Self-inflicted food poisoning?

[gdbleb]

Just read an article about norovirus being on the rampage lately.

 

[topclass2017]

Salmonella and staff are the 2 main chicken culprits but they act differently; staff is a food poisoning where you are getting the toxin that the staff bacteria produced. Symptoms appear quickly as in your case and they is no fever as it is a toxin, like you drank gas or some other chemical. Duration of the vomiting is typically 24 hrs then you end up with a huge headache. Staff will also grow on any dairy product(potentially hazardous foods) if you leave it out at room temperature. Salmonella is a bacterial infection and usually takes a very minimum of 24-72 hrs or longer onset with diarrhea, chills, cramps, and the big indicator is fever as your body raises its temperature to fight the infection.
Cooking chicken to 165F should kill both the salmonella and the staff toxin as it is not heat stabile and is denatured.

appetizing descriptions!

 

[Coyotefurharvester]

I don't think food poisoning would kick in that quick, 4 hrs. We all better get used to over cooking,boiling water. Joe is pushing world war 3 in Europe. And NOT increasing refinery production.

 

[Murray Brook]

Had food poisoning a good many years ago. Got it from a chicken sandwich at a restaurant. Took between 4-6 hrs to start. Never felt worse. I remember sitting on the toilet with my head in the bathtub and it was coming out at both ends. Lasted appx 24-36 hrs. Hope you get better soon.

 

[P1ZombieKiller]

Had food poisoning a good many years ago. Got it from a chicken sandwich at a restaurant. Took between 4-6 hrs to start. Never felt worse. I remember sitting on the toilet with my head in the bathtub and it was coming out at both ends. Lasted appx 24-36 hrs. Hope you get better soon.

I just hope that the gun range I am shooting at this weekend had the port-a-jon cleaned out. And I draw a bench on the right side closest to it.

 

[Kracken McGraw]

i have what i have named 'the rotting drawer' in the bottom of the fridge. i almost ALWAYS manage to forget some sort of produce i put down there....

Broccoli going bad will make you get it out of the fridge quick. I don’t think anything else makes such a stench.

 

[TrapperBR549]

Broccoli going bad will make you get it out of the fridge quick. I don’t think anything else makes such a stench.

Went camping and a potato must have escaped the grocery sack and ended up under the seat of my pickup. It takes awhile but once the tater starts to melt down it will gag a possum.

 

[Adam in WI]

Imagine a whole shed full of taters going bad

 

[Redd]

Salmonella and staff are the 2 main chicken culprits but they act differently; staff is a food poisoning where you are getting the toxin that the staff bacteria produced. Symptoms appear quickly as in your case and they is no fever as it is a toxin, like you drank gas or some other chemical. Duration of the vomiting is typically 24 hrs then you end up with a huge headache. Staff will also grow on any dairy product(potentially hazardous foods) if you leave it out at room temperature. Salmonella is a bacterial infection and usually takes a very minimum of 24-72 hrs or longer onset with diarrhea, chills, cramps, and the big indicator is fever as your body raises its temperature to fight the infection.
Cooking chicken to 165F should kill both the salmonella and the staff toxin as it is not heat stabile and is denatured.

FYI , that's staph not staff.

 

[dhagerty40]

and this reminds of a championship I went to that had a BBQ before the last day of shooting and they forgot to look at the date on the potato Salad.

it actually got a little comical watching 40+ shooters trying to run between the firing line and the outhouses!

 

[Ned Ludd]

The good news is that you are probably not in any danger of being consumed by zombies while the pathogenic bacteria remain in your gut. Zombies are very cognizant of the health risks posed by eating contaminated food.

 

[perazziguy]

Broccoli going bad will make you get it out of the fridge quick. I don’t think anything else makes such a stench.

Is there any "good" broccoli? Asking for a friend...

 

[Thud]

I cooked chicken fajitas with all the trimming 2 nights ago for dinner. The chicken had been in the fridge for a while. I checked the date and it said 2/19 so I didn't think too much about it. I open the package and smelled it. It smelled just like prepackage seasoned chicken. About 4 hours after eating dinner, all hell broke loose. I went back and looked at the package and it said 12/19/22 as the date. Here I am 2 days later and I am still walking a little real softly and trying not to even look at any good food.

View attachment 1414210

What do you do for FUN

 

[Doug Bogg]

Is there any "good" broccoli? Asking for a friend...

Sautéed broccoli is heavenly ... up there with cauliflower

 

[gambleone]

I'm guilty to. I hardly ever check dates. My wife scolds me to hell & back. I should know better. Was in Mexico on honeymoon & had pancakes & sausage. Used a lot of syrup & didn't realize the sausage was bad. Got e-coli & darn near died down there. Was in Cancun & Dr gave me two choices, go 90 miles up coast to hospital or wife can give me antibiotic shots every 6 hrs. 1st shot she gave me in the butt, I felt the stick & then nothing. Turned to see her holding her hands up in the air while the syringe was wobbling back & forth still in me. I told her grab that & push the plunger. She did & the rest were easier. Food poisoning can be deadly. I feel for you ZombieKiller.

 

[Mark W]

I can’t eat any of that preseasoned and precooked stuff from the grocery store. My rule of thumb is to stay on the outside edges of the grocery store and never really go down the aisles. That processed stuff will kill you.

 

[Coyotefurharvester]

^^^^^^ truth.

 

[muleystalker]

Just a little thing to think about when shopping, never buy preseason or marinated meat from a grocery store. Most of that is meat that has been in the case and hasn't moved and coming up close to the sell by date, they take it and season it heavy and repackage it. This comes from several friends and a brother that were butchers in Grocery stores.

 

[Just Dave]

We had some pulled pork from a local place 2-years ago, and somehow the "leftovers we saved for next days lunch, got left on the counter about 24 hours, then placed back into fridge, as good to eat..
And then I found it one day on lunch..
I was sitting at work 3-hours later, I barely made it home ( 2 miles away) before barfing my guts out.
I actually puked so hard, I tore my esophagus,, that was a experience in itselfg.

 

[BlueWater]

Yeah, chicken (and most any other meat) can be a bear. The date of packaging and expiry are important. The quality and freshness of the packaging is important (ie, no 'puffing-up' of the wrapping, on chicken at the meat counter).

With chicken, particularly, but with any meat, my basic process is:

• Temporarily store the packaged chicken in a double or triple bag, so that no leaking of the juices onto the refrigerator shelf will occur;
• Buy only enough chicken for cooking it that day;
• Cook it with sufficient "hot-climate" type spices in order to help minimize risk of spoilage (typical for me is an oiled cast-iron dutch oven, with spices sprinkled over the top of all pieces);
• Immediately freeze any portion that won't be immediately used (in an air-tight freezer container);
• Consume any frozen chicken within the month;
• Carefully clean and sterilize all surfaces and cutlery used to prepare and cook the meat; have several cutting boards, so can make the meat board a single-use item; prepare simply, to minimize surface and utensil contamination.

On occasion, I've purchased a couple of packages, but then froze one of them. Occasionally, that "spare" frozen container ends up past the expiry date on the chicken, but I've never had issues so long as immediately freezing after purchases and cooking quickly after defrosting. Can't say that I've ever eaten a packaged meat item that I'd frozen for a year or more. Don't want to try.

With veggies and fruits, I buy only fresh. And I try to slice it up within the day, placing into an air-tight storage container for the refrigerator, and consuming it within three days of preparation. Anything longer than that, I'll freeze the excess in freezer bags. Means that I find myself heading to the grocery at least a couple times each week, in order to get fresh leafy greens and possibly the next batch of veggies to slice up, but it helps to avoid "science experiments" in the bins. Invariably, whenever I don't constrain my purchase quantity (ie, 5 onions instead of 2), it often goes bad before I can get to it ... hence, cutting everything up and placing in an air-tight container immediately after purchase.

Certainly isn't a "gourmet" way of preparing stuff. But my days of doing "Michelin Star" dishes at home are long gone. Simple but tasty dishes, simple sauces, fresh ingredients, a handful of dishes and sides that work well in various combinations. And with an iron-clad prep and refrigeration/freezing method, it helps avoid unexpected dramas with food quality.

* May I continue to avoid missing a beat, here, on these steps. Far safer when I keep up with it, like this.