I just realised that my ambitions of becoming the next Anthony Bourdain contradicts with my principles as a microbiologist.
How am I going to be able to enjoy the good street food sold at road side stalls (like pisang goreng or roti canai) if I keep noticing the moulds, spores, and hazardous pathogens??
Lately I insist that the restaurant kitchen cooks my burgers and steak until there is no hint of pink-ness at the centre of the meat. But to my disappointment, I get a big piece of blackened meat, rendered to its absolute carbon form.
I am not paranoid, I just don't want to be infected by Salmonella sp. or Campylobacter jejuni or E. coli and get Guillaime-Barre syndrome.
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