Posted: May 26th, 2009 - 1:48pm by Doug Powell

This is my fridge. This is my fridge on Salmonella and Campylobacter. This is how cross-contamination occurs. This is why it is important to lower pathogen loads before foods enter the home or a food service kitchen. Because foods can be a mess.

I bought a whole, fresh chicken a couple of days ago, but got some cheap lamb in the discount bin (the best time to go to Dillion’s grocery in Manhattan, Kansas, is between 10 and 11 a.m., lotsa foods discounted) so it sat in the back of my fridge for two days.

After two days in the back of my fridge I noticed fresh chicken blood had dripped into both the produce and fresh fruit crispers. Who designs fridges, engineers? Those drawers should be on top.

That red spot in the picture, that’s Salmonella- and Campylobacter-laden blood; it was also throughout the crispers. Those apples are in the pie we’re having tonight – whole wheat pie crust, love it. The rest has been cooked or tossed, and a full cleansing took place.

But food safety’s so simple; sure, without the chicken blood everywhere.

And this is my pie.