6 Things a Food Safety Expert Won't Eatâ€¦ And One He Will
Geege Schuman stashed this in Food Hacks
Yikes: "Every year, foodborne bugs sickenÂ 48 millionÂ Americansâ€”sending 128,000 to the hospital and 3,000 to an early grave."
My theory is that a certain level of exposure to "bad" bacteria makes you healthier in the long run than if you try to avoid or kill all bacteria. A lifetime of eating whatever I want is way more important than the single case of extended food poisoning I suffered from in that lifetime (from very undercooked chicken, which isn't even on this list).
You're right but it's still not a good idea to eat undercooked chicken.
Basically avoid most things raw except sushi, nuts, fruits, and vegetables.
On fruits and vegetables also:
Avoid prewashed or precut fruits and vegetables.Â
â€śI avoid these like the plague,â€ť Marler says. Why? The more a food is handled and processed, the more likely it is to become tainted. â€śWeâ€™ve gotten so used to the convenience of mass-produced foodâ€”bagged salad and boxed salads and precut this and precut that,â€ť Marler says. â€śConvenience is great but sometimes I think it isnâ€™t worth the risk.â€ť He buys unwashed, uncut produce in small amounts and eats it within three to four days to reduce the risk forÂ listeria, a deadly bug that grows at refrigerator temps.
Guess who Â bought two lbs of organic alfalfa seeds for sprouting at home before reading this article? Â
So this: Â https://www.botanicalinterests.com/articles/view/59/Sprouting-Seed-At-Home-Q-A Â Â What a PITA!
So will you not do that again?