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> stunning to see how many people suffer from food born illness today The way I see people handle food, I'm not surprised at all. People leave lunch meat out o

> stunning to see how many people suffer from food born illness today The way I see people handle food, I'm not surprised at all. People leave lunch meat out of the fridge for sometimes hours, cut the fungus off things and eat the rest (which is ok sometimes, but often isn't), rinse chicken breast in the sink, use the same tools and cutting boards to handle uncooked and cooked food... And I can keep going. So many people have no clue how food should be handled, or willfully ignore what they do know.

zikzak 4y ago
I completely agree. I worked as a cook when I was younger and so I had a considerable amount of formal and informal training in safe food handling. None of differed from what I learned in my families kitchen, and our never really had food poisoning with the notable exception of my father who ate a bad lobster after being repeatedly warned it had sat out too long (trunk of the car in summer, long story, stubborn man who could not admit he was wrong, and he was so sick he had to go to the hospital). I think a lot of the time when people say they have "food poisoning" what they really have is digestive distress from eating poorly handled food. There's an incredible lack of awareness around safe food handling (which is really very simple) and most of it stems from laziness or inattention. Even if you only have one cutting board, cut the chicken last, and clean the cutting board correctly, etc. Don't leave a knife on the counter and use it over and over. Wash it with the rest of the dishes. If it was used to cut meat, don't use it again until it is properly sanitized. Don't leave leftovers sitting on the stove or counter for hours, esp. things prone to going off. And so on.
mrguyorama 4y ago
My girlfriend never washed her fruits and veggies. I had to put the kibosh on that, however I am probably not 100% safe with my meat handling strategies, often just rinsing tools before using them on the next substance, justifying it to myself that as long as I cook everything that "meat germs" could have touched before eating, it should be safe, but like, that ain't perfect I'm sure. I also am willing to cook and eat food much older than most people.

zikzak 4y ago

I completely agree. I worked as a cook when I was younger and so I had a considerable amount of formal and informal training in safe food handling. None of differed from what I learned in my families kitchen, and our never really had food poisoning with the notable exception of my father who ate a bad lobster after being repeatedly warned it had sat out too long (trunk of the car in summer, long story, stubborn man who could not admit he was wrong, and he was so sick he had to go to the hospital). I think a lot of the time when people say they have "food poisoning" what they really have is digestive distress from eating poorly handled food. There's an incredible lack of awareness around safe food handling (which is really very simple) and most of it stems from laziness or inattention. Even if you only have one cutting board, cut the chicken last, and clean the cutting board correctly, etc. Don't leave a knife on the counter and use it over and over. Wash it with the rest of the dishes. If it was used to cut meat, don't use it again until it is properly sanitized. Don't leave leftovers sitting on the stove or counter for hours, esp. things prone to going off. And so on.

mrguyorama 4y ago

My girlfriend never washed her fruits and veggies. I had to put the kibosh on that, however I am probably not 100% safe with my meat handling strategies, often just rinsing tools before using them on the next substance, justifying it to myself that as long as I cook everything that "meat germs" could have touched before eating, it should be safe, but like, that ain't perfect I'm sure. I also am willing to cook and eat food much older than most people.