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I wonder if putting the dishwasher in soft water mode will also reduce the risk of this. Should use less rinse aid then.
Doesn't the software/hard water mode just affect how much the ion exchanger (filled with salt) is used?
Earlier quoted context omitted.
So far, to my knowledge, I've gotten food poisoning from something I cooked for myself exactly once, and that's because my 12 year old dumbass brain thought microwaving a steak for a few minutes was a valid was a valid way to cook it Almost every time I've actually gotten sick from food has been eating out. I've also seen some close calls like when my fiancee was served 'rare' pork... Which isn't a culinary thing.
you microwaved a steak?!!
Nevertheless, for good results it must be done at a low power (I use 440 W in a 1000 W oven) and a long time, e.g. 20 to 25 minutes for chicken, about 30 minutes for turkey and more for pork/beef. For organs, e.g. livers, hearts, gizzards, a somewhat shorter time is enough.
When done for the first time, experiments are needed to determine the optimal power and time, which depend on the type of oven and on the amount and kind of meat. Once determined, the results will always be the same and the meat is very tasty, because it loses nothing, except a part of the water content (roasted meat has typically 2/3 of the weight of raw meat, due to water loss).
The meat should be microwave-roasted after removing the bones, and preferably after being cut in bite-sized pieces, which will avoid too violent steam expulsions if the power level is set too high.
Earlier quoted context omitted.
So far, to my knowledge, I've gotten food poisoning from something I cooked for myself exactly once, and that's because my 12 year old dumbass brain thought microwaving a steak for a few minutes was a valid was a valid way to cook it Almost every time I've actually gotten sick from food has been eating out. I've also seen some close calls like when my fiancee was served 'rare' pork... Which isn't a culinary thing.
you microwaved a steak?!!
Plus he was twelve, definitely in the age range where such errors are the expected product of experimentation in an unfamiliar world.
Ok, this is posed to generate some sensationalist headlines. Do we get these concentrations with regular use in a dishwasher? Does it have cumulative exposure effects? Does it even reach the gut lining after digestion enzymes and acids? From the summary it seems that they only investigated the dose dependent toxicity.
The summary says "detergent residue from professional dishwashers demonstrated the remnant of a significant amount of cytotoxic and epithelial barrier–damaging rinse aid remaining on washed and ready-to-use dishware", which might address the question about concentrations in regular use.
I interpreted it as "leftovers of a significant amount" not a "significant amount of leftovers", meaning that it was used in high quantities, but only remnants (in non significant amounts) were found.
From my understanding, this article is only about professional dishwashers used in restaurants and hotels etc. that use much higher concentrations and less rinsing than consumer dishwashers. They specifically mention that they could not repeat their findings on consumer dishwashers.
I had over 10 years of eczeme/sensitivity between my fingers after operating a professional dishwasher for under a year. I always thought the reason was the handling of the hot, sprayed tableware. It set on pretty quickly too : couple of months.
Earlier quoted context omitted.
So far, to my knowledge, I've gotten food poisoning from something I cooked for myself exactly once, and that's because my 12 year old dumbass brain thought microwaving a steak for a few minutes was a valid was a valid way to cook it Almost every time I've actually gotten sick from food has been eating out. I've also seen some close calls like when my fiancee was served 'rare' pork... Which isn't a culinary thing.
That's called the sous la vie style of cooking, gaining popularity in busy North American households every decade.
Earlier quoted context omitted.
So far, to my knowledge, I've gotten food poisoning from something I cooked for myself exactly once, and that's because my 12 year old dumbass brain thought microwaving a steak for a few minutes was a valid was a valid way to cook it Almost every time I've actually gotten sick from food has been eating out. I've also seen some close calls like when my fiancee was served 'rare' pork... Which isn't a culinary thing.
Exactly. It is surprisingly hard to give yourself food poisoning if you cook for yourself. On the other hand, like you, essentially every food poisoning I've had was dining out. Suburbs with lax food safety enforcement, city with some of the most rigorous inspection regimes in the country, wherever. Once my wife & I both got food poisoning ordering completely different food, as though the entire food station was cont…
Who separates meats in their fridge and on their cutting boards, dates the opening times of items, etc? Similarly, a home dishwasher doesn't actually sterilize anything, which is why its safer AFA chemicals. It's just providing the hope that small doses of something you've already interacted with won't cause sickness.
But once you've been sick from some contamination you won't really notice it, but guests might. Some restaurants run the same way as typical homes, and will be universally contaminated and someone who eats out regularly with variety is going to have similar consequences to being a guest in houses all over town..
From my understanding, this article is only about professional dishwashers used in restaurants and hotels etc. that use much higher concentrations and less rinsing than consumer dishwashers. They specifically mention that they could not repeat their findings on consumer dishwashers.
> When individual components of the rinse aid were investigated separately, alcohol ethoxylates elicited a strong toxic and barrier-damaging effect. To clarify a bit, it's not professional dishwashers (the machines) but the soap / chemicals used for commercial dishwashing. Minor but important when thinking about the broader problem. Mind you, it gets diluted but those end up in the water supply, as does many other kn…
Earlier quoted context omitted.
So far, to my knowledge, I've gotten food poisoning from something I cooked for myself exactly once, and that's because my 12 year old dumbass brain thought microwaving a steak for a few minutes was a valid was a valid way to cook it Almost every time I've actually gotten sick from food has been eating out. I've also seen some close calls like when my fiancee was served 'rare' pork... Which isn't a culinary thing.
you microwaved a steak?!!
Somebody microwaved a whole brisket, and it was surprisingly good.