Originally Posted By sunNrainfall Actually, mayonnaise does not cause most food poisonings at restaurants or anywhere else. There is far too much vinegar (too acidic) to cause bacteria growth. Bacteria don't thrive well in acid. Manure leakage however, speaks for itself..hehe
Originally Posted By Pal of Minnie From medical moment.org: Food Poisoning with Vincents Dindzans, M.D., gastroenterologist, Columbia St. Mary’s Last Updated: June 1, 2003 Gastroenterologists see patients for many serious conditions but a common problem many of these specialists treat in the summer months is food poisoning. And it’s no wonder. This is the time of camping trips and picnics featuring pasta and potato salads, grilled burgers and chicken – the prime suspects in most food poisonings. Symptoms Food poisoning is often erroneously thought of as “stomach flu” and the symptoms are much the same: nausea, vomiting, cramping and diarrhea. “This can occur any time within an hour to a day or two later,” the doctor said. Most cases of food poisoning clear up on their own, but some symptoms do require a doctor’s input. This is true if a person starts getting dehydrated to the point where he feels dizzy or weak, if a fever develops or if there is blood in the diarrhea. Often, the first thing people do when they suspect food poisoning is phone others who ate the same meal to see how they feel. However, one person in a group may be more susceptible to a certain food-borne bacteria. Those most susceptible include the old, the young and people on antibiotics or the immunosuppressive drugs. Causes of food poisoning Many different factors can cause food poisoning but there are some main culprits. “The first concern is meat that is not cooked enough. This applies predominantly to chicken and burgers but the same could be true about steaks and pork chops, too,” said Dr. Vincents Dindzans, a gastroenterologist with Columbia St. Mary’s. The second main concern would be mayonnaise-based salads that are kept at room temperature. Dr. Dindzans noted that people should avoid eating room temperature egg, tuna, potato, pasta or chicken salad. This is not because of the mayonnaise or other dressing in these, however. “Mayo is just too good a food for whatever germs might have gotten into the food,” he said. The third concern comes from county fairs, petting zoos and farm visits – animal contact. Children who pet these animals may then put their fingers in their mouths. Older children and adults may forget to wash their hands before eating. Finally, people are poisoned by polluted water, a problem highlighted by a local E. coli outbreak at a small county fair where runoff from the animal pens polluted the drinking water. Treatment Dr. Dindzans recommends that people who have symptoms of food poisoning drink balanced liquids such as Gatorade, Pedialyte, clear juices or ginger ale. “Balanced means it includes some minerals. It also should have some sugar since people retain the electrolytes and minerals better if there is sugar in the liquid,” he said. Also, people can take Pepto Bismal or a generic version of it to slow down the diarrhea. Immodium also works but the doctor cautions that people must not overdose on this because it can slow down the working of the intestines too much. Finally, as the symptoms subside, people can add non-greasy foods such as rice, noodles and clear soups back into their diet. Antibiotics can be used if there is severe cramping, fever or bloody diarrhea but only under the guidance of a physician. A physician’s guidance is particularly important with food poisoning because there are certain types of bacteria that can become more virulent if antibiotics are used; E. coli 0157 is one of these. The antibiotic connection Antibiotics increase the risk of food poisoning. The reason for this is that the medication kills the normal, healthy bacteria in the stomach and intestines that would protect against food-borne bugs. Antibiotics also may make the bugs a person inadvertently ingests that much stronger. “Nowadays almost all beef processed through large meat processing plants are given antibiotics to make them grow larger. Because of this, many of the bacteria living in these animals are already resistant to some antibiotics, so these germs can be particularly nasty,” Dr. Dindzans said. And what about Milwaukee’s Germanic tradition of raw beef and onions? “Maybe I’d try it, if I was really starving,” Dr. Dindzans concluded. Avoiding food poisoning The best way to avoid food poisoning is to use common sense sanitation. - Wash hands before eating. - Do not cut meat and vegetables on the same board. - If you have prepared meat, wash your hands before making the salad. - Don’t eat hamburgers rare and make sure chicken is cooked very well. - Finally, keep products cold until just before serving. If you will be saving the leftovers, be sure to put the mayonnaise-based salads back into the refrigerator as soon as the meal is over.
Originally Posted By Pal of Minnie SunNrainfall-you might want to read the part about mayo in the above article.
Originally Posted By melekalikimaka <a href="http://www.nytimes.com/2008/07/01/health/01real.html?_r=1" target="_blank">http://www.nytimes.com/2008/07...tml?_r=1</a> <a href="http://www.chow.com/stories/11088" target="_blank">http://www.chow.com/stories/11088</a> <a href="http://dhs.wisconsin.gov/fsrl/pubs/Handouts/mayo.pdf" target="_blank">http://dhs.wisconsin.gov/fsrl/...mayo.pdf</a> <a href="http://www.medicinenet.com/script/main/art.asp?articlekey=52124" target="_blank">http://www.medicinenet.com/scr...ey=52124</a>
Originally Posted By dlkozy From one of your links mele: >>>"At greater risk for developing bacteria are the foods mayonnaise is commonly mixed with for picnics and potlucks, such as pasta, potatoes, eggs, chicken, or tuna. But even these will be safe if you keep your cooler below 40 degrees F. "<<< Mayo gets the bad wrap because more people eat mayo WITH eggs, or potatoes etc than just by itself which seems to be the problem on picnics etc. It is hard to maintain a cooler at any consistent temp especially on hot days. Keeping the product maintained at 40 is a big problem on a food line when more product is added to the original pan/serving plate because you are adding new and fresh to older food. I stay away from mayo based foods unless I know for a fact on how it was made and stored.
Originally Posted By sunNrainfall Pal of Minnie - see mele's articles. (thanks mele). My public health degree/career (largely food safety) and background has taught me a lot. I don't just make these things up and pull them out of the air. There ARE always new studies coming out, and there ARE always new things to learn and I try to keep up to date with them, the government makes sure of that
Originally Posted By dlkozy I think that Pal of Minnie was also correct as you are sunNrainfall-mayo alone looks to be a safer bet than mayo-based salads and foods as not only Pal of Minnie's site said but also Mele's. Dangerous business this eating habit of ours has become!
Originally Posted By sunNrainfall I understand your comment, but I said nothing of mayo-based foods, it was referring to a statement made regarding mayonnaise. It doesn't have to do with mayo it has to do with the foods that are in the mayo, generally speaking campy is the bacteria that grows in those types of salads, seen mostly at picnics, that have more to do with foods out of temperature than anything. There lies the problem. Eating has always been dangerous. If you take a look at public health history, you'd be surprised (or maybe not so surprised). How much illness and sickenss throughout time is related to foodborne and waterborne illnesses. When you can keep an eye on the people preparing your food. I've seen people making sandwiches with gloves on, go mop the floor, or open the fridge door (fridge door handle is the least cleaned and very dirty) to get lettuce, come back with same gloves and start prepping the sandwich. If you ever get sandwiches, keep an eye out, say something if you see that.
Originally Posted By SuperDry ^^^ Or how about in a small establishment where they then ring you up and handle money with the gloves on, and then back to make the next customer's sandwich!
Originally Posted By sunNrainfall ^^ exactly. when you start looking at these things, you'll see more and more.
Originally Posted By Rsey103 >>Eating has always been dangerous.<< You're telling me! Stay safe out there...
Originally Posted By Stormtrooper You're kidding me! Food poisoning sucks. I hope to never have that happen to me since it never has after what I heard. LOL
Originally Posted By monorailblue Pointless aside: I am intrigued at how differently people react to food poisoning experiences. Once when I was waiting tables, a waitress and I shared a certain extra plate. We were both up all night with the runs and the upset stomach. After conferring the next evening (and both of us looking very pale but feeling much better), she declared that she could never even look at that certain dish again. As for me, as soon as a fresh and not spoiled batch was ready, I was eating it up whole hog. It was dang good food, and I wasn't about to let one bad batch take it away from me. Sigh.
Originally Posted By mele I didn't eat tuna fish for a long time after it made me sick. I wasn't all that crazy about it to begin with. I haven't had it in awhile but I don't barf when I think about it. The time I had a grinder w/hot mayo and lettuce, however, still makes me want to vomit over a decade later. Yuck!
Originally Posted By charming husband McCormic I believe makes them and it is a spice bottle with whole spices (like peppercorns or cinnamon sticks) and you twist the cap and it grinds the spice for you like a peppermill would.
Originally Posted By imadisneygal Yes, that's one type. The kind Mele is talking about is like a sub sandwich/hero/hoagie, etc. Just a different name for a type of sandwich.
Originally Posted By dshyates I'm pretty sure I got a bad bottle of Jack Daniels one time. Within hours I was throwing up. And I was sick all the next day.
Originally Posted By mele Bad bottle of JD? Likely story. ;-) A grinder is a hot sub sandwich. The one in question was pepperoni. And hot satanic mayo and lettuce.
