Bacterial Growth 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].

If fruit juices or sugar solutions are left to stand in the open air, they show after a few days the processes which are covered by the name of fermentation phenomena.

I always mention stacking the dishwasher - any opportunity. But it's the consequences - it's the food poisoning and the potential death that will come with not loading the dishwasher properly.

Never will the doctrine of spontaneous generation recover from the mortal blow struck by this simple experiment.

What's great about bacteria is you have a surprise every day waiting for you because they're so fast, they grow overnight.

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 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.

Streptomycin belongs to a group of compounds, known as antibiotics, which are produced by microorganisms and which possess the property of inhibiting the growth and even of destroying other microorganisms.

He read me extracts from a medical journal describing the progress of a staphylococcus aureus infection. And then he pleasured me with a potato.

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?