My Husband And I Were Discussing How The First Felon Is Defending The FDA And How The Quality Control

My husband and I were discussing how the first felon is defending the FDA and how the quality control of our food is gonna basically disappear and I proceeded to have so much anxiety about it that I didn't sleep last night. How do we prepare for this? Is there a way to make food safe at home? How can we avoid getting poisoned from the grocery store? Sorry for bringing this anxiety to your inbox but I'm exhausted and scared and I'm hoping you've come up with food safety tips what with your general food complications.

I’m afraid I don’t have a solution for something of this scale and am just as equally terrified, but that said:

Check your local state regulations. Some states actually have strict testing that the FDA when it comes to certain things like milk. See if they are listing any recalls.

Stop eating things raw for the foreseeable future. Wash and cook everything thoroughly, even if the bag claims it’s pre-washed, wash it again. Cooking will also help eliminate any remaining pathogens. It means no more salads for a while but that’s okay.

For things like fruit, try to go with things that have an outer skin that can be taken off. If it requires you to cut into it with a knife, give the outer skin a scrub and rinse to reduce the chances of your knife being contaminated by anything like e-coli and then contaminating the insides by cutting it up.

For fruit that can’t be peeled, make sure to inspect and wash them thoroughly. If you are immunocompromised like me, consider cooking it down into a jam or pie filling to reduce further risk. Not as fun as eating it fresh for some people, but it’s a valid way of still getting the flavor and nutrients.

For things like milk, only drink pasteurized and ultra pasteurized. Try to get pasteurized eggs if you can too.

If you don’t have a meat thermometer, now is the time to get one. Make sore everything is cooked to its required internal temperature. For poultry, the recommended temperature is 165°F (74°C), while for beef and pork, the recommended temperature is 145°F (63°C) with a 3-minute rest time. Ground meats should be cooked to 160°F (71°C). Eggs should be cooked until the yolk is set. No more runny egg yolks for a bit until we get a competent source of information back about bird flu.

For things like flour, try to go for reputable brands that have their own independent testing facilities for things like gluten. They also usually test for other things and clean their facilities thoroughly. My go to is King Arthur atm.

Also, stop eating raw cookie dough if you’re not going to toast the flour in the oven first. That’s how a lot of people get sick, not necessarily from the raw egg, though stop eating raw egg right now if you do. Again, bird flu. [Addendum] I learned the flour trick in a job I used to work, but apparently, the pre-defunded FDA didn't think toasting the flour made it safe, so maybe just don't eat raw cookie dough. And I know someone's going to be a cunt in the notes like "I don't care I do what I want" good for you, hope saying that made you feel better.]

This is a dwindling possibility with the tariffs but try to buy food imported from other countries that still have food quality control. I get my masa harina from a small company that imports directly from Colombia. They can’t afford the gluten free label required to be classified as such in the USA, but considering Cheerios in the USA can afford to buy that label and the celiac foundation certification logo and still routinely sells contaminated produce due to not using gluten free oats and a mechanical sorting system that can’t be certified gluten free (1) (2) (3), I’m more inclined to go with other countries labeling right now.

With clean water under threat, use a filter for your drinking water. We currently use the ones by Life Straw. They don’t fit into your faucet but the LS filters are better than most of the ones that can be attached that way and the housing of the jugs and countertop filters are easy to clean. Make sure you do so once a week and change the filters as directed.

Most of this is just basic food hygiene stuff combined with what it’s like to be immunocompromised, but it’s always worth repeating in case someone didn’t know, but especially worth repeating right now with all our rules and regulating bodies going out the window 😞