• 0 Posts
  • 139 Comments
Joined 8 months ago
Cake day: June 4th, 2024
  • Doom@ttrpg.networktoNot The Onion@lemmy.world•LA Best Restaurant Event hit with Norovirus Outbreak tied to Raw OystersEnglish
    163·
    25 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