Youtube cooks wearing gloves, handling raw chicken then touching everything in sight

BlueRidgeSmokers

I've watched a few YT videos where the experts glove up, handle raw chicken, then touch everything in sight. Everything. Including the seasoning bottles, the cooker handles, you name it. So why are they wearing gloves? Obviously to look cool and maybe reduce the desire to wash their hands.

An actual real chef that pays the mortgage (and set kids to school) cooking once told me: glove one hand, handle the raw meat with that one. Leave your other clean hand ungloved to handle everything else. He could not have been more on the target. Once you glove a hand, you can't tell when you've contaminated it, and will contaminate everything around you.

I'm an iceberg of serenity (tm) or I'd comment on these videos; last time I did, the so-called wing king went ballistic and I just deleted my comment (also, his air-fryer wing recipe wasn't good, whatev).

Botch

Has anyone here gotten sick from raw chicken (knowingly)?  Does anyone here know of someone who's gotten sick?  Anyone ever read about anyone getting sick from raw chicken?
I'm not saying it hasn't happened, but I just can't name a single concrete example.  And I grew up watching Julia flopping raw chickens all over the place, and she lived into her 90's.  Just a mini-subject that I'd really like to see some hard statistics on...
 
WRT food video mistakes, most EweTubers (including a few of my favorites) do this: when they spatchcock a chicken, whether by knife or shears, almost all of them march up the side of the spine and perfectly bisect  the oyster!  So half "may" get eaten in the final dish, while the other half will flavor some freezer-burned stock sometime in the future, maybe.  It bugs me.  

BlueRidgeSmokers

I can't trace most instances of what was certainly food-borne illness for me to the source, but, at my advanced age, I'm sure chicken was at the root of a few. On the other hand, the things that make chicken dangerous, also reduce the profit of chicken farms, so there's a good business reason to keep us healthy, right?

paqman

Botch said:

Has anyone here gotten sick from raw chicken (knowingly)?  Does anyone here know of someone who's gotten sick?  Anyone ever read about anyone getting sick from raw chicken?
I'm not saying it hasn't happened, but I just can't name a single concrete example.  And I grew up watching Julia flopping raw chickens all over the place, and she lived into her 90's.  Just a mini-subject that I'd really like to see some hard statistics on...
 
WRT food video mistakes, most EweTubers (including a few of my favorites) do this: when they spatchcock a chicken, whether by knife or shears, almost all of them march up the side of the spine and perfectly bisect  the oyster!  So half "may" get eaten in the final dish, while the other half will flavor some freezer-burned stock sometime in the future, maybe.  It bugs me.  

yes, salmonellosis is not fun…

Buckwoody Egger

Agree and also see this watching the line at Waffle House.  If the illness probability was 100% it would be a different ballgame but it’s not.  Getting away with it is very common without penalty. Flashback to Covid mask debacles unavoidable. 

Canugghead

nvm

fishlessman

so you would not eat raw chicken from a vending machine

https://mainichi.jp/english/articles/20210702/p2a/00m/0li/010000c

HeavyG

The chicken is lightly roasted and the vending machine maintains a temperature of 5°C (only just a skosh into the temp "danger zone") so...Yes!

It's not like it's vending machine fugu.

BlueRidgeSmokers

fishlessman said:

so you would not eat raw chicken from a vending machine

https://mainichi.jp/english/articles/20210702/p2a/00m/0li/010000c

I like to think I'm open-minded and generally will try any food.

Not sure about this one, though.

fishlessman

The ten second sear is something new, traditionally it's just raw .  Not sure ten seconds kills much

Botch

fishlessman said:

The ten second sear is something new, traditionally it's just raw .  Not sure ten seconds kills much

It doesn't kill much, but it kills at the right spot (the freshly-cut spots).  I dunno.  

Canugghead

FWIW, Chinese bbq almost got banned permanently in the GWN because it's stored in the 40-140 danger zone all day.

https://acam.arts.ubc.ca/under-fire-by-christy-fong-and-denise-fong/#:~:text=This documentary short brings you,, provincial, and federal legislation.

fishlessman

im still thinking this is a bar room bet or something best served on tiktok

fishlessman

Botch said:

Has anyone here gotten sick from raw chicken (knowingly)?  Does anyone here know of someone who's gotten sick?  Anyone ever read about anyone getting sick from raw chicken?
I'm not saying it hasn't happened, but I just can't name a single concrete example.  And I grew up watching Julia flopping raw chickens all over the place, and she lived into her 90's.  Just a mini-subject that I'd really like to see some hard statistics on...
 
WRT food video mistakes, most EweTubers (including a few of my favorites) do this: when they spatchcock a chicken, whether by knife or shears, almost all of them march up the side of the spine and perfectly bisect  the oyster!  So half "may" get eaten in the final dish, while the other half will flavor some freezer-burned stock sometime in the future, maybe.  It bugs me.  

knowing how i am with food prep and storage, ive always wondered what others were doing to give me food poisoning......

lkapigian

Botch said:

Has anyone here gotten sick from raw chicken (knowingly)?  Does anyone here know of someone who's gotten sick?  Anyone ever read about anyone getting sick from raw chicken?
I'm not saying it hasn't happened, but I just can't name a single concrete example.  And I grew up watching Julia flopping raw chickens all over the place, and she lived into her 90's.  Just a mini-subject that I'd really like to see some hard statistics on...
 

I feel the same way about the fear of Botulism in Fermented Salamis,I'd be more concerned about Salad and Botulism 

StillH2OEgger

fishlessman said:

im still thinking this is a bar room bet or something best served on tiktok

Who doesn't like chicken tartare?

HeavyG

All joking aside, it's really simple to pasteurize foods via sous vide so you could eat all the "raw" chicken (if it has been pasteurized is it technically still raw??) you want quite safely.

OTOH that takes the thrill and sense of derring-do out of it I guess.  ¯\_(ツ)_/¯

BlueRidgeSmokers

Interesting thought - 6 hours at 130F, I wonder what the chicken texture would be like.

Botch

HeavyG said:

All joking aside, it's really simple to pasteurize foods via sous vide so you could eat all the "raw" chicken (if it has been pasteurized is it technically still raw??) you want quite safely.

We could've been sterilizing meats, milk, and veggies, for many years now by simply irradiating them, greatly increasing their shelf life/safety.  But certain experts scream bloody murder, and I love talking to them:
 
Me: if we irradiated our food, it would last so much longer and be safer.
Them: AAAHHHHH!!  No, we'll get cancer and mutate!
Me: Have you ever put on a Band-Aid?
Them: Well, duh; of course I have!
Me: Have you ever read the print on the wrapper, "Guaranteed Sterile Until Opened?"
Them: Uh...
Me: Do you know how those Band-Aids were sterilized?
Them: ICAN'THEARYOULAALAALAAOHSAYCANYOUSEE!
Me: Yes, they've always been sterilized via irradiating.  And you've been topping your open wounds with them.  
Them: They've either run, left the chat, hung up, or started swinging something heavy/sharp in my direction.  

JohnInCarolina

Botch said:

HeavyG said:

All joking aside, it's really simple to pasteurize foods via sous vide so you could eat all the "raw" chicken (if it has been pasteurized is it technically still raw??) you want quite safely.

We could've been sterilizing meats, milk, and veggies, for many years now by simply irradiating them, greatly increasing their shelf life/safety.  But certain experts scream bloody murder, and I love talking to them:
 
Me: if we irradiated our food, it would last so much longer and be safer.
Them: AAAHHHHH!!  No, we'll get cancer and mutate!
Me: Have you ever put on a Band-Aid?
Them: Well, duh; of course I have!
Me: Have you ever read the print on the wrapper, "Guaranteed Sterile Until Opened?"
Them: Uh...
Me: Do you know how those Band-Aids were sterilized?
Them: ICAN'THEARYOULAALAALAAOHSAYCANYOUSEE!
Me: Yes, they've always been sterilized via irradiating.  And you've been topping your open wounds with them.  
Them: They've either run, left the chat, hung up, or started swinging something heavy/sharp in my direction.  

That’s interesting, Botch.  I’d never really thought of this before. Do you know if any studies have been done on the safety of irradiated foods for human consumption?  

fishlessman

are band aides safe.  i remember when they took the good iodine off the market and started giving us the lousy mercurochrome. then that stupid sticky gel crap that would load up with dirt

fishlessman

HeavyG said:

All joking aside, it's really simple to pasteurize foods via sous vide so you could eat all the "raw" chicken (if it has been pasteurized is it technically still raw??) you want quite safely.

OTOH that takes the thrill and sense of derring-do out of it I guess.  ¯\_(ツ)_/¯

about 20 years ago there were still high end restaurants in nyc offering raw chicken right off the farm. a supermarket bird would probably kill you but i remember my future brother inlaw eating a raw chicken casserole that wasnt to be cooked til the next day for a family reunion without problems, maybe mayo kills off the bad stuff

lkapigian

2-3 % salt, lower water activity, eat all the uncooked proteins you desire , and it’s delicious

foods with unsaturated fats spoil quicker , chicken and fish have a higher PH ( lower acidity )more water than beef and are higher in unsaturated fats 

Botch

JohnInCarolina said:
That’s interesting, Botch.  I’d never really thought of this before. Do you know if any studies have been done on the safety of irradiated foods for human consumption?  

There were, there was a push to start doing this but it was about 20, 30 years ago.  Siri just gave me this:
https://www.cdc.gov/foodsafety/communication/food-irradiation.html