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Started By
Message
re: Hundreds sick from Fund Raiser Jambalaya
Posted on 10/20/17 at 8:58 am to Icansee4miles
Posted on 10/20/17 at 8:58 am to Icansee4miles
quote:
pork was bad. I was spewing out both ends for about a week. Couldn't eat Christmas dinner, and on the drive to my New Mexico ski trip stopped at pretty much every rest stop across all 895 miles of I-10 in Texas. There were several employees hospitalized for dehydration,
Merry freaking Christmas!
1
Posted on 10/21/17 at 8:59 am to Tiger Ryno
Posted on 10/21/17 at 9:41 am to Stadium Rat
If it sat around all day musta not been very good Jambalaya Last one I cooked for da church pot was slap empty in 2 hours. The guy who cooked next to me pot stayed full and he hadda carry some home course it was creole 
Posted on 10/21/17 at 9:50 am to Captain Ray
quote:I've read a bunch of stories about this outbreak. Some people said it sat out all day, some said that the "rice was under cooked" But these 2 pathogens are more commonly from under cooked meat, probably the chicken.
If it sat around all day musta not been very good Jambalaya
Posted on 10/21/17 at 10:51 am to Stadium Rat
If everything is fully cooked the chances of it getting bad after is slim. Yall eva heard the nursery rime peas porrage hot peas porrage cold peas porrige in da pot 9 days old? Das da way folks usta roll. While camping da wife made a big pot o soup. we ate on it 3 days just bringing it to a simmer every evening. When traveling we kept the p[ot in the camper sink. It's a good way to not hafta cook every day and the soup kept gettin mo betta on the third day not much left we stretched it with mo watta and a pack of weenies we aint got sick.
Posted on 10/22/17 at 4:42 pm to Tigerpaw123
quote:
Investigation is ongoing, but my bet is that someone handling food did not wash their hands well after going to bathroom
While possible, this is very diffcult to pull off with Salmonella. Especially in a large batch. Salmonella is a fairly fraigle organism that needs a respectable infectious dose to cause widespread disease like this. On the order of 10000+ bacterium consumed.
Not much, but with a pot this big we are talking more than dirty hands with smeared shite on them.
My guess is with the chicken being undercooked somehow.
Complicating factor if the food was allowed to sit in warm temps for more than six hours or so before being served.
Posted on 10/22/17 at 5:46 pm to Captain Ray
quote:
Captain Ray
Holy phuc.
Posted on 10/22/17 at 5:58 pm to Mo Jeaux
Coach O's cousin
Posted on 10/22/17 at 6:04 pm to Captain Ray
quote:
Das da way folks usta roll.
Yeah, and life expectancy was also half of what it is today.
Posted on 10/22/17 at 6:55 pm to Captain Ray
quote:
If everything is fully cooked the chances of it getting bad after is slim. Yall eva heard the nursery rime peas porrage hot peas porrage cold peas porrige in da pot 9 days old? Das da way folks usta roll. While camping da wife made a big pot o soup. we ate on it 3 days just bringing it to a simmer every evening. When traveling we kept the p[ot in the camper sink. It's a good way to not hafta cook every day and the soup kept gettin mo betta on the third day not much left we stretched it with mo watta and a pack of weenies we aint got sick.
Do you actually speak this way?
Posted on 10/22/17 at 6:57 pm to BottomlandBrew
I'm no expert, but I know some pathogens (like botulism) can be killed by the cooking, but the toxins they've already producer are not destroyed. I wonder if the jambalaya was cooked properly, but the ingredients had the toxins still in them. I don't know if salmonella works that way, I'm just wondering - I'd hate to be the guy responsible for this.
Posted on 10/22/17 at 7:41 pm to Stadium Rat
No, both organisms involved in this requires live consumption.
Posted on 10/22/17 at 9:34 pm to Volvagia
The endotoxins from gram negative bacteria don’t degrade at normal cooking temps. So if you cook with chicken that’s been left out and has salmonella, even if you cook it to well past the done temp, you can still get sick from the residual toxins from the bacteria.
Posted on 10/22/17 at 9:51 pm to Stadium Rat
The detection of Clostrudium perfringens explains a lot. The rapid onset of symptoms are characteristically associated with toxic-mediated infection. Salmonella can take 12-72 hours to incubate and show symptoms which is why I originally thought Bacillus cereus.
Posted on 10/22/17 at 9:57 pm to Tigerpaw123
That's enough to stop me from donating to any more jambalaya fundraisers
Posted on 10/22/17 at 10:11 pm to sleepytime
quote:
The endotoxins from gram negative bacteria don’t degrade at normal cooking temps. So if you cook with chicken that’s been left out and has salmonella, even if you cook it to well past the done temp, you can still get sick from the residual toxins from the bacteria.
You are incorrect.
Endotoxins are not universally heat stable, and while Salmonella has them, they are not of the heat stable variety. The primary organisms of concern that produce heat stable toxins are S. aureus and certain strains of E. coli.
BTW, S. aureus is gram positive.
In general, you have more problems with dealing with spore producing organisms than dealing with extant toxins that exist even after a heat treatment step. In non commerical use, you can ignore it unless you excessively temperature abuse food. I'm talking leaving it out all day at room temperature, putting it in the fridge, and taking it out for more kind of things.
This post was edited on 10/23/17 at 1:22 am
Posted on 10/23/17 at 11:42 am to Volvagia
How in the world do you under cook chicken in jambalaya?
Posted on 10/23/17 at 11:47 am to Stadium Rat
I talke to a girl that worked er, she said they cooked this batch on thurs and sold it served it Monday.
Posted on 10/23/17 at 12:36 pm to R11
quote:
I talke to a girl that worked er, she said they cooked this batch on thurs and sold it served it Monday.
I am hearing similar...cooked on Wednesday and served on Sunday...which would be fine if done properly but it was not
Posted on 10/23/17 at 12:48 pm to missloutiger
That I don't have a good answer for without knowing specifics.
Maybe they rushed and put large chunks in late before lowering the heat and letting it simmer.
That plus temperature abuse is going to be on the list.
This is going to be a batch they cooked day(s) in advance and was mishandled in that time.
Maybe they rushed and put large chunks in late before lowering the heat and letting it simmer.
That plus temperature abuse is going to be on the list.
This is going to be a batch they cooked day(s) in advance and was mishandled in that time.
This post was edited on 10/23/17 at 12:50 pm
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