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Posts with tag FoodPoisoning

Chickens, Cheese and California - The New York Times in 60 Seconds

Spitzhauben Chickens Photo: birdyboo/Flickr
  • Poor cluckers. A new report says that poultry is the main culprit behind U.S. food poisoning.
  • Roof gardens are changing skylines from New York to San Francisco.
  • It may not have spurred the passion of "Before Sunrise," but one European train ride led to an Endive Cheese Tart.
  • Thailand's Isan region cools things down with a Green Papaya Salad before getting hot and spicy with Larb.
  • Troubled times have led to downsized weddings and homespun matrimonial eats like teeny burgers and jalapeno poppers.
  • Berlin is host to a new world of hidden, homegrown restaurants.
  • Locanda Verde, a new restaurant in downtown Manhattan, inspired this recipe for a Sugar Snap Pea Salad,
  • The Minimalist adds a peanutty crunch to chicken soup.
  • Move over, California! Long Island wineries like the 9-year-old Shinn Estate Vineyards are finally getting some respect.

Continue reading Chickens, Cheese and California - The New York Times in 60 Seconds

Swedish magazine typo causes four to be poisoned

nutmeg

Gallery: 5 Surprisingly Poisonous Foods

Tomato LeavesGreen-tinged potatoesRhubarb leavesSome mushroomsApple seeds

According to canada.com, it seems that a simple typo in a Swedish magazine led to four people being poisoned. See, a recipe for apple cake was posted, and "Instead of calling for two pinches of nutmeg, it said 20 nutmeg nuts were needed." The error was spotted after printing, letters were sent to subscribers, and inserts were added to store issues. But these warnings didn't reach everyone. One group of people still tried out this horrifically over-nutmegged recipe, and the four suffered poisoning symptoms like dizziness and headaches.

How can anyone choose to make that recipe and not question that amount, or not be turned off by it? One sniff of nutmeg is hint enough that it's way too strong to imagine 20 nuts in one cake. So, even if you don't come to the conclusion that there was a typo, one would think that the recipe would just seem, well, gross. I can only imagine that those who ate it have taste buds that don't measure sickening amounts of nutmeg.

Does mayonnaise diminish the risks of food poisoning?

Commercial mayonnaise
The wonderful benefits of industrial food! According to a recent New York Times article, it turns out that vinegar and a mix of other ingredients make the majority of commercial brands of mayonnaise protect against food spoilage. So, this summer, when you make sandwiches for a picnic, you can use plenty of mayonnaise without wondering whether or not it will cause food to rotten and cause food poisoning.

During the summer, many of us get concerned that in the scorching heat food will turn on us. And so, considering the fact that one of the ingredients in mayonnaise is uncooked egg yolk, it makes perfect sense that we'd assume that mayonnaise can cause diseases, like salmonella. Of course, one needs to differentiate between the mayonnaise you make at home and the one you purchase in the grocery store. But, so long as the eggs are pasteurized and you make sure to use vinegar, another basic mayonnaise ingredient, you will be fine!

So, this summer, do not fret over mayonnaise! Make your own mayonnaise! Foods that cause food poisoning are often made up of low-acid ingredients and involve improper storage and handling.

Raw milk feta may save the day

block of feta cheese
You're on vacation in Greece when your stomach gives a sudden lurch and you start to suspect that the grilled lamb you ate the night before might not have been as squeaky clean as you thought (this is not a scenario I've ever found myself in, but hey, it could happen). Instead of running out to a pharmacy for the local equivalent of Pepto-Bismol, head to the local cheese shop for a slab of raw milk feta.

According to Panagiotis Chanos, a researcher from the University of Lincoln, they've been able "to isolate lactic acid bacteria found in raw sheep milk from small farms in Macedonia, northern Greece. Several of these friendly bacteria naturally produce antibiotics that killed off dangerous food-poisoning bacteria like Listeria."

They are hoping to take this research and leverage it into new ways to fight Listeria, as it has been known to cause death in populations who have weakened immune systems.

[via The Grinder]

Beware the family picnic or church gathering!

Food poisoning often occurs after eating a meal in a large, social setting such as a picnic, cookout, or cafeteria. According to the U.S. National Library of Medicine (NLM), foods in these settings are often prepared early and left unrefrigerated for long periods, allowing bacteria to form on the food. Food poisoning symptoms typically begin within two to six hours after eating the contaminated food. Signs of food poisoning are most often vomiting, fever, chills, headache, bloody diarrhea, weakness, and severe abdominal cramps. Treatment from a doctor is rarely necessary, unless dehydration occurs, says the NLM. To prevent dehydration, drink plenty of fluids, but avoid milk or drinks with caffeine. You should also avoid solid foods while severely nauseated. And antibiotics aren't usually needed to manage food poisoning.

I'm sure most of us have experienced food poisoning at some sort of summer get-together. We likely pinpoint the sickness to something we ate, often that strange tasting potato salad that looked good on the outside. The association of our discomfort with eating certain foods may then last a lifetime. Just as important, however, we may experience some sort of generalized bad feeling toward an activity, such as future church socials or family reunions. I wonder if anyone can trace the loss of their religious faith to a rancid salad... Just thinking.

Mayo Clinic talks mayonnaise

I recently came across a brief Q&A about mayonnaise and food poisoning on the Mayo Clinic's website. Surely someone at MayoClinic.com must be aware of the irony here. At any rate, with the picnic season gearing up, some of the tips on the page are worth mentioning. I'm not sure how many folks out there make homemade mayo on a regular basis, but according to the Mayo Clinic, homemade is not the way to go if you're planning on using it for your picnic potato salad. Store-bought mayo is made with pasteurized eggs, which, according to the MC, pose a far lower risk of bacterial growth in your side dish than mayo made with raw eggs. Foods with mayonnaise-based dressings should also be kept on ice during serving, just to be on the safe side.

[Photo: Kraft Foods]

Poison perpetrator at Brisbane Sizzler

Down in Brisbane, Australia, a woman was arrested and charged over poisoning at the towns Sizzler restaurant.

The woman had initially told staff of green pellets floating in a vat of soup but it appears she placed them there herself. These pellets turned out to be rat poison. Jacqueline Forbes, 57, was charged with two counts of contaminating goods and four counts of intending to cause grievous bodily harm after four people reported experiencing a reaction.

Police confirmed that she initially reported seeing pellets in the vegetable soup, but left the restaurant before police arrived to question her. While the restaurant chain is losing huge amounts of money while they stay closed, they were criticized for taking 37 days to report the affair to the police.

 

 

Tip of the Day

December may have peppermint bark, but have you thought to incorporate the taste of autumn into white chocolate with a rich pumpkin swirl?

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