Bacteria Quote by Marion Nestle

I would have bacteria and, yeah, it would grow in what we call the danger zone, which is typically between 40 and 140. But…

— Alton Brown

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

— Nathan Myhrvold

“The objectives of food production are to destroy harmful bacteria (food safety); increase digestibility; change and enhance flavor, form, texture, aroma, and color; and…

— Ruby Parker Puckett

Our expertise is preparing foods in tough environments. We have a kitchen where we grill and roast and make smelly stuff happen, and then…

— David Castle

You need to identify the steps at which contamination can occur - those are the critical control points. You take steps to make sure…

— Marion Nestle

If food is processed - like canned or frozen - you can reduce the risks of pathogens.

— Steve Ells

I think there should be very strict limits on the pathogens that can be sold in your meat. There should be limits on disease-causing…

— Eric Schlosser

To spoil the food too many cooks are not required, one is enough.

— Adhir Amadavadi

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

— Emeril Lagasse

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

— Bobby Flay

It is essential that we take steps to prevent chemical substances from becoming environmental hazards. Unless we develop better methods to assure adequate testing…

— Richard M. Nixon

I want to bring things up to room temperature, especially poultry, before I cook it because I want it to cook faster so that…

— Alton Brown