Steve Ells Quotes

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].

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

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

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.

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.

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?

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

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.

Food safety involves everybody in the food chain.

My mother accidentally gave me food poisoning. She fed me baby carrots for a snack before Christmas dinner - but they had expired in June! I threw up for the next 24 hours.

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

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

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

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.

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.

We remain very confident in the safety of U.S. beef.

A nuclear-power plant is infinitely safer than eating, because 300 people choke to death on food every year.

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.

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.

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

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

This toast feels raw. Is it safe to eat raw toast?

Poisoning rarely happens in a well-managed kitchen.

The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef at 22-degrees for 12 hours, it may taste fantastic, but if you don't cook food at a high enough temperature, you risk not killing the bacteria. Things like that make me nervous of venturing into it.