Comments on: Would you like a side of nausea with your dinner?

By: becky

becky — Mon, 04 Aug 2008 23:37:48 +0000

In some states each restaurant/eating establishment is given a sanitation grade from the state dept of health and environmental control..I watch for these religiously..some folks dont seem to give them much thought because they say inspections are spotty and too much time passes before new inspections are done.Still, I think that the grades are good indicators of the general cleanliness of the place. You can do an overall assessment of the place when you walk through the door: Does the place look and smell CLEAN? Watch the servers and the cooks,if possible…Do they wear gloves? Do they have their hands around their faces a lot(ugh)? Are the windows/mirrors free of handprints,grease,food particles? Do the servers act like they care about the customers or do they act like they are on the second day of a really bad menstrual period?

In other words, be alert to what is happening in the place-really pay attention to your surroundings and the people who are preparing YOUR food. It’s YOUR HEALTH that you need to consider when you put anything in your mouth.

By: Kaileene L.

Kaileene L. — Wed, 02 Jul 2008 01:37:28 +0000

Well, I’ve never had it but my Grandma Connie did! She said that while she went to the bathroom, she threw up!! EW! YUCK! But like, if your stomach, or you just don’t feel right, and it’s been over like, one and a half to two days, go see your doctor immediately! It could be a lot of food poisining. But yea, if you reheat food, be prepared if you have food poisining if the food has been left in the refridgerator/freezer for more than five days!!

BE CAREFUL!! !!!

By: Leslie

Leslie — Fri, 30 May 2008 03:36:07 +0000

Had it last nite….horrible feeling. I did ask my dr for some pills for nausea tho, because it seems to always happen in the middle of the nite….so he gave me some, so at the slightest hint of nausea I take one. didn’t take it fast enough last nite….and had to have severe nausea. You can’t avoid it….we got a pizza at Dominos…and the guy who answered the phone a couple of times, while my husband stood there then went to the kitchen and opened foil packets of pepperoni and put them in a bowl and then tossed them w/his hands….who has used that phone and were their hands clean. I think plastic gloves should be put on to do such things directly w/food. tho I have seen people w/plastic gloves…make change in reg…and sweep the floor and use the dust pan w/the gloves on and then come back and handle the food……THEY HAVE THE GLOVES ON.. for Pete’s sake.

By: maldives resorts

maldives resorts — Wed, 28 May 2008 15:52:43 +0000

i think boiling or heating the food again will solve lot of problems.

By: Calimecita

Calimecita — Tue, 27 May 2008 21:14:07 +0000

Timely blog. My mom is a bacteriologist who works in Bromatology, so I get to hear about all the serious cases. A few days ago, a young couple made the news here (Argentina) because they were poisoned with botulinum toxin. Now the man is dead and the young woman is fighting for her life :-/
The culprit? Apparently, a can of preserved tomatoes.
People should think twice before eating home-made preserves, because no matter how many precautions you take, the bacteria that produce this toxin may thrive, and even after they’re killed, the deadly neurotoxin endures.

By: Pat

Pat — Tue, 27 May 2008 04:21:01 +0000

Food Safety is a big deal.. If you want to keep up on news and happenings in that particular area, the folks at Kansas State keep a blog on it. They spoke to us in our public health class at the K-State veterinary school, very informative.

http://barfblog.foodsafety.ksu.edu/

Use it in good (or bad, depending on what you’ve eaten) health!

By: Dick Hill

Dick Hill — Mon, 26 May 2008 16:06:58 +0000

I ended up in the hospital on Saturday, May 24, 2008.
I had extreme lassitude + dirareha + throwing up. I think it was caused by a Name lawn care package of seed and patch that I applied on Friday. Unable to get to manufacturer on holiday weekend Hospital Dr. called it “Gasteritus.” Feeling better now and able to take soft foods. Do you have any clues?

By: Steve G

Steve G — Sun, 25 May 2008 17:51:15 +0000

There is one thing that everybody has over-looked in all of these encounters with “food” poisoning, it sits right there in front of you 90% of the time, taken for granted and never even add to the equation, on a hot day when your throat is parched, you just ate something a little spicy or hot, a nice cool glass of clear clean Water………. clean? maybe. Think about it.

By: Laura

Laura — Sun, 25 May 2008 13:17:03 +0000

Thanks Winteropal for answering my question, I was hoping I wouldn’t have to have my potato salad cold because it’s so much nicer hot. I make it fresh and serve straight away

I did make a mistake in my last post though, food should be kept below 5′C and above 60′C (not 65′C like I said).

By: Winteropal

Winteropal — Sun, 25 May 2008 05:43:02 +0000

Response to Laura: do have one small question though, Winteropal (first comment) said about pasta/potato salads being made while the pasta or potato is still hot, and it can be risky.

Laura, I should have been more clear. Don’t use warm potatoes or pasta in a cold salad. Bacterica grows in the warm starch, is the main reason for the food poisoning we’ve always blamed on Mayo. Allow potatoes and pasta to cool. I had done this in the past, been in a hurry, let potatoes cool just enough to peel, salted them then added other ingredients, put warm salad in fridge. This is wrong. Now I let them cool completely before salting, refrigerate for a couple of hours before putting potato salad together. Much safer.

Hot potato salad is served quickly and, of course, is hot, not the same issue or danger.