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Food Poisoning Bacteria Cross-Contamination

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Published on Apr 16, 2012

Subscribe to Dr. Greger’s free nutrition newsletter at https://www.nutritionfacts.org/subscribe and get a free recipe from his new HOW NOT TO DIE COOKBOOK. (All proceeds Dr. Greger receives from the sales of his books, DVDs, and speaking engagements go to support the 501c3 nonprofit that runs NutritionFacts.org.)

DESCRIPTION: The food-poisoning fecal bacteria found in 70% of U.S. retail poultry is destroyed by proper cooking, but contamination of the kitchen environment may place consumers at risk. Have a question about this video? Leave it in the comment section at http://nutritionfacts.org/videos/food... and I'll try to answer it! I explain about Guillain-Barré syndrome (Campylobacter-triggered paralysis) in Poultry and Paralysis (http://nutritionfacts.org/video/poult...), in case you missed it. Fecal contamination from poultry is thought to be why more fecal bacteria can be recovered from kitchen sinks than toilet seats. See Fecal Contamination of Sushi (http://nutritionfacts.org/video/fecal...). For cross-contamination and undercooking risks associated with eggs, see my video Total Recall (http://nutritionfacts.org/video/total...). Migrating Fish Bones (http://nutritionfacts.org/video/migra...) documents a parallel to the fatal arterial puncture case presented here. And hundreds of other videos are available on more than a thousand subjects (http://nutritionfacts.org/topics/).

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