Ask MetaFilter questions tagged with salmonella

Bliss!

polyglot — Tue, 15 Dec 2009 19:41:35 -0800

MusicFilter: tell me of the finest blissed-out dub. Specifically, I'm looking for tracks like the quieter half of Salmonella Dub's Inside the Dubplates, especially tracks like Tui Dub, Push On Thru, Loop 7 or Tiki Taane's Tainui Waka. Or from Waldeck, Floater (Dubblestandart Remix) (Night Garden Reflowered).

Vocals are OK, faster/cheerful is OK (like For the Love of It or Problems), but most important is an awesome and detailed bassline and none of that annoying dissonance or crazy triplet-percussion that makes most of modern dubstep sound disorganised and/or angry. Assume I already know of all the classic dub artists (King Tubby, Lee Scratch Perry, Scientist, etc).

Are these eggs safe to eat?

dubold — Fri, 10 Oct 2008 09:02:30 -0800

Should-I-Eat-This-Filter: I left a half-dozen eggs on the counter yesterday... They were uncooked, still in their shells, out of direct sunlight. I'd estimate the kitchen was about 70 degrees. They were there from 8am-7pm. When I came home and found them still out, I popped them back in the fridge. The eggs are from our CSA, so they're organic, free-range, etc.

I did a bit of research, and from what I understand, salmonella is only a risk if there's already salmonella bacteria in the egg. To be on the safe side, my pregnant wife won't be eating any of these. Are they okay for me to eat? What factors contribute to eggs going bad? is it time, temperature, or a combination? I understand that the safest course of action is just tossing them, but I hate to waste food.

you are not my doctor, nor will i hold the moderators responsible if i get sick. thanks.

Should I eat -- er, solder -- this? On the aging and toughness of ceramic disc capacitors.

Your Time Machine Sucks — Fri, 22 Aug 2008 04:30:01 -0800

Should I eat – er, solder – this? I'm building a preamp and I just discovered that I'm low on 0.1μF 50v ceramic disc capacitors. My question is about whether it's worth trying to salvage more from another (already disassembled) piece of equipment. I noticed that I have lots of green ceramic disc caps with happy little 104s on them (don't know the voltage, but it seems improbable that it's less than 50v) on the carcass of a portable CD player which I've already largely disassembled in order to liberate its DC motors. I don't think I have the means to accurately test the caps. They are old.

So, the question: how hardy are these things? When they have been put on the board, they will have been through two solderings and a desoldering, plus however many years of portable CD-playing service. Worth a try, or go to the damn store and get some new capacitors ffs? Thank you.

Tomatoes and Salmonella

josher71 — Tue, 10 Jun 2008 14:23:19 -0800

Just sitting here a moment ago in my Brooklyn apartment my girlfriend said "We should throw away our tomatoes since they might have salmonella." How worried should we really be about this possibility? I just bought some tomatoes yesterday and I don't want to throw away perfectly good produce.

Don't want the nice chicken to go to waste

stewiethegreat — Sun, 26 Nov 2006 12:03:00 -0800

Should I eat this cooked chicken in my fridge? 6-7 days old, and in a zip-loc. Last Sunday or Monday (I really don't remember), my lovely girlfriend brought back three extremely tasty chicken breasts she got as take-out from a French restaurant. We ate one, and put the other two in a one gallon zip-loc freezer bag in the fridge.

Then we went to Chicago for Thanksgiving.

I'm back in SF now, and she's in Portugal for the week, and I don't feel like cooking from scratch or going out to get something today, if I can avoid it. Yes, it's bachelor time for me.

The chicken is covered in olives, some small, soft, dark things resembling peppercorns (yes, they were there when we ate it the first time), and I remember tasting some cranberry as well. The sauce seems to have congealed a little bit on to the meat, but doesn't smell gross. I just opened it now for the first time since we put it in there.

Please advise? If it's good, I'll stick it in the oven to reheat.

Cooking Meat Safely

pricklypear — Mon, 17 Jul 2006 11:56:57 -0800

When barbecuing, are you increasing the meat contamination risk by using the same spatula from beginning to end? And what about grill presses? My instinct wants to say it is a poor idea to use the same spatula throughout the meat cooking process. It seems unsafe to allow the same spatula to touch partially cooked and then fully cooked meat. I'm imagining barbecuing or stir-fry scenarios where one must attend to the meat as it cooks.

So, how does one not poison their dinner guests, but not use 10 spatulas, either? Should you only allow utensils to touch the meat after a certain point? I'm similarily wondering about grill presses that hold down raw meat, and whether someone is supposed to use a second, clean grill press after the meat is flipped?

Where can I learn more about the dangers of harmful bacteria in poultry?

rorycberger — Fri, 02 Dec 2005 16:13:14 -0800

Where can I learn more about the dangers of harmful bacteria in all kinds of poultry? In preparation for this, I've been trying to learn all that I can about the food safety risks involved in cooking a wide variety of poultry. Unfortunately, everything I've found thus far has been very chicken-centric and really only told me a few things:
1. Don't cross contaminate
2. Cook to an internal temperature of X degrees (varies by source)
3. Avoid the "danger zone" of Y - Z degrees (also varies by source)

The main thing I'm looking for is much more detailed info about Salmonella: e.g. At what temperatures (precise range) does it thrive? What exactly does it mean for it to "thrive"? How long (really) can it stay in "the danger zone" and still be safe? Why does "the danger zone" even matter if I cook it to a safe temperature? If my meat is contaminated, how likely are people to get sick? What symptoms will they experience? Anything (other than thorough cooking) that kills it or slows it down?

Beyond that I am curious about a number of other factors, such as:
-Bird choice: Which birds are most likely to be contaminated? Which are least likely? Are there certain birds that are especially dangerous? Is an organic bird safer? A wild bird? Are different birds safe at different temperatures?
-Beyond Salmonella: What else should I be worried about (esp. in the game birds), and what are the properties of these other bacteria?
-Other precautions: Anything else I can do to minimize the risks? Does brining help/hurt? Rinsing? Drying? Wrapping tightly in plastic wrap? Leaving unwrapped in the fridge? Bringing to room temp before cooking? Sticking it in the freezer for a little while before cooking?

While I would certainly appreciate answers to my specific questions here, I'm mostly looking for suggestions of primary sources (books, reputable websites, etc.) to do further research. Thanks in advance for any help!

Expired Chicken?

Peter H — Fri, 20 Aug 2004 19:27:02 -0800

POULTRY FILTER: I bought a pound and a half of chicken last weekend. The sell-by date on the package was August 18. I usually cook all the chicken I buy before the sell-by date, but screwed up and haven't cooked one of the pieces. It's now two days past that date. Do I freeze this piece or throw it away? How do you know if chicken has gone bad? If its any help in this diagnosis: It looks and smells fine ... thank you, ask metafilter, as always, for your time and wisdom on these pressing concerns of mine! I for one would hate to throw away perfectly good chicken.