poultry... fuck
I'm handling a lot of slimy chicken breasts lately (with rib meat, may contain 1% retained water). I think I'm washing my hands and all surfaces that the chicken comes in contact with thoroughly enough, but I can't shake the feeling that Salmonella has already found purchase somewhere in my gastric depths. Just contemplating the number of potential pitfalls when attempting to safely handle poultry works me into a panic. Did I stick my juiced up finger into the chili powder to break up a clump, infecting a whole bottle of oft-used spice? Only time will tell.
Bonus first line of Wikipedia article "Chicken (food)": Chicken is meat that comes from chickens.
Bonus first line of Wikipedia article "Chicken (food)": Chicken is meat that comes from chickens.