Libba Bray Quotes

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.

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].

The Lebanese don’t know what they’re eating, and it would only be worse if they knew…. The Lebanese are eating food dipped in sweat and covered with diseases and microbes…. But the people should have this information.

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

I am deeply sorry that people got sick from eating at our restaurants. It's the worst thing that can happen.

There's nothing going into my mouth that's not wrapped.

As a matter of fact, most cases of food poisoning are never linked back to their source.

Most food you drop is still perfectly edible. If it was in your eyesight the whole time, you can pick it up and eat it.

That is raw dough. Never eat raw dough. They can make worms in your tummy. Worms in your tummy.

If you talk about sous-vide, then you have to talk about food safety, and microbiology, and heat.

I'm a germophobe, so I don't like people talking over my food, breathing, spitting, anything. Just let me eat in peace.

Not really a good idea to eat things fans have made because you don't know what state of mind they were in when they made them.

We can assure you today that there is no E. coli in Chipotle. We have thoroughly tested our food, we have thoroughly tested our surfaces, and we are confident that Chipotle is a safe place to eat.

The Centers for Disease Control says that there are 76 million cases of food poisoning in the United States every year, 350,000 hospitalizations, and 5,000 deaths. Is that a lot or a little? Well, it depends on how you look at it.

I would have bacteria and, yeah, it would grow in what we call the danger zone, which is typically between 40 and 140. But if I'm getting something out of my refrigerator where it's been basically pretty clean and I'm putting it on my counter, what exactly is going to happen in that amount of time that going into a hot oven isn't going to kill? Nothing.

I got food poisoning today. I don't know when I'll use it.

Diapers do not belong on the same table as food.

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

As a chef, I could not wash my hands - nor clean pots, pans, utensils, meats or produce, nor make soups and sauces - if I did not have clean water. Were this to happen, of course, these would be the least of my concerns. Because water is the linchpin of survival: without it, not much else matters.

We need to always be vigilant on the sanitary issues.

I'm just angry at the sort of things that are winding up in ground beef. I'm angry that other people - mainly children - are going to be sickened by eating a hamburger.

Those who store, package, and sell the food we serve our families have a responsibility to maintain basic standards of cleanliness in their facilities.

The symptoms of food poisoning often don't appear for days after the contaminated meal was eaten. As a result, most cases of food poisoning are never properly diagnosed.

Contaminated food is a major cause of diarrhea, substantially contributing to malnutrition and killing about 2.2 million people each year, most of them children.

Your good friend has just taken a piece of cake out of the garbage and eaten it. You will probably need this information when you check me into the Betty Crocker Clinic.