Warning! Crockpot "warm" setting!

Warning! Crockpot "warm" setting!

On Feb 15, 12:34?pm, [email protected] (Steve Pope) wrote:

I have an analog (motor) clock plugged into the power line. If the
microwave says "RESET" (indicating a power outage) I compare the
analog clock time to real time to determine how long the power was
out.
 
Omelet wrote:

tasting doesn't necessarily mean "contaminating" though. Did you put a
dirty spoon in the pot? Did you leave the pot uncovered and something
else got into it? Cat on the counter or anything odd...? Are you
positive the soup was the culprit and not something else...?
 
jmcquown wrote:




When I'm slow cooking something in the oven (or fast cooking, for
that matter) I have an oven thermometer in there and look at
it periodically.

Steve
 
Cheryl wrote:


That's only if they get caught. Harmful and sub-par can be orders of
magnitude apart. Don't think anyone in China has been put to death yet
for using lead paints on exported products.
 
Warning! Crockpot "warm" setting!

On Feb 15, 2:37?pm, Omelet wrote:


It usually takes 24-48 hours to shows signs of food poisoning. You had
to eaten several things 24-48 hours before you got sick. It could have
been something that was tainted before you got it. How many times
have we had recalls for salads, meats, canned goods, peanut butter,
even some frozen items.





Did you take its temperature before you ate it? How do you know for
sure what the temp was?




It takes 24-48 hours to show symptoms of food poisoning. Did you eat
nothing but that soup for 2 days?



Not automatically. I work in a deli department. We have to temp the
food in the hot cases several times a day to make sure everything is
over 140 degrees. Most of the food may be eaten without cooling. We
give samples all the time. I have bought food and eaten it a minute
later. No need to cool it. We have no problem with maintaining the
temps, and most foods are allowed to be in the hot case for 2-5 hours,
depending on the type of food. Not for health reasons, but because of
the quality. For example, a whole roasted chicken can stay in the hot
case up to 5 hours in a container that keeps it moist. A piece of
fried chicken must be removed after 2 hours. The health department has
not stated any time limit, only that it must remain over 140.

I have only had 2 cases of possible food poisoning that was noticeable
enough to suspect food poisoning. One time was after eating some fish
that I thought smelled funny, but I knew I was overly picky and
decided I was being too picky. I cooked it, and the next day I was
sick. Only for one day, and not 100% sure.

The second time was after eating a burger that was bright red inside.
I was out of town, went through a drive through, and order two junior
bacon cheeseburgers. I ate the first one in the car (in the dark, so I
didn't look at the inside). When I got to the hotel room, I opened the
second one, took a bite, and saw the raw center. I didn't eat the rest
of it. The following night, I spent a lot of time in the bathroom with
problems at both ends. I was sick for 2 days and then fine again. I
assume that both burgers were cooked together the same length of time,
so that was the likely cause.

I have found that most people assume that it was the last thing they
ate that caused the illness when it hasn't really been long enough to
cause the symptoms they have. One reason why it makes it so hard to
track down tainted foods for recalls.
 
On Sat, 19 Feb 2011 01:28:33 -0800 (PST), "[email protected]"
wrote:


Really? I thought symptoms started showing up just an hour or two
after eating.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Warning! Crockpot "warm" setting!

On Feb 19, 1:28?am, "[email protected]"
wrote:

Funny, the National Institutes of Health say:

The symptoms from the most common types of food poisoning generally
start within 2 - 6 hours of eating the food. That time may be longer
(even a number of days) or shorter, depending on the cause of the food
poisoning.

I've never seen so many people be so confident and yet so wrong in
years. It's like brokelynism is contagious.
 
Warning! Crockpot "warm" setting!

On Feb 19, 1:28?am, "[email protected]"
wrote:

Funny, the National Institutes of Health say:

The symptoms from the most common types of food poisoning generally
start within 2 - 6 hours of eating the food. That time may be longer
(even a number of days) or shorter, depending on the cause of the food
poisoning.

I've never seen so many people be so confident and yet so wrong in
years. It's like brokelynism is contagious.
 
Warning! Crockpot "warm" setting!

On Feb 19, 11:16?am, sf wrote:

It depends on the type of bug. Most things take a while to work
through your system and also to multiply.

Ever eat something like corn and see it the next day when you use the
bathroom? It gives you a pretty good idea of how fast things get
through your system.

These quotes are from webMD:

In food-borne botulism, symptoms generally begin 18 to 36 hours after
eating a contaminated food, but they can occur as early as 4 hours or
as late as 10 days after eating the food.

Norovirus - A mild and brief illness usually develops 24 to 48 hours
after you eat or drink the contaminated food or water and lasts for 24
to 60 hours.

Salmonellosis - They develop 12 to 72 hours after infection, and the
illness usually lasts 4 to 7 days.

There are several more types of food poisoning. These are just some of
the more common and well known types.
 
Warning! Crockpot "warm" setting!

On Feb 19, 11:16?am, sf wrote:

It depends on the type of bug. Most things take a while to work
through your system and also to multiply.

Ever eat something like corn and see it the next day when you use the
bathroom? It gives you a pretty good idea of how fast things get
through your system.

These quotes are from webMD:

In food-borne botulism, symptoms generally begin 18 to 36 hours after
eating a contaminated food, but they can occur as early as 4 hours or
as late as 10 days after eating the food.

Norovirus - A mild and brief illness usually develops 24 to 48 hours
after you eat or drink the contaminated food or water and lasts for 24
to 60 hours.

Salmonellosis - They develop 12 to 72 hours after infection, and the
illness usually lasts 4 to 7 days.

There are several more types of food poisoning. These are just some of
the more common and well known types.
 
Warning! Crockpot "warm" setting!

On Feb 19, 9:41?pm, spamtrap1888 wrote:

I t depends on the type of food poisoning. I quoted several timelines
from webMD.

Here are some quotes from the King County Health Department website:

botulism - Symptoms start 12-36 hours and sometimes several days after
eating a contaminated food

Escherichia coli O157:H7 (E. coli) - Symptoms appear 1 to 10 days
after exposure, usually 2 - 4 days.

Salmonellosis - Symptoms usually develop 6 to 72 hours after consuming
infected food or drink. Symptoms typically last 4 to 7 days

As you can see, some do have symptoms quickly, and some take much
longer. I didn't say they all take a long time, but most do take more
than a few hours, and thus it is not the last meal that caused the
problem.
 
Warning! Crockpot "warm" setting!

On Feb 19, 9:41?pm, spamtrap1888 wrote:

I t depends on the type of food poisoning. I quoted several timelines
from webMD.

Here are some quotes from the King County Health Department website:

botulism - Symptoms start 12-36 hours and sometimes several days after
eating a contaminated food

Escherichia coli O157:H7 (E. coli) - Symptoms appear 1 to 10 days
after exposure, usually 2 - 4 days.

Salmonellosis - Symptoms usually develop 6 to 72 hours after consuming
infected food or drink. Symptoms typically last 4 to 7 days

As you can see, some do have symptoms quickly, and some take much
longer. I didn't say they all take a long time, but most do take more
than a few hours, and thus it is not the last meal that caused the
problem.
 
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