How Viruses Hide Inside Your Eyeballs, Even When You’re No Longer Sick

Last week brought the horrifying news that the Ebola virus can live in the eyeballs of survivors, even after it’s been eliminated from the rest of the body. It shouldn’t have been a surprise, though. Viruses have always hidden in parts of our bodies you’d never expect. In fact, we’re all walking virus reservoirs.

Source: How Viruses Hide Inside Your Eyeballs, Even When You’re No Longer Sick

There are also shingles vaccines you can get when you’re older, so please get those, folks. Shingles can be really bad — it can even give you temporary blindness.

I had a co-worker come down with shingles – I’d never heard of it before that, but my boss had.  My boss was certain the co-worker would not come back and they were ultimately correct.

UV Water Purifiers Are Bullshit

To achieve its claimed ability to remove pathogens, water going into CamelBak’s new UV purifier must first be cleaned by a filter from a rival manufacturer. And that rival product is cheaper. That’s according to CamelBak’s own lab testing. And its not the only water treatment technology that’s incapable of performing as claimed.

Source: UV Water Purifiers Are Bullshit

Good read!  I have a better understanding now of why I boil water when I’m preparing hummingbird food.

The Science of Why Chicken Goes Bad So Quickly

Food-borne bacteria are the primary cause of spoilage and food poisonings. Thriving in moist, low-acid environments where lots of protein is present, pathogens like Salmonella, Campylobacter and E. coli live with the bird during its life and stay with its meat after slaughter; likewise, other bacteria, such a Acinetobacter and Pseudomonads fluroescens, putida or fragi, thrive on the meat after it’s processed. Given chicken’s somewhat unique qualities, quick spoilage is inevitable, and can only be mitigated by careful attention to time, temperature and moisture.

Source: The Science of Why Chicken Goes Bad So Quickly

It also depends on whether the chicken is organic, or Portland organic and whether it was able to take another chicken under it’s wing. Always look at the chicken’s dossier before making your final decision.  And count its fingers!

Some are reporting a trend to sell “Chicken without salmonella” and “eggs without salmonella”. From research, it shows that 99,99% of eggs is salmonella-free these days (without extra work, straight from the chicken) and Salmonella is killed at 75°C, so if you, by bad luck, have a salmonella infested piece of chicken or egg, just cooking it thoroughly already kills the virus.