Hi, I’m Lance Price. I direct the Antibiotic
Resistance Action Center. And today, I want to talk about
antibiotic use in animals, antibiotic resistant
infections in people, and how we can protect
ourselves in the kitchen. So antibiotic resistant
bacteria, or superbugs, are just bacteria that
are resistant to our best antibiotics. In fact, today, there are
some bacteria out there that are resistant to
all of our antibiotics. Now, those superbugs come about
because of antibiotic use. And I think we’re
used to thinking about antibiotic
overuse in hospitals, but it turns out that we
use a lot of antibiotics in animal production. And what that does is fuels
the growth of drug resistant bacteria in those animals. And then those bacteria
can contaminate meat that we bring into our houses. And when we have those
drug-resistant bacteria in our house, we can be
at risk for infections by those bacteria. So today, I just want to go
over a few tips, simple tips, in the kitchen, that can
protect you and your family. So now I’m going to
talk about some things to keep in mind when you’re
in the grocery store. So one of the first
things that you can do to protect
yourself is make sure that your meat doesn’t
leak onto the other things in your grocery cart, because
you don’t want meat juice on your lettuce, do you? So the newer packaging is
pretty good about this, so that that chicken,
that raw chicken juice, doesn’t drip into your cart. But sometimes, I want to buy
things from the meat counter, and interact with
that butcher, right? And when they
actually get the meat, they’re going to package
it into this old paper. And this is where
you can have leakage. And so you want to make
sure that you take that, and put it into a second
bag, and go ahead and seal that up before you
put it into your cart. The other thing to keep in
mind in the grocery store are labels. And labels can
get a little busy, but there are a few
important things that you should keep in mind. Sell by dates are
really important, so you should make
sure that you’re buying these products
while they are fresh, and before that date. But when it comes to
antibiotic resistance, the labels you
should be looking for are labels like this– no
antibiotics ever administered, or no antibiotics ever. So I’m a kitchen geek. I like lots of tools
in the kitchen. But of all the
tools that I have, I think the faucet’s
the most important. It’s because you should be
washing a lot of things often when you’re handling meat. You should be washing your
cutting board, your knives, your countertops, and
especially your hands. And a lot of people
ask me, well, shouldn’t I be
washing my meat too? And it’s logical that you
maybe want to wash off the bacteria from the meat. But actually what you
do when you do that is, you spread bacteria
all over the place. So don’t wash your meat, just
put it right into the oven, or into the oil. But let’s get back
to washing our hands, because it turns out, this thing
we’ve been doing all our lives is not totally
simple, because you’re supposed to be doing it
for 20 seconds, vigorously for 20 seconds. So lots of soap, lots of nice
warm water, and scrub away. Properly cooking meat
can kill bad bacteria. But there are other
things that we should think about
in the kitchen when we’re preparing meat. One of the first
things to think about are the cutting board
and your knives. We want to make sure that
you’re using a special cutting board just for your meat, and
use different cutting boards for your vegetables. So when you’re
handling raw meat, you’ve got to be
aware of your hands. You’ve got to be aware
of your equipment, right? So I really like cutting boards
with a big groove around them, because it’s a place
for the juice to go. And it doesn’t contaminate
the countertops. And so you want to cut
these things open carefully, and make sure that you’re not
stabbing yourself obviously. But then be really aware
of the knife and your hands after you’ve opened
this package, because once it’s open, those
bacteria are free, right? And so you see this
juice dripping out? This is a potential way
of getting infected. So when you’re handling raw
meat, remember those bacteria, and make sure you keep
those away from these. So you want a separate
cutting board, separate knives if
you’ve got them, and as much space
as you can get. By following those
simple tips, you can prepare a meal for yourself
or for your whole family in a way that keeps
everybody safe. So from all of us at the
Antibiotic Resistance Action Center, choose well, prepare
safely, and be healthy.

Let’s Meat in the Kitchen with Dr. Lance Price
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One thought on “Let’s Meat in the Kitchen with Dr. Lance Price

  • September 2, 2018 at 7:42 pm

    Hi Dr Price. Thank you for this practical demonstration to ensure safe practices are applied in the kitchen. What you have shared is really visible and also may help many people to work safer during food preparation. Please add to these videos. Eg food storage in the fridge, etc. Thank you for being an advocate to limit antibiotic resistance and promote action. T Dinwoodie (South Africa)


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