Is chicken dodgier than other meats?

uktim29

Pretani wrote: »

The bottom end, and the 6 hour person said he nearly had it both roads, but the bottom end gave in first. LOL

It's more likely it was something they ate beforehand. If they didn't eat the same thing it could have been a 24 hour bug that had nothing to do with the food.

Pretani

SaraSeahorse wrote: »

http://www.eatwell.gov.uk/healthissues/foodpoisoning/abugslife/

http://www.healthatoz.com/healthatoz/Atoz/common/standard/transform.jsp?requestURI=/healthatoz/Atoz/ency/food_poisoning.jsp

some food poisoning types can occur within hours such as that caused by Staph aureus

Great links Sara.

"Clostridium perfringens isn't completely destroyed by ordinary cooking. This is because it produces heat-resistant spores.

The bacteria are killed at cooking temperatures, but the heat-resistant spores they produce are able to survive and may actually be stimulated to germinate by the heat.

Foods most likely to be associated with Clostridium perfringens food poisoning are those that are cooked slowly in large quantities and left to stand for a long time at room temperature."

"The United States Food and Drug Administration (FDA) estimates that 60% or more of raw poultry sold at retail carry some disease-causing bacteria."

uktim29

Pretani wrote: »

Great links Sara.

But this is the important bit:

"Foods most likely to be associated with Clostridium perfringens food poisoning are those that are cooked slowly in large quantities and left to stand for a long time at room temperature."

moonrakerz

SaraSeahorse wrote: »

http://www.eatwell.gov.uk/healthissues/foodpoisoning/abugslife/

http://www.healthatoz.com/healthatoz/Atoz/common/standard/transform.jsp?requestURI=/healthatoz/Atoz/ency/food_poisoning.jsp

some food poisoning types can occur within hours such as that caused by Staph aureus

Your first link is all about bacterial food poisoning which will not produce effects in 2 hrs.
The second link doesn't seem to want to work for me.

Your final statement is partially correct. Staph aureus does not cause food poisoning, it causes swellings, boils etc, etc.
The toxins produced by Staph Aureus will cause food poisoning, but as this is toxin induced the symptoms are almost invariably stomach cramps and vomiting. Diarrhoea is occasionally present but only after some considerable time and very much as a secondary symptom

Takoda

I always thought that pork was way dodgier than any other meat in terms of reheating.

hollydays

When you made the soup,did you take it out of the pan to chill?

When you say the first soup went off the next day,that is a heck of a speed for something refridgerated? Is your fridge working ok?
How off did it smell? I have head it said that if you put onion in a stock,it should be boiled up evey day,or it " sours". Could it just be this?