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www.foodpoisonjournal.com

cross-posted from: https://lemmy.world/post/23653296

The event was a Los Angeles Times 101 Best Restaurants event, according to Santa Monica Seafood, a company involved in the situation.

According to the health department, over 80 attendees who ate the oysters at the event reported illnesses and gastrointestinal symptoms like diarrhea, nausea, abdominal pain, and vomiting.

    • Mobiuthuselah@lemm.eeEnglish
      141·
      3 days ago

      If this is the reason, then you should avoid all of the following:

      Leafy greens
Deli cheese and meat
Ground beef
Onions
Turkey
Chicken
Papayas
Peaches
Cantaloupe
Flour

      These are the riskiest and most recalled foods.

      • Doom@ttrpg.networkEnglish
        163·
        3 days ago

        I understand what you’re saying but let’s look at this list;

        • Most used products in a kitchen; onions, ground beef, chicken/turkey, flour, deli cheese.

        • Peaches, Papaya, Cantaloupe. Are not things people think to wash especially cantaloupe. It has ridges that bacteria love. Honestly surprised potato wasn’t here too.

        • Flour could be the spookiest. Flour goes through a whole production to get there and the basic food handling rules state the more it’s handled the more dangerous it is, more exposure it has had the deli meat and cheese fall in here too but so so sooooo much of these products are consumed each day and people at worst are a bit farty or get some Hershey squirts. Almost all flour is also cooked to a temperature that kills off bacteria.

        • Leafy greens, watered with animal shit water and chilling in animal shit. You’ll get sick here when your garm guy is inexperienced, undertrained/underpaid, or stoned. You wash your greens. We eat a lot of greens everyday and outbreaks happen but tend to be easy to resolve, wash your fuckin greens.

        Oysters though? You ever see the labels at the bottom of menus that suggest eating raw or undercooked food could result in illness? That’s not really from the thousands of pounds of meat and cheese and veg we eat.

        That’s because your oysters are shucked by a guy who has stabbed himself with that medieval dull ass dagger, hates shucking oysters dozens at a time and likely hasn’t fully cleaned them. He’s probably flicking crabs and parasitic red worms off by the dozens each day. Most Oysters are held in a third pan filled a quarter the way up in their own shit water juice fermenting at a solid 25 degrees 3-6 hours a night as homeboy pops that lowboy open every 30 seconds. And you know oyster eating season is nice and warm, I’m sure most kitchens are well ventilated and cooled it’s not like you’re holding those oysters in the danger zone.

        They should scrub the oysters with a brush, thrash them vigorously in extremely salty preferably chilly water until it runs clear, but it never does it’s always cloudy. And maybe rinsed daily in chilled water. I’m sorry to tell you not everywhere is this loving to their oysters

        And when was the last time you even ate an oyster? How many meals in the last month has oysters? how many had onions or chicken or leafy greens?

        source: am chef

        • Mobiuthuselah@lemm.eeEnglish
          54·
          3 days ago

          I gave you the list of the most recalled and the ones that have made the most people sick or dead. You don’t have to like oysters, but if illness is your reason for avoiding them, you’ve got many others to worry about first.

          • Floey@lemm.eeEnglish
            51·
            3 days ago

            And people should drive motorcycles instead of cars because there are almost 10x as many car deaths each year!

            • Mobiuthuselah@lemm.eeEnglish
              1·
              3 days ago

              You make excellent points (and frankly, I really like the way you write,) but I disagree with how you portray the risk. I’m not saying they’re completely safe, they aren’t, but you can mitigate much of the risk through proper storage and handling. Your experience has obviously shown you that doesn’t always occur. As you point out, it’s easier to pick up the slack for someone else with the foods I listed, whereas with oysters, not so much. They have strict guidelines and in many places much more stringent regulations than other foods, which again, could go unfollowed somewhere along the way and then you’re screwed. That’s fair. I see your main point and I agree, not everyone gives the level of care they should.

              This is largely irrelevant since we’re discussing a commercial situation, but I like to pamper mine. I have the luxury of being about to take the time and attention to do that without the pressure of a commercial kitchen. I always get farmed oysters that are typically purged before shipped. I won’t let them sit in water in the ice pan. They all get eaten almost immediately. Those red worms are unappetizing, but they’re harmless. When I get pea crabs though- anyone there who doesn’t already know about them is getting an ecology lesson. I leave them in. I really enjoy shucking and sharing oysters with others. Maybe that’s why I jumped in to defend them. Handled properly and done right, they are a transportive experience. I know you know as a chef how special that can be when food does that to us.