My wife is an excellent cook, and I am a fair sous chef, not quite as devoted as Paul Childs,  but persistent and helpful. I always rinse chicken as I take it from its packaging; my wife always tells me that she and the CDC do not recommend that practice. A new study brings physics and bacteriology to the issue, alas, not in my favor – but it offers me some science-informed compromise.
Sometimes spoiled foods smell bad, warning us not to eat them. But sometimes contamination with bacteria or degradation because of being held too long or at the wrong temperature aren't obvious. And thus consuming raw foods can be a bit like Russian roulette. A new method —a bioelectronic nose — of testing raw seafood, especially oysters, has been devised and could help prevent at least some cases of food-borne illness.