Money Saving gone TOO far?

nesssie1702

angelatgraceland wrote: »

So what happens to windfall fruit in an orchard? No rats ever run over it? You don't know so you don't worry! The meat-well as long as it is thoroughly cooked I wouldnt worry on that either. The world has gone mad-what about the hams hanging? The flies alll over them? The meat in the butchers window or on the market stall?
When everyone learns to stop eating half raw meat they will stop getting ill and we may start to lose our fear of getting contaminated by the world around us.

What you don't know about won't kill you

A@G is right, when people stop eating half raw meat then things might start getting better. Most food poisoning is caused in the home, not by mass outbreaks in restaurants etc.

dannie

I see what you mean. Does the boiling method kill all types of potential contaminants carried by rats then?

wogglemaker

JackieO wrote: »

I have yet to see a cucumber grown with a plastic shrinkwrap attached to it

You'd make a fortune if you could do it :rotfl:

PolishBigSpender

little_miss_moneysaver wrote: »

Like many other people I always just cut mould off the cheese and keep quiet, except yesterday whilst choping the cheese my BF starting nibbling at the mouldy slices instead! Oops, still didn't say anything and he never noticed. Serves him right for nibbling before his dinner!

Doing this is probably one of the most irresponsible things you could do.

The mould contains cancerogenic substances which permeate from the mould into the rest of the cheese. For the sake of saving a few pence - you're risking your health and (from an MSE point of view) future income generation.

Likewise with all sorts of rotten food such as potatoes, apples, etc.

Of course, perhaps this is why the UK has such a terrible cancer survival rate.

Gigervamp

PolishBigSpender wrote: »

Doing this is probably one of the most irresponsible things you could do.

The mould contains cancerogenic substances which permeate from the mould into the rest of the cheese.

I've always wondered about the mould on cheese. Does the mould that grows *naturally* on cheese differ from the mould introduced into blue cheeses?

I've always steered clear of blue cheese because I'm allergic to penicillin, and normal cheese always gets eaten before it gets a chance to grow mould, but I am curious to know if there's a difference.

geordie_joe

PolishBigSpender wrote: »

The mould contains cancerogenic substances which permeate from the mould into the rest of the cheese.

Oh god! The bl**dy cheese is going to kill me now!

PolishBigSpender wrote: »

Likewise with all sorts of rotten food such as potatoes, apples, etc.

Luckily I don't eat rotten spuds or apples

PolishBigSpender wrote: »

Of course, perhaps this is why the UK has such a terrible cancer survival rate.

What? We have such a terrible cancer survival rate in the UK because our OH's are scrapping the mould off the cheese? Does the BMA know about this?

princesstippytoes

PolishBigSpender wrote: »

Doing this is probably one of the most irresponsible things you could do.

The mould contains cancerogenic substances which permeate from the mould into the rest of the cheese. For the sake of saving a few pence - you're risking your health and (from an MSE point of view) future income generation.

Likewise with all sorts of rotten food such as potatoes, apples, etc.

Of course, perhaps this is why the UK has such a terrible cancer survival rate.

I never heard that one before. Do you have evidence that mold on cheese is carcinogenic.

Gigervamp

princesstippytoes wrote: »

I never heard that one before. Do you have evidence that mold on cheese is carcinogenic.

Me neither. Peer reviewed scientific studies please.

PolishBigSpender

princesstippytoes wrote: »

I never heard that one before. Do you have evidence that mold on cheese is carcinogenic.

http://www.longwoods.com/view.php?aid=18965

Well, special species of mould used for Roquefort or Camembert are not poisonous. But do you know what kind of mould grows on YOUR cheese? I personally would risk neither my health, nor that of my family.

geordie_joe

PolishBigSpender wrote: »

http://www.longwoods.com/view.php?aid=18965

Well, special species of mould used for Roquefort or Camembert are not poisonous.

Well I read that document 3 times and could find no mention of "special species of mould. What make you think it is special?

PolishBigSpender wrote: »

But do you know what kind of mould grows on YOUR cheese?

Not knowing the name of the mould on your cheese does not make it cancerogenic!

PolishBigSpender wrote: »

I personally would risk neither my health, nor that of my family.

No, but I bet you let them go outside and breathe in toxic traffic fumes, and go to school where there is 50 million bacteria on the toilet seats, and go to hospitals where the bugs can kill you today not in 60 years time!