Originally posted by: Encryptic
Was there ever a point during this when the thought "This probably isn't a good idea" went through your mind?
this stupidity is too much... my sides hurts from laughing too hard :laugh:
Originally posted by: Encryptic
Was there ever a point during this when the thought "This probably isn't a good idea" went through your mind?
well I didn't think about it till after I ate. I was really hungry and it was lying around, then about 2 hours after I was like "oh sh!t..." and called poison control they said I could try to induce vomiting but that most of it was probably already digested. The time I ate raw salmon at least it came back up on it's own after I realized the microwave had been on defrost and not high and that it was still raw. I'm telling you, in my first 2 years at college I should have been dead a hundred times...
HardcoreRobot
Lifer
- Nov 7, 2000
- 16,403
- 3
- 81
my gf took a gulp of some lemonade that had been sitting for a couple days. she vomited a lot that night (~5ish hours later). It might not have been responsible, but its the likely suspect. No problems after that tho.
Originally posted by: Atomicus
Originally posted by: Encryptic
Was there ever a point during this when the thought "This probably isn't a good idea" went through your mind?
this stupidity is too much... my sides hurts from laughing too hard :laugh:
ok ok this thread is supposed to be for bashing the OP's stupidity not mine!!
I wish I took pics.
My friend had an extra fridge and for the last BBQ he turned it on for the extra stuff.
I guess so drunkenly forgot 1/2 a bag of franks and some chicken breast in the freezer. Month later next BBQ open the fridge and almost get knocked over by the stench.
My friend had an extra fridge and for the last BBQ he turned it on for the extra stuff.
I guess so drunkenly forgot 1/2 a bag of franks and some chicken breast in the freezer. Month later next BBQ open the fridge and almost get knocked over by the stench.
bunker
Lifer
- Apr 23, 2001
- 10,572
- 0
- 71
Although reports about the risks of eating moldy food arent new, a recent bulletin from the USDA Food Safety and Inspection Service strongly cautions consumers about the dangers, warning that some molds on food can cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce mycotoxins, poisonous substances that can cause illness. These molds are found primarily in grain and nut crops, but are also known to be on celery, grape juice, apples and other produce.
Molds are microscopic fungi that live on plant or animal matter. Unlike bacteria that are one-celled, molds are made up of many cells and can sometimes be seen with the naked eye. Under a microscope, they look like skinny mushrooms.
In many molds, the body consists of: root threads that invade the food it lives on, a stalk rising above the food, and spores that form at the ends of the stalks. The spores give mold the color you see. When airborne, the spores spread the mold from place to place like dandelion seeds blowing across a meadow.
Molds have branches and roots that are like very thin threads. The roots may be difficult to see when the mold is growing on food and may be very deep in the food.
Foods that are moldy may also have invisible bacteria growing along with the mold. You see only part of the mold on the surface of food - gray fur on forgotten bologna, fuzzy green dots on bread, white dust on cheddar, coin-size velvety circles on fruits, and furry growth on the surface of jellies.
When a food shows heavy mold growth, "root" threads have invaded it deeply. In dangerous molds, poisonous substances are often contained in and around these threads. In some cases, toxins may have spread throughout the food.
Molds are microscopic fungi that live on plant or animal matter. Unlike bacteria that are one-celled, molds are made up of many cells and can sometimes be seen with the naked eye. Under a microscope, they look like skinny mushrooms.
In many molds, the body consists of: root threads that invade the food it lives on, a stalk rising above the food, and spores that form at the ends of the stalks. The spores give mold the color you see. When airborne, the spores spread the mold from place to place like dandelion seeds blowing across a meadow.
Molds have branches and roots that are like very thin threads. The roots may be difficult to see when the mold is growing on food and may be very deep in the food.
Foods that are moldy may also have invisible bacteria growing along with the mold. You see only part of the mold on the surface of food - gray fur on forgotten bologna, fuzzy green dots on bread, white dust on cheddar, coin-size velvety circles on fruits, and furry growth on the surface of jellies.
When a food shows heavy mold growth, "root" threads have invaded it deeply. In dangerous molds, poisonous substances are often contained in and around these threads. In some cases, toxins may have spread throughout the food.
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