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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Hand Washing

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Comments

  • It seems like during a cook prep we have to wash our hands several times. We prep the meat and then we need to go through a door to outside or open a cupboard for a spice, back into the fridge, etc. Since we don't want to make touches with 'contaminated' hands we wash with soap. Even when we try to set everything up to minimize washing and get all the prep done at once it still seems like there's extra 'washes'. Does anybody have a good methodology to use? I see some people using disposable latex gloves, that's something we haven't tried. Hand spray? What would you do at a competition where facilities are limited? Just trying to catch up to the rest of ya .....  


    I buy food handlers gloved at costco for that reason
  • TjcoleyTjcoley Posts: 2,694
    I can remember my grandmother making chicken noodle soup, and the pot would stay on the back porch (enclosed, unheated, no air conditioning) for up to a week, no matter the season.  Just bring it in, heat it up on the coal stove and eat and enjoy.  Home made kielbasi would hang for 3 days prior to smoking (salt peter was used to cure it)  and we never got sick.  
    How many of you clean/change tongs after flipping chicken the first time when cooking?  One side is no where near up to "safe" temp prior to flipping.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • nolaeggheadnolaegghead Posts: 10,711
    I mostly wash my hands because they're filthy from working in my shop.  Washing the food or utensils doesn't help much with foods that are eaten raw, and depending on the pathogen or toxin, even foods that are cooked.  A lot of salmonella bacteria needs to be eaten to get poisoned - the bacteria is mostly killed by stomach acid.  Thought this was interesting, even though it's a few years old.

    from http://well.blogs.nytimes.com/2009/10/06/top-10-food-poisoning-risks/

    Beef and poultry are the most frequent sources of food-borne illness, but a number of other foods also pose a risk. Now, the Center for Science in the Public Interest, a consumer advocacy group that tracks food safety issues, has compiled a list of 10 common foods responsible for a large number of outbreaks of food-borne illnesses. The top 10 foods account for 1,500 separate outbreaks accounting for about 50,000 cases of food poisoning, some of which ended in long-term disability and death. The list comes from the group’s database of outbreaks, compiled from state and federal government reports, scientific articles and news reports. The list only focuses on foods overseen by the Food and Drug Administration, so it doesn’t include meats, which are regulated by the U.S. Department of Agriculture.

    “A globalized food system, archaic food safety laws, and the rise of large-scale production and processing have combined to create a perfect storm of unsafe food,’’ the C.S.P.I. writes. “Unfortunately, the hazards now come from all areas of the food supply: not only high-risk products, like meat and dairy, but also the must-eat components of a healthy diet, like fruits and vegetables.’’

    Here are the top three riskiest foods on the C.S.P.I. list:

    1. Leafy greens (363 outbreaks; 13,568 cases): Responsible for 24 percent of the non-meat outbreaks listed, salads and other greens become contaminated by contact with animals, contaminated water, poor handling practices and even contaminated washing equipment.

    2. Eggs (352 outbreaks; 11,164 cases): Most egg outbreaks are because of salmonella poisoning. Although external contamination of the egg can occur from poor handling practices, more often the contamination happens inside the hen, before the shell is even formed. Half of all cases of egg-related illness are in restaurants. Catered events and prisons also reported large outbreaks.

    3. Tuna (268 outbreaks; 2,341 cases): Fresh fish can decay soon after being caught, the C.S.P.I. reports, leading to scombroid poisoning caused by a poison called scombrotoxin. Symptoms include skin flushing, headaches, cramps, diarrhea and loss of vision.

    The remaining foods on the C.S.P.I. list are:

    4. Oysters: 132 outbreaks; 3,409 cases.
    5. Potatoes: 108 outbreaks; 3,659 cases.
    6. Cheese: 83 outbreaks; 2,761 cases.
    7. Ice cream: 74 outbreaks; 2,594 cases.
    8. Tomatoes: 31 outbreaks; 3,292 cases.
    9. Sprouts: 31 outbreaks; 2,022 cases.
    10. Berries: 25 outbreaks; 3,397 cases.


    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    No City.

  • ShedFarmShedFarm Posts: 499
    edited August 2012
    How many of you clean/change tongs after flipping chicken the first time when cooking?  One side is no where near up to "safe" temp prior to flipping.  
    Having a person in the house with an autoimmune disease (MS), I can't take any chances. Either the tongs get swapped out, or they get washed. Heck, we're still dealing with a post-op infection from May. The thought of my cooking sanitation habits being the cause of one of these episodes ... I don't want to go there.
    BJ
    (Powhatan, VA)
  • stikestike Posts: 15,597
    is it me, or am i imagining it? i say something, and a brief period later nolaegghead provides all the footnotes to support me.

    :))
    ed egli avea del cul fatto trombetta -Dante
  • fishlessmanfishlessman Posts: 15,653
    ice cream, whodathunkit. if its eggs in it i could see it, if its handling than pretty much any food would be a culprit
  • stikestike Posts: 15,597
    that's my belabored point...  was trying to say that the focus on many foods is disproportionate to the real risk, and all the gloves and protocol provide only a false sense of security if you aren't paying attention to where the REAL risks are.


    ed egli avea del cul fatto trombetta -Dante
  • fishlessmanfishlessman Posts: 15,653
    lettuce is a different story, has put me on the hopper so many times i stopped eating it all together, even my doctor told me to stop eating it.

  • stikestike Posts: 15,597
    sounds rough.  (get it? roughage. potty...?  hahaha I kill me)
    ed egli avea del cul fatto trombetta -Dante
  • nolaeggheadnolaegghead Posts: 10,711
    edited August 2012
    I replaced the bathroom wall heater with a nice, heart pine magazine rack.  Don't forget to treat the symptoms also... 
    :)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    No City.

  • FockerFocker Posts: 1,420

     

     

    is it me, or am i imagining it? i say something, and a brief period later nolaegghead provides all the footnotes to support me.

    :))

     


    :))

    It's hard not to likey the stikey!

    hahahahaha

     

    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • fishlessmanfishlessman Posts: 15,653
    sounds rough.  (get it? roughage. potty...?  hahaha I kill me)
    all i know is that for me, eating healthy includes a bucket and a hopper
    :))
  • stikestike Posts: 15,597
    if you come over i'm serving you a large salad of greens and beets and asparagus. 

    ed egli avea del cul fatto trombetta -Dante
  • fishlessmanfishlessman Posts: 15,653
    thats fine, but im not cleaning up your bathroom
    :))nothing wrong with beets and asparugus
  • stikestike Posts: 15,597
    beets and asparagus just in there for the shock factor
    ed egli avea del cul fatto trombetta -Dante
  • Oh my potty humor, I feel like I'm talking to my boys! :D
  • Oh my potty humor, I feel like I'm talking to my boys! :D
    booger jokes are sure to follow..........we are idiots



  • brianwdmnbrianwdmn Posts: 356
    beets and asparagus just in there for the shock factor
    My co-workers and family will be hearing about this one. I'm still chuckling.
    =))
    Marietta, East Cobb, GA
  • nolaeggheadnolaegghead Posts: 10,711
    Boiled and pickled some beets last night.  Looked like a crime scene afterwards.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    No City.

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