EP 132. Eggs, yogurts, mold, bacteria, and expiration dates: common food mistakes - Mario Sánchez
Eating healthy isn't just about choosing good foods. It also matters how we cook them, how we store them, how long we leave them out of the fridge, what utensils we use, and what risks we unknowingly take in our daily lives.
In this episode, we speak with Mario Sánchez, a food technologist, nutritionist, and food safety expert, about food poisoning, bacteria like salmonella, campylobacter, listeria, or E. coli, and why a food might look perfect, smell good, and still not be safe.
We also discuss bagged salads, ground meat, chicken, undercooked eggs, cutting boards, wooden utensils, expiration dates, best-by dates, yogurts, the cold chain, rice, pasta, batch cooking, fridge organization, reusing oil, sprouted potatoes, moldy fruits, formula milk, scouring pads, dishcloths, and reusable bottles.
A very practical episode to understand what common mistakes we might be making at home and how to reduce risks without living in fear, but with more information. Because it's not just about what we eat, but how we handle, cook, and store it.