Save money, eat at home, and live longer! These Cringeworthy Restaurant Truths Will Make You

I never worry about stuff like this and never get sick. I eat lots of naughty stuff

At home too. Raw and runny eggs, raw steak. I keep & eat leftovers more than a couple of days too.

 
I wish I had time

… to go through each point, but unfortunately I don't

I've hammered on this type of article before, alarmist stuff that leads absolutely nowhere.

Anyway, I am not shooting the messenger, don't take it personally, but trust me, our bodies can deal with a ton of "potentially naughty stuff", and in fact the more we expose them to it, the better we get at fighting the real naughty.

but, common sense never sold newspapers and magazines.

 
All that, and I lick the cake batter bowl once the cake is in the oven...

...and sample the cookie dough to make sure I didn't leave anything out.

Russian roulette with food, I know.

Michael

 
Yeah, that's why the food handling rules get stricter and stricter. . .

cuz' most of the rules will be compromised. . .

 
Well folks, the article reminded me to wrap a paper napkin around the

salt shaker to sprinkle on a most delicious Philly cheesesteak that I had for lunch today.

I just can't fathom that 77% of food managers are lax about using a thermometer for checking the doneness of ground beef, or chicken for that matter. That's totally unacceptable!

 
Here is what is really scary....

.. what is really scary is that they mix important things with pure alarmist non-sense. Cutting raw chicken in the same wood board as preparing a salad? That is serious. That is important.

But those amazing 12 thousand bacteria? Do you know what 12 thousand bacteria mean? NOTHING. OR CLOSE TO NOTHING. Unless you are talking about Shigella or E.coli O147 (which are almost identical as far as their genes are concerned, and equally dangerous from a pathogenic point of view), 12 thousand bacteria of most types, even pathogenic ones, are not going to cause disease to HEALTHY NORMAL HUMAN BEINGS. If an individual is immunocompromised, it's another story, but the article is clearly geared to the general population.

throughout the article the author tries to tone things down with statements like "not all bacteria are harmful" . Of course, people will completely disregard the fact that those Salmonella found in the ice were not identified to the level of sub-species and I would bet a lot of cash that they were not human pathogens. There are thousands of types of Salmonella, many are harmless or have a very high infective oral dose.

There are more bacterial cells in our noses and mouths and skin than in any ice machine, no matter how dirty.

I am not defending the practice of restaurants that disregard common laws of hygiene - but pleeeeease, let's not go into paranoia-mode! People are not dropping as flies after eating meals in restaurants - I am a lot more weary of going on a cruise smileys/wink.gif

 
Sally, thanks for taking the time to provide your expertise on this subject.

Yes, you're right about the cross-contamination of the cutting board - very deadly indeed! As much as I'm ServSafe Food Protection Manager Certified (well, it expired this past October - Lol), you're the expert and I appreciate your detailed response. smileys/smile.gif

Thanks Sally.

 
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