Bleach and hot water is the only way.

Don’t mess around—bleach and hot water.

A quick rinse won’t cut it. Raw meat leaves behind bacteria that can hide in every crack and corner. You need a sanitizing solution: about one tablespoon of unscented bleach per gallon of hot water. Scrub the whole interior with that, let it sit for five minutes, then rinse thoroughly.

Don’t use dish soap alone. Soap is for grease, not killing bacteria. And skip the vinegar—it doesn’t disinfect nearly as well as bleach. If you’re worried about bleach smell, let the cooler air out in the sun after rinsing.

One more thing: throw away any leftover ice or melted water from the meat. That stuff is basically raw meat juice. Don’t dump it down the sink without running hot water after.