this post was submitted on 01 Oct 2023
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Science of Cooking

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Welcome to c/cooking @ Mander.xyz!

We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

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I'm a microbiologist and here's what (and where) I never eat (theconversation.com)
submitted 2 years ago by [email protected] to c/[email protected]
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[–] [email protected] 10 points 2 years ago* (last edited 1 year ago) (2 children)

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[–] [email protected] 6 points 2 years ago

This was my take too, I don’t doubt their scientific credentials but honestly they sound like a deeply scared person if they really practice everything they wrote in this article. I’m sure they are a nice person but if I knew someone like this I would not want to hangout with them

[–] [email protected] 3 points 2 years ago (1 children)

I've reheated leftover rice and survived

[–] [email protected] 3 points 2 years ago

These kind of articles drive me nuts. Sensationalism & really over thinking situations that don't call for it. Some of the cooking safety information is good, but that's about it. Honestly, does this person live in a bubble? Do they really think food buffets, lettuce in bags etc. are set up to poison you? None of the people working in these industries care about their product (or you)? Ridiculous.

[–] [email protected] 2 points 2 years ago

I (and billions of others) ignore almost all of this and eat with my hands, by the beach, dusting sand and swatting flies off chips that fall and guess what?

We're almost all fine.

This stuff seems like paranoid germophobia to me.