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Started By
Message
re: Hundreds sick in Caldwell Parish
Posted on 10/19/17 at 8:53 am to Mike da Tigah
Posted on 10/19/17 at 8:53 am to Mike da Tigah
quote:
Putting hot food covered in fridge.
wot?
1
Posted on 10/19/17 at 8:57 am to DuckManiak
quote:
Most likely. Rice is last to be cooked and I can see how someone is trying to just get it out. Bacteria will grow on undercooked rice which can cause food poisoning.
For 200+ people to get sick it has to be catastrophic which everyone ate; rice makes sense.
If it was dirty hands from a server or an unwashed pan I can't imagine that many people getting sick.
Posted on 10/19/17 at 9:00 am to celltech1981
quote:
wot?
It may take too long to reach safe temperature and stay in danger zone which can ruin it.
Posted on 10/19/17 at 9:04 am to Tiger Ryno
quote:
This is why I never eat at jamb contests, BBQ cook-off, or church pot luck. No safety standard one soever.
Ive eaten at 100s of cookoffs, fundraisers, church pot luck dinners, family reunions, etc.. Never once got food poisoning. I have gotten food poisoning on three occasions from eating at restaurants though.
Posted on 10/19/17 at 9:28 am to crimsonsaint
LINK
Putting hot food in the fridge right away is the safest. Every minute the food sits cooling is more time for spoilage and contamination to occur. ... Hot food can be placed directly in the refrigerator or it can be rapidly chilled in an ice or cold water bath before refrigerating.Jun 12, 2006
LINK
Putting hot food in the fridge right away is the safest. Every minute the food sits cooling is more time for spoilage and contamination to occur. ... Hot food can be placed directly in the refrigerator or it can be rapidly chilled in an ice or cold water bath before refrigerating.Jun 12, 2006
LINK
Posted on 10/19/17 at 9:59 am to Mike da Tigah
quote:
It may take too long to reach safe temperature and stay in danger zone which can ruin it.
Ah that makes sense
Posted on 10/19/17 at 10:01 am to hofman
quote:
Know of a church that did spaghetti dinner fundraiser and sold to a car dealership. Dealership had to close because everyone got sick that ate the meal and they sued the church's insurance and won.
I got hit with this one... My whole family ended up in the ER at the same time.
Posted on 10/19/17 at 10:21 am to celltech1981
quote:
I couldn't imagine it would be from that unless it sat up after cooking for a while. Even if the chicken was spoiled most of the bugs should die off when cooked.
I agree. Even the cross contamination reference doesn't jive. You can cut meat and veggies on the same cutting board IF you're going to cook the veggies too. All of it just needs to be brought up to that magical 165 temp to kill any bacteria that might be on it. You obviously wouldn't want to do that if you were serving the veggies raw, though.
I'm wondering if they cooked a bunch of it, then let it sit in an ice chest or something. If they loaded it all in something insulated like that and just let it sit out, it could definitely spoil.
Also, they keep referring to it as a virus. Food poisoning isn't viral, it's from bacteria.
Posted on 10/19/17 at 10:29 am to LakeviewYakker
Y'all all keep saying that "as long as you cook it to temp it'll kill off the bad stuff", and in general, you're right.
However, there are toxins that are produced by the pathogens that the cooking temps won't kill. And THAT'S what actually makes you sick in some cases.
However, there are toxins that are produced by the pathogens that the cooking temps won't kill. And THAT'S what actually makes you sick in some cases.
Posted on 10/19/17 at 10:57 am to Helo
quote:
I never eat stuff like potato salad and other things with mayonnaise
Fun fact. It isn't the mayo that causes people to get sick. The more you know
Posted on 10/19/17 at 11:54 am to CGTigerfan
Happened at our high school too. Dirty rice from cafeteria, although they claimed it was a virus. Good thing it happened on a Friday, school needed a good cleaning and airing out after that day! 
Posted on 10/19/17 at 12:07 pm to DavidTheGnome
Virus, says sherrif.
Not food poisoning.
We'll see.
I have virus, sinus infection, on two anti biotics. No jambalaya.
Cdc will step in soon.
Not food poisoning.
We'll see.
I have virus, sinus infection, on two anti biotics. No jambalaya.
Cdc will step in soon.
Posted on 10/19/17 at 12:15 pm to CelticDog
It looks like it's salmonella LINK
Health officials say a mass illness in Caldwell Parish that's sent nearly two hundred people could be linked to salmonella poisoning. They say the findings are the result of some preliminary tests, but more testing needs to be done before making a determination.
Health officials say a mass illness in Caldwell Parish that's sent nearly two hundred people could be linked to salmonella poisoning. They say the findings are the result of some preliminary tests, but more testing needs to be done before making a determination.
Posted on 10/19/17 at 12:26 pm to Mike da Tigah
quote:
It may take too long to reach safe temperature and stay in danger zone which can ruin it.
Wouldn't letting it cool on the counter leave it in the danger zone even longer?
Posted on 10/19/17 at 12:27 pm to DavidTheGnome
I can’t imagine it is from chicken or pork that was spoiled before cooking. I’ve had meat that was spoiled when I got it home fromnje store. As soon as you open the packaging it is obvious. If you smell that smell there’s no way you are cooking it and serving it to people.
Posted on 10/19/17 at 12:28 pm to crimsonsaint
I was helping out with a fish fry at my church and the lady in charge of the kitchen was rinsing the disposable aluminum pans we had raw fish in and using them as the serving pans for cooked fish. I told her that was not safe and her response was that her momma did that and she never got sick.
Posted on 10/19/17 at 12:52 pm to nes2010
quote:
It may take too long to reach safe temperature and stay in danger zone which can ruin it
Potentially hazardous food shall be cooled rapidly from 135°F to 41°F or below within 6 hours and during this time the decrease in temperature from 135°F to 70°F shall occur within 2 hours. -If potentially hazardous foods are prepared from ingredients at ambient temperature then the ENTIRE process shall take no more than 4 hours to cool to 41°F.
Most restaurants have Rapid Cooling Paddles.
Rapid Cooling Paddle
Posted on 10/19/17 at 1:53 pm to DavidTheGnome
This is caused by people shitting and wiping their arse, getting some shite on their hands not washing their hands THEN handling your food so that you literally eat shite germs.
Posted on 10/19/17 at 1:57 pm to CelticDog
Some one in each kitchen needs to Be responsible for smelling and licking the fingers of anyone else working in the kitchen to make sure they don't detect fecal.
Posted on 10/19/17 at 1:58 pm to BR Tiger
I'm guessing they didn't wash the knives that prepped the meat and then used it on some veggies that weren't cooked. Like topping with green onions or parsley.
Or didn't wash their hands after handling the meat and served.
Or didn't wash their hands after handling the meat and served.
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