Today with Kathie Lee and Hoda: how to spread barf bugs around kitchen

Sometimes, late in the morning, when there’s nothing else for background TV and the DVR is empty, I’ll put on the later version of Today with Kathie Lee and Hoda.

I never would have known about them except for the Saturday Night Live sketches.

It’s entertaining background – for all the wrong reasons.

Today it was, how to spread dangerous microorganisms all over the kitchen from raw lamb.

The food safety fun starts about 2:20 in the video below where Chef Michael starts touching the raw lamb and then everything else in the kitchen.

To the chef’s credit, he does say cook to an internal temperature of 140F, but doesn’t bother to use a tip-sensitive digital thermometer to show that the pieces Hoda finds too raw may be safe or not.

Color is a lousy indicator of pretty much anything.

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About Douglas Powell

A former professor of food safety and the publisher of, Powell is passionate about food, has five daughters, and is an OK goaltender in pickup hockey. Download Doug’s CV here. Dr. Douglas Powell editor, retired professor, food safety 3/289 Annerley Rd Annerley, Queensland 4103 61478222221 I am based in Brisbane, Australia, 15 hours ahead of Eastern Standard Time