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Old 08-06-2015, 04:53 PM
 
Location: Pittsburgh, not Paris. #MAGA.
9,693 posts, read 5,286,166 times
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Yes. Worst I've had was when I was in India. I got a severe case of Delhi Belly when in Chandigarh after eating at this local fast food restaurant. And it wasn't just me; my entire group got sick.
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Old 08-06-2015, 09:33 PM
 
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From what I understand, the scary thing about some food poisoning is that once bacteria releases toxins into the food, it doesn't matter how high a temperature you cook it at. You'll still get sick.
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Old 08-06-2015, 10:12 PM
 
Location: Southern Oregon
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I had Caesar salad prepared tableside at the original Caesar hotel. We both got very sick. But that was over 30 years ago.
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Old 08-07-2015, 04:48 PM
 
17,167 posts, read 22,195,062 times
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Quote:
Originally Posted by Suburban_Guy View Post
From what I understand, the scary thing about some food poisoning is that once bacteria releases toxins into the food, it doesn't matter how high a temperature you cook it at. You'll still get sick.
I haven't heard this,,,,

if cooking steaks,,,, 145 will kill all bacteria

burger 160f will kill all bacteria


pork 145 will kill all bacteria


poultry 165 f will kill all bacteria






ive read that spores are the worst,,,,the toughest to kill
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Old 08-07-2015, 05:13 PM
 
15,009 posts, read 8,562,829 times
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Quote:
Originally Posted by mainebrokerman View Post
I haven't heard this,,,,

if cooking steaks,,,, 145 will kill all bacteria

burger 160f will kill all bacteria


pork 145 will kill all bacteria


poultry 165 f will kill all bacteria






ive read that spores are the worst,,,,the toughest to kill
Yes, but if perishable food is left outside for long time, as an example, the bacteria that grows and multiplies in it starts to release toxins into the food. High cooking temperatures may kill the bacteria, but does nothing to these toxins and waste material. Sometimes it is these toxins and not the bacteria that causes illness so I heard.

Cooking at high temp is not always safe.
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Old 08-07-2015, 05:31 PM
 
Location: Heart of Dixie
12,448 posts, read 10,146,655 times
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Quote:
Originally Posted by Suburban_Guy View Post
Yes, but if perishable food is left outside for long time, as an example, the bacteria that grows and multiplies in it starts to release toxins into the food. High cooking temperatures may kill the bacteria, but does nothing to these toxins and waste material. Sometimes it is these toxins and not the bacteria that causes illness so I heard.

Cooking at high temp is not always safe.
What? You mean if I cook a rotten fish I'll still get sick?
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Old 08-07-2015, 05:38 PM
 
6,400 posts, read 6,506,049 times
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Quote:
Originally Posted by Dirt Grinder View Post
What? You mean if I cook a rotten fish I'll still get sick?
Try it and report back - FOR SCIENCE!!
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Old 08-08-2015, 07:20 AM
 
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its not all doom & gloom some of these toxins are used to treat cancer tumors
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Old 08-08-2015, 01:56 PM
 
Location: Heart of Dixie
12,448 posts, read 10,146,655 times
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Quote:
Originally Posted by mainebrokerman View Post
its not all doom & gloom some of these toxins are used to treat cancer tumors
...and some are used to get rid of wrinkles.
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Old 08-09-2015, 09:16 AM
 
Location: Gardenville
759 posts, read 1,036,900 times
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Quote:
Originally Posted by blueherons View Post
Just want to point out that true food poisoning takes anywhere from 48 hours to ten days to set in so it is sometimes impossible to find out where it came from.

If you are throwing up right after you ate somewhere, it isn't from their food.

A Primer on Symptoms of Foodborne Illness | Food Safety News
Sir, if you had actually bothered to read the article you linked to, you would have noticed that the incubation periods shown for the Food Borne Illnesses there listed indicate incubation periods as short as 1/2 hour to as long as 3 months!
The following chart might be a little easier to read:
http://www.foodsafe.ca/resources/Foo...ness_Chart.pdf
While it's true that all FBI's have incubation periods, the most common ones seen here have times ranging from 8-48 hours.
Just on a side note, I was dining at one location of a national chain of "diner style" restaurants the other day. The menu stated that due to concerns associated with consuming undercooked meats that they would cook all of their hamburgers to at least medium-well (I like mine rare). No amount of cajoling could convince them to do otherwise, so I decided to opt for breakfast instead. Flipped to the breakfast page and saw, you guessed it, several varieties of "egg specialties" featuring sunny side up eggs! Essentially cooked egg whites, with barely warmed (i.e., raw) yolks. It is to laugh.
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