reading too much smh
18 Feb 2007 01:08 amCrimes against sushi
I suspect nationalism might be at work here, but hey. I'm not even a big fan of sushi (thanks to overdosing on crap ones in high school).
I love how the guy in this article totally dumbed down the disease process by being so vague that it's almost correct XDDD
Haha.....confirm the presence of botulism XDDD
Although proving that the botulism was from the nachos would be pretty hard, considering that the food poisoning is from toxins and not the bacteria, which means you can't actually test the bacteria (because there won't actually be any in the patient) to check that it's the same strain. The bacteria is also a common enough environmental (more like faecal, but anyhoo) microbe...
On the other hand, botulism is one of those diseases that are a headache for the canned food industry. The bacteria thrives in anaerobic conditions, and also produces highly resistant spores......so even if you've gotten rid of all the live bacteria by "sterialising" it, the spores can still divide into live bacteria after you've canned the meat. Which leads to the whole "you must sterialise meat broth by boiling it enough times so that the number of viable spores approaches zero".......all very mathematical, you see ==;;;;;;
I suspect nationalism might be at work here, but hey. I'm not even a big fan of sushi (thanks to overdosing on crap ones in high school).
I love how the guy in this article totally dumbed down the disease process by being so vague that it's almost correct XDDD
Haha.....confirm the presence of botulism XDDD
Although proving that the botulism was from the nachos would be pretty hard, considering that the food poisoning is from toxins and not the bacteria, which means you can't actually test the bacteria (because there won't actually be any in the patient) to check that it's the same strain. The bacteria is also a common enough environmental (more like faecal, but anyhoo) microbe...
On the other hand, botulism is one of those diseases that are a headache for the canned food industry. The bacteria thrives in anaerobic conditions, and also produces highly resistant spores......so even if you've gotten rid of all the live bacteria by "sterialising" it, the spores can still divide into live bacteria after you've canned the meat. Which leads to the whole "you must sterialise meat broth by boiling it enough times so that the number of viable spores approaches zero".......all very mathematical, you see ==;;;;;;
no subject
Date: 2007-02-17 11:33 pm (UTC)..o_o
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Date: 2007-02-18 06:00 am (UTC)no subject
Date: 2007-02-18 09:52 am (UTC)no subject
Date: 2007-02-18 12:41 pm (UTC)no subject
Date: 2007-02-18 12:42 pm (UTC)no subject
Date: 2007-02-18 08:35 pm (UTC)