Remember eating raw cookie dough when you were a kid? Yes, well, we still do that around here.
I don’t know about you, but I have never heard of anyone dying, or even being ill from eating cookie dough. Although, that would make quite the headline wouldn’t it?
“Mother of Seven Expires After Ignoring the Dangers of Cookie Dough”
“Deadly Cookie Dough Claims Another Victim”
“Another Cookie Dough Fatality”
“Death by Cookie Dough; Don’t Let it Happen to You”
Somebody stop me.
My point, and I do have one, is this. I have noticed what seems to me like a lot of hysteria over “Safe Food Practices”. I see commercials and ads about it and of course there is always a handy dandy product for sale that will eliminate the risk of “unsafe food handling”.
When I am browning ground beef or stirring the stir fry, I wonder, “At what point is this spoon I am stirring with touching meat that is done and contaminating it with the cooties from a few seconds ago when the meat wasn’t done? Do I change stirring implements with every stir?”
While watching a cooking show, I noticed the chef wiped his hand on a towel after handling raw meat and then he kept right on truckin’ with the recipe he was working on. Guess what product was featured during the commercial break. Antibacterial spray. To prevent cross contamination.
I just wonder if all the hype isn’t a brilliant marketing strategy. Do we really need antimicrobialbacterialecoli products in a convenient spray bottle? Was there an outbreak of cross contamination related deaths that I didn’t hear about? Why the sudden need to spend money on products we didn’t even know we needed 15 years ago?
Maybe I am just under informed and there is solid evidence that cross contamination is more dangerous than I realize. Any thoughts?