clean the sides of the casing for about 20 minutes. Then you let i all set for 24 to 48 hours. You then run your water, wash cars, water the lawn or just let it run out the hose into the yard for at least 6 hours. Then when there is absolutely no trace of bleach smell left, you send off a new sample for testing. It usually works the first time as long as you are sure you run the water to every spigot everywhere in your home.
Have you tried this?
Where I live if there is E Coli or any bacterial growth that is not within health department guidelines, the first remedy is to pour a gallon of bleach down the well, run your water to every spigot, dishwasher, wash machine, toilet, hose, everything, until you smell bleach. Then you run a hose out to the well casing and run the bleachy well water (basically recirculate) down the well to clean the sides of the casing for about 20 minutes. Then you let i all set for 24 to 48 hours. You then run your water, wash cars, water the lawn or just let it run out the hose into the yard for at least 6 hours. Then when there is absolutely no trace of bleach smell left, you send off a new sample for testing. It usually works the first time as long as you are sure you run the water to every spigot everywhere in your home.
Have you tried this?
Cascade has bleach in it, at least one type of it does. However, thought I saw something that you want to rinse with vinegar? Don’t mix bleach and vinegar.
Cascade has bleach in it, at least one type of it does. However, thought I saw something that you want to rinse with vinegar? Don’t mix bleach and vinegar.
The way dishwashers clean is twofold. Both in the way it cleans food off of your plate and how it kills bacteria and viruses.
Soap is obviously a candidate. It does a great job getting the food off, but it does help with the sanitizing. Basically the soap likes to react with thing, and when it does it breaks down its structure. That’s how it cleans off food, but soap also likes to interact with the structure of bacteria and viruses. It basically rips apart their walls and let’s there insides spill out, killing it. This is why it’s safe to wash your hands or shower with the infected water, the soap is doing the killing.
The other cleaning action is heat. The heat speeds up this reaction process, but it also specifically helps the sanitization because the proteins that make up the bacteria and viruses only function properly at certain temperatures. If it gets too hot, they bend or break apart or link together (depending on the temperature or protein) and this kills the bacteria/virus. It’s the same logic behind your body giving you a fever, or cooking. The heat kills off anything bad. You can see this happen in real time when you cook eggs, the eggs going from liquid to solid is the proteins denaturing and getting tangled together to form a solid. Most dishwashers have a sanitization setting where it gets really hot and basically steams the dishes. This is the setting you would use for baby bottles and the like. This is also what industrial dishwashers in restaurants do because it’s much faster.
The way dishwashers clean is twofold. Both in the way it cleans food off of your plate and how it kills bacteria and viruses.
Soap is obviously a candidate. It does a great job getting the food off, but it does help with the sanitizing. Basically the soap likes to react with thing, and when it does it breaks down its structure. That’s how it cleans off food, but soap also likes to interact with the structure of bacteria and viruses. It basically rips apart their walls and let’s there insides spill out, killing it. This is why it’s safe to wash your hands or shower with the infected water, the soap is doing the killing.
The other cleaning action is heat. The heat speeds up this reaction process, but it also specifically helps the sanitization because the proteins that make up the bacteria and viruses only function properly at certain temperatures. If it gets too hot, they bend or break apart or link together (depending on the temperature or protein) and this kills the bacteria/virus. It’s the same logic behind your body giving you a fever, or cooking. The heat kills off anything bad. You can see this happen in real time when you cook eggs, the eggs going from liquid to solid is the proteins denaturing and getting tangled together to form a solid. Most dishwashers have a sanitization setting where it gets really hot and basically steams the dishes. This is the setting you would use for baby bottles and the like. This is also what industrial dishwashers in restaurants do because it’s much faster.
The way dishwashers clean is twofold. Both in the way it cleans food off of your plate and how it kills bacteria and viruses.
Soap is obviously a candidate. It does a great job getting the food off, but it does help with the sanitizing. Basically the soap likes to react with thing, and when it does it breaks down its structure. That’s how it cleans off food, but soap also likes to interact with the structure of bacteria and viruses. It basically rips apart their walls and let’s there insides spill out, killing it. This is why it’s safe to wash your hands or shower with the infected water, the soap is doing the killing.
The other cleaning action is heat. The heat speeds up this reaction process, but it also specifically helps the sanitization because the proteins that make up the bacteria and viruses only function properly at certain temperatures. If it gets too hot, they bend or break apart or link together (depending on the temperature or protein) and this kills the bacteria/virus. It’s the same logic behind your body giving you a fever, or cooking. The heat kills off anything bad. You can see this happen in real time when you cook eggs, the eggs going from liquid to solid is the proteins denaturing and getting tangled together to form a solid. Most dishwashers have a sanitization setting where it gets really hot and basically steams the dishes. This is the setting you would use for baby bottles and the like. This is also what industrial dishwashers in restaurants do because it’s much faster.
Cascade has bleach in it, at least one type of it does. However, thought I saw something that you want to rinse with vinegar? Don’t mix bleach and vinegar.
It doesn’t help for plastics and stuff like that, but you can always sterilise glass ware and ceramics by putting in the oven. Doesn’t have to be full temperature, I would go for an oven temp of 100c (or 212f) ie water boiling temperature. For everything else that can’t with stand that you can always boil water and use that wash dishes (can let it cool after boiling).
I assume you are also boiling all the water that you drink also?
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