Quote (Ylem122 @ Oct 16 2012 02:04am)
i know many people that are like this, i take 5 seconds rinsing my hands under water to form hamburgers and people will be like, that didnt seem like long enough to say the alpahbet....or like i grab a untensil to stir a pot of spagetti boilin...wHAT YOU DONT THINK YOU HAVE TO WASH YOU HANDS???. when dealing with food that your going to cook a sterile work enviroment is a waste of time, look at butcher shops or a hunter cleaning his kill in the woods. any kind of disease, bacteria, fungus, ect that your going to get on the meat, is going to be killed in cooking. prior to preparing food that needs to be cooked about the only thing you have to worry about is dirt, you dont want rocks, pebbles, sand ect in your food.
now after preparing food is a whole diffrent story and its like 20 times more important to clean after. pork can have diffrent bateria, salmonella for one, cooking pork kills the salmonella, but your cutting board, and counter and hands dont get cooked. so lets say i just trimmed up some raw pork and now i want to make up some salads. say i use the same cutting board, now the salad has salmonella all over it, the salad dosnt get cooked, and every one who eats the salald gets salmonella. all because you didnt clean up afterwards and nothing to do with cleaning up before hand. just as well your hands and the counter are just as likely to spread the salmonella. Cross Contamination.
cleaning up after preparing cooked food is like 20 times more important then cleaning up before hand.
Now if your preparing food that is not cooked, its just as important to wash before as after, as there is no cooking to kill germs ect.
as far as the pork, id do a 1 part salt 1 part sugar 4 parts water brine to let the pork sit in over night.
rub some pepper, salt, and garlic on them, pop them in a roasting pan, tightly cover the pan with allumin foil, and cook at 325 for 1.5 hours - 2.5 hours depending on how many and how thick the chops are.
According to the Centers for Disease Control and Prevention, hand washing is the best way to prevent infection and illness. Hands come in contact with many bacteria and other contaminants when using the restroom, touching surfaces touched by other people, handling raw eggs or poultry, or changing a diaper. If you don't wash your hands before eating or preparing food you can ingest these bacteria, which could cause severe illnesses.
Salmonella in uncooked eggs or raw poultry can be spread to other foods with contaminated hands. Handling raw chicken, for instance, and then tearing lettuce for a salad without washing in between allows the bacteria to transfer onto the raw vegetables. The bacteria multiply on the salad at room temperature, while the chicken safely cooks, and anyone who eats the salad could get food poisoning. They will experience stomach pains, loose stools, and sometimes nausea and vomiting. In most cases this is a mild food poisoning but it can be dangerous to elderly people.
The E. coli bacteria spreads from the contaminated stools of an infected person. If this person uses the restroom without proper hand washing afterward, he can pass along E. coli on surfaces, to the hands of others or in food. Ingesting this bacteria causes severe diarrhea and cramping for about one week. The Partnership for Food Safety Education lists a severe complication of this infection, hemolytic uremic syndrome, that is rare but can lead to kidney failure.