Salmonella in Your Spices

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by mr drinky, Aug 29, 2013.

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  1. Aug 29, 2013 #1
  2. Aug 29, 2013 #2

    compaddict

    compaddict

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  3. Aug 30, 2013 #3

    DeepCSweede

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    If I don't read it - it never happened lalalalalalala not reading :begging::evilgrin:
     
  4. Aug 30, 2013 #4

    DeepCSweede

    DeepCSweede

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    Okay - I broke down - Scary stuff - 7% is pretty high when you think about it.
     
  5. Aug 30, 2013 #5

    Zwiefel

    Zwiefel

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    Thanks for the share Drinky! Forwarded this to the FB cooking page I maintain.
     
  6. Aug 30, 2013 #6

    Dave Martell

    Dave Martell

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    I am fighting with myself to not click on the link....I just don't want to know.....but now I think I do know even if I don't click...ugh
     
  7. Aug 30, 2013 #7

    sachem allison

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    remember, you are cooking with these spices at temperatures that will kill the salmonella and many spices are antibacterial.
     
  8. Aug 30, 2013 #8
    Not always with ground pepper. In fact, it is probably the most used and most NOT cooked. Just saying.

    k.
     
  9. Aug 30, 2013 #9

    apicius9

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    Made me think of the spices a friend has in his kitchen. They are so ancient, all salmonella will have died of old age by now...

    Stefan
     
  10. Aug 30, 2013 #10

    Justin0505

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    Meh, it is pretty disturbing to think about potentially just sprinkling on a dash of fresh salmonella after your food has cooked, but I really don't think that it's worth worrying about on a day-to-day basis with healthy adults.

    A solid immune system / healthy body will usually just laugh at a little salmonella. We're all probably exposed dozens of times a week and we don't get sick. There really is something to the idea that constant, low-level exposure to the germs in our environment helps to prevent us from getting sick. I understand it's place the pro kitchen, but the trend towards increased sanitation in every aspect of life is absurd and counter-productive.

    I guess this is potentially good to keep in mind though if you're cooking for someone very young, old, or with a badly compromised immune system.
     
  11. Aug 30, 2013 #11

    skiajl6297

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    +1 to Justin. :bigeek: Sometimes ignorance is bliss!
     
  12. Aug 30, 2013 #12
    Don't get me wrong. This won't change any of my cooking or eating habits because of this. It's just an awareness issue for me -- and unexpected. There have been a couple times in my life where I have gotten some food poisoning and I couldn't for the life of me figure it out. Maybe it was some cracked pepper or other spice -- maybe not. It is neither here nor there really, but the best thing I can do is try to buy spices from quality sellers.

    I'm also a firm believer in exposing kids to germs. I recently read an article where a doctor who was a specialist in contagious diseases recommended NOT having kids wash their hands before meals unless there was something clearly that shouldn't be ingested on their hands. Helpful bacteria that have been living in humans for thousands of years are being slowly eradicated from modern humans, and it is being linked to a host of problems.

    Also, drinking wine with meals reduces your chance of getting food poisoning, and white wine is better than red. This is just one more reason to drink some wine at mealtime.

    k.
     
  13. Aug 30, 2013 #13

    Justin0505

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    Done and done! Not sure if white is better than red, I better have some of each just to be safe.
     
  14. Aug 30, 2013 #14
  15. Aug 30, 2013 #15

    Asteger

    Asteger

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    Also an argument for a liquid lunch.

    Must be due to the higher acid content.

    Love this one. Looks as though the whole neighbourhood was in on hiding that train. 'Nope, nothing more than a small market here.'
     
  16. Aug 30, 2013 #16

    jayhay

    jayhay

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    This article pissed me off. It's really just sensationalizing a non-issue.

    It all comes back to buying from vendors you trust, and living a little. I mean shite, it's pretty amazing we're all alive still, isn't it?

    I think I might lose my mind if I actually see efforts moving forward for spice pasteurization.

    This video on the other hand is pure awesomeness.
     

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