3 Things to Know About Sanitizing a Cooler After Raw Meat

Use only bleach and water Dish soap removes grease but does not kill all bacteria from raw meat. A diluted bleach solution — 1 tablespoon of unscented bleach per gallon of cool water — is the only reliable sanitizer.

Apply and rinse correctly Wipe all surfaces with the bleach solution, let it sit for a few minutes, then rinse thoroughly. Air dry completely with the lid open.

Skip vinegar and baking soda for sanitizing Vinegar and baking soda smell better but are not as effective against salmonella or campylobacter. A baking soda paste can help with stains or odors after sanitizing, but that step is cosmetic.