Why you should NEVER eat anything a fly touches!
We've discovered what happens after flies land on food and now we can’t stop swatting.
In a recent survey, participants were asked which pest sends them reeling out of a restaurant in fear: ants, snakes, rodents, cockroaches or flies. Most chose cockroaches. But how much of a threat do such fearsome critters pose to our health?
Surprisingly, scientific research shows that flies are TWICE as germy as their cockroach counterparts. Those pesky flies constantly buzz between trash cans and plates of food, leaving behind harmful bacteria wherever they land.
This is because flies can’t eat solid food. They must first spit up digestive enzymes to breakdown the food before sucking it up through their mouths.
The risk of contamination is so high because their taste organs are located in their legs. They are also covered in fine hairs, which carry germs and traces of whatever (and wherever) they ate before. Just imagine all the sewers and dumps those flies have seen!
So the next time you allow a fly a bite of your cake, remember that it might give you some cholera in return. Best stay on the safe side and throw out the contaminated food... while you still can.
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These Spanish empanadas are little hot pockets of delicious!
INGREDIENTS
- 2.25 Cups of flour
- 1 Egg, beaten
- 3 Tsp. of lard
- 1/5 Cup of warm water
- 5 Tsp. of olive oil
- 1 Onion, minced
- 1/2 pound of ground beef
- Salt and pepper, to season
- 1 Tsp. of chili powder
- 1 Tsp. of cumin
- 2 Garlic cloves, diced
- 1 Can of diced tomatoes
METHOD
- In a bowl, combine the flour, beaten egg, lard, warm water, and olive oil, and mix thoroughly.
- In a hot pan, pour a little olive oil and sautée the onions, until tender. Add the ground beef, salt, pepper, chili powder, cumin, garlic and diced tomatoes. Cook until beef is no longer pink, and the flavors have incorporated well.
- Roll out the empanada dough, and cut out circles with a ramekin.
- Cover a baking tray with a piece of parchment paper, and place the dough circles on top.
- Fill with meat mixture, fold in half and press with the edge of a fork. Brush with egg yolk to glaze.
- Cook at 350°F for 15 to 20 minutes, or until golden.
- Remove from oven... and enjoy!
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