The Secret Life of Germs: Observations and Lessons From a Microbe Hunter by Philip M. Tierno Jr

Author:Philip M. Tierno, Jr.
Language: eng
Format: epub
Publisher: Simon & Schuster

Cut meats and vegetables with separate knives and cutting boards, or carefully wash knife and cutting board in between the two. Look for plastic cutting boards with an embedded antibacterial substance such as triclosan. Such a product cleanses the inner surfaces of slices and fissures in the board.

Cook meats and poultry thoroughly. Eighty to one hundred percent of all poultry contain gastroenteritis-causing Salmonella, Campylobacter, or both. Never eat poultry if it is pink on the inside. Chicken and other poultry should be cooked to an interior temperature of at least 180 degrees Fahrenheit. The same holds true for fish, which can carry the diarrhea-causing germ Vibrio. Steak can be cooked rare on the inside, because germs can only reach the outer layer of the meat. Hot dogs and hamburgers, however, which may contain ground-up bone and other animal parts, should also be cooked to an interior temperature of at least 180 degrees Fahrenheit. Make it a habit never to eat any raw meat, poultry, or fish. And never eat raw eggs unless they are pasteurized.

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