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| Posted By: James Posted On: Nov 14, 2005 Views: 573 | RE: fish? Anyway, forgot the point here. Yea, don't eat fish on a plane. |
| Posted By: theo Posted On: Nov 14, 2005 Views: 569 | RE: fish? James, do they charge you for two seats? |
| Posted By: James Posted On: Nov 14, 2005 Views: 565 | RE: fish? I wouldn't know - I've never been anywhere outside of WV... |
| Posted By: Idiot's Shadow Posted On: Nov 14, 2005 Views: 564 | RE: fish? "leave it at room temperature for an hour and no telling whats grown in it." Yes there is. CLOSTRIDIUM PERFRINGENS Foods involved Contaminated poultry meat and meat products, especially stews, gravies and pies. Main Symptoms Abdominal pain, diarrhoea and nausea. Onset of Illness 8 to 22 hours, (usually 10 to 12 hours). Source This organism is found in the waste of animals and man, and often in raw meat and in soil. It thrives in airless conditions and survives ordinary cooking. SALMONELLA Foods involved Contaminated meat and meat products, especially poultry. Custard, cream, milk and egg products, and salads. Main Symptoms Fever, headache, aching limbs, abdominal pain, nausea, diarrhoea, and sometimes vomiting. Onset of Illness 6 to 72 hours (usually 12 to 36 hours). Source Salmonella bacteria are often present in the waste of man and animals, (especially rodents and poultry). This illness is infectious and can be spread to other people. STAPHYLOCOCCUS Foods involved Contaminated moist protein foods. Meat, eggs and fish products. Main Symptoms Abdominal pain, severe vomiting, diarrhoea, abdominal cramps, and sometimes collapse. Onset of Illness 1 to 6 hours (usually 2 to 4 hours). Source Staphylococcal bacteria may come from infected sores, nasal secretions and skin (perspiration and hair). The toxin that causes illness can survive ordinary cooking. CAMPYLOBACTER Foods involved Contaminated meat and meat products, especially poultry. Contaminated water, and raw milk. Main Symptoms Diarrhoea, abdominal pain, fever, nausea, and vomiting. Onset of Illness 1 to 10 days (usually 3 to 5 days). Source Campylobacter bacteria are often present in the waste of man and animals (especially domestic animals and poultry). This illness is infectious and can be spread to other people. CHEMICAL POISONING Foods involved All foods can be affected; (eg. soap powders/rat poison getting into dry food mixes; garden poison residues in soft drink bottles). Main Symptoms Abdominal pain, nausea, at times vomiting and diarrhoea. These symptoms may not be present for a lot of poisons-- in these cases often the first symptom is of collapse. Onset of Illness Usually less than half an hour. Other food-borne diseases of note are Listeria, Yersinia and Cryptosporidium. LISTERIA Foods involved Contaminated processed meats and meat products, raw milk, seafood, poultry and vegetables etc (eg coleslaw). Main Symptoms Normal host Acute/mild fever, influenza-like symptoms. At risk host Fever, intense headache, nausea, meningeal irritation and vomiting. Infection of the foetus, septicemia, meningitis, and still-birth. Onset of Illness 3 days to 3 weeks. Source Listeria bacteria are commonly found in soil, water, vegetation, domestic animals, and man. The illness, though infectious, is relatively rare. At Risk Hosts Pregnant women, the elderly, and those with lowered immune systems. YERSINIA Foods involved Contaminated meat and meat products, especially pork mince and tongue. Contaminated water, seafood and raw milk. Main Symptoms Under 5 yrs diarrhoea, (sometimes bloody). Over 5yrs abdominal pain (like appendicitis), also fever, joint pain sore throat and rash. Onset of Illness 12 hrs to 11 days (usually 24 to 48 hours). Source Yersinia bacteria are often present in the waste of farm animals (especially pigs) and infected pets-(puppies and kittens) and man. This illness is infectious and can be spread to other people. CRYPTOSPORIDIUM Foods involved Contaminated food and water, unpasteurised milk or fruit juices. Main Symptoms Diarrhoea (often watery), abdominal cramps/pain, and anorexia. Fever, nausea, and vomiting occur less often. Onset of Illness 1 to 12 days (usually 7 days). Source Cryptosporidium parasites are often present in the waste of farm animals, poultry, pets and man. This illness is infectious and can be spread to other people. THE TEN MAIN REASONS FOR FOOD POISONING Inadequate cooling/refrigeration, food left at room temperature. Too long between preparation and consumption. Inadequate reheating. Inadequate cooking. Cross-contamination from raw to high risk/ready to eat foods. Infected food handlers. Inadequate hot holding temperatures. Inadequate hand washing. Contaminated raw foods and ingredients. Improper cleaning of equipment and utensils. There are three main ways of breaking the food poisoning chain - Protecting food from contamination. Preventing any bacteria present in the food from multiplying. Destroying those bacteria that are present in the food. PROTECTING FOOD FROM CONTAMINATION BY - Inspecting all food and washing fruit and vegetables before preparation. Separating raw and high risk/ready to eat foods at all stages of preparation, storage, display and distribution. The same equipment, utensils and working surfaces must not be used to handle raw and high risk/ready to eat foods. Only handling food when unavoidable. Gloves, tongs and other utensils, plates and trays should be used in preference to hands, (but must be washed or changed frequently). Keeping food covered as much as possible. Preventing insects, animals and birds from entering food rooms. Not using unsuitable, defective, or dirty equipment. Using good personal hygiene practices - always. Not coughing or sneezing over or around food. Not handling the food contact surfaces of crockery, cutlery or utensils. All food handlers wearing suitable protective clothing. Using the correct cleaning procedures. Promptly removing unfit or waste food and refuse from food areas. PREVENTING ANY BACTERIA WITHIN FOOD FROM MULTIPLYING BY - Keeping high risk foods at temperatures that inhibit the growth of bacteria (ie. out of the danger zone). Food should be kept below 4°C in a refrigerated unit, or above 70°C in a suitable warming unit. Ensuring that during preparation, food is in the danger zone for as short a time as possible. High risk foods must not be left sitting out at room temperature. Using suitable preservatives such as salt and sugar. Using various packing methods like gas flushing or vacuum packing. Not allowing dried foods to absorb moisture. DESTROYING THOSE BACTERIA WITHIN FOOD BY - Adequately cooking food, ensuring that a minimum internal cooking temperature of 80°C is reached. Heat processing such as pasteurisation, sterilisation or canning. A combination of a suitable temperature and sufficient time is always required to destroy bacteria. The time and temperature required will depend on the particular organism, (eg. spores of Clostridium perfringens are much more heat resistant than Salmonella bacteria). PERSONAL HYGIENE Good personal hygiene reduces the chance of contamination of food. Hands must be washed before and after handling food. If unwell, do not handle food until cleared by a doctor. The hair, nose and mouth must not be touched during food preparation. Suitable light coloured protective clothing should be worn. Cuts and abrasions should be covered with waterproof bandages and if on the hands suitable gloves worn. Rings and other jewellery should not be worn as they can harbour dirt and bacteria and could themselves fall into the food being prepared. FOOD SPOILAGE Food decays or goes off, due to the micro-organisms that always exist in food;- they are not necessarily the bacteria that cause food poisoning. The signs that food is spoiling are: ODOUR - "off odours" are smells (sometimes like rotten eggs) that are produced when bacteria break down the protein in food, (usually fatty foods). This process is called putrefaction. Taints due to flavour change may also occur. SLIMINESS - Food becomes slimy as the bacterial population grows. Moulds may also form slimy whiskers. DISCOLOURATION - Foods can become discoloured by microbial growth. Some moulds have coloured spores that give the food a distinctive colour, for example, black pin mould on bread, or blue and green mould on citrus fruit and cheese. SOURING - Foods go sour when certain bacteria produce acids. A common example is when milk sours from the production of lactic acid. GAS - Bacteria and yeasts often produce gaseous by-products that can affect food. You may have noticed meat becoming spongy, or packages and cans swelling or having a popping or fizzing sound on opening. MICRO-ORGANISMS Micro-organisms are often called bugs. This is a little too simple however and food handlers should know a little more about them. They differ from one another in appearance and activity, and looking at those found in food as a whole we find that provided suitable nutrients are available growth occurs - At temperatures between -7 to around 70°C. Over a pH range from 0 to 11. In the presence or absence of oxygen. At water activities above about 0.6. Spoilage of any particular food will be by those organisms most suited to the conditions in and around that food. The three main groups of concern are - Bacteria Viruses Fungi (yeasts / moulds) BACTERIA Bacteria are the main cause of food-borne illness or food poisoning and are an important cause of food spoilage. They thrive where food and water are present and the temperature is suitable, as in the nose, throat, skin, bowel and lower urinary tract of man and animals. They are single cell organisms usually having a definite outer envelope or capsule for protection. They multiply by dividing into two, which can occur very quickly, (eg. every 20 minutes). They can actively move and some link themselves together in chains or in bunches. To resist harm, some bacteria can form spores (tough reproductive cells that are able to survive under adverse conditions), that can resist damage by heat (as in cooking), by cold (as in freezing) and by chemicals such as disinfectants. A spore can survive in dust, on vegetation and in soil for weeks, months or even years until it finds itself in a suitable environment for growth. VIRUSES Viruses are organisms much smaller than bacteria. In their pre-infective stage they are just like a chemical with none of the requirements for life, but once in a living cell they take over and begin to multiply. They can grow only in living tissue, but can be carried in food from one person to another. FUNGI - YEASTS Yeasts are single cell organisms much larger than bacteria and can be found in the soil, on plants and on the skin and body of man. They multiply by forming offspring as buds which grow and then detach themselves. Some can produce disease, some cause skin infections in man and others cause diseases in plants. Some yeasts spoil food, but beneficial uses are in the making of beer, wine and bread. MOULDS Moulds grow as single cell filaments that can branch together making a strongly knit structure like a mat, that can often be seen with the naked eye. Usually they look fluffy, being a familiar sight on foods like jam, cheese and bread. They multiply by producing clusters of dry spores which are blown by the air like seeds. Many moulds spoil food and a few can cause disease in plants and man, but beneficial uses are in the ripening of cheeses and production of antibiotics. Quick Facts... Bacterial food-borne illness is the result of mishandling food. It includes food infection and food intoxication. Salmonella, Campylobacter, E. coli and Listeria bacteria in food cause food infection. Staphylococcus and Clostridium botulinum bacteria produce a toxin (or poison) as a by-product of growth and multiplication in food and cause food intoxication. Clostridium perfringens can multiply in foods to sufficient numbers to cause food poisoning. Sanitation and proper heating and refrigeration practices will help prevent food-borne illness. Food-borne infection is caused by bacteria in food. If bacteria become numerous and the food is eaten, bacteria may continue to grow in intestines and cause illness. Salmonella, Campylobacter, hemorrhagic E. coli and Listeria all cause infections. Food intoxication results from consumption of toxins (or poisons) produced in food by bacterial growth. Toxins, not bacteria, cause illness. Toxins may not alter the appearance, odor or flavor of food. Common kinds of bacteria involved are Staphylococcus aureus and Clostridium botulinum. (See fact sheet 9.305, Botulism, for more information on its prevention.) In the case of Clostridium perfringens, illness is caused by toxins released in the gut when large numbers of vegetative cells are eaten. Salmonellosis Salmonellosis is a form of food infection that may result when foods containing Salmonella bacteria are consumed. Once eaten, the bacteria may continue to live and grow in the intestine, set up an infection and cause illness. The possibility and severity of the illness depends in large part on the size of the dose, the resistance of the host and the type of organism causing the illness. The bacteria are spread through indirect or direct contact with the intestinal contents or excrement of animals, including humans. For example, they may be spread to food by hands that are not washed after using the toilet. They also may be spread to raw meat during processing so that it is contaminated when brought into the kitchen. Because of this, it is important to make sure hands and working surfaces are thoroughly washed after contact with raw meat, fish and poultry before working with foods that require no further cooking. Salmonella bacteria thrive at temperatures between 40 and 140 degrees F. They are readily destroyed by cooking to 165 F and do not grow at refrigerator or freezer temperatures. They do survive refrigeration and freezing, however, and will begin to grow again once warmed to room temperature. Symptoms of salmonellosis include headache, diarrhea, abdominal pain, nausea, chills, fever and vomiting. These usually occur within 12 to 36 hours after eating contaminated food and may last two to seven days. Arthritis symptoms may follow three to four weeks after onset of acute symptoms. Infants, the elderly or people already ill have the least resistance to disease effects. Foods commonly involved include eggs or any egg-based food, salads (such as tuna, chicken or potato), poultry, pork, processed meats, meat pies, fish, cream desserts and fillings, sandwich fillings, and milk products. These foods may be contaminated at any of the many points where the food is handled or processed from the time of slaughter or harvest until it is eaten. Campylobacteriosis Campylobacteriosis or campylobacter enteritis is caused by consuming food or water contaminated with the bacteria Campylobacter jejuni. Considered a pathogen principally of veterinary significance until recently, this bacteria is now thought to be responsible for 2.5 times more food poisoning outbreaks per year than Salmonella. C. jejuni commonly is found in the intestinal tracts of healthy animals (especially chickens) and in untreated surface water. Raw and inadequately cooked foods of animal origin and non-chlorinated water are the most common sources of human infection (e.g. raw milk, undercooked chicken, raw hamburger, raw shellfish). The organism grows best in a reduced oxygen environment, is easily killed by heat (120 F), is inhibited by acid, salt and drying, and will not multiply at temperatures below 85 F. Diarrhea, nausea, abdominal cramps, muscle pain, headache and fever are common symptoms. Onset usually occurs two to five days after eating contaminated food. Duration is two to seven days, but can be weeks with such complications as urinary tract infections and reactive arthritis. Meningitis, recurrent colitis, acute cholecystitis, and Guillain-Barre syndrome are rare complications. Deaths, also rare, have been reported. Preventive measures for campylobacter infections include pasteurizing milk; avoiding post-pasteurization contamination; cooking raw meat, poultry and fish; and preventing cross-contamination between raw and cooked or ready-to-eat foods. Listeriosis Prior to the 1980s, listeriosis, the disease caused by Listeria monocytogenes, was primarily of veterinary concern, where it was associated with abortions and encephalitis in sheep and cattle. As a result of its wide distribution in the environment, its ability to survive for long periods under adverse conditions, and its ability to grow at refrigeration temperatures, Listeria has since become recognized as an important food-borne pathogen. L. monocytogenes is frequently carried by humans and animals. The organism grows in the pH range of 5.0 to 9.5. It is salt tolerant and relatively resistant to drying, but easily destroyed by heat. (It grows between 34 F and 113 F). Listeriosis primarily affects newborn infants, pregnant women, the elderly and those with compromised immune systems. In a healthy non-pregnant person, listeriosis may occur as a mild illness with fever, headaches, nausea and vomiting. Among pregnant women, intrauterine or cervical infections may result in spontaneous abortion or still birth. Infants born alive may develop meningitis. The mortality rate in diagnosed cases is 20 to 35 percent. The incubation period is a few days to three weeks. Recent cases have involved cole slaw, raw milk and cheeses made with raw milk. Preventive measures for listeriosis include maintaining good sanitation, pasteurizing milk, avoiding post-pasteurization contamination and cooking foods thoroughly. Staphylococcal Intoxication Staphylococcus bacteria are found on the skin and in the nose and throat of most people; people with colds and sinus infections are special carriers. Infected wounds, pimples, boils and acne are generally rich sources. Staphylococcus also are widespread in untreated water, raw milk and sewage. When Staphylococcus get into warm food and multiply, they produce a toxin or poison that causes illness. The toxin is not detectable by taste or smell. While the bacteria itself can be killed by temperatures of 120 F, its toxin is heat resistant; therefore, it is important to keep the staph organism from growing. Keep food clean to prevent its contamination, keep it either hot (above 140 F) or cold (below 40 F) during serving time, and as quickly as possible refrigerate or freeze leftovers and foods to be served later. (See Figure 1.) Symptoms include abdominal cramps, vomiting, severe diarrhea and exhaustion. These usually appear within one to eight hours after eating staph-infected food and last one or two days. The illness seldom is fatal. Foods commonly involved in staphylococcal intoxication include protein foods such as ham, processed meats, tuna, chicken, sandwich fillings, cream fillings, potato and meat salads, custards, milk products and creamed potatoes. Foods that are handled frequently during preparation are prime targets for staphylococci contamination. Clostridium Perfringens Food-Borne Illness Clostridium perfringens belong to the same genus as the botulinum organism. However, the disease produced by C. perfringens is not as severe as botulism and few deaths have occurred. Spores are found in soil, nonpotable water, unprocessed foods and the intestinal tract of animals and humans. Meat and poultry are frequently contaminated with these spores from one or more sources during processing. Spores of some strains are so heat resistant that they survive boiling for four or more hours. Furthermore, cooking drives off oxygen, kills competitive organisms and heat-shocks the spores, all of which promote germination. Once the spores have germinated, a warm, moist, protein-rich environment with little or no oxygen is necessary for growth. If such conditions exist (i.e., holding meats at warm room temperature for several hours or cooling large pots of gravy or meat too slowly in the refrigerator), sufficient numbers of vegetative cells may be produced to cause illness. Symptoms occur within eight to 24 hours after contaminated food is eaten. They include acute abdominal pain and diarrhea. Nausea, vomiting and fever are less common. Recovery usually is within one to two days, but symptoms may persist for one or two weeks. Foods commonly involved in clostridium illnesses include cooked, cooled, or reheated meats, poultry, stews, meat pies, casseroles and gravies. Holding foods at warm (110 F) rather than hot (140 F) temperatures and cooling foods too slowly are the primary causes of perfringens contamination. E. Coli Hemorrhagic Colitis Escherichia coli belong to a family of microorganisms called coliforms. Many strains of E. Coli live peacefully in the gut, helping keep the growth of more harmful microorganisms in check. However, one strain, E. coli O157:H7, causes a distinctive and sometimes deadly disease. Symptoms begin with nonbloody diarrhea one to five days after eating contaminated food, and progress to bloody diarrhea, severe abdominal pain and moderate dehydration. In young children, hemolytic uremic syndrome (HUS) is a serious complication that can lead to renal failure and death. In adults, the complications sometimes lead to thrombocytopenic purpura (TPP), characterized by cerebral nervous system deterioration, seizures and strokes. Ground beef is the food most associated with E. coli O157:H7 outbreaks, but other foods also have been implicated. These include raw milk, unpasteurized apple juice and cider, dry-cured salami, homemade venison jerky, sprouts, and untreated water. Infected food handlers and diapered infants with the disease likely help spread the bacteria. Preventive strategies for E. coli infections include thorough washing and other measures to reduce the presence of the microorganism on raw food, thorough cooking of raw animal products, and avoiding recontamination of cooked meat with raw meat. To be safe, cook ground meats to 160 F. Preventing Food-Borne Illness Food-borne illness can be prevented. The following food handling practices have been identified by the Food Safety Inspection Service of USDA as essential in preventing bacterial food-borne illness. Purchase and Storage Keep packages of raw meat and poultry separate from other foods, particularly foods to be eaten without further cooking. Use plastic bags or other packaging to prevent raw juices from dripping on other foods or refrigerator surfaces. Buy products labeled "keep refrigerated" only if they are stored in a refrigerated case. Refrigerate promptly. Buy dated products before the label sell-by, use-by or pull-by date has expired. Preparation Wash hands (gloved or not) with soap and water for 20 seconds before preparing foods and after handling raw meat or poultry, touching animals, using the bathroom, changing diapers, smoking or blowing your nose. Thaw only in refrigerator, under cold water changed every 30 minutes, or in the microwave (followed by immediate cooking). Scrub containers and utensils used in handling uncooked foods with hot, soapy water before using with ready-to-serve foods. Use separate cutting boards to help prevent contamination between raw and cooked foods. Stuff raw products immediately before cooking, never the night before. Don't taste raw meat, poultry, eggs, fish or shellfish. Use pasteurized milk and milk products. Do not eat raw eggs. This includes milk shakes with raw eggs, Caesar salad, Hollandaise sauce, and other foods like homemade mayonnaise, ice cream or eggnog made from recipes that call for uncooked eggs. Use a meat thermometer to judge safe internal temperature of meat and poultry over 2 inches thick (160 F or higher for meat, 180 F or higher for poultry). If your microwave has a temperature probe, use it. For meat or poultry less than 2 inches thick, look for clear juices as signs of "doneness." When using slow cookers or smokers, start with fresh rather than frozen, chunks rather than roasts or large cuts, and recipes that include a liquid. Check internal temperature in three spots to be sure food is thoroughly cooked. Avoid interrupted cooking. Never partially cook products, to refrigerate and finish later. Also, don't put food in the oven with a timer set to begin cooking later in the day. If microwave cooking instructions on the product label are not appropriate for your microwave, increase microwave time to reach a safe internal temperature. Rotate, stir and/or cover foods to promote even cooking. Before tasting, boil all home-canned vegetables and meats 10 minutes plus one minute per 1,000 feet. Serving Wash hands with soap and water before serving or eating food. Serve cooked products on clean plates with clean utensils and clean hands. Keep hot foods hot (above 140 F) and cold foods cold (below 40 F). In environmental temperatures of 90 F or warmer, leave cooked food out no longer than one hour before reheating, refrigerating or freezing. At temperatures below 90 F, leave out no more than two hours. Handling Leftovers Wash hands before handling leftovers and use clean utensils and surfaces. Remove stuffing before cooling or freezing. Refrigerate or freeze cooked leftovers in small, covered shallow containers (2 inches deep or less) within two hours after cooking. Leave airspace around containers to help ensure rapid, even cooling. Do not taste old leftovers to determine safety. If reheating leftovers, cover and reheat to appropriate temperature before serving (a rolling boil for sauces, soups, gravies, "wet" foods; 165 F for all others). If in doubt, throw it out. So they cannot be eaten by people or animals, discard outdated, unsafe or possibly unsafe leftovers in the garbage disposal or in tightly-wrapped packages. |
| Posted By: theo Posted On: Nov 14, 2005 Views: 561 | RE: fish? lol - are you kidding or are you just a complete moron? no one is going to read all that. |
| Posted By: TK Posted On: Nov 14, 2005 Views: 552 | RE: fish? barely anyone reads ultra-long posts like that. |
| Posted By: adam Posted On: Nov 14, 2005 Views: 550 | RE: fish? except TK, cos he tries to learn things here |
| Posted By: theo Posted On: Nov 14, 2005 Views: 544 | RE: fish? TK cant learn |
| Posted By: Stalker Posted On: Nov 14, 2005 Views: 541 | RE: fish? I read it all... but it was ****ing long.... |
| Posted By: James Posted On: Nov 14, 2005 Views: 539 | RE: fish? Jesus, it like the first day in Food Safety and Sanitation class at MSU........ Anyway, the fake James was right, I have not left WV. Mom and Dad came down here for some reason (see why I hate my family?) and I haven't been able to leave. My healt...nevermind, I'm not giving excuses. If I wanted out that badly I'd walk. Anyways, I don't fly, well wouldn't, even if I had the chance. Unless I could pilot. I don't like people driving me around in cars, much less a plane. I only trust my own driving. |
| Posted By: green Posted On: Nov 14, 2005 Views: 537 | RE: fish? omg that was long... no i didnt read it, i read the first couple and decided to skip it...and went woah... |
| Posted By: greg Posted On: Nov 15, 2005 Views: 526 | RE: fish? I read it - I wanted to know why I had two days of severe vomiting and diarrhea after eating a burger from McDonalds. it was probably staphoccyllus - from feces or an open wound. gross. |
| Posted By: Syrgot Posted On: Nov 15, 2005 Views: 514 | RE: fish? I read enough of it to get the gist, and realize the fact that its so damn long is becuase its so damn true, and whoever it was (i don't remember who) who said that if you leave fish out at room temperature for a while, and it'll go bad isn't true, is a moron. |
| Posted By: Snail Posted On: Nov 18, 2005 Views: 494 | RE: fish? I just want to wish you all good luck |
| Posted By: adam Posted On: Nov 18, 2005 Views: 490 | RE: fish? Why, are you going to jump off a building or something? Make sure you jump head first. |
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