A single drop from raw chicken can infect an unsuspecting diner. The Campylobacter bacteria lurks in uncooked chicken and other foods. The most common outbreaks, however, have occurred in poultry. According to the CDC, 24 percent of Campylobacter cases originate in chicken.
How do you know you’ve ingested the pathogen? Symptoms like bloody diarrhea, fever, cramps, and vomiting, last about a week and usually come on two to five days after consuming the meal. In cancer patients and those with AIDS, the infection can be deadly.
If you tend to enjoy the finer things in life, you may be better off savoring them at home. Caviar has a higher markup and is almost never worth the extra cost.
You may find that caviar is a lot less costly outside of a restaurant at retail stores. So why not prepare your own gourmet meals at home for a fraction of the cost?
What’s Hiding in Those Free Bar Munchies?
Some restaurant bars offer complimentary snacks. Salty crunchies offered with cocktails may seem like a lucky break that hits the spot, especially if you’ve come to the bar famished. Bowls of nuts, pretzels, or chips are a perfect match with a beer, however, think about how many people’s hands have dug in.
And, think about how many pathogens might have been left behind. You might want to save the calories and shun gratuitous germs.
Sandwiches are one type of food that can harbor Staphylococcus aureus, or a “staph” infection. If you contract the infection, you will know it right away. Severe symptoms of nausea, vomiting, cramps, and diarrhea can strike in 30 minutes.
It’s not uncommon for the symptoms, which last about one day, to hit you within six hours of consuming the tainted food. Sandwiches, as well as cheese products, salty foods like ham, eclairs, and pastries, and mixed salads like tuna, potato, and macaroni, are also common to staph. The reason is that the person preparing your food likely had an infection on their hand.
Be Wary of the Gravy
Pouring on the gravy is easy to do. Everything tastes better slathered in this flavorful sauce. Thanksgiving dinner would cease to exist without gravy. However, at restaurants, you might be advised to order a meal that doesn’t come with gravy. Especially, this is true at the buffet counter.
If gravy sits out too long at an inadequate temperature, below 140 F, Clostridium perfringens, bacteria that cause food poisoning, grows. The foodborne illness is unpleasant, with cramps and diarrhea lasting about 24 hours, but it can be fatal. It’s fairly common and is responsible for about 1 million cases per year. Hold the gravy.