Syrup of ipecac

carla wrote:

Bob (this one) wrote:

They don't stop being bacteria just because the cheese is at a
stage in its "spoilage" where you like it. They donut know
they're making cheese; they think they're having dinner.


I just wanted to interrupt Bob's excellent post to say that I really
love the typo in the above sentence. :-)


Damn, you beat me. I just read it today and was trying to think of a
comeback when I came across yours. Something about it must have been
his time to make the donuts, but I couldn't make it work.

Those sugar carbs sure are pernicious.



Barb

carla wrote:

Bob (this one) wrote:

They don't stop being bacteria just because the cheese is at a
stage in its "spoilage" where you like it. They donut know
they're making cheese; they think they're having dinner.


I just wanted to interrupt Bob's excellent post to say that I really
love the typo in the above sentence. :-)


Damn, you beat me. I just read it today and was trying to think of a
comeback when I came across yours. Something about it must have been
his time to make the donuts, but I couldn't make it work.

Those sugar carbs sure are pernicious.



Barb

Barb2 wrote:

carla wrote:

Bob (this one) wrote:

They don't stop being bacteria just because the cheese is at a
stage in its "spoilage" where you like it. They donut know
they're making cheese; they think they're having dinner.

I just wanted to interrupt Bob's excellent post to say that I really
love the typo in the above sentence. :-)

Damn, you beat me. I just read it today and was trying to think of a
comeback when I came across yours. Something about it must have been
his time to make the donuts, but I couldn't make it work.

Those sugar carbs sure are pernicious.

Bring up the Rod Serling music. I tried to make some LC donuts the
other day nad they were a resounding failure. Tasted like crap, had
the texture of mulch, nad smelled like several wild animals had
already enjoyed them repeatedly. Otherwise, not bad.

Probably still resonating in teh synapses. Or my spiel checker...

Pastorio

Barb2 wrote:

carla wrote:

Bob (this one) wrote:

They don't stop being bacteria just because the cheese is at a
stage in its "spoilage" where you like it. They donut know
they're making cheese; they think they're having dinner.

I just wanted to interrupt Bob's excellent post to say that I really
love the typo in the above sentence. :-)

Damn, you beat me. I just read it today and was trying to think of a
comeback when I came across yours. Something about it must have been
his time to make the donuts, but I couldn't make it work.

Those sugar carbs sure are pernicious.

Bring up the Rod Serling music. I tried to make some LC donuts the
other day nad they were a resounding failure. Tasted like crap, had
the texture of mulch, nad smelled like several wild animals had
already enjoyed them repeatedly. Otherwise, not bad.

Probably still resonating in teh synapses. Or my spiel checker...

Pastorio

"Bob (this one)" wrote in message ...
Bobo Bonobo? wrote:

(billydee) wrote in message . com...

(Bobo Bonobo?) wrote in message . com...

I put a little bit of shredded cheese on some highly seasoned food I'd
made, then put on really intense hot sauce. It was pretty
disappointing, and I figured I'd gotten the seasonings wrong. I'd
eaten about half a plate when I decided to sprinkle some more cheese
on. I smelled this off smell. Turned out it was the cheese, and I
hadn't smelled it originally because I was sitting right underneath a
ceiling fan. The cheese smelled really bad. I tried to get myself to
throw up, but I couldn't. So, I locked up the building and went to
Walgreen's to buy the ipecac.
It works. That was at about 4 or 4:30, and my stomach still feels
like **** from it (it's 8:30). So bad that I might not even be able
to drink tonight. I don't think I'll end up in the hospital with food
poisoning though. From now on, I'm smelling things carefully every
single time I open them. If that **** had botulism, I could've died.
On my tombstone it could have read, "Here lies Bryan. He ate bad
cheese."

--Bryan

Can you really get sick from bad cheese?

If it contained botulism, you could definitely die from it.

Bryan, it's extremely unlikely for cheese to contain botulism. Not far
from impossible. Clostridium botulinum is an anaerobic bacterium. That
means it can't do very much in the presence of oxygen. It can't grow
or reproduce. It can't produce toxins. Botulism isn't some sort of
casual contaminant like salmonella that can get splashed on the surface.

I was aware of the fact that botulinum is a Clostridium and that all
of that genus are anaerobes but several sources on the web associated
bad cheese with botulinum. In fact, do a Google search with the words
"cheese" and "botulinum" and you'll get stuff like this:
*************************************************
1: J Food Prot. 1999 Aug;62(8):867-71. Related Articles, Links

Clostridium botulinum spores and toxin in mascarpone cheese and other
milk products.

Franciosa G, Pourshaban M, Gianfranceschi M, Gattuso A, Fenicia L,
Ferrini AM, Mannoni V, De Luca G, Aureli P.

Food Microbiology Laboratory, Istituto Superiore di Sanita, Rome,
Italy.

A total of 1,017 mascarpone cheese samples, collected at retail, were
analyzed for Clostridium botulinum spores and toxin, aerobic
mesophilic spore counts, as well as pH, a(w) (water activity), and Eh
(oxidation-reduction potential). In addition 260 samples from other
dairy products were also analyzed for spores and botulinum toxin.
Experiments were carried out on naturally and artificially
contaminated mascarpone to investigate the influence of different
temperature conditions on toxin production by C. botulinum. Three
hundred and thirty-one samples (32.5%) of mascarpone were positive for
botulinal spores, and 7 (0.8%) of the 878 samples produced at the
plant involved in an outbreak of foodborne botulism also contained
toxin type A. The chemical-physical parameters (pH, a(w), Eh) of all
samples were compatible with C. botulinum growth and toxinogenesis. Of
the other milk products, 2.7% were positive for C. botulinum spores.
Growth and toxin formation occurred in naturally and experimentally
contaminated mascarpone samples after 3 and 4 days of incubation at 28
degrees C, respectively.

PMID: 10456738 [PubMed - indexed for MEDLINE]
*************************************************

So, although I agree that the likelihood was low, I wasn't taking any
chances.

Pastorio

--Bryan

"Bob (this one)" wrote in message ...
Bobo Bonobo? wrote:

(billydee) wrote in message . com...

(Bobo Bonobo?) wrote in message . com...

I put a little bit of shredded cheese on some highly seasoned food I'd
made, then put on really intense hot sauce. It was pretty
disappointing, and I figured I'd gotten the seasonings wrong. I'd
eaten about half a plate when I decided to sprinkle some more cheese
on. I smelled this off smell. Turned out it was the cheese, and I
hadn't smelled it originally because I was sitting right underneath a
ceiling fan. The cheese smelled really bad. I tried to get myself to
throw up, but I couldn't. So, I locked up the building and went to
Walgreen's to buy the ipecac.
It works. That was at about 4 or 4:30, and my stomach still feels
like **** from it (it's 8:30). So bad that I might not even be able
to drink tonight. I don't think I'll end up in the hospital with food
poisoning though. From now on, I'm smelling things carefully every
single time I open them. If that **** had botulism, I could've died.
On my tombstone it could have read, "Here lies Bryan. He ate bad
cheese."

--Bryan

Can you really get sick from bad cheese?

If it contained botulism, you could definitely die from it.

Bryan, it's extremely unlikely for cheese to contain botulism. Not far
from impossible. Clostridium botulinum is an anaerobic bacterium. That
means it can't do very much in the presence of oxygen. It can't grow
or reproduce. It can't produce toxins. Botulism isn't some sort of
casual contaminant like salmonella that can get splashed on the surface.

I was aware of the fact that botulinum is a Clostridium and that all
of that genus are anaerobes but several sources on the web associated
bad cheese with botulinum. In fact, do a Google search with the words
"cheese" and "botulinum" and you'll get stuff like this:
*************************************************
1: J Food Prot. 1999 Aug;62(8):867-71. Related Articles, Links

Clostridium botulinum spores and toxin in mascarpone cheese and other
milk products.

Franciosa G, Pourshaban M, Gianfranceschi M, Gattuso A, Fenicia L,
Ferrini AM, Mannoni V, De Luca G, Aureli P.

Food Microbiology Laboratory, Istituto Superiore di Sanita, Rome,
Italy.

A total of 1,017 mascarpone cheese samples, collected at retail, were
analyzed for Clostridium botulinum spores and toxin, aerobic
mesophilic spore counts, as well as pH, a(w) (water activity), and Eh
(oxidation-reduction potential). In addition 260 samples from other
dairy products were also analyzed for spores and botulinum toxin.
Experiments were carried out on naturally and artificially
contaminated mascarpone to investigate the influence of different
temperature conditions on toxin production by C. botulinum. Three
hundred and thirty-one samples (32.5%) of mascarpone were positive for
botulinal spores, and 7 (0.8%) of the 878 samples produced at the
plant involved in an outbreak of foodborne botulism also contained
toxin type A. The chemical-physical parameters (pH, a(w), Eh) of all
samples were compatible with C. botulinum growth and toxinogenesis. Of
the other milk products, 2.7% were positive for C. botulinum spores.
Growth and toxin formation occurred in naturally and experimentally
contaminated mascarpone samples after 3 and 4 days of incubation at 28
degrees C, respectively.

PMID: 10456738 [PubMed - indexed for MEDLINE]
*************************************************

So, although I agree that the likelihood was low, I wasn't taking any
chances.

Pastorio

--Bryan