This changed the way I think about vegetables
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- čas přidán 9. 05. 2024
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Different foods have different likelihoods of harboring germs and getting you sick - so what’s the riskiest food out there?
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-DeWaal CS, Glassman M (2013). Outbreak alert! 2001-2010: a review of foodborne illness in America. Center for Science in the Public Interest, Washington, DC. www.cspinet.org/sites/default...
-Fischer N, Bourne A, Plunkett D (2015). Outbreak alert! A review of foodborne illness in the US from 200-2013. Center for Science in the Public Interest, Washington, DC. www.cspinet.org/sites/default...
-Interagency Food Safety Analytics Collaboration (2015). Foodborne illness source attribution estimates for Salmonella, Escherichia coli O157 (E. coli O157), Listeria monocytogenes (Lm), and Campylobacter using outbreak surveillance data. www.cdc.gov/foodsafety/pdfs/i...
-Interagency Food Safety Analytics Collaboration (2022). Foodborne illness source attribution estimates for 2020 for Salmonella, Escherichia coli O157, and Listeria monocytogenes using multi-year outbreak surveillance data, United States. GA and D.C.: U.S. Department of Health and Human Services, Centers for Disease Control and Prevention, Food and Drug Administration, U.S. Department of Agriculture’s Food Safety and Inspection Service. www.cdc.gov/foodsafety/ifsac/...
-Mead, P. S., Slutsker, L., Dietz, V., McCaig, L. F., Bresee, J. S., Shapiro, C....Tauxe, R. V. (1999). Food-Related Illness and Death in the United States. Emerging Infectious Diseases, 5(5), 607-625. doi.org/10.3201/eid0505.990502.
-Mughini-Gras, L.; Kooh, P.; Augustin, J.C.; David, J.; Fravalo, P.; Guillier, L.; Jourdan-Da-Silva, N.; Thébault, A.; Sanaa, M.; Watier, L.; et al (2018). Source attribution of foodborne diseases: Potentialities, hurdles, and future expectations. Front. Microbiol. 9. doi.org/10.3389/fmicb.2018.01983
-Painter JA, Hoekstra RM, Ayers T, Tauxe RV, Braden CR, Angulo FJ, Griffin PM (2013). Attribution of foodborne illnesses, hospitalizations, and deaths to food commodities by using outbreak data, United States, 1998-2008. Emerg Infect Dis. 19(3):407-15. doi.org/10.3201/eid1903.111866
-Richardson LC, Bazaco MC, Parker CC, Dewey-Mattia D, Golden N, Jones K, Klontz K, Travis C, Zablotsky Kufel J, Cole D (2017). An updated scheme for categorizing foods implicated in foodborne disease outbreaks: a tri-agency collaboration. Foodborne Pathog Dis. 14(12):701-710. doi.org/10.1089/fpd.2017.2324
-Scallan, E., Hoekstra, R. M., Angulo, F. J., Tauxe, R. V., Widdowson, M., Roy, S. L....Griffin, P. M. (2011). Foodborne Illness Acquired in the United States-Major Pathogens. Emerging Infectious Diseases, 17(1), 7-15. doi.org/10.3201/eid1701.p11101.
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-www.cdc.gov/foodsafety/cdc-an...
-tools.cdc.gov/medialibrary/in...
-www.consumerreports.org/healt...
www.smithsonianmag.com/scienc...
-www.cspinet.org/sites/default...
-www.vox.com/2015/3/6/8158289/...
-wwwn.cdc.gov/norsdashboard/
-www.popsci.com/salmonella-foo...
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Alejandro Castillo, Associate Professor of Food Science & Technology at Texas A&M University
-Dr. Benjamin Chapman, Department Head and Food Safety Specialist in the Department of Agricultural and Human Sciences at North Carolina State University
-Brian Ronholm, Director of Food Policy at Consumer Reports
-Dr. Donald Schaffner, Extension Specialist in Food Science and Distinguished Professor at Rutgers University
-Dr. Abby Snyder, Associate Professor of Food Science at Cornell University
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I'd add another factor that produces this result. Most of us knows about problems with meat, while we treat veggies more carelessly.
The video was posted 3 mins ago I'd you comment 14h before
Yep. So many people go for random sandwiches from train stations, where they actively avoid some meat, while having the killer number one on it - poorly washed lettuce. 🥬
Gas station egg-salad sandwich
Its insane like we eat plenty of vegetables growing up and it was always a very clear desinfecr this or you'll have a bad time
My first thought was also that people are much more careful with meat especially pork and chicken
Cross contaminatioin is a big problem. Both at home and in restaurants. You don't have to eat the bad shrimp if you had the tomatoes prepped on the same cutting board.
Yea this should've been mentioned in the video. Much illness caused by eg romaine is due to contamination that originated in livestock near the same area.
Not that this fact changes anything for the consumer really aside from it being better to buy leafy greens whole, not mixed, and locally or farmed indoors.
And people will not stop washing meat under running water. That sprays bacteria all over the kitchen
That is why I have different cutting boards. One for meat and another for fruits and vegetables.
And I always make sure all of our produce is washed. Using either a produce wash or baking soda and vinegar solution with water.
@@NAWennerholm wouldnt mixing baking soda and vinegar just even the ph out when you need it to not be neutral?
@@NAWennerholm What is produce wash? Serious question, I've never heard of it and it sounds useful
On the “small fraction of cases are reported” thing - I’ve had food poisoning a few times and have no idea where I’d report it! To the restaurant? Some third party? The CDC?
I would assume the majority of these reports come from hospitals&clinics who then forward it to cdc/researchers - and ofc most people wouldn’t go to such “extreme” lengths for a variety of reasons, especially with lower-impact food poisonings
@@techheck3358 ah, yeah… mine was never bad enough to feel the need for medical intervention
It's always 3 hours of suffering, then I throw up and immediately feel better after.
@@LimeyLassen I'm sorry but how many times did you get food poisining to know that? Because so far I have two maybes. Probably.
@@boginoid I was cursed with a poor sense of smell 😅
another reason seafood is so prone to foodborne illness is because the temperature in which seafood inhabits is usually much cooler than any land based organism, so the microorganisms in seafood can take much cooler temperatures than the microorganisms in land organisms. this means refrigerating seafood does a lot less for slowing down the bacterial growth, and seafood should be frozen ASAP if not used
Excellent point! I think that she actually covered that topic in the video about leftovers as well.
Yeah, and then there's the problem of people buying seafood that isn't frozen because they mistakenly think that means it's fresher.
The freshest seafood is frozen as soon as possible and only thawed right before preparation.
ALWAYS buy your seafood frozen.
0:45 "I've always heard way more about why I should be careful buying, prepping, and cooking meat and seafood than fruits or veggies"
You actually hit the nail on the head right in the beginning but glossed right over it - the reason people think poorly prepared meat is a greater risk than produce is very likely BECAUSE Information about safely preparing meats is widely broadcasted but nobody talks about responsible fruit/veggie prep, especially from open-air produce in populated grocery stores
(edited phrasing slightly for clarity)
she also missed out the poisonous chemicals in many plants.
plants use poisonous compounds to stop being eaten many people are very much affected.
Most people are intolerant to gluten and gliadin protein in grains.
Many people have problems with oxalate.
The lectins in beans are some of the most toxic chemicals found in nature.
many people cannot eat from the nightshade family, which includes tomatoes and potatoes.
Toxic plant compounds:
1. **Cyanogenic Glycosides**:
- Found in: Cassava, bitter almonds, stone fruits (apricots, peaches, cherries, plums).
- Toxic compound: Cyanide.
2. **Oxalates**:
- Found in: Spinach, rhubarb, beet greens, swiss chard.
- Can cause: Kidney stones, reduced mineral absorption.
3. **Lectins**:
- Found in: Raw beans (especially kidney beans), lentils, peas.
- Can cause: Gastrointestinal distress, interference with nutrient absorption.
4. **Solanine and Chaconine**:
- Found in: Green or sprouted potatoes, tomatoes, eggplants.
- Can cause: Gastrointestinal and neurological symptoms.
5. **Glucosinolates**:
- Found in: Cruciferous vegetables (broccoli, Brussels sprouts, cabbage).
- Can cause: Goiter (in large amounts), interference with thyroid function.
6. **Furocoumarins**:
- Found in: Parsnips, celery, figs, some citrus fruits.
- Can cause: Photosensitivity, dermatitis.
7. **Phytates**:
- Found in: Grains, legumes, nuts, seeds.
- Can cause: Reduced mineral absorption (e.g., iron, zinc).
8. **Cucurbitacins**:
- Found in: Certain varieties of cucumbers, pumpkins, squash, melons.
- Can cause: Bitter taste, gastrointestinal issues.
9. **Amygdalin**:
- Found in: Seeds of apples, pears, peaches, and plums.
- Toxic compound: Hydrogen cyanide upon digestion.
10. **Psoralens**:
- Found in: Parsnips, celery, carrots.
- Can cause: Photosensitivity, skin irritation.
11. **Saponins**:
- Found in: Legumes (soybeans, chickpeas), quinoa.
- Can cause: Gastrointestinal distress, hemolysis in high amounts.
12. **Capsaicin**:
- Found in: Chili peppers.
- Can cause: Burning sensation, gastrointestinal discomfort.
13. **Tannins**:
- Found in: Tea, coffee, some fruits (grapes, pomegranates).
- Can cause: Reduced iron absorption, gastrointestinal irritation.
14. **Nitrates and Nitrites**:
- Found in: Spinach, lettuce, beets, radishes.
- Can cause: Methemoglobinemia (blue baby syndrome) in infants, potential carcinogenic effects.
15. **Gluten and Gliadin**:
- Found in: Wheat, barley, rye.
- Can cause: Adverse reactions in individuals with celiac disease, gluten sensitivity, or wheat allergy.
I agree
I find it interesting that even though the graph you showed calculated more illnesses from plants the meats still had more deaths. I’m a little surprised you didn’t mention that honestly.
It was a 6% difference and it would be even lower if meat and fish were averaged together. Regardless, half of the video was how these graphs can be very inaccurate, so why would they spend more time talking about it?
It's MINUTEfood. They can only cram a very limited amount of text in a video, that's why they use visuals to help out. I immediatley paused the video to take a better look at the graph.
@@juvencus_ It's shown as a proportion of total, so they'd add, not average. And really the message isn't that any data was inaccurate, just requires care to interpret and harmonize.
Great point! Dying from eating is a lot more significant than just getting sick. Not to mention that those who do not eat meat tend to live longer and healthier lives.
0:23 "I know that figures from scientific papers are not generally the most compelling way to start a video"
I hope I'm not in the minority in saying this is the most effective way to get my interest. Compelling research.
There is a lot of brain rot in modern culture, so anti-intelectuallism is quite common in the general public.
I've worked in food service almost half my life. In the US.
I have always criticized our meat&cream culture especially over the past couple years as I try harder and h a r d e r to just be some sort of vegetarian / non-dairy / vegan.
I have seen SO many moldy tomatoes. To the point that I started thinking tomatoes in this region are just bad. I've seen a lot fo brown lettuce, too. A LOT.
And customers know, too. Those are the first two things people ask to be left off their meals.
America has a farming issue, AND a supply chain issue. our produce is not surviving the thousand mile long drives between locations.
Eating an apple while watching and getting paranoid. Relief arrived at almost 5 minutes in. Thank goodness.
2:14 Kudos to the editor that took the time to put the nasties on each of the cantaloupe's (mush melon) nooks/crannies.
Just stop eating food, no more food poisoning
I could never figure out how to photosynthesize for myself. Got any advice?
So true, I started Photosynthese recently and way more economic and Environment friendly
Pro tip, with enough willpower, you can go the rest of your life without eating or drinking!
@@troacctid Technically true.
why have i never thought of this before 🤯🤯🤯
Raw meat is just an obvious danger we all know to protect ourselves from by properly cooking the meat. I don't remember ever being sick from meat. But, just a couple months ago, I was violently sick from some bad potatoes (even though they were also cooked). I'm one of those that wouldn't show up in the stats, though, because I'll just stay home with it rather than go to a doctor.
Please raw meat is our and every other carnivore and omnivores diet. There is no food healthier than raw meat. We have just been so conditioned and lied to about, well pretty much everything. Food included. It’s how the food is raised, if you’re raising cows indoors in factories and giving them hormones and antibiotics, feeding them moldy contraindicated grains and no sunlight is the reason we don’t eat it. But raw meat and organs are still eaten around the world in traditional cultures. Eat some raw beef and liver from a small regenerative chemical free farm and you’ll thank me later
Raw meat is wo derful and can be great. But it has to be fresh. I mean FRESH. And most ppl are not going to pay at a restaurant for that, and most ppl will not hunt or catch food for themselves, so in the current foodscape with modern shopping habits, having RAW meat from the STORE is NOT fucking good for anyone. Even if you do decide to try some raw beed from one of those regenerative and whatever farms, you still want it to be a FRESH kill and bc this farm is probably NOT subsidized by the government, most ppl couldnot afford that meat or that experience
It surprises us Asians when the West consumes most of their veggies raw, the same way it surprises the West when we Asians consume raw fish.
that's why I would like to see studies from around the world compared to the US study. I bet the picture will look a lot more different as soon as we add eating habbits into consideration
Non native speaker here, of course, but... that's the first time that I hear the noun "produce" in that context!
Learned more than expected from this video 😂
Yeah same and I speak the language quite well. Never consciously heard before
I learned the word "produce" when I moved to the US. It's usually used in reference to the sale of fruits and vegetables, like the produce department in the grocery store. It's rarely used in other contexts.
A video on Food Irradiation would be really neat!
It would help raising awareness so we can maybe get it used more.
(Granted some issues on how some legislation could make it harm small farmers and promote corporate consolidation of the food supply etc BU)
If done right it could end nearly all food borne illness, and increase shelf life!
(Especially if combined with other food preservation methods like modified atmosphere storage)
Using IONIZING radiation, of course. And that _need not come from Cobalt-60._ X-rays also work, but the usual methods of creating x-rays need a lot of efficiency improvement. However, another issue arises from sterilization via ionizing radiation: sterile or mutant seeds. So it is bad for anyone trying to grow from store-bought produce.
@@YodaWhatI mean, the Luddites that faint at the raydeayshuns are going to have a conniption and refuse to buy anything irradiated anyhow, so if you want to grow food from seeds from produce, you'll always have access to non-irradiated food
So far, your narration is the most enjoyable I’ve heard on any video.
One thing is also that A LOT of the risk comes from the manure used to grow the plants. That's where it's risky, because eating animal faeces is quite risky
wrong
@@SethTheOrigin source?
@@longonbon9676 source for what. i’m not the one making the claim
@@SethTheOrigin You made the claim that it is wrong. And manure is indeed a source for contamination
i assume you mean manure that gets on the plants, rather than the manure they "digest." just another reason to wash your fruits and veggies
I think if you watch some of chubbyemu's medical breakdowns involving food, you also learn that most of the cases that land you in the hospital, are either particular perfect storms leading to a bad accident or just outright negligence on the part of the patient. The fact that most food born illness goes unreported is also because those people likely just got better at home with rest after a couple of days.
I used to run a salad bar. The safe temperature range for cold foods is between 32 and 40 Fahrenheit. That's only 8 degrees. Also salad bar foods can be reused for 3 days. If you eat at a restaurant salad bar, it is better to choose the items that you would be comfortable eating if left on your counter at room temperature overnight, such as lettuce and tomato.
0:45 isn't this a survivorship bias sort of thing? We are aware of how sick we can get from stuff like meat, so people generally cook it more carefully to be certain that doesn't happen. But with vegetables we know that even if it makes us sick, it's far less likely to kill.
And so people are less careful about it and end up getting sick more often.
I think a reason foodborne illness go unreported is because there is often not much medical professionals have for you. Usually, all you have to do is stay hydrated and suffer through it. It’s not worth going to a doctor just to hear that especially in the US where it’s not free.
Most produce based illness are from outside contamination during farming, harvesting or preparation.
The first thing I thought of when I saw the first graph is of course seafood is so low it's the least common food group in that chart most people eat in the US. Just goes to show how interrupting data with context is so important
A couple things to note.
1. It's not so much that the 'nasty' is there, it's how much of it is there. That's why we cook things generally, to reduce the numbers. Heat is much like the sanitizer wipes in effectiveness. 99.999%, but not 100%. There is always a potential that you may have somehow not quite cooked a certain part just well enough to reduce the load in that area as well. But fear not, this is why we have immune systems. It's only those with compromised immune systems, or perhaps pregnant women, etc folk like that; who has any reason to worry about that 0.001%.
2. Part of the reason why we see so many outbreaks of food illness in veggies when it comes to the media, is because a lot of these farms employ people who, aren't always as great about hygiene as they probably should be. Stuff like not cleaning the knife they use to cut free stuff like romaine lettuce for instance, a common culprit. Romaine lettuce that will end up just sitting in some plastic bag for a while, a perfect environment for things to grow since it's damp, not too cold unless in actual fridge temps; and not too hot either usually. So that root stock at the bottom of each one, if they got the dirty knife, well... enjoy the toilet life.
Here's a helpful little tip for those of you who want to avoid the toilet life with veggies, and fruits. If you can wash it with hot water, hot as you would wash your hands at least, do that. It might be a pain, but your lack of toilet life will be the reward. If you can rinse/wash it off in hotter water, do that. Ideally, the hotter the better without causing damage to the veggie or fruit, to help denature any of the bacterias proteins via the hot water. There is also a spray I am able to make and use, because I know how to safely use it... but I can't share that here. Technically dangerous if used wrong, or in the wrong hands. But barring that spray, which is used in industrial food processing plants to keep things clean while being food safe at the proper concentrations, the hot water method will work fine.
Once you've washed the veggies, fruits; douse them in cold water for a bit. It will help perk them back up if there was any slight wilting.
And as a side tip: If you are harvesting your own veggies like romaine lettuce, soak them in salty water for a bit. Maybe even store bought? It's not about santization via the salt, so much as its about using the saline water to pull some of the bitterness out of the romaine lettuce. If you like that bitterness, go nuts, have fun. Enjoy. But if you don't, or if you find the fresh romaine to be too bitter; that's how my mother managed to make the romaine from our garden into something tasty. Our garden made lettuce quite bitter compared to the other garden at my fathers garden lot. Something to do with the soil apparently.
Great video. One thing I wish you would have mentioned at the start is food-borne illness vs food-borne intoxication. Food-borne intoxication is caused by the toxins produced by bacteria and symptoms can present pretty rapidly. Most people don't know this though and often think that they got sick so fast after a meal that it couldn't have caused the illness.
Also one of the most common causes of pathogens in produce is contaminated water.
Thank you for the information. It seems generally riskier to eat out than to cook and eat home, I think. But I believe just knowing this kind of information could reduce the risk.
Interesting, thanks! I would love to see a video on the effectiveness of washing food, especially produce. For instance, I always have the impression that water just rolls off broccoli and doesn't remove anything...
It removes some things, but that's limited to whatever is hydrophilic. The hydrophobic stuff, on the other hand...
What safety stuff should I follow? I just rinse produce
That's why i grow my own food including fish and clams and shrimp freash and salt water.
At least I know what I used in the garden and how my products were fed.
This is not the case in Europe. In the USA meat was a much bigger problem until we called E. coli an adulterant in meat. This is way more an issue of regulation. Vegetables should be near zero, but instead we see more and more ecoli because of terrible industrial farming practices.
"you're not my dad lol" lol
...so how did it change your perspective on plants?
Another big issue for contamination of vegetables especially in the USA also has to do with the close proximity of farms housing animals and farms growing vegetables. Often the manure from those animals during rain can wash into those veggies or mix into water supply use to water those veggies unknowingly and then are not properly washed enough to accommodate that.
If the "vegetables" part of the graph at 4:35 includes cooked starches like bread, pasta, potatoes, and rice, then I think that is also very misleading. Most of the pounds of "vegetables" that Americans eat certainly comes from these cooked starches, yet probably most of the illnesses from "vegetables" comes from the ones that are eaten raw like fresh greens. A separate category for vegetables that excludes the major cooked starches would probably have a value above 10 in that graph, and maybe even more than seafood, since the number of pounds Americans eat of these raw vegetables is much smaller than for cooked starches.
Thanks
I worked in a couple grocery stores and the pallet packing people do nothing to stop cross contamination. I saw leaky pork containers packed on top of salad packs a bunch of times. I must seen the smallest percentage of actual contamination. Gotta learn to grow your own, gardening is the best hobby there is. These stats come from a industrial food society, less than 1% of people regularly eat produce from gardens with a healthy soil biome. We live inside Hexxus from Fern Gully and power it with our labor and purchases so that it can eat the living world to turn into garbage, and more people to make more garbage.
It's romaine lettuce. Whenever there's a veggie recall, it's usually romaine lettuce.
On a side note, it's a great sponsor for a video!
Another factor is how careful people are with different types of food. If produce is supposed to be a safer option, someone would be more likely to, say, not wash an apple.
how are mushrooms classified?
Speaking of food poisoning... last week got hit with a good one, dropped more than 3kg in 24 hours(188cm M, 88.6kg Sat, 86.3 Sat ,85.1kg Sun), and couldn't hold anything down, any liquid was basically pouring straight out, and even timed my digestive tract, eating a grape whole and come out the other side sub 5mins it was moving.
How does the US compare to other "developed" countries?
I'd also like to know this and see some comparisons.
Salmonella at least are way rarer in Europe for example, as here the chickens get vaccinated against them - so there's no contamination to begin with.
Listen to learn from this video is not to avoid vegetables and fruit but to be sure to wash them thoroughly!
Takeaway: Eat more gas station sushi.
☝️
😂
No. Gas station egg salad. The worms you pick up will make you super strong, smart, and will heal you from diseases. At least, if you get the same worms Fry got.
Takeaway: No, thanks
@@Techydad so that's where rfk got his 😂
I got Bacterial Infektions in my Throat from eating Veggies raw so i always cook them before eating.
That helped a lot now its not a problem anymore.
Really made the film theory of science
I mean, considering that in the Netherlands and Belgium people eat filet americain (raw beef paste with spices) and the Germans eat Mettbrötchen (raw pork with spices on a bröchte and then topped with onions.
Meat can be safe to eat raw
5:22 in what time period are these odds?
1/2500 doesn't seem like "exceedingly unlikely", unless time period is a decade or more
I also think that there's a big culture surrounding consumption of meat, at least in the US. Since the star of the meal is typically some sort of animal, the health and safety of said animal is seen as much more important than that of the vegetables that are so often on the side.
We should also consider the policy approach. Insufficient regulation of produce farms and processing facilities leads to the rate of foodborne illness among fruits and veggies to be higher than it ought to. Maybe some of the bias described in the video contributes to the adequate vigilance of meat and dairy by the USDA and to the inadequate vigilance of produce by the FDA.
Looks like equal danger appear when you compare properly cooked meat and uncooked vegetables.
But how different results will be if you cook both of them?
2 more factors: People know about the danger of meat, so they handle it way more carefully than produce. Therefore, behavioral factors mask the danger of meat. And bacteria inhabiting animals are more adapted to animal hosts, so more adapted to humans and therefore more dangerous.
Admittedly, whenever I hear about illness outbreaks at a restaurant it's almost always the produce, like salmonella in the lettuce
I hypothesis that the main reason veggies cause illnesses more commonly, is because people aren’t aware that it can be dangerous like meat.
Meat going bad smells bad and gets slimy, we're more sensitive to that. Veggies, unless very moldy, can carry odourless pathogens, and fermented goods usually smell really good tu us too, even if it's contaminated with bad stuff. There's also less awareness overall on the dangers of produce contamination. Personnally, I wash ALL my fruits and veggies, with soap, even if I'm not gonna eat the peel (except the fragile stuff like raspberries, but I still spray them carefully with water)
I don't use soap.
Anyway, many restaurants use a vinegar bath for the stuff they serve raw, simply let it soak in a mixture of cool water and vinegar 20-30 minutes. It's also gentle enough to not tear apart the fragile stuff.
Then rinse it off and prep before serving.
Personally I often use a good squeeze of lemon juice for the bath of smaller portions.
For stuff like broccoli I would also blanch it if I need it to keep its raw texture, but lettuce gets soft and dull too quickly for that.
Well, doing just something will reduce the amount of bacteria and pesticides a whole lot, and of course be careful not to cross contaminate the stuff you'll serve raw.
3:46 i think it's supposed to be a tbone steak, guys.
> For instance, most shrimp comes from large aquaculture farms abroad
Aquafarm?
the 3 times I thought I have food poisoning, I blame on meat............frog legs, Jack in the Box burger, Carls Jr burger.
I would love to see how in a country that has better rules than the USA for food safety like in most of the EU, these statistics would probably be a lot different. As a Belgian that has traveled a lot to the USA in the past in most regular restaurants I have a lot of doubts on food safety compared to similar restaurants in Europe.
To illustrate, a massive _Echerichia coli_ poisoning outbreak in '11 that killed 31 and sickened more than 3000 people was traced to sprouts from a particular organic farm in Lower Saxony, Germany.
Why do we almost never see recalls on meat products while produce, especially lettuce and tomatoes, seem to have massive annual recalls for salmonella?
A lot of the meat-borne issues are from a constant risk level. A majority of cows in the US have salmonella in their gut, but a lot of them won’t pass that into their meat, and proper cooking and handling should make the risk very small that you have any effect. We accept a baseline risk level for meat, and we treat it accordingly. There’s less likely to be a specifically risky batch of meat.
Produce often becomes dangerous when a contamination issue occurs. It’s not usually contaminated, but a contaminated lettuce leaf is more dangerous than a contaminated steak due to preparation. Because the contamination usually occurs at a single point in the supply chain, it’s frequently possible and effective to recall the affected products. We accept a much lower baseline of risk for our produce.
Meat products do also get recalls, I found one just a few weeks old in the news.
We see it all the time, especially listeria contamination of packaged meats. But produce is produced more quickly and and largely amounts than meat, so you have a lower risk product, but more of it being distributed.
There is currently a massive meat recall going on in the US right now of ground beef contaminated with E. Coli.
Also, there are tons of recalls in the US at any given time. You can find them on the FDA website, and very often these do involve meat products, as well as dry goods, pharmaceuticals, nonperishables, etc.
Contaminated veggies just get a lot more attention because a contaminated farm produces a lot more food, and the most dangerous veggies (leafy greens) are oft eaten raw while cooking properly should kill food borne pathogens.
Likewise, seafood is also notably bad on the food poisoning front because rather than bacteria which can be killed by cooking, it’s usually toxins produced by the fish or shellfish upon death if it isn’t frozen fast enough or is mishandled. Those toxins can’t be cooked out and is no fault of the cook, but the way the fish was handled before it ever reached the store. (Histamine poisoning sucks. Husband, me, *and* the cat got it from mishandled tuna once. The cat refused to eat even fish flavored cat food after.)
@@tisvana18 apparently not massive enough to be newsworthy the way vegetable recalls are every year
We really don’t give enough attention to proper preparation of fruits and vegetables even though we absolutely should. I love salads but I refuse to touch them in restaurants or in takeouts. Meat is at least cooked but veggies and especially (salad) greens are served raw and dirty
My guess is cross contamination from meats or dirty hands
4:15 that broccoli is giving me anxiety 😅
Do people in developing countries keep washing and disinfecting their fruits and vegetables? That could help.
Note: The tendency for factory farms to contaminate the water used to grow romaine lettuce [citation needed].
A major source of contamination of produce is animal agriculture. Manure can be one source or runoff from animal agriculture especially factory farms.
Manure and synthetic fertilizers are not necessary to successfully grow crops. Veganic farming practices have proven that. They use composting and nitrogen fixing crops.
Rotten veggies sometimes smells worse than rotten meat.. probably the higher moisture content too
As someone who just did a fridge deep clean and found rotten onion liquid at the bottom of the veggie drawer. Yes. omg yes. it smelled like puke when I was cleaning it. I had to soak the veggie drawer liner in vinegar - if that hadn't worked I was going to throw it away and get a new one. I had to delay lunch an hour because the smell made me so nauseous.
@@katarh And onion is such a wonderful smell when one cooks it.. until it spoils. Hope the vinegar works though
Starting to feel very lucky I never get sick from food
as a chef, you would be surprised to know how many slugs end up on your vegies
5:45 Give it some time and it will!!!
This is why I wash any food I buy to cook
Nothin like a little E. Coli from lettuce and spinach vs anything you'll get from meat
Just wash your veggies before eating. I do so and i never was sick becouse veggies
I think a different issue is awareness. Ask 100 Americans how they feel eating raw veggies and raw meat. Eating raw meat sounds scary to a lot of people, who don't know meat that gets eaten raw or don't think about it in that situation.
I think there is something missing and that is violations in restaurants. What type of food gets handled wrong more often in regards of health? What is more checked? I think it would raise a lot of alarm bells when a piece of meat is left open in the sun for some time, than a crate full of veggies.
Completely anecdotal, but just recently I've been taking more care for takeout way more about veggies than meat.
This is very likely because of this myth that veggies are safer overall, but the past two instances that the food didn't "go down well" were because of veggies, so I had to switch to places where they scrutinize hygiene better which I got to visit personally. I found out later on that one of the food poisoning cases I had was most likely a ghost kitchen with a name suspiciously familiar to a well known restaurant.
Meat, rice and whatnot are usually fine, even in cheaper restaurants, but it seems cheaper restaurants in particular are a bit careless with veggies.
For stuff like sushi and sashimi though, I'm not eating those from cheap restaurants no way in heck. xD Too dangerous. I avoid ordering stuff like that at all in hot and warm days.
"Food safety in the US is remarkably good"
- laughs in EU
Sorry, as much as I tried, I couldn't hold it in.
Also: quite a bit of the possible contaminants on crops that are grown close to the ground get there via what we do to the ground, mostly spraying manure or upsetting the ecological balance of the soil so that potentially pathogenic stuff gets more favorable conditions. So, no matter how we turn it, animal agriculture, the way it is currently practiced in wide parts of the industrialised world, is at the very least part of the problem.
CROSS-CONTAMINATION
Be aware of food recalls, and don't eat gas station sushi
Why is dairy and eggs always in the same category?
A lot of people know about handling raw meat, but they may think that there’s no need to wash produce.
Isn't the riskiest kind of food to eat Fugu?
holy shit i got food poisoning from something i ate the day this was posted.
Just wash the produce properly
I think I saw at least 3 different thumbnails, each one more clickbaity than the previous one
Is that a sea joke
There's a 1 in 100,000 chance I'll die from eating fruit, but I'm a 1 in a million guy so, statistically, I'll die the first time I eat fruit. Breathatarian it is!
I grew up eating veggies straight out of the ground. Never affected me. Gen X strikes again
Just cook the food lol
I've met plenty of people who are scared of meat but I've always been scared of vegetables. You pull them out of freaking dirt!!! There's literal dirt, poop and worms eggs on them!!!
Interesting that you don't talk about what type of bacteria is on produce and how it usually originates from animals in the form of manure and run off from farms 🙃
Ferment your veggies! Also ferment the 'spoiled' veggies from grocerie stores to cut back on food waste!
You guys should have a food scientist write these episodes because the way this channel is headed rn, someone is going to get hurt
"safety in the US is remarkably good".
As a European living in the States for a decade... are you joking? You must be joking.
I'm not sure how relevant this is but I just thought I'd ask. Why do some Germans eat raw pork? I know they have very high standards for raising pigs for meat, but is it really that much safer?
What is a vegetable?
It's still meat. We cook meat to make it safe. The only reason I can imagine produce would be high is because of cross contamination from raw meat. So bad food practices in a kitchen.
As an American, what is “fruits and veggies”?
Update: sounds like fruit is what shakes are made of? And simmered veggies are what flavors my gumbo?
This is dangerous framing for this video. Of course risk for food involves chronic illness, where this is a extremely different picture. If you are dying from a stroke, having upset stomach from broccoli doesn't sound so bad