(If you have an injury to your hand)
Good morning everyone!
Today I’d like to talk about what to do if you have an injury on your hand.
This was a question I asked a few years ago when I first started taking my koji-mastor Nakaji’s koji school.
“If I cut my finger, is it okay to put that hand into koji or koji products?
If I just say ‘cut the finger’, there are some level of it, don’t you think?
Is it still bleeding?
If it already stop bleeding, but the scar is too deep and slightly clear liquid remind?
Or maybe a scab has formed?
Nakaji-san’s answer was
As long as it’s not bleeding, you’re fine.
He said that as long as you wash your hands properly without putting on a band-aid, you can continue working with it, if it’s not bleeding
It was a bit of an eye-opener for me.
Of course, washing your hands properly is the most important thing.
However, in my opinion, if I can see a little bit of clear liquid, I don’t want to work on it.
But if it’s a scab, it’s probably fine. I’ll wash my hands really well.
I think it’s a good tip to keep in mind for your fermentation life
Still keep remind that….
This is totally doesn’t make sense for people who handle food with very strict hygiene control – at the public place.
In that case, you should use rubber gloves.
If you work at the manufacture that deals with koji products for business, you probably don’t want people who have an injured in their finger.
I’m sure there are other people who can do it for a people who is get injured their hand.
I’m talking about a living person(not manufacture) who handles live bacteria at home.
Food safety is No1 priority for sure, but we should have proper knowledge of how living people deal with living bacterias in this living world.
Proper fermentation process will bring safer food preparation.
Studying fermentation is whole of living study!
Let’s keep studying!