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#Post#: 211413--------------------------------------------------
A microbiologist on food safety, what they won't eat and where t
hey won't eat
By: Thetis099 Date: October 3, 2023, 8:44 am
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Good stuff. These were all on my list already, especially
reheating cooked rice. I have had food poisoning off of
reheated polished rice before, so no leftovers, I just cook a
serving at a time instead. I would add uncooked egg yolks to
the list unless I am really sure how the eggs have been handled
before I purchased them, but I believe I get food poisoning more
easily than most. My immune system responds a bit wackily to
many of the common gut pathogens.
Definitely, skip the buffet! That is a solid recommendation
from me and the author of the article. I worked at a Golden
Corral in my youth, remember?
HTML https://www.iflscience.com/microbiologist-reveals-the-things-and-places-where-they-never-eat-70926
HTML https://media0.giphy.com/media/4WY1J5YYtfLwI/200.gif
#Post#: 211424--------------------------------------------------
Re: A microbiologist on food safety, what they won't eat and whe
re they won't eat
By: Paloma Date: October 3, 2023, 9:18 am
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Thanks! This is really useful!
I feel as if I've tempted fate a few times in the past. You
know, grabbing a bagged salad when in a rush, or making rice and
chilling it for fried rice later.
No need to continue on that trend!
#Post#: 211427--------------------------------------------------
Re: A microbiologist on food safety, what they won't eat and whe
re they won't eat
By: MidwestmikkiJ Date: October 3, 2023, 9:25 am
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Interesting information and I don’t doubt the science. While I
like oysters, I don’t get them often and have wondered about how
safe they are.
Still, I’ve only had food poisoning once in my life and it was
over and done with quickly. Got the bad food out of my stomach
and felt fine afterwards. So I’m pretty comfortable eating at
buffets, in fact I usually like them. I love a good salad bar.
And I always take the rice home to use in fried rice.
So I guess YMMV.
#Post#: 211449--------------------------------------------------
Re: A microbiologist on food safety, what they won't eat and whe
re they won't eat
By: farmgirl Date: October 3, 2023, 10:34 am
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I don’t seem particularly sensitive and violate many of these
rules. I eat bagged salads when camping and save rice for
future meals - although I put it away in the fridge fairly
quickly.
As I get older I am cautious about raw oysters though. I
absolutely love them but haven’t eaten them in years.
Husband had an extreme reaction to a seafood platter in a
restaurant years ago - his face was so distorted that he was
unrecognizable and he spent a couple of days in bed with a high
fever. He went to the doctor a couple of times as I recall.
The restaurant dinner that made him so sick was the night after
his first day on a new job - so he worked a single day and then
called in sick for several days. When he started feeling better
but still looked distorted, he went back to work - in part to
show that he’d actually been ill. They did not recognize him.
I’ve eaten very few oysters since then. Evidently, according to
his doctor, some people never fully recover from whatever he
had. So I now eat canned, smoked oysters instead of raw
oysters.
#Post#: 211454--------------------------------------------------
Re: A microbiologist on food safety, what they won't eat and whe
re they won't eat
By: MidwestmikkiJ Date: October 3, 2023, 10:47 am
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[quote author=farmgirl link=topic=2208.msg211449#msg211449
date=1696347282]
I don’t seem particularly sensitive and violate many of these
rules. I eat bagged salads when camping and save rice for
future meals - although I put it away in the fridge fairly
quickly.
As I get older I am cautious about raw oysters though. I
absolutely love them but haven’t eaten them in years.
Husband had an extreme reaction to a seafood platter in a
restaurant years ago - his face was so distorted that he was
unrecognizable and he spent a couple of days in bed with a high
fever. He went to the doctor a couple of times as I recall.
The restaurant dinner that made him so sick was the night after
his first day on a new job - so he worked a single day and then
called in sick for several days. When he started feeling better
but still looked distorted, he went back to work - in part to
show that he’d actually been ill. They did not recognize him.
I’ve eaten very few oysters since then. Evidently, according to
his doctor, some people never fully recover from whatever he
had. So I now eat canned, smoked oysters instead of raw
oysters.
[/quote]
I used to work with a man who told about eating soft shell crabs
in Florida on the Gulf Coast. He had a fairly extreme allergic
reaction, enough to send him to the ER. The doctor told him that
he may not actually have a seafood allergy, rather it could have
been a reaction to some of the chemicals known to be in the Gulf
and ingested by the crabs.
I found that pretty disturbing.
#Post#: 211462--------------------------------------------------
Re: A microbiologist on food safety, what they won't eat and whe
re they won't eat
By: Thetis099 Date: October 3, 2023, 11:29 am
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[quote author=MidwestmikkiJ link=topic=2208.msg211454#msg211454
date=1696348039]
[quote author=farmgirl link=topic=2208.msg211449#msg211449
date=1696347282]
I don’t seem particularly sensitive and violate many of these
rules. I eat bagged salads when camping and save rice for
future meals - although I put it away in the fridge fairly
quickly.
As I get older I am cautious about raw oysters though. I
absolutely love them but haven’t eaten them in years.
Husband had an extreme reaction to a seafood platter in a
restaurant years ago - his face was so distorted that he was
unrecognizable and he spent a couple of days in bed with a high
fever. He went to the doctor a couple of times as I recall.
The restaurant dinner that made him so sick was the night after
his first day on a new job - so he worked a single day and then
called in sick for several days. When he started feeling better
but still looked distorted, he went back to work - in part to
show that he’d actually been ill. They did not recognize him.
I’ve eaten very few oysters since then. Evidently, according to
his doctor, some people never fully recover from whatever he
had. So I now eat canned, smoked oysters instead of raw
oysters.
[/quote]
I used to work with a man who told about eating soft shell crabs
in Florida on the Gulf Coast. He had a fairly extreme allergic
reaction, enough to send him to the ER. The doctor told him that
he may not actually have a seafood allergy, rather it could have
been a reaction to some of the chemicals known to be in the Gulf
and ingested by the crabs.
I found that pretty disturbing.
[/quote]
My geology professor at Texas A&M Galveston worked for Dow at a
refinery in Texas City before he became a professor. There are
many refineries on the Galveston and Trinity Bays, and decades
worth of pollution in the sediments in those bays and in the
ship channel. He told all of his students to avoid eating
locally caught seafood. Certainly nothing caught in the ship
channel or Galveston or Trinity Bays. He also said to avoid any
locally caught demersal fishes, that means bottom dwelling
fishes, which means no flounder and no red drum, which is what
people want to eat there aside from shrimp. Locally caught
flounder is on every decent seafood restaurant's menu there. He
quit working for Dow because of how they ran the place and was
aware of leaky tanks and chemically dangerous ponds without
liners to prevent leakage into the ground water and other such
nightmares. I found him to be a quality human being and took
his warnings very seriously. I ate some local seafood but kept
in mind that dose matters and ate a whole lot less seafood than
I would have liked while I lived there.
HTML https://media0.giphy.com/media/7zVkojaRGLfFaLbxLl/200.gif
#Post#: 211556--------------------------------------------------
Re: A microbiologist on food safety, what they won't eat and whe
re they won't eat
By: NoLongerAubergine Date: October 3, 2023, 4:21 pm
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I think I was about 50 yo the first time I'd heard about the
dangers of improperly handled rice. I was really surprised.
Especially surprised that I'd never heard it before since I'd
been reading cookbooks, cooking and food safety articles since
my teens. I still cook a pot and use the leftovers, but I handle
the leftovers promptly, chill appropriately, and reheat
sufficiently.
Another surprise I learned about the same time: The risk of
botulism from baked potatoes that are stored air tight (whether
in a container or left in foil wrapping) in the fridge. Botulism
spores are anaerobic. Give those potatoes a little breathing
room.
#Post#: 211558--------------------------------------------------
Re: A microbiologist on food safety, what they won't eat and whe
re they won't eat
By: LabPartner Date: October 3, 2023, 4:24 pm
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A few days after we have Chinese, I make fried rice from the
extra white rice. That'll keep happening.
#Post#: 211681--------------------------------------------------
Re: A microbiologist on food safety, what they won't eat and whe
re they won't eat
By: VanGoghSunflowers Date: October 4, 2023, 11:59 am
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I don't do leftover rice but I do eat bagged salads, and will
continue to. I pay attention to any recalls, but if I have to
chop my own salads, I never eat salad at home. So bagged it is.
#Post#: 211798--------------------------------------------------
Re: A microbiologist on food safety, what they won't eat and whe
re they won't eat
By: nsw11 Date: October 4, 2023, 6:37 pm
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I flunked the first paragraph and quit reading. I'm not going to
stop camping or paddling and plan to start hiking again after my
knees are fixed. And all of it makes me hungry.
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