Even low pH doesn't save you if you've already got the spores formed.
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Why I love the MMWR
- Thread starter SFJoe
- Start date
Keith Levenberg
Keith Levenberg
Rudy take note.originally posted by SFJoe:
Careful with that fermentationEven low pH doesn't save you if you've already got the spores formed.
originally posted by SFJoe:
Careful with that fermentationEven low pH doesn't save you if you've already got the spores formed.
A colleague printed this out and brought it to me. How should i interpret that?
Tom Glasgow
Thomas W Glasgow
the person isn't a tree hugger.originally posted by VLM:
originally posted by SFJoe:
Careful with that fermentationEven low pH doesn't save you if you've already got the spores formed.
A colleague printed this out and brought it to me. How should i interpret that?
originally posted by VLM:
A colleague printed this out and brought it to me. How should i interpret that?
Huh. I was proud of myself to find an MMWR that didn't have an obvious VLM referent so I could stop beating up on you.
But someone did it for me.
originally posted by SFJoe:
Careful with that fermentationEven low pH doesn't save you if you've already got the spores formed.
"Food service workers reported that baked potatoes were prepared twice a month from raw whole potatoes, and not baked in foil."
Does baking potatoes in foil increase the chances of getting foodborne botulism?
Keith Levenberg
Keith Levenberg
Isn't a baked potato, by definition, prepared from a raw whole potato? Otherwise, it would be a twice-baked potato.
John McIlwain
John McIlwain
I'd like to thank SF Joe and the MMWR for warning me of the dangers of baked potatoes as they relate to toilet wine.
Best,
John
Best,
John
Careful on those special fish in Chinatown.
Predators sometimes concentrate bad stuff from their diets.
Predators sometimes concentrate bad stuff from their diets.
originally posted by SFJoe:
Careful with that fermentationEven low pH doesn't save you if you've already got the spores formed.
Again!
originally posted by SFJoe:
Paging Brad KaneCareful on those special fish in Chinatown.
Predators sometimes concentrate bad stuff from their diets.
Yeah, I know all about ciguatera poisoning. Luckily, not from first hand experience. When I was a kid, our family would occasionally go to Puerto Rico, or St. John's at winter break and I was always warned not to keep barracuda and other big fish that lived on the reefs because of the risk. Also, as a rule I don't buy fish in Chinatown, just shellfish.
Sharon Bowman
Sharon Bowman
originally posted by Sharon Bowman:
Not always wise.
I'll further clarify. I only buy live lobsters and live crabs down there and sometimes shrimp. I've never trusted the clams down there as they're usually missing the required tags showing where they've been harvested from.
Would you like mustard with that?
John McIlwain
John McIlwain
...this one consistently delivers.
Best,
John
Best,
John
originally posted by SFJoe:
Potatoes are off the menuoriginally posted by SFJoe:
Careful with that fermentationEven low pH doesn't save you if you've already got the spores formed.
Again!
I was quite perplexed to get an email from a wine shop advertising Finca Villacreces' new low-end wine called, I kid you not, "Pruno." For those who haven't been following at home, google "Pruno."
Someone in the branding department needs to walk the plank.