Why are people frightened of food ?

lynzpower

doddsy wrote:

No lynz I wouldn't myself:D I was just trying to make the point that those homeowners appear to have built up a natural resistance. I boil my dishcloths, change my t towels everyday, use seperate cutting boards, that to me is just common sense. But I will not domestos everything in sight either, and if occasionally something drops on the floor in preperation, it will get dusted off, rinsed and used:D

Aha! Now the interesting thing here is "to me its just common sense" You're an OSer, and most regulars on here, know these things as they are around cooking a lot and enjoy it. As you say, recieved wisdom, what your mum has told you, or your gran, while you were cooking and learning about food.

Some kids do not have the benefit of this wisdom, in fact many adults dont either, I presume which is why we get so many questions about "can I eat this" Its that we are missing I fear, like the lack of cooking skills which is endemic in the processed food generation.

tawnyowls

Alfietinker wrote:

However my nan recently told me she regularly bleaches all her kitchen equipment, always washes meat before she uses it. (both of which I've never done). At work everything goes in the fridge, including oranges and marmite, and I was told off for taking them out and being unhygenic. My friend told me I was wrong not to wash my hands after stroking our cats..

I think bleaching all your kitchen equipment is a bit OT. Obviously you should clean down at least a couple of times a day, but the majority of the cleaning in any kitchen is mechanical - soap & water, and a good dose of elbow grease. Bleach, in common with many disinfectants, is neutralised by organic matter, so a kitchen worktop properly cleaned with hot water and washing-up liquid will have far fewer bacteria than one with bits on it that's just had bleach poured all over it.

Washing meat is also fairly pointless - as mentioned on here before, all it's likely to do is spread bacteria from the meat all over the sink, worktop, the person's hands and from there to who knows where. You're far better searing it in a hot pan to kill off any surface bugs.

Storing oranges in the fridge will probably keep them fresh longer, but storing Marmite, ketchup, most jams and so on is just ridiculous. These are preserves (name should give a clue), usually with high levels of salt or sugar, which makes the water unavailable for use by bacteria, hence they don't spoil. The reason that jams, for instance, go mouldy (assuming they've been made with sufficient sugar) is usually because people take out a bit, spread on the toast, decide it's not enough and shove the knife back in again, and it's the toast crumbs that actually go mouldy.

You should, though, wash your hands after touching any animal, and especially before you prepare food, and it goes without saying that the cats shouldn't be allowed to get onto the worktop.

doddsy

lynzpower wrote:

Aha! Now the interesting thing here is "to me its just common sense" You're an OSer, and most regulars on here, know these things as they are around cooking a lot and enjoy it. As you say, recieved wisdom, what your mum has told you, or your gran, while you were cooking and learning about food.

Some kids do not have the benefit of this wisdom, in fact many adults dont either, I presume which is why we get so many questions about "can I eat this" Its that we are missing I fear, like the lack of cooking skills which is endemic in the processed food generation.

I agree, and I cannot see a solution I'm afraid.

thriftlady_2

tawnyowls wrote:

Storing oranges in the fridge will probably keep them fresh longer, but storing Marmite, ketchup, most jams and so on is just ridiculous.These are preserves (name should give a clue), usually with high levels of salt or sugar, which makes the water unavailable for use by bacteria, hence they don't spoil. The reason that jams, for instance, go mouldy (assuming they've been made with sufficient sugar) is usually because people take out a bit, spread on the toast, decide it's not enough and shove the knife back in again, and it's the toast crumbs that actually go mouldy.

Yes, this is another area which people seem uncertain of - how long will my hm preserves keep, I've lost count of how many times I've answered that

Lynz's point about lack of cooking skills in a processed food generation is a very good one. Depressing though Still we can do our bit to spread the word:)

hollydays

I also find some adverts depicting germs could be quite terrifying for young kids-but then one of mine used to be frightened by the Honeymonster.
I say-lets adopt a germ for christmas.

saving-grace

thriftlady wrote:

.
I wonder why there seems to be this 'fear'. 50 years ago our mothers and grandmothers managed to feed families without fridges at all. I'm not saying there were never any cases of food poisoning, but what has happened to us ? Why are we scared of food ?
/QUOTE]
When I was a small child (less than 50 years ago!) my mother didn't have a fridge but she did go shopping every day for fresh meat . The meat wasn't kept at home for a number of days as it is now.
I have a scientific background so I understand about bacterial growth reheating etc, I also have 30 years cooking experience, so I am relaxed and confident about what I do in the kitchen. However a lot of people who use these board are younger , are new to cooking etc. I don't think they have a fear of food as you put it, I think they are simply looking for information and needing a bit of reassurance with regard to food safety. Very sensible I think to ask if you're not sure, and better to ask than to cause food poisoning.

jessicamb

hollydays wrote:

I also find some adverts depicting germs could be quite terrifying for young kids-but then one of mine used to be frightened by the Honeymonster.
I say-lets adopt a germ for christmas.

Out of interest does anybody know if there are any germs that are not killed by very hot soapy water? I'm thinking 60 deg +.

thriftlady_2

saving-grace wrote:

When I was a small child (less than 50 years ago!) my mother didn't have a fridge but she did go shopping every day for fresh meat . The meat wasn't kept at home for a number of days as it is now.

Actually it was a question about leaving meat out of the fridge for a couple of hours which prompted my starting this thread. I mentioned that before fridges meat would have been bought everyday, but it would have to sit around in the pantry for a few hours before being cooked.

You're right it is good that people are asking questions when they are unsure. Lets be positive, every time someone asks a food safety question it means they are cooking a home made meal and that has got to be a good thing. Go ! Old Stylers young and inexperienced, and old and experienced :T

saving-grace

lynzpower wrote:

Aha! Now the interesting thing here is "to me its just common sense" You're an OSer, and most regulars on here, know these things as they are around cooking a lot and enjoy it. As you say, recieved wisdom, what your mum has told you, or your gran, while you were cooking and learning about food.

Some kids do not have the benefit of this wisdom, in fact many adults dont either, I presume which is why we get so many questions about "can I eat this" Its that we are missing I fear, like the lack of cooking skills which is endemic in the processed food generation.

Well said Lynzpower

Anything is easy when you know how. I don't think we should be discouraging people from asking is this safe or how long will this keep. As Martin says there's no such thing as a stupid question

Alfietinker

tawnyowls wrote:

I think bleaching all your kitchen equipment is a bit OT. Obviously you should clean down at least a couple of times a day, but the majority of the cleaning in any kitchen is mechanical - soap & water, and a good dose of elbow grease. Bleach, in common with many disinfectants, is neutralised by organic matter, so a kitchen worktop properly cleaned with hot water and washing-up liquid will have far fewer bacteria than one with bits on it that's just had bleach poured all over it.

Washing meat is also fairly pointless - as mentioned on here before, all it's likely to do is spread bacteria from the meat all over the sink, worktop, the person's hands and from there to who knows where. You're far better searing it in a hot pan to kill off any surface bugs.

Storing oranges in the fridge will probably keep them fresh longer, but storing Marmite, ketchup, most jams and so on is just ridiculous. These are preserves (name should give a clue), usually with high levels of salt or sugar, which makes the water unavailable for use by bacteria, hence they don't spoil. The reason that jams, for instance, go mouldy (assuming they've been made with sufficient sugar) is usually because people take out a bit, spread on the toast, decide it's not enough and shove the knife back in again, and it's the toast crumbs that actually go mouldy.

You should, though, wash your hands after touching any animal, and especially before you prepare food, and it goes without saying that the cats shouldn't be allowed to get onto the worktop.

I didn't know about the bread crumbs going mouldy, although I have never bothered putting jams or preserves in the fridge myself. My boss used to keep a jar of chutney on her desk, until it was thrown away after a few weeks of complaining from colleagues. I said about being preserves but was told "it says to refridgerate on the jar" so what can I say back?

I always wipe the worktops/cooker each time I do something in the kitchen and once a week or so everything gets moved and cleaned. Although only with washing up liquid or stardrops.

I do wash my hands before touching food but if I were to wash after touching our cats then I'd be constantly at the sink. If a dog licks me then I'll wash my hands but not just from stroking (unless I'm about to eat/cook).

This is a very interesting thread!