I have a question that might clear up some other misconceptions I have about contamination while cooking. I've read up on safety and preventing contamination in the kitchen, but there is still something that bothers me.
Take the following example: A pair of tongs lifts raw chicken from a plate to the pan. This same pair of tongs is used throughout the cooking and flipping process, and then lifts the cooked chicken to a serving plate.
But if there was bad bacteria on the raw chicken, wouldn't the tongs be contaminating or possibly transferring the bacteria on every touch?
Even if you got a fresh pair of tongs, when you flip the chicken it still touches the raw part. To me it doesn't seem any different than cutting chicken with a knife, then using to cut something else without washing.
What am I missing here?
And why is it that people have a general fear of raw chicken/salmonella, but I never hear anything bad about fish/steak and we will eat those raw any chance we get! (Yes occasionally you'll hear about E. Coli on Dateline or something)