I think someone once told me that the amount of stuff on whatever your dipping,
has horrid things far more than a bit of saliva. You kiss people, i bet you even suck a willybit now and then, so stop being an idot.

Sundried tomatoes are lovely, well, good ones are, the little ones you get in packaged pasta/salads from your chain store of choice taste like salty, vinegary yuck.

Ice in my drink, unless it's supposed to be a hot drink, because that would be daft.
( Windy Pig I'm naturally quite suspicious about the moon., Thu 16 Aug 2012, 14:19, 1 reply, 13 years ago)

i know i would never eat at any of the pubs i worked in as a student
but that can't be right, surely?

/will never eat again

/thanks windypig for making her super-thin
( rachelswipe with a fork, Thu 16 Aug 2012, 14:21, Reply)

yeah,
the sort of bacteria growing on food, is way worse than the ones in saliva.
( Windy Pig I'm naturally quite suspicious about the moon., Thu 16 Aug 2012, 14:22, Reply)

oh doom

( rachelswipe with a fork, Thu 16 Aug 2012, 14:23, Reply)

we have strict rules on how we cook/prepare stuff where I am,
but even that is only minimising the bacteria development, the only ways of killing bacteria is superheating, or supercooling and freeze-drying, but even then, some are spore forming and survive even those processes.
( Windy Pig I'm naturally quite suspicious about the moon., Thu 16 Aug 2012, 14:26, Reply)

now, my actual squeamishness is related to how half-eaten food looks and the association with other people's spit that it puts into my head
the bacteria doesn't bother me. but this is interesting. i had always taken the view that cooking would kill off most nasties. is this wrong?
( rachelswipe with a fork, Thu 16 Aug 2012, 14:30, Reply)

it will,
above i think 75 degrees, most stuff is killed off, but I would be surprised if you probe your food on a regualr basis to ensure a core temperature.
The nastiest nasties are spore forming, so that instead of dying during heat, they sort of turn in to a seed, and then when temperature is right again, like down in your colon they just kick off. I studied a case while doing my advanced hygiene course on a boy that died from food he ate nearly 40 days earlier.

Edit: 75 degrees for 3 minutes is what we use, which i believe is above the legal minimum.
( Windy Pig I'm naturally quite suspicious about the moon., Thu 16 Aug 2012, 14:33, Reply)

jesus
it's a miracle we're all still here
( rachelswipe with a fork, Thu 16 Aug 2012, 14:34, Reply)

not really,
bacteria multiply exponentially, slowed down by the fridge it would take probably 3 or 4 days for fresh meat uncovered to get enough bacteria to make you ill, compared with 4 hours if it's ambient.
It's all about controlling temperature at every stage in the process. I can get very boring on this subject, i've been thinking about becoming an EHO
( Windy Pig I'm naturally quite suspicious about the moon., Thu 16 Aug 2012, 14:37, Reply)

For the free food?

( The Light in Chains don't touch the Pope's boner, Thu 16 Aug 2012, 14:44, Reply)

nah,
babes chick a dude in a white coat carrying a range of thermometers.
( Windy Pig I'm naturally quite suspicious about the moon., Thu 16 Aug 2012, 14:54, Reply)

you should def look into it if it interests you
am i right in my second assumption: that being vegetarian means it is less likely to be an issue than for meat eaters?
( rachelswipe with a fork, Thu 16 Aug 2012, 14:45, Reply)

But vegetarians don't have the strength to fight off even the wimpiest of bacteria.

( The Light in Chains don't touch the Pope's boner, Thu 16 Aug 2012, 14:48, Reply)

i'm never sick!

( rachelswipe with a fork, Thu 16 Aug 2012, 14:50, Reply)

Apart from when you let boyfriends shit on you.

( Davros' Granddad a voice of calm reason in a world of spastics., Thu 16 Aug 2012, 14:59, Reply)

that's just common sense

( rachelswipe with a fork, Thu 16 Aug 2012, 15:03, Reply)

only in that the bad stuff in meat is often not killed becase people like their meat pink,
or don't probe check large joints to ensure a core temperature high enough to kill anything.
Some of the worst bacteria is in pasta and rices and breads and things, but the way they are prepared kills it all off (unless you're unlucky to gt one of the spore forming bugs in your rice, but we haven't had a vase of that in this country for about 15 years).
( Windy Pig I'm naturally quite suspicious about the moon., Thu 16 Aug 2012, 14:53, Reply)

you've convinced me
you should totally do the EHO thing.

i have heard that rice is responsible for some of the worst cases of food poisoning. it seems so innocuous.
( rachelswipe with a fork, Thu 16 Aug 2012, 14:57, Reply)

Chinese buffets that keep the rice for a few days are the worst.

(Bazongaloid, Thu 16 Aug 2012, 14:59, Reply)

as i said,
i can get very dull on the whole subject, but basically, Rice is one that harbours spore forming bacteria, that is also able to be distributed through the skin. So you get it by eating re-heated rice, then you touch stuff an other people get it, lick their fingers or whatever, and as it soon as it hits colon, BOOM!!! you're fucked.
( Windy Pig I'm naturally quite suspicious about the moon., Thu 16 Aug 2012, 14:59, Reply)

shudder
i knew it all came down to other people touching stuff.

people suck.
( rachelswipe with a fork, Thu 16 Aug 2012, 15:03, Reply)

one last boring thing,
supply chain is the most important thing, a case where Heston Blumenthals restaurant gave around 300 people food poisoning, including i tkink one kid that nearly died, was traced all the way back to the butcher that was supplying his meat, to one member of staff that had gone to work with the shits.
( Windy Pig I'm naturally quite suspicious about the moon., Thu 16 Aug 2012, 15:03, Reply)

So in a roundabout way it's all swipey's ex's fault?

( Davros' Granddad a voice of calm reason in a world of spastics., Thu 16 Aug 2012, 15:14, Reply)

sure, why not.

( Windy Pig I'm naturally quite suspicious about the moon., Thu 16 Aug 2012, 15:23, Reply)

fuck
you'd want to give him more than the shits if you found him
( rachelswipe with a fork, Thu 16 Aug 2012, 15:15, Reply)

I'm extremely late here
but you need 121 degrees for about 20 mins to "sterilise" - that is to reduce bacteria content so low it cannot then re-grow without external bacterial contamination.

but even then ... you haven't killed them all. Just enough.
( the mighty badger Aphrodite, on a bar stool, by your side, Thu 16 Aug 2012, 15:23, Reply)

No, it does kill most.
But what you've got to remember with some bugs is that you might have 100 million bacteria. And lets say cooking kills 99.99%, that sounds really good, but that still leaves you with 10,000 bacteria. Which isn't so good.

The same applies to those cleaners which they say kills 99.9% of germs. That's actually shit all use, you need something that kills 99.99999%. Which soap, water and drying will do perfectly well. As will prolonged cooking at a pretty high temperature.
(Bazongaloid, Thu 16 Aug 2012, 14:33, Reply)