this post was submitted on 23 Oct 2025
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Very few serious replies here, so I’ll try one …
I wonder if wearing gloves during food prep is the answer.
Stay with me here
We have a series of observations leading to germs under fingernails after handling uncooked food as a possible disease vector. If it is a significant vector, how do you prevent it? I doubt people will start washing hands to that level of detail, but you already have a lot of cooks wearing latex gloves during food prep which should prevent it in the first place
Sadly it won't help much if at all (that is why they are not required in professional kitchens per se)- people still touch things they should not and then touch these things ungloved.
There sadly are various studies proving this.
In fact, while gloved, they touch more things they shouldn't and then some with fewer hand washings overall, so... Win. 🤢🫡
Bummer
Yeah, they touch that too
As an alternative, consider not eating meat.
Just go vegetarian.
Unironically, that might be the way. I used to have UTIs like every few months and now that I think about it, I haven't had one since going vegan in January.
None of that matters if you cook to biological extinction (e.g. 60C for 1 minute, there are food safety curves and that was a guess, look it up). There are viruses and spores that can cope, but if that were a general issue we'd all be dead...
Prep occurs before cooking while the meat is raw.
Unless you're suggesting cooking our fingers after food prep I think I'll let someone else try that first.
Huh, what ? I mean it's really easy to sterilize food by cooking (meat or not, hence food safety curves, how long at what temperature kills all bacteria). If you want your fingers in it that's your issue.
Excellent point, but unrelated