Quoth PepperElf
View Post
Announcement
Collapse
No announcement yet.
yay for food poisoning
Collapse
This topic is closed.
X
X
-
-
I've heard that that place actually had quite a few such incidents, and that they have since tried to clean up. How long ago was this incident?
Comment
-
Quoth Tama View PostThere was the case of this one lad that I saw on Forensic Files, I think his name was Damien, and I believe it took more than a day for his food poisoning (E. Coli) to develop.
And he was sick for well over a month. I'm glad you didn't have to suffer through that.
Comment
-
That poor kid ended up in the hospital and with a hole in his colon. (From a slurpee or something. Seriously, how does that blow a hole in your colon?)
Edited for grossness. Highlight to read.
Comment
-
Quoth Jay 2K Winger View PostFood poisoning doesn't have to wait 12 hours before you get sick. I speak from personal experience.
I was a kid, and Mom made me some egg drop soup with a can of Campbell's chicken broth that had gone bad. She knew it was just past the expiration date, but thought it would still be good. I got sick really quickly after I finished that soup.
Since then, we've always been careful with expiration dates.Quoth EricKei View PostI tend to be paranoid about them, myself. In part, for fear of this happening...In part, because I have known (and lived with) people who felt that it was OK to disregard them entirely ("it's just a scam to sell more food, man!"), leave raw meat out on the counter to thaw for the better part of a day (without submerging it in cold water or taking other (theoretically effective) precautions), etc etc >_<
With a very few exceptions, most of them are simply for stock rotation. The manufacturer is simply trying to keep it's freshest food out there.
http://www.fsis.usda.gov/Fact_Sheets...ct_Dating/#top
If you've gotten sick from canned food, it was bad when it was canned. Unless you've been eating from cans that were bulging? A general rule of thumb, if it looks/smells/tastes funny or bad, get rid of it.
(I've been eating meat thawed at room temp my whole life and have never, ever gotten sick from it. The few times I've gotten food poisoning have been after eating out.)It's floating wicker propelled by fire!
Comment
-
Quoth Pagan View PostThose dates aren't expiration dates. The food does not magically go bad at midnight on the date printed on the can. Except for infant formula and some baby foods, there is no federal (US) requirement for dating anyway. Milk, if stored properly, is good for a week after the date on the container. Eggs keep 3-5 weeks.PWNADE(TM) - Serve up a glass today! | PWNZER - An act of pwnage so awesome, it's like the victim got hit by a tank.
There are only Four Horsemen of the Apocalypse because I choose to walk!
Comment
-
Same here. We see a can or other food container bulging, we double-bag it and throw it away.
Comment
-
Quoth Pagan View Post(I've been eating meat thawed at room temp my whole life and have never, ever gotten sick from it."For a musician, the SNES sound engine is like using Crayola Crayons. Nobuo Uematsu used Crayola Crayons to paint the Sistine Chapel." - Jeremy Jahns (re: "Dancing Mad")
"The difference between an amateur and a master is that the master has failed way more times." - JoCat
"Thinking is difficult, therefore let the herd pronounce judgment!" ~ Carl Jung
"There's burning bridges, and then there's the lake just to fill it with gasoline." - Wiccy, reddit
"Retail is a cruel master, and could very well be the most educational time of many people's lives, in its own twisted way." - me
"Love keeps her in the air when she oughta fall down...tell you she's hurtin' 'fore she keens...makes her a home." - Capt. Malcolm Reynolds, "Serenity" (2005)
Acts of Gord – Read it, Learn it, Love it!
"Our psychic powers only work if the customer has a mind to read." - me
Comment
-
The problem with thawing meat at room temperature is that by the time the inside has thawed, the outside has been sitting in the danger zone for too long (anything over 4 hours) and it allows bacteria to multiply more rapidly than is safe.
The fact that you are cooking it does not make it safe, because many foodborne illnesses don't come from the bacteria themselves, they come from the toxins that the bacteria produce as part of their life cycle. These toxins are not destroyed by cooking.
The best way to thaw meat is in the fridge for as long as it takes, or, for a faster thaw, in cold water. A barely dripping cold faucet will actually thaw frozen things faster than just putting it out on the counter, and a pot of cold water is a close second. More energy convection in the water than the air, even though the water is colder, and it keeps the whole mess below 41 degrees. Everyone is happy!
That's not to say that everyone who eats food that's been in the danger zone over four hours is doomed to a close personal relationship with their bathroom for the next few days. I have a friend who left cooked sausage out for a party for 8+ hours, then stuck it in the fridge and served it the next day, INSISTING that because he microwaved it that it was safe. fortunately, no one got sick. But the risk is significant, and although I'm willing to bet my immune system on some things, long stretches of time with raw meat is not one of them.My webcomic is called Sidekick Girl. Val's job is kinda like retail, except instead of corporate's dumb policies, it's the Hero Agency, and the SC's are trying to take over the world.
Comment
-
Since this thread already has a pretty high grossness factor, I'd like to chime in with a helpful tip: a kitchen sink, especially one with a garbage disposal, is vastly superior to a toilet for barfing. Cleans easier, no awkward kneeling, and of course, no sticking your head in a toilet.
PE - hope you don't have a problem finding a new bbq venue. And glad the incident hasn't put you off that type of food (as sometimes happens) ---no Q would be horrendous!
Comment
-
Eep. Perhaps I should have qualified my statement ^_^
The IRL friend who insisted that there were NO health concerns with on-counter thawing stuff overnight was one of those lucky people who never, EVER seem to get sick. His entire rationale for "why this is safe to do" essentially boiled down to "HE never got sick from doing this" >_< Think about those two statements for a second. Hence, my taking his advice with a grain of salt.
Some people are lucky in this regard, some aren't. Let's just say I prefer to err on the side of caution.
Also, I worked in foodservice in my past, like many of us here, and one of the things drilled into us from the start was food handling, especially where thawing/leaving meat outside of refrigeration was concerned Thus, I suppose force of habit is part of it.
Addendum to the fun stuff -- People who have had science classes more recently than I/are in the profession can probably elaborate on this, or simply shoot me out of the water : Is it not the case that certain spores that can live in food, simply form a shell when the temperature (of the food) gets close to 150F, but do not actually die from heat unless the food is raised to temps well above those that one would reasonably use for cooking? Meaning, that they would theoretically emerge once the food cools off, and be none the worse for wear?"For a musician, the SNES sound engine is like using Crayola Crayons. Nobuo Uematsu used Crayola Crayons to paint the Sistine Chapel." - Jeremy Jahns (re: "Dancing Mad")
"The difference between an amateur and a master is that the master has failed way more times." - JoCat
"Thinking is difficult, therefore let the herd pronounce judgment!" ~ Carl Jung
"There's burning bridges, and then there's the lake just to fill it with gasoline." - Wiccy, reddit
"Retail is a cruel master, and could very well be the most educational time of many people's lives, in its own twisted way." - me
"Love keeps her in the air when she oughta fall down...tell you she's hurtin' 'fore she keens...makes her a home." - Capt. Malcolm Reynolds, "Serenity" (2005)
Acts of Gord – Read it, Learn it, Love it!
"Our psychic powers only work if the customer has a mind to read." - me
Comment
-
My mom thaws meat by putting it in a sink full of hot water.
Then again we all know how smart my mom is
Comment
-
My family thaws with a sink full of cold water. Or by sitting in the fridge overnight.
Comment
-
Quoth EricKei View PostEep. Perhaps I should have qualified my statement ^_^
The IRL friend who insisted that there were NO health concerns with on-counter thawing stuff overnight was one of those lucky people who never, EVER seem to get sick. His entire rationale for "why this is safe to do" essentially boiled down to "HE never got sick from doing thisYET" >_< Think about those two statements for a second. Hence, my taking his advice with a grain of salt.
Some people are lucky in this regard, some aren't. Let's just say I prefer to err on the side of caution.Any fool can piss on the floor. It takes a talented SC to shit on the ceiling.
Comment
Comment