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  #1  
Old 02-20-2002, 12:03 PM
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Unhappy Anyone else ever get food poisoning?

It's been interesting so far...my daughter broke her wrist in gymnastics class on Valentine's Day, so we spent part of the evening in a trauma unit instead of a candlelit booth...

...Monday, we get Chinese food from the grocery store deli (which is usually pretty good)...

...by 10PM, I am crouched in a fetal position by the toilet...taking turns hurling and disemboweling at 30-minute intervals!

This went on until 4AM...I stagger off to bed only to have my wife get up and do the same for the next six hours!

My daughter wouldn't touch the food (lives on McDonald's)...Thank God...I would have hated to watch her go through that!

Didn't fully recover until this morning...wife is still woozy, and will probably check out of work by lunch...

I've heard others describe the experience, but I never knew what to expect! This was one of those times where you pray that if God lets you survive the night, you promise to do so-and-so...or stop doing such-and-such!

Anyone else go through this?

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  #2  
Old 02-20-2002, 12:12 PM
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Ever drink the water in Mexico? j/k, but food poisoning is no joke. Assuming you've ruled out ALL OTHER POSSIBILITIES, the symptoms you describe closely resemble those of Staphylococcus Aureus, also known as the cafetaria flu. I'm a certified food safety trainer (part of the job) and this could easily have been prevented by:

1) Quick reheating to above 165 F so any bacteria present doesn't stay for very long at ideal incubation temperature.

2) Proper hot holding temperature above 140 F.

The main cause of Staph is due to improper hygience of foodservice personnel. Staph occurs naturally on our bodies. Poor personal hygiene like not showering or extremely infrequent washing of hands could be the cause of this. Although most staph infections come from salad bars, this situation is not that uncommon.

I take food safety very seriously. You need to report this to your doctor. My guess is you're not the only person who got food poisoning.

Kuan
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Old 02-21-2002, 05:42 AM
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G-Benz your experience sounds scary. But to me what's real scary is you have no way of being 100% sure the deli food caused the illness. You will probably avoid the deli food because of the feeling in your bones, but go on eating some other food that may be the real cause of the illness.

I read that most people in the USA have food poisoning a couple of times a year, but just write it off as being the flu or some other illness.

Another interesting fact----England has the highest number of food-born illnesses in Europe.

Kuan, your news about staph and salad bars is discouraging. Is there any way of telling a salad bar is safe or unsafe? Are there any foods to avoid at the salad bar?

Kuan, what about those prepared salads fromt he supermarket, are they safe? Is it necessary to rinse iceberg lettuce before using ? Rinsing just seems to make the salad watery even if you dry it afterwards and I'm not sure what germs a simple rinsing is going get rid of. I know in Mexico they rinse certain fresh veggies in iodine to kill germs, now that seems like it'd work
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Old 02-21-2002, 11:48 AM
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Well, with Staph it's over in about 24 hours. Other more dangerous foodborne like e. coli and botulism are less frequent but almost always deadly to people with immune deficiencies and young children. Salmonella, which is often associated with poultry is more common and also deadly to young kids and immunocompromised people. So how can you safeguard yourself? Typically, the foods which are dangerous are low acid/low sugar/low salt foods containing a lot of protein and moisture which have been held for a certain period of time between 41 and 140 degrees. The bulk salads like potato salad, coleslaw, 4 bean salad, all of those are premade and the deli clerk does nothing but dump it in a bowl and charge you to scoop it up. Even these can be contaminated if kept out for too long. SO...

1) Make sure cold food such as lettuce is kept below 41F. Make sure hot stuff such as the fried chicken at the deli counter is kept at above 140F.

2) observe the general cleanliness of the facility and the personnel involved in preparing your food. Check that the staff takes the time to clean, wash their hands, and have a way to sanitize food contact surfaces.

3) Make sure YOU wash your hands often. The general rule of thumb for everyone washing their hands is lather and rinse under hot water, as hot as you can stand for as long as it takes you to sing the National Anthem.

4) In commercial establishments, make sure that ground meat, poultry, and stuffing is cooked to at least 170F. This kills all e. coli and salmonella. Watch for a foodservice manager walking around with a notepad and temperature probe.

These are only some of the guidelines as outlined in many food safety guides. There's no way to fully protect ourselves. Sometimes even the most stringent rules can fail. But don't let me kill your pleasure. We've survived all this time and I've yet to eat a piece of sushi that gave me a stomach ache

Kuan
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Old 02-21-2002, 01:48 PM
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Thumbs down

Been there, Done that. Now food is trash if I've left it out over an hour. Actually, it becomes dog food. Same for any leftovers that have been in the fridge over three days. I'm probably overreacting. But I know FULL well how horrible what you went through is. I knew exactly what caused mine, as it was the only thing I ate all day.

Mine was caused by a Pizza Hut pizza. I still go there, but I really tore into them as that one and the others that I had bought before could have stayed in the oven a few minutes longer. To their credit, I have yet to by a slightly undercooked pizza from them since.
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Old 02-21-2002, 06:03 PM
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Sounds just like my last food poisoning experience. Fetal position, every 30 mins needing to explunge something from my body.

It was horrible.

I hope you are feeling better.

I have found the best thing for me is to drink excessive amounts of water int he hopes that it dilutes it down enough to make me feel better.

Alon
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Old 02-21-2002, 07:18 PM
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Kaun
excellent job of answering
I also had food poisoning about 18 months ago, but much more serious. I wound up passed out on the bathroom floor all day before my wife came home and found me. ambulance and IV time with a short hospital stay.
Guess what I'm the certified health agent in our small town of 5,000.
Your training sounds very current.
One thing we do 41-140 for 4 hours and the food is mandatory garbage. Storing of food in the fridge. steak on top shelf, ham or injected meat next down, ground meats next down, poultry on bottom. I call it the killing order. That is poultry always on the bottom so if the package leaks it doesn't drip on a food you cook at a lower temp..
Never accepted hot food served in a restaraunt at a temp lower than 140.
Yes always wash your veggies.
Happy eating

PS always report food illness to the board of health and save others from the same fate
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Old 02-21-2002, 07:33 PM
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Ricali how can you tell if the food being served to you at a restaurant is above 140*? Most people don't have food thermometers.

Your refrigerator food order is a great idea, especially since some foods can leak without a person realizing it.
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  #9  
Old 02-21-2002, 07:48 PM
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Just a rule of thumb if you can take a bite and it's not too hot in your mouth, it's not 140.
Food stacking comes directly from servsafe national restaurant assoc. ( a traning program required for all restaurant in most states)
Another piece of trivia bacteria grows on the outside of most meat
and are killed by cooking. Toxins still remain and are usually rendered harmless. So dead bacteria is still there.
Pork is no where near as dangerous as poultry.
NEVER NEVER eat poultry that is not cooked 100% or you will see the bathroom and next the hospital ceiling.
By the way my trip came from meatballs at a very expensive place.
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Old 02-21-2002, 08:05 PM
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Howdy All
Many years ago I bought a Hostess pie and a small container of milk. About half way through the container of milk I took a swig without a piece of pie in my mouth I could taste that bad taste I knew I was going to have problems. About 5 hours later I was praying to the "porcelian god" But here I am and it hasss nnnnever haddd ann afffect onnn mmmmmee aat alllll

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