Had it myself about 25 years ago, wouldn’t wish it on worst enemy.
If it wasn’t running out one end it was being heaved out the other, no joke.
Frail or elderly or babies can become rapidly dehydrated.
At it’s worst I couldn’t get all the way through a cup of tea without having to make a run for the loo. ( couldn’t resist the pun there) |
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By *ssex_tom OP Man
over a year ago
Chelmsford |
This salmonella has been around for years then. I would not be surprised if it survives in spores or is carried in hogs and needs thoroughly cooking before they make those pork scratchings. Is Sunday roast pork a risk I wonder ? |
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Salmonella is a very common bacteria, normally found after fecal contamination of raw food or of the water used to grow fruit and veg.
It is normally killed when food is cooked, but if cooked food is poorly handled or stored it's possible for someone to reintroduce the bacteria in a multitude of ways.
Think of how cooked food is stored above raw food in your fridge so that any spills from the raw food don't contaminate the cooked, or the way you wash your hands after handling raw chicken so you don't spread bacteria around your kitchen.
It's no different when things are done on an industrial scale. Poor hygiene, or a shorter than normal cooking cycle, someone not washing their hands well enough or wearing the same gloves in the cooked end of the production line as were worn on the raw end - there are a million ways these things can happen which is why finished product testing is critical.
This time last year there was a huge recall of Brazil nut products due to salmonella contamination, and earlier this year there were over 100 cases in the UK linked to Honduran melons. This recall is serious but by no means unusual. |
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"This salmonella has been around for years then. I would not be surprised if it survives in spores or is carried in hogs and needs thoroughly cooking before they make those pork scratchings. Is Sunday roast pork a risk I wonder ?"
Salmonella is not a spore forming bacterium. It's carried in the faeces of animals (including humans) and poor hand hygiene would be the main reason it got into the food chain for a product such as pork scratchings. It's not especially heat tolerant so heating to 70°C or above should kill it. However this was a chilled or room temperature product, which is where it thrives. Salmonella can survive in a dormant form in frozen produce and reactivate when back at warmer temperatures. The infectious dose is also pretty low but lower in susceptible people (such as the elderly). |
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By (user no longer on site)
over a year ago
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Had it myself years ago after having boiled eggs for breakfast when leaving the hotel in Tunisia. Never felt so ill before or after, even appendicitis was better |
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By *ssex_tom OP Man
over a year ago
Chelmsford |
"This salmonella has been around for years then. I would not be surprised if it survives in spores or is carried in hogs and needs thoroughly cooking before they make those pork scratchings. Is Sunday roast pork a risk I wonder ?
Salmonella is not a spore forming bacterium. It's carried in the faeces of animals (including humans) and poor hand hygiene would be the main reason it got into the food chain for a product such as pork scratchings. It's not especially heat tolerant so heating to 70°C or above should kill it. However this was a chilled or room temperature product, which is where it thrives. Salmonella can survive in a dormant form in frozen produce and reactivate when back at warmer temperatures. The infectious dose is also pretty low but lower in susceptible people (such as the elderly). "
If it lays dormant I am sure they are called spores..
Same as some of these spores of viruses frozen in ice for thousands of years and spring to life when the ice melts..
That's science |
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"This salmonella has been around for years then. I would not be surprised if it survives in spores or is carried in hogs and needs thoroughly cooking before they make those pork scratchings. Is Sunday roast pork a risk I wonder ?
Salmonella is not a spore forming bacterium. It's carried in the faeces of animals (including humans) and poor hand hygiene would be the main reason it got into the food chain for a product such as pork scratchings. It's not especially heat tolerant so heating to 70°C or above should kill it. However this was a chilled or room temperature product, which is where it thrives. Salmonella can survive in a dormant form in frozen produce and reactivate when back at warmer temperatures. The infectious dose is also pretty low but lower in susceptible people (such as the elderly).
If it lays dormant I am sure they are called spores..
Same as some of these spores of viruses frozen in ice for thousands of years and spring to life when the ice melts..
That's science "
Salmonella does not form spores. Many bacteria can go into a state of suspended animation just by slowing down or stopping all metabolic processes. Feel free to read about the Salmonella genus on bacteria online or in a microbiology textbook. I can recommend Brock Biology of Microorganisms. |
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By *ssex_tom OP Man
over a year ago
Chelmsford |
"The supplier has recalled lots of batches, the details are on the FSA website - https://www.food.gov.uk/news-alerts/alert/fsa-prin-47-2021
"
I wonder just how many packets are infected by this mysterious organism... |
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"The supplier has recalled lots of batches, the details are on the FSA website - https://www.food.gov.uk/news-alerts/alert/fsa-prin-47-2021
I wonder just how many packets are infected by this mysterious organism..."
It's not a mysterious organism. It's an incredibly common, bog-standard pathogen.
Full list of affected products at the end of this local news article: https://www.manchestereveningnews.co.uk/news/greater-manchester-news/salmonella-poisoning-pork-scratchings-tayto-21400263 |
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By *ssex_tom OP Man
over a year ago
Chelmsford |
"The supplier has recalled lots of batches, the details are on the FSA website - https://www.food.gov.uk/news-alerts/alert/fsa-prin-47-2021
I wonder just how many packets are infected by this mysterious organism...
It's not a mysterious organism. It's an incredibly common, bog-standard pathogen.
Full list of affected products at the end of this local news article: https://www.manchestereveningnews.co.uk/news/greater-manchester-news/salmonella-poisoning-pork-scratchings-tayto-21400263"
If it's a pathogen then it's bloody poisonous .. should be eradicated like smallpox once was.. then these bloody scientists insist on keeping it in a test tube in a lab.. the test tube breaks and we have Wuhan all over again..
Science can be good but scientists stink.. |
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"The supplier has recalled lots of batches, the details are on the FSA website - https://www.food.gov.uk/news-alerts/alert/fsa-prin-47-2021
I wonder just how many packets are infected by this mysterious organism...
It's not a mysterious organism. It's an incredibly common, bog-standard pathogen.
Full list of affected products at the end of this local news article: https://www.manchestereveningnews.co.uk/news/greater-manchester-news/salmonella-poisoning-pork-scratchings-tayto-21400263
If it's a pathogen then it's bloody poisonous .. should be eradicated like smallpox once was.. then these bloody scientists insist on keeping it in a test tube in a lab.. the test tube breaks and we have Wuhan all over again..
Science can be good but scientists stink.."
Good grief. Please read a book or two, Tom. Anything that causes disease (bacterium, virus, fungus, parasite) is a pathogen. There's absolutely no way we will eradicate all pathogens. |
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By *ssex_tom OP Man
over a year ago
Chelmsford |
"The supplier has recalled lots of batches, the details are on the FSA website - https://www.food.gov.uk/news-alerts/alert/fsa-prin-47-2021
I wonder just how many packets are infected by this mysterious organism...
It's not a mysterious organism. It's an incredibly common, bog-standard pathogen.
Full list of affected products at the end of this local news article: https://www.manchestereveningnews.co.uk/news/greater-manchester-news/salmonella-poisoning-pork-scratchings-tayto-21400263
If it's a pathogen then it's bloody poisonous .. should be eradicated like smallpox once was.. then these bloody scientists insist on keeping it in a test tube in a lab.. the test tube breaks and we have Wuhan all over again..
Science can be good but scientists stink..
Good grief. Please read a book or two, Tom. Anything that causes disease (bacterium, virus, fungus, parasite) is a pathogen. There's absolutely no way we will eradicate all pathogens. "
But we can eradicate these vermin carriers.. badgers and ottters |
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"The supplier has recalled lots of batches, the details are on the FSA website - https://www.food.gov.uk/news-alerts/alert/fsa-prin-47-2021
I wonder just how many packets are infected by this mysterious organism...
It's not a mysterious organism. It's an incredibly common, bog-standard pathogen.
Full list of affected products at the end of this local news article: https://www.manchestereveningnews.co.uk/news/greater-manchester-news/salmonella-poisoning-pork-scratchings-tayto-21400263
If it's a pathogen then it's bloody poisonous .. should be eradicated like smallpox once was.. then these bloody scientists insist on keeping it in a test tube in a lab.. the test tube breaks and we have Wuhan all over again..
Science can be good but scientists stink..
Good grief. Please read a book or two, Tom. Anything that causes disease (bacterium, virus, fungus, parasite) is a pathogen. There's absolutely no way we will eradicate all pathogens.
But we can eradicate these vermin carriers.. badgers and ottters "
The source of the Salmonella were the humans in the pork scratching factory. Should we cull them? You can wield the gun  |
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By *ssex_tom OP Man
over a year ago
Chelmsford |
"The supplier has recalled lots of batches, the details are on the FSA website - https://www.food.gov.uk/news-alerts/alert/fsa-prin-47-2021
I wonder just how many packets are infected by this mysterious organism...
It's not a mysterious organism. It's an incredibly common, bog-standard pathogen.
Full list of affected products at the end of this local news article: https://www.manchestereveningnews.co.uk/news/greater-manchester-news/salmonella-poisoning-pork-scratchings-tayto-21400263
If it's a pathogen then it's bloody poisonous .. should be eradicated like smallpox once was.. then these bloody scientists insist on keeping it in a test tube in a lab.. the test tube breaks and we have Wuhan all over again..
Science can be good but scientists stink..
Good grief. Please read a book or two, Tom. Anything that causes disease (bacterium, virus, fungus, parasite) is a pathogen. There's absolutely no way we will eradicate all pathogens.
But we can eradicate these vermin carriers.. badgers and ottters
The source of the Salmonella were the humans in the pork scratching factory. Should we cull them? You can wield the gun "
Haha.. it's not humans.. it's obviously a disease from the wild... Probably a virus and possibly from rabbits or foxes passed onto the pigs..
Then unsuspecting humans eat and get sick...the uneducated blame the hogs but those in the know think differently |
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"The supplier has recalled lots of batches, the details are on the FSA website - https://www.food.gov.uk/news-alerts/alert/fsa-prin-47-2021
I wonder just how many packets are infected by this mysterious organism...
It's not a mysterious organism. It's an incredibly common, bog-standard pathogen.
Full list of affected products at the end of this local news article: https://www.manchestereveningnews.co.uk/news/greater-manchester-news/salmonella-poisoning-pork-scratchings-tayto-21400263
If it's a pathogen then it's bloody poisonous .. should be eradicated like smallpox once was.. then these bloody scientists insist on keeping it in a test tube in a lab.. the test tube breaks and we have Wuhan all over again..
Science can be good but scientists stink.."
Actually had a shower today thanks Tom |
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