If you do find yourself stricken with something nasty, it might be tempting to put a big, black mark against the last restaurant you ate in. But, according to Dr Vincent Ho, clinical gastroenterologist and lecturer in medicine at the University of Western Sydney, eating out isn’t always to blame. “It’s more common to get food poisoning with home meals, and that’s because people eat at home more often than they go out,” he tells Time Out. “Generally speaking, in Australia, and other developed countries where we have good sanitation, the vast majority of the time when we go out, there isn’t any food poisoning or gastroenteritis.”
Another so-called expert talking shit.
For instance there was an outbreak caused by contaminated lettuce in NSW recently. They were able to trace that back by looking at the people affected, asking about what they were eating and looking for common elements.”
Some would call it epidemiology.
Poultry products and meat are the most common sources of food poisoning, but most cases of gastroenteritis can be traced back to inadequate hand washing.
Can’t image a more factually incorrect and condescending statement.
Fresh produce is the leading source of foodborne illness in Western countries and has been for over a decade.
But it’s still 1978 here in Australia.
In Australia and other developed countries, “we’ve taken special preparations to reduce the incidences of food-borne infections.” We have health inspections, food safety laws and signs everywhere that say “all staff must wash hands” when we’re eating out.
Seriously, you think those signs work?
How did you get to be a professor of anything?
At home, we have to rely on ourselves, and it turns out, many people are not that reliable. It only takes 10 seconds of washing your hands with soap and water to seriously reduce your chance of passing around a stomach bug, and yet, most people aren’t doing it properly.
That’s the reason you’re more likely to pick up an illness at home, or in a closed-off environment like a cruise ship, day care or nursing home, where you’re exposed to lots of people’s germs, than you are from a restaurant. At a restaurant, “although there are always occasions where food isn’t prepared optimally” there are structures in place to ensure caution. At home, you’re on your own.
Dr. Ho, I’ll gladly go to your home and watch you prepare a meal.
Most people don’t invite me to dinner because they know who I am.
But I’ll give you a tip-sensitive digital thermometer.