Description

Did you know that only 8% of males wash their hands after using the restroom? And those hands may have picked up that apple you just purchased? Hygiene is important – both on your hands and in your kitchen. More important than concerns around chemicals and pesticides when it comes to food safety.

Jennie Hodgen has her doctorate in food science and works as a meat scientist.  She's a mom of four who  loves to talk about bacteria, meat cuts, cleaning produce, and keeping your food safe. "The food you're getting has gone through quite a bit of rigor from a food safety standpoint." She helps us remember that food safety done well is invisible in the latest episode of the Food Bullying podcast.

Key points

• Cross-contamination of food and germs on hands and why it's more important than concerns around pesticides and chemicals.
• Bacteria, viruses and your food.
• How to wash your produce – and your hands.
• Remember to clean or throw out your scrubber to avoid the transfer of bacteria from one fruit/vegetable to another.
• USDA's recommendation on food safety: clean, separate, cook it properly, refrigerate.
• Knives and cutting boards used for cutting meat need to be washed before using them again.
• Why does meat have bacteria? Is it good or bad? Are some cuts more exposed?
• Use your meat thermometer – not your hands and sanitize.
• Keep in mind that meat will continue to cook once it is off the heat.
• Chemicals and pesticides are not a food safety concern.
• The B.S. of labels such as farm-raised, natural, super food, and whole.
• Tips to avoid food bullying: eat what you like, always ponder, don't play the adjective game.

Fab quotes

"Bacteria and viruses are everywhere in the environment."

"Some food is "closer to nature" and need a little extra scrub, such as pick-your-own."

"Understand that bacteria is naturally found on meat – and why we cook it. As long as you are using a meat thermometer, you don't need need to worry about your cooked meat."

"It is important to use a meat thermometer."

"Food safety done well is invisible."

"If you consider the billions of pounds of foods we produce in the U.S., you should feel good about the number of recalls. There is tons of testing going on."

"You don't have to play the adjective game. Just because it has more adjectives on the label than anything else, doesn't mean it's healthier."

Links

• Twitter: @hodgenstein
• Instagram: @jhodgen @beefpros
• Have you liked the new Food Bullying Podcast Page on Facebook?
• Embrace Your Heart with Eliz Greene
• Food Bullying: How to Avoid Buying BS by Michele Payn