Cross Contamination Quotes

I have found out what I am allergic to, and I am trying to avoid that in my daily food intake.

When I leave the country, I'm very, very cautious about what I eat and drink. No vegetables, no fruit.

Somebody warned me early on to be very careful about brushing up against the chocolate.

Restaurants don't cater properly for celiac sufferers, and neither do supermarkets.

The pet food recall, which was after all just about pets, and treated as if it were an inconsequential matter, was an absolute forerunner of what's going on in China, where 50,000 infants have been sickened because of a contaminated infant formula. So these things are all closely related. You cannot separate the food supply for pets, farm animals, and people, and you cannot separate problems in one area of a country from problems in another area.

I haven't always been gluten-free.

If I took my turkey out of the refrigerator and, like, threw it in a dumpster or drug it down the street in New York for a while [it will make people sick].

Meat is dirty. I wouldn't touch a hot dog without a condom on it

The processing and preparation of food can transform a kosher item into a non-kosher item.

I'm allergic to chocolate. I never tried it, and I can't try it, ever.

I think more people should worry about where they store things in the fridge. I don't think people are on top of separating raw and cooked ingredients.

The most dangerous food is wedding cake.

I was a sandwich artist at Subway and can still rattle off the order of toppings. I was fired because I got meatball sauce on the ivory cutting boards.

Food safety involves everybody in the food chain.

You turn hotdogs with tongs. Don't you ever use those tongs on a hamburger.

You have not been sticking your dirty fingers in my sauce,’’ Eve said, and pointed her wooden spoon at him. He quickly took the finger out of his mouth. ‘‘First off, they’re not dirty. I licked them first.

Sometimes gluten is even added to chips, which is really annoying.

I try to teach my son about sanitation, especially when handling foods like chicken that could be dangerous. I remind him to wash his hands all the time. When my son cooks with me, he stands on a step stool so he can reach the stove. I teach him about safety and fire.

People with chile peppers on their chef pants shouldn't be allowed in the kitchen.

I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria.

Climate change and air pollution know no borders, and antibiotics resistance respects no boundaries. Bacteria from Africa can make people in America sick. The burning of Indonesian forests can keep Asia gasping for breath.

It is impossible to insure that there is a zero percent chance of any kind of foodborne illness anytime anyone eats anywhere.

I'm gluten free, but that still allows me some chocolate!

To be a gluten-free vegan is, like, the most difficult thing you can possibly be.

I use those medical gloves that fit very tightly and are disposable for all chopping - peppers, onions, garlic, etc. Very Lady Macbeth, I think.