This is basic food safety (now with UPDATE)

How irresponsible are you Jillian for posting garbage like this? Hydrogen peroxide and vinegar are not fail safe and should never be used when a recall is in place!!

I work in food service, I have for 40+ years. I am very cognizant of what can occur with contaminated food. One needs to look no further than what happened with Chipotle's

• March 2008 hepatitis outbreak
• April 2008 norovirus outbreak
• February 2009 Campylobacter jejuni outbreak
• July 2015 E. coli outbreak
• August 2015 norovirus outbreak
• August 2015 Salmonella outbreak
• October 2015 E. coli outbreak
• November 2015 E. coli cases
• December 2015 norovirus outbreak
• July 2017 norovirus outbreak
• July 2018 Clostridium perfringens outbreak

But,,, what many are not aware of is that most food poisoning issues happen in the home from improper handling to under-cooking foods. Peroxide and vinegar ain't gonna do shit in the advent of a recall. Of course this comes from ass kissing “early onset rigor mortis” lady.

https://www.facebook.com/JillianEpperly/posts/10159373072722468

"There is NO need to be afraid of bacteria on food”

Yea darling there is a reason to be afraid of bacteria on food (see partial list at end of post). It’s a basic fact that every cook should know: bacteria that cause illness  end up on every ingredient we cook with.

“COOKING at proper temps kills it”

Cooking does not always kill bacteria, especially if meat proteins are not cooked to at least 160°. (Some meats require a higher temp 165°; seafood is generally 145°.)

If food has been at room temperature for more than two hours bacteria may have accumulated to dangerous levels and formed heat-resistant toxins that cannot be killed by cooking.

UPDATE
After publishing, this article was brought to my attention.  A perfect example that "cooking" foods does not always kill the nasties.

A.J. became sick after reheating and consuming spaghetti and tomato sauce he made five days earlier and stored at room temperature, according to the initial report published in the Journal of Clinical Microbiology.  

,,, 

An autopsy performed on A.J.'s body revealed he died of liver necrosis and acute pancreatitis. Fecal swabs taken postmortem revealed the presence of Bacillus cereus, a well-known food-borne pathogen that produces toxins, in his system.

"[W]ashing lettuce etc with 1/4 cup each of peroxide and vinegar in a gallon of water kills everything too”

NO, no and no!!

1] Vinegar + Hydrogen Peroxide equals Peracetic Acid;  usually produced commercially in concentrations of 5-15% solution.  Homemade kitchen brew will not reach those levels.

O O|| ||CH3-C-OH + H2O2 -> CH3C-O-OH + H2O

It is potentially toxic and a corrosive. Peracetic acid can irritate the skin, eyes, and respiratory system. It has a pH of 2.

With that said, peracetic acid is used in the food industry, where it is applied as a cleanser and as a disinfectant. But, these are industrial applications with carefully prepared products and safety guidelines. Not some homemade kitchen preparation. You never mix chemicals you know nothing about.

2] You fail to mention that the peroxide used should be food grade not the 3% household solution readily available. IOWs a 35% solution is called “food grade” in part because it doesn’t contain certain stabilizers:

• acetanilide
• phenol
• sodium stanate
• tetrasodium pyrophosphate
  

These stabilizers are found in most other commercially available hydrogen peroxide and should not be ingested.

3] While H2O2 is an antibacterial agent, there are contrary opinions about its effectiveness in regards to whether an unknown bacteria is aerobic or anaerobic. IOWs hydrogen peroxide has limited antibacterial effects.

4] Hydrogen peroxide isn't always effective as antibacterial agent, it is a bacteriostatic agent, meaning it inhibits reproduction of bacteria.

(See:: https://www.lenntech.com/processes/disinfection/chemical/disinfectants-hydrogen-peroxide.htm)

As for the use of vinegar, keep this in mind,,,

https://www.facebook.com/JillianEpperly/posts/10158719267007468

Jillian is not a fan of vinegar but makes exceptions.

Overall there is nothing saying you shouldn't use vinegar. I will admit when I buy farm fresh, this is the method I use. Bear in mind, like peroxide it can change the taste and texture, why I do not use for veggies I may eat raw.

Using a solution that’s three parts water and one part vinegar will be most effective at removing bacteria, but is not a guarantee, “the extent and effectiveness of sanitation by using vinegar will depend on the nature of the suspected disease-causing agents. In other words, fungi and bacteria can be effectively removed from these fresh products by using vinegar, but the effectiveness of the vinegar depends on which bacterium and/or fungus is on (or suspected to be on) the fruit or vegetable.” https://www.bestfoodfacts.org/fruit-vinegar/

IOWs, if a recall alert tells you to discard the product, it is best to discard the product; return to store for refund if applicable.  Don't think for a minute that you are smarter than the food safety agencies.

After throwing away any possibly contaminated lettuce, the organization also recommends washing and sanitizing areas the food came in contact with.

As noted in a separate recall, 

The USDA is concerned that the salads may still be in people’s refrigerators even though they are past their expiration dates. Consumers are strongly advised to not eat recalled items and to either throw them out or return them immediately.

An interesting point, just as there is food grade, 35% peroxide there is also “commercial formulations designed to sanitize or surface sterilize fresh fruits and vegetables.” The concentration of vinegar that you purchase at the store is a lower concentration.

The overall take away, water does as good a job or better.  No purchasing of special products involved. Whether you choose one or the other do not mix and make sure using using a product designed for food.

Some common bacterial food born illnesses:

• Campylobacter generally from raw milk and can last 2-10 days. Symptoms include: diarrhea, cramps, fever, and vomiting; diarrhea may be bloody.

• Clostridium perfringens from beef, poultry, gravies any food left for long periods in steam tables or at room temperature. Symptoms include:: diarrhea and stomach cramps (no fever or vomiting). Duration is 24 hours or less.

• E. coli is prevalent with undercooked ground beef, raw milk and juice, soft cheeses made from raw milk, and raw fruits and vegetables (such as lettuce).

Symptoms which can last 5 to 10 days include:: severe diarrhea, severe stomach pain, and vomiting. little or no fever is present. Hemolytic uremic syndrome (HUS) include decreased urine production, dark or tea-colored urine, and facial pallor can also occur.

• Listeria is a nasty little bugger that comes from raw milk and dairy products. Raw fruits and vegetables, and numerous refrigerated products. It can cause fever and diarrhea similar to other food born germs.

Symptoms in people with invasive listeriosis, the bacteria has spread beyond the gut, can include: fever, fatigue and muscle aches, stiff neck, confusion, loss of balance. Pregnant women may also have no symptoms but experience fetal death, pre-term labor, or infection of the newborn.

This can last for weeks

Drinking JJ, or spraying it on your produce is going to do jack-shit.  If anything you are going to further contaminate your product if your slop is prone to mold or Kahm yeast.

https://www.facebook.com/photo.php?fbid=10159379785482468&set=a.10150207243287468&type=3&theater

No Jillian, contaminated food is not going to strengthen you.  It is going to make you sick and potentially kill