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

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

We're going to do everything possible to make sure that food safety is always paramount, and that we work with the industry as aggressively as we can to make sure that we're paying attention to the food-safety issues.

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.

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 Department of Agriculture announced that it will ban six new strains of E. coli. Which explains why the hot dog vendor outside my building is now just selling napkins.

Gonzo narrows his eyes. 'How often do you clean that thing?' 'Every night,' the waitress answers. Her smile is strained. 'That's it? Do you know how long it takes for Listeria to grow under those hot lamps, even with ice?' Here we go. 'It can happen in just five hours. Five hours and you've got the salad bar of death!' The waitress looks confused. 'From Listerine?

Don't ingest foods made in places where everyone is required to wear a surgical cap.

I'm not a cook and I always stick everything in the freezer and then I leave things out, saying 'if it's good today it will be good tomorrow.'

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.

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].

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

The rule I use is, If it doesn't come out of the ground looking the way it looks when you eat it, be careful.

Meat and poultry is safe. It's safer than it's probably ever been.

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

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

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.

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.

An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.

Individual companies now have the voluntary responsibility of recalling their own products. While many companies have acted properly and swiftly to recall contaminated goods, the delay between the identification of tainted foods and the company's decision to recall those foods leads to the needless sickness of too many Americans.

What does animal welfare have to do with food safety? The animals are the food! They are living in their own excrement, developing horrific sores, stressed out, and, therefore, more vulnerable to illness and disease.

Food safety involves everybody in the food chain.

Very few people realize that the U.S. government does not have the power to order the recall of contaminated meat.

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