My free-market digestive tract hates this kind of tyrannical regulation that keeps me alive and healthy. I demand my poo food!
Twenty years ago, a change was made to how we did food poisoning testing. That change prevented over a quarter of a million cases each year, and it may also suggest how we could stop more cases in the future.
TLDR: bagged lettuce comes from a number of different farms, and because it has multiple sources, each possibly with bacteria on it, increasing the risk of contamination. That’s versus lettuce sourced from a single farm.
I’m surprised no one has mentioned using an actual thermometer here. People are notoriously bad at estimating temperatures and most foods need to be reheated to at least 74° C/165° F. Your finger will hurt long before you get to that point.
You’re feeling queasy, your forehead is clammy, and all that tea you’ve been mainlining is doing nothing at all to perk you back up. What happens next is why it’s so hard to know if you had food poisoning or just a brush with the flu.
There’s a reason we pasteurize milk… When I was a kid, we had goats for a while. Going to goats milk was easy, but it took a while when transitioning back to [cow, pasteurized] milk. I remember the flavour being a little bitter.
The worst food poisoning I ever had was a few days after returning from a weekend vacation with friends. When I finally dragged myself out of the bathroom, an email was waiting for me: “Is everybody else feeling okay? I know our dinner together was a few days ago so I’m sure it’s not that, but I just wanted to check.”
All you can do is prepare for the worst 24-72 hours of your life, with the added bonus of feeling like shit (though thankfully things stop involuntarily coming out of you) for about a week while your body recovers from the trauma.
Chickens sold in Britain are still being contaminated with high levels of the potentially deadly food poisoning bug campylobacter due to poor practice within the poultry industry, public health officials have warned. Supermarkets have also continued to allow chickens to be sold to consumers even though they have tested positive for high levels of the bacteria.
Officials at Public Health England claim that without sufficient legislation the industry will resist implementing measures that could help to reduce the contamination of chickens for fear it will drive up the cost of meat. Their warnings come as the Food Standards Agency is preparing to publish a survey assessing the campylobacter levels on chicken being sold at leading UK supermarkets. Preliminary results showed that the bacteria could be found on the meat 59% of fresh chicken products on sale.