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To eat it, or not to eat it, that is the question.View Messages“So I forgot my lunch (Leftover Penne pasta with a meat/marinate sauce, Ricotta cheese, and parmesean cheese) in my car this morning. At about 11:30 I realized my lunch was in my car. It was a good 86-87 degrees outside and hot and sunny. Lunch sitting in the heat the whole time. I brought it inside and stuck it in the fridge. Think I should eat it or just get some powdered doughnuts out of the machine instead?” 3:10:08 PM 6/09/05 “eat it” 3:10:45 PM 6/09/05 “yup eat it then post trip report after your ER visit.” 3:11:42 PM 6/09/05 “One or the other, you'll die.” 3:12:07 PM 6/09/05 Hey, it was preheated “Right?” 3:12:34 PM 6/09/05 “Eat it. What's the worst that could happen?” 3:12:56 PM 6/09/05 “Spray DEET on it first, then eat it. No, no, DEET and aspartame. That's it.” 3:14:27 PM 6/09/05 “Stick that crap in your piehole. I eat two day old pizza out of my dirty clothes, what's the big deal people?” 3:14:33 PM 6/09/05 “its not alfredo..you're safe...go ahead BE A MAN for God's Sake....  Pssst..Hey mape..wanna take bets on if he's drivin the porcelain bus before midnight?” 3:16:10 PM 6/09/05 “Spp...I'll bet!” 3:17:43 PM 6/09/05 “ .jpg) ”3:18:54 PM 6/09/05 “I'd sniff it once or twice before I eat it. If it smells ok dive in.” 3:20:59 PM 6/09/05 “Ih I heat it up enough with the microwaves should kill anything bad right?” 3:21:57 PM 6/09/05 “why'd you put it in the refrigerator?” 3:22:21 PM 6/09/05 “It depends. have youi spent your life being careful what you eat and drink so that no preservatives or unpurified water is injested? If so, don't eat it. If you make a habit of eating food that hasn't been properly refrigerated and drink water with lumps in it, then eat it.” 3:27:08 PM 6/09/05 “  ”3:29:12 PM 6/09/05 “Leftover Penne pasta with a meat/marinate sauce, Ricotta cheese, and parmesean cheese Dude, I thought you ate all your meals at the Waffle House?” 3:30:23 PM 6/09/05 “Food poisoning is no joke. My uncle had it once so bad he was in the hospital for a week. Most misserable expirience of his life. I think he drank some bad apple juice or something. It was a long time ago.” 3:31:54 PM 6/09/05 “Hey... I thought I was DizzyDana. Why am I responding to my own posts? I just niked it for about 5 minutes. tastes pretty good. I already had a grade A bowel movement this morning. If I get any urges this afternoon I know I probably chose the wrong path.” 3:35:09 PM 6/09/05 “I'd probably eat it.” 3:36:02 PM 6/09/05 “niked it?????” 3:36:04 PM 6/09/05 “DDX, I thought you knew by now, you are MY troll.” 3:36:45 PM 6/09/05 ““I'd probably eat it.” hubcap 3:36:02 PM 6/09/05 I think I would go to the Waffle House. ;-)” 3:36:49 PM 6/09/05 “I already had a grade A bowel movement this morning.” DeoreDX 3:35:09 PM 6/09/05 ignore this user -------------------------------------------------------------------------------- “I'd probably eat it.” hubcap 3:36:02 PM 6/09/05 ignore this user” 3:37:54 PM 6/09/05 “Hey DeoreDx, if you die who have you willed all those shoes to? I wear a 13M.” 3:38:01 PM 6/09/05 “Errrr... nuked it. I've been out of cigarettes all week. I can't goto Waffle House without cigarettes. I don't fit in.” 3:38:44 PM 6/09/05 “I know what lyra would say--"Eat it!"” 3:43:54 PM 6/09/05 “Well, since you've already eaten it, I say Good Luck to you! :-)” 3:56:18 PM 6/09/05 Geez... “How many of you have eaten food prepared in a crock pot (cooked for hours on low heat?)...Eat it.” 4:00:18 PM 6/09/05 “Not fair starting an eat it thread while Her Adorableness is away. Not fair at all!” 5:32:20 PM 6/09/05 “I am still alive. no unruly bowel movements or regurgetation.” 8:27:57 AM 6/10/05 “You are the key to preventing food-borne illness. By observing the simple rules of good handling, food poisoning can be eliminated Bacteria | Responsible Description | Habitat | Types of | Foods Symptoms | Cause | Temperture | Sensitivity Staphylococcus aureusProduces a heat-stable toxinNose and throat of 30 to 50 percent of healthy population; also skin and superficial wounds.Meat and seafood salads, sandwich spreads and high salt foods.Nausea, vomiting and diarrhea within 4 to 6 hours. No fever.Poor personal hygiene and subsequent temperature abuse.No growth below 40o F. Bacteria are destroyed by normal cooking but toxin is heat-stable. | SalmonellaProduces an intestinal infectionIntestinal tracts of animals and manHigh protein foods - meat; poultry, fish and eggs.Diarrhea nausea, chills, vomiting and fever within 12 to 24 hours.contamination of ready-to-eat foods, insufficient cooking and recontamination of cooked foods.No growth below 40o F. Bacteria are destroyed by normal cooking. | Clostridium perfringensProduces a spore and prefers low oxygen atmosphere. Live cells must be ingested.dust, soil and gastrointestinal tracts of animals and man.Meat and poultry dishes, sauces and gravies.Cramps and diarrhea within 12 to 24 hours. No vomiting or fever.Improper temperature control of hot foods, and recontamination.No growth below 40o degrees F. Bacteria are killed by normal cooking but a heat-stable spore can survive. | Clostridium botulinumProduces a spore and requires a low oxygen atmosphere. Produces a heat-sensitive toxin.Soils, plants, marine sediments and fish.Home-canned foods.Blurred vision, respiratory distress and possible DEATH.Improper methods of home-processing foods.Type E and Type B can grow at 38o F. Bacteria destroyed by cooking and the toxin is destroyed by boiling for 5 to 10 minutes. Heat-resistant spore can survive. | Vibrio parahaemolyticusRequires salt for growth.Fish and shellfishRaw and cooked seafood.Diarrhea, cramps, vomiting, headache and fever within 12 to 24 hours.Recontamination of cooked foods or eating raw seafood.No growth below 40o F. Bacteria killed by normal cooking. | Bacillus cereusProduces a spore and grows in normal oxygen atmosphere.soil, dust and spices.Starchy food.Mild case of diarrhea and some nausea within 12 to 24 hours.Improper holding and stroage temperatures after cooking.No growth below 40o F. Bacteria killed by normal cooking, but heat-resistant spore can survive. | Listeria monocytogenesSurvives adverse conditions for long time periods.Soil, vegetation and water. Can survive for long periods in soil and plant materials.Milk, soft cheeses, vegetables fertilized with manure.Mimics meningitis. Immuno- compromised individuals most susceptible.Contaminated raw products.Grows at refrigeration (38-40o F.) temperatures. May survive minimum pasturization tempertures (161o F. for 15 seconds.) | Campylobacter jejuniOxygen sensitive, does not grow below 86o F.Animal reservoirs and foods of animal origin.Meat, poulty, milk, and mushrooms.Diarrhea, abdomianl cramps and nausea.Improper pasteuriztion or cooking. cross-contamination.Sensitive to drying or freezing. Survives in milk and water at 39 o F for several weeks. | Versinia enterocoliticaNot frequent cause of human infection.Poultry, beef, swine. Isolated only in human pathogen.Milk, tofu, and pork.Diarrhea, abdominal pain, vomiting. Mimics appendicitis.Improper cooking. Cross-contamination.Grows at refrigeration temperatures (35-40o F.) Sensitive to heat (122 oF.) | Enteropathogenic E. coliCan produce toxins that are heat stable and others that are heat-sensitive.Feces of infected humans.Meat and cheeses.Diarrhea, abdominal cramps, no fever.Inadequate cooking. Recontamination of cooked product.Organisms can be controlled by heating. Can grow at refrigeration temperatures. |
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