Kitchen Karate: How to protect yourself from superbugs while cooking

Antibiotic use in our food animals fuels the growth of “superbugs” in those animals. Those bugs then contaminate the meat – beef, pork, chicken, turkey, and even fish – that we bring home. This puts us at risk for infection by those bacteria, infections that are harder to treat and sometimes untreatable.

Those are the words of Dr. Lance Price, Director of the Antibiotic Resistance Action Center at the George Washington University School of Public Health, and “chef” in the (live, not animated) video below.

Though we should bring home meats labelled “no antibiotics,” Price’s message is that the kitchen is the place to confront foodborne bugs. And the number one weapon at our disposal? The faucet.

The faucet is the most important tool in the kitchen because you should be washing a lot of things when handling meat – cutting boards, knives, counter top, and especially your hands.


Surprisingly, though, you shouldn’t be washing the meat because that just spreads bacteria all over the place, says Price.

And as far as the crucial hand washing factor is concerned, which seems so straightforward, it appears that most of us are way off the mark:


Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Staypressed theme by Themocracy