Thread: How Many Food Rules Do You Break?

On Jun 18, 11:11*pm, sf <s...@geemail.com> wrote:
> I got this in my email today. *Sheesh, if breaking those rules are
> bad, I should be dead by this time.http://www.eatingwell.com/health/hea...mmandments_of_...
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

i believe i've broken all of these rules...maybe more than once.

harriet & critters in azusa

sf wrote:

> I got this in my email today. Sheesh, if breaking those rules are
> bad, I should be dead by this time.
> http://www.eatingwell.com/health/hea...od_safety.html

I routinely eat runny eggs, I cook beef, veal, and lamb to an internal
temperature of about 135°F, and pork to an internal temperature of 140°F. I
can't say that I check the temperature of reheated leftovers, but I doubt
that it even comes close to 165°F. Sometimes I don't reheat them at all.

Bob

"sf" ha scritto nel messaggio
> I got this in my email today. Sheesh, if breaking those rules are
> bad, I should be dead by this time.
> http://www.eatingwell.com/health/hea...od_safety.html
>

Maybe they should do something about contaminated foods before selling them,
so one doesn't have to contemplate a hard fried egg? Why not set
regulations so that foods are clean?

Raw milk has always been possible if the herd is checked regularly for
tuberculosis. It's only dangerous in cases of neglect or super-farming
techniques, which frankly I would like to see made illegal.

On Jun 19, 2:11*am, sf <s...@geemail.com> wrote:
> I got this in my email today. *Sheesh, if breaking those rules are
> bad, I should be dead by this time.http://www.eatingwell.com/health/hea...mmandments_of_...
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

What - no more cold pizza? (non-reheated leftover category)
Anyhow, I HAVE left meat to thaw for an hour or so on the counter,
knowing full well it's going to get coked for the next meal.

And I don't even own a fridge thermometer. My lower shelf and crisper
are so cold, stuff almost freezes as it is. Every therm I've owned
gets broken or somehow disappears. This is the reverse of the wire
hanger rule (closet breeding). One of those unexplainable house
mysteries.

On Jun 19, 2:11*am, sf <s...@geemail.com> wrote:
> I got this in my email today. *Sheesh, if breaking those rules are
> bad, I should be dead by this time.http://www.eatingwell.com/health/hea...mmandments_of_...

All of them. Except maybe the raw milk one. I've never had any
interest in raw milk.
I think the only raw-milk cheese I eat is Parm-Reg, and that's aged
long enough that
it doesn't break the rule. I can't rule out that maybe I've had a
young raw-milk cheese
somewhere.


Cindy Hamilton

Bob wrote on Thu, 18 Jun 2009 23:26:22 -0700:

>> I got this in my email today. Sheesh, if breaking those
>> rules are bad, I should be dead by this
>> time. http://www.eatingwell.com/health/healthy_cooking/ten_co
>> mmandments_of_food_safety.html

> I routinely eat runny eggs, I cook beef, veal, and lamb to an internal
> temperature of about 135°F, and pork to an internal
> temperature of 140°F. I can't say that I check the temperature
> of reheated leftovers, but I doubt that it even comes close to
> 165°F. Sometimes I don't reheat them at all.

I'm not really fond of steak tartare and I don't think it is a good idea
to *routinely* eat raw food that been warmed up to much less than the
Pasteurization temperature but I do eat sushi and soft-cooked eggs are
the best!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 18 Jun 2009 23:11:52 -0700, sf <[email protected]> wrote:

>
>I got this in my email today. Sheesh, if breaking those rules are
>bad, I should be dead by this time.
>http://www.eatingwell.com/health/hea...od_safety.html

Some of the comments are quiet funny as well

On Thu, 18 Jun 2009 23:11:52 -0700, sf <[email protected]> wrote:

>
>I got this in my email today. Sheesh, if breaking those rules are
>bad, I should be dead by this time.
>http://www.eatingwell.com/health/hea...od_safety.html

I definitely break 6 of them (to be specific, I break rules Nr 2, 3,
4, 5, 6, and 9). Rule Nr 10 I don't break, but that's because I've
never seen a food recall here...
Gee, life without raw milk cheese... I'm French and Swiss for
chrissake!!!
The only (mild and few) cases of food poisoning I've had were from
restaurant food...


Nathalie in Switzerland

On Jun 19, 2:11*am, sf <s...@geemail.com> wrote:
> I got this in my email today. *Sheesh, if breaking those rules are
> bad, I should be dead by this time.http://www.eatingwell.com/health/hea...mmandments_of_...
>
I probably transgress on 4 or 5 of them on a regular basis.

For someone with a healthy immune system and reasonable sanitation
habits overall, you can survive most of them. But when cooking for a
crowd, potluck, or friends, I will be more careful about the food
spoilage ones.

maxine in ri

sf wrote:
> I got this in my email today. Sheesh, if breaking those rules are
> bad, I should be dead by this time.
> http://www.eatingwell.com/health/hea...od_safety.html
>

I consistently break rules 5 and 6. Nothing happened.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

sf wrote:
>
> I got this in my email today. Sheesh, if breaking those rules are
> bad, I should be dead by this time.
> http://www.eatingwell.com/health/hea...od_safety.html
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

1. Use a refrigerator thermometer to keep your food stored at a safe
temperature (below 40°F).

My refrigerator has electronic controls, and I shoot it with an infrared
thermometer now and then to validate.

2. Defrost food in the refrigerator, the microwave or in cold water,
never on the counter.

Pretty much. I do defrost frozen shrimp in warm water since they defrost
in a couple minutes and then go immediately into the hot pan to sauté.

3. Always use separate cutting boards for raw meat/poultry/fish and
produce/cooked foods.

No, I typically use one cutting board for a cooking session, but I
properly sequence what is going on it, starting with raw produce, then
cooked stuff, then raw meats/fish.

4. Always cook meat to proper temperatures, using a calibrated
instant-read thermometer to make sure.

Yes, although I use my proper temperatures, not those of some paranoid
bureaucrats.

5. Avoid unpasteurized (raw) milk and cheeses made from unpasteurized
milk that are aged less than 60 days.

I've never run into those, so N/A, however I wouldn't avoid them if I
did run into them.

6. Never eat runny eggs or foods, such as cookie dough, that contain raw
eggs.

I always eat eggs runny, and I also readily test stuff with raw eggs in
it. Never had a problem.

7. Always wash your hands in warm soapy water for at least 20 seconds
before handling food and after touching raw meat, poultry or eggs.

I don't time 20 seconds, but I'm pretty anal about hand washing while
cooking and probably wash a dozen times in a typical meal cooking
session.

8. Always heat leftover foods to 165ºF.

Hell no.

9. Never eat meat, poultry, eggs or sliced fresh fruits and vegetables
that have been left out for more than 2 hours (1 hour in temperatures
hotter than 90°F).

It depends entirely on what the item in question is.

10. Whenever there's a food recall, check products stored at home to
make sure they are safe.

No, but nearly every recall is for horrid processed prepared crap that I
never buy. The few exceptions like the spinach scare also don't affect
me as I just stick to cooked preparations (love creamed spinach) until
the scare is over.


Bonus question: Is the "5 second rule" valid?

Answer: Yes with qualifications.

A number of TV programs have reviewed the "5 second rule" and every one
has got the answer and their test procedures totally wrong.

In every TV test instance they drop the test food on a surface for the 5
seconds to contaminate it, but then they incubate the food for 24 hours
which completely invalidates the test.

Of course the food picks up contaminants, that isn't the question, the
question is whether the contaminants it picks up are at levels after the
5 seconds that are harmful for you to eat *then*, not after 24 hours of
incubation. The answer is of course *no*, your digestive system can
readily handle the small amount of bacteria the food has picked up. It's
even less of an issue say with a raw steak dropped on the way to the
grill. Rinse of the dirt and put the thing on the grill, it's fine.

sf wrote:
> I got this in my email today. Sheesh, if breaking those rules are
> bad, I should be dead by this time.

I got 10 out of 10!

Slatts

Pete C. wrote:

> A number of TV programs have reviewed the "5 second rule" and every
> one has got the answer and their test procedures totally wrong.

I wonder what prompts all the shows to suddenly cover the same
subject all of a sudden. No doubt there was a study published.

I thought the 5 second rule was a JOKE. I had no idea people
actually thought there were 5 seconds before germs would get
on the food. Or crud, unless it's been less than a few minutes
since you mopped the floor.

Likely it was a joke, and only someone looking to write a paper
took it seriously.

nancy

sf wrote:
>
> I got this in my email today. Sheesh, if breaking those rules are
> bad, I should be dead by this time.
>
http://www.eatingwell.com/health/hea...od_safety.html
>
Yep, I should be dead by this time too.

The egg rule cracked me up <eg>. I've been making real mayonnaise with
raw eggs (laid by my chickens) for a good couple of years... I've
*always* liked my eggs soft-boiled and my fried eggs with the yokes
runny.

I've also thawed my meat on the counter on many, many occasions and have
never owned a fridge thermometer. [I wondered why the fridge
thermometer rule was top of the list - but maybe this Eatingwell crowd
get a percentage of the sales]. Oh, and I like my beef steak rare - so
rare that a good vet should be able to save it...

DH and the kidlette have eaten cold pizza for breakfast plenty of times.
(I heat mine up, but not because I'm afraid of 'germs' - I just don't
like cold pizza.)

I've always used a separate cutting board for raw meat, didn't have to
read any rules to figure that one out.

IMHO, the food recall one should be a no-brainer too - but I can't speak
for anybody else. Same for the washing of hands. But there are a lot of
dumb people in this world... (Yes, even dumber than me).

--
Cheers
Chatty Cathy - still alive and kickin'.

On Fri, 19 Jun 2009 16:04:48 +0200, ChattyCathy
<[email protected]> wrote:


>DH and the kidlette have eaten cold pizza for breakfast plenty of times.
>(I heat mine up, but not because I'm afraid of 'germs' - I just don't
>like cold pizza.)

Well, yes, that's why I don't break *that* rule - I like my leftovers
(from cooked hot meals) hot, really hot.

Nathalie in Switzerland

ChattyCathy wrote:
> sf wrote:
>>
>> I got this in my email today. Sheesh, if breaking those rules are
>> bad, I should be dead by this time.
>>
> http://www.eatingwell.com/health/hea...od_safety.html
>>
> Yep, I should be dead by this time too.
>
> The egg rule cracked me up <eg>. I've been making real mayonnaise with
> raw eggs (laid by my chickens) for a good couple of years... I've
> *always* liked my eggs soft-boiled and my fried eggs with the yokes
> runny.
<snip>
That would be OK _if_ you wash your chickens in soapy water for at least
20 seconds before they lay their eggs.

Cheers,

Michael Kuettner

Nathalie Chiva <Nathaliedotchivaatgmail.remove.com> wrote:

> On Fri, 19 Jun 2009 16:04:48 +0200, ChattyCathy
> <[email protected]> wrote:
>
>
>>DH and the kidlette have eaten cold pizza for breakfast plenty of
>>times. (I heat mine up, but not because I'm afraid of 'germs' - I just
>>don't like cold pizza.)
>
> Well, yes, that's why I don't break *that* rule - I like my leftovers
> (from cooked hot meals) hot, really hot.

Quite so. (If you're going to eat them 'as was'). However, I do like
slices of leftover cold chicken in a salad, for example. Or some
slices of cold roast beef with mustard and pickles on a sandwich.
--
Cheers
Chatty Cathy

"sf" <[email protected]> wrote in message
news:[email protected]..
>
> I got this in my email today. Sheesh, if breaking those rules are
> bad, I should be dead by this time.
> http://www.eatingwell.com/health/hea...od_safety.html
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Oh my, how did Grandma and Grandpa survive? They had no home refrigeration,
no meat thermometer, milked their own cow, gathered their own eggs, and did
not know about food recalls. We have become paranoid.

Later,

DP

Michael Kuettner wrote:

> ChattyCathy wrote:
>>
>> The egg rule cracked me up <eg>. I've been making real mayonnaise
>> with raw eggs (laid by my chickens) for a good couple of years...
>> I've
>> *always* liked my eggs soft-boiled and my fried eggs with the yokes
>> runny.
> <snip>
> That would be OK _if_ you wash your chickens in soapy water for at
> least 20 seconds before they lay their eggs.

<snork>
--
Cheers
Chatty Cathy - still laughing