The spraying of the fruit and veges in stores is not always a good thing either as they spray indescriminately and the water actually ruins the produce.
Mozart, I get the feeling you're kind of a germaphobe.Food Safety: Learn to Wash Produce Properly - Healthy Recipes, Nutrition and Cooking Tips to Improve Health or Lose Weight on MedicineNet.com
Note that the experts indicate that chemical washes are not necessary, just water.
Note also that our old friend, the sponge, can be washed in the dishwasher, although it seems to go against my intuition. One thing I didn't realize until I looked at my dishwasher detergent label is that it contains chlorine bleach, so that makes me feel better about that practice, although I still don't do it myself.
My belief is that everything you put into your mouth, including your fingers, has the potential to make you sick.
Not heard that one at all!! But then I guess the "they" I am referring to are probably nutritionists who tend not to acknowledge that people use mayo (except on the side of course) and would never pre-dress a salad. "Our" "they" is probably a bit different from "your" "they".
Mozart, I get the feeling you're kind of a germaphobe.
Those experts don't have "red" water. I swear, when I left for 5 days to go to my dad's I came back to red toilets. If that's is in my water, I want a boost to clean my veggies with. I also don't think water can help Sally Shopper and her cross contamination habits.
if you have a Cobalt 60 source I`m sure it`ll be fine for 6 months left at room temp, the problem is the idea of Irradiation scares the ignorant sheeple. so you`re somewhat forced to put up with the "next best" and that`s pasteurisation, but then sometimes not even That is done and you get what you get and have to eat it NOW(ish).
but it`s all down to Moisture, and then Exposure to airborne "materials" that can breed.
do you wonder where Yeast comes from for making the 1`st beers and breads?
it`s in the AIR!
About three sentences and dismissed it as more bias opinion. I find most things to be slanted and bias one way or another. People in Europe and China live longer than Americans and they don't sanitize every little aspect of their life.Callisto:
Did you read the link? From memory, they said something like 76 million people get food poisoning each year. Isn't that like 1 in 4 people in the US? And 300,000 hospitalized each year?
All I'm saying is that folks should think about it before they make decisions that may effect someone else's health. How many of those 76 million people were actually the ones that prepared the food? Logic would say not a high number.
YT:
Pathogenic organisms in food, for the most part, are not airborne. The ones that are cause colds or flu from coughing, but not food borne illnesses.
Food borne illness comes from food that is contaminated with bacteria usually from animal wastes or human waste through the contamination from bad hand washing practices.
Airborne bacteria will cause spoilage very quickly, at higher temperatures than 40 degrees.
that`s not strictly correct at all, aerobes and anaerobes do indeed operate differently, however the transmission vectors do overlap somewhat!
you forgot Soil based spores also (think Anthrax).
YT:
Not sure what your statement has to do with what I said. The terms aerobes and anaerobes have nothing to do with being "airborne" or not. They describe the condition (with air, aerobes or without air, anaerobes) that micro-organisms thrive in. For example, the bacteria that causes botulism is an anaerobe, which is why it is associated with canned foods that are anoxic.
Transmission vectors are live animals and insects that can transmit disease, again having nothing to do with airborne transmission of disease. A good example is a mosquito. Fomites are inanimate objects that can transmit disease. A good example would be a contaminated cutting board.
While anthrax, an extremely rare disease, can be ingested, I have never heard it referred to as a "food borne illness"
Here is what I said: Pathogenic organisms in food, for the most part, are not airborne. The ones that are cause colds or flu from coughing, but not food borne illnesses.
Food borne illness comes from food that is contaminated with bacteria usually from animal wastes or human waste through the contamination from bad hand washing practices.
You or others might find this link regarding disease transmission interesting:
FAQ: Methods of Disease Transmission
Transmission vectors are live animals and insects that can transmit disease, again having nothing to do with airborne transmission of disease. A good example is a mosquito.
While anthrax, an extremely rare disease, can be ingested, I have never heard it referred to as a "food borne illness"
Food borne illness comes from food that is contaminated with bacteria usually from animal wastes or human waste through the contamination from bad hand washing practices.
Interesting that you TOTALLY neglected to put my last sentence in that quote and thereby take the entire post out of context
I gather the fact that I mentioned Moisture on foods as a breeding ground makes your stance (and subsequent argument) somewhat Uncomfortable erring towards untenable even?
Interesting that you TOTALLY neglected to put my last sentence in that quote and thereby take the entire post out of context
I gather the fact that I mentioned Moisture on foods as a breeding ground makes your stance (and subsequent argument) somewhat Uncomfortable erring towards untenable even?