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How much do bacteria fears rule your kitchen? |
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Filed under: Health & Medical  After some comments in my post about shrimp cocktail, I began to think about kitchen fears. Shayna covered "risky eating" in April, but what about how you run your kitchen and how you prepare your food? Are you an Alton Brown, who treats raw chicken like an infectious disease with his gloves, sterilizing, and paranoia? Are you like a Jamie Oliver, who will run ribs, chicken, and lamb through a barbecue sauce, and then run his finger through it to lick and taste? Maybe somewhere in between?
I am, by no means, going to refute the possible dangers of bacteria. Everyone's immune systems are different, and one person's healthy, bacteria-filled oasis is another's stomach-bugged hell. That being said, I'm happy to say (knock on wood) that it's never been an issue for me. In my early cooking days, I would try to keep things clean, but would always get a little lazy with my chicken/meats -- until I dated someone who looked at my kitchen practices with horror. I got more particular and careful, especially when cooking for others, but when I'm only cooking for me, I'm still fairly lax.
And I see no reason to change my habits. I've never had food poisoning, and I have only been sick a few times in the last 10 years. It's hard not to buy into the notion that exposure is great for building resistance when my lifestyle has kept me ridiculously healthy.
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