I have long seen dire warnings against ordering or eating certain restaurant foods. These warnings come in two main varieties. One, the food is gross and dirty in some way and, two: it is a rip-off and of low quality. One of the most often heard examples is complimentary bread. Chefs, restaurant employees, and others say we should never eat it.
You eat sushi, and 30 minutes to an hour later you have terrible diarrhea, stomach cramping, and maybe even, dare I mention it?…anal leakage. What's more, your stool is orange, oily, and greasy. There is a name for this, believe it or not: Keriorrhea. It is named specifically to describe what is happening because of your sushi meal. Probably, you ordered the white tuna, but it wasn't really white tuna.
It is quite possible that becoming sick soon after eating a meal has nothing to that meal, as food poisoning is not necessarily caused by the last meal you ate. But in this case, it is possible that it was the fish.
You just had a great restaurant meal last evening and today, you have food poisoning. That restaurant poisoned me, you think. This is a common assumption. Whenever we get sick with something that feels like food poisoning, we assume the culprit was the last meal we ate. This is, in fact, an incorrect assumption. If it were true, the CDC and local health departments would have a much easier time tracking outbreaks of food-borne illness.
When you think of food poisoning, you probably think of bacteria like E. coli, salmonella, or staphylococcus. Foodborne illness can be caused by other pathogens, including viruses and parasites. If I were to ask the average person what the leading cause of food poisoning is, they'd likely say something like salmonella.
Scalds, or burns caused by hot liquids or steam, are one of the most frequent cause of burns in the kitchen. Young children are especially vulnerable to sustaining burns this way. They are frequently under-feet while you are busy cooking and sometimes you may not even realize how close they are. As well, children can easily tip over pans form the stove and cause boiling liquids to be poured onto themselves. Horrible burn injuries have occurred in this manner.
Select cans of Chicken of the Sea Chunk Light Tuna, by Tri-Union Seafoods LLC, are being voluntarily recalled. This recall occurs at the same time as a similar recall by Bumblee Bee Tuna.
Bumble Bee Tuna, LLC has discovered a "process deviation" in one of its co-packer facilities involving the sterilization process (probably involving cooking process). This mistake could cause contamination or spoilage of the canned tuna, leading to possibly severe food poisoning. Although no illness have been reported, Bumble Bee is recalling certain cans of tuna effected by the mistake. This recall is being initiated at the same time as a similar recall on Chicken of the Sea canned tuna products.
You may want to check your freezer for one or more of the 14 frozen food products recently recalled by Nestle USA, including products in the popular DiGiorno Pizza, Lean Cuisine, and Stouffer's line.
One of the most viewed articles here on Culinary Lore is: How Hot Does Cooking Oil Need to Be Before It Catches Fire? I also consider it the most important. It provides not only the information the title promises but also some very important fire safety information, particularly that which applies to home cooking fires.
You have a pot of leftover stew on the stove. Should you let it cool down a bit before transferring it to a plastic container and putting it in the refrigerator? Or should you place it in the fridge as soon as possible, to get it cold more quickly.
Restaurant professionals know that bacteria responsible for food-borne illness can multiply by the thousands in very short period of time.
They also know that you cannot tell always tell that this has happened by the smell or the appearance of the food. Fresh chicken that was purchased in the morning and improperly stored can cause illness in the evening.
So, there is a golden rule, when it come to the temperature in restaurant kitchens: Hot food hot and cold food cold.
Botulism is a food-borne illness caused by the Botulinum toxin produced by Clostridium botulinum, a spore-forming anaerobic bacteria. Botulism poisoning is rare but extremely serious and potentially fatal. Approximately 10 to 30 outbreaks are reported each year. This poison is extremely potent; it is widely considered the most potent biological toxin for humans.1
In yet another case added to the recent spate of food recalls due to listeria contamination, Sabra Dipping Co. has announced a voluntary recall of around 30,000 cases of its Classic Hummus.
The CDC has recently traced an outbreak of Listeria to the Broken Arrow, Oklahoma production facility of the Blue Bell Ice Cream company. There have been 5 people hospitalized with listeriosis, and 3 deaths due to the illness. Recalls have been issued and Blue Bell has suspended operations at the Oklahoma plant.
Amy's Kitchen Recalls Vegetable Lasagna and Many Other Products Due To Possible Listeria Contamination: What is the Danger?
Recently, on March 22, Amy's Kitchen, Inc. which markets a wide range of "natural and organic" foods such as frozen entrees, soups, and desserts issued a voluntary recalls of around 73,897 cases of frozen products. The company decided to recall the products because one of their suppliers of organic spinach issued a recall due to the possibility of contamination with Listeria monocytogenes. If you've bought any of these products (link to list below), should you be concerned? What is listeria?