A few years ago when I lived in Winnipeg, I had a near death experience. Here’s the story:
My husband and I were at one of the very first concerts at the new MTS Centre – hubsters Favourite band was playing, The Tragically Hip. I had missed supper that evening and so ordered a smokie (think big hotdog/sausage for those of you unfamiliar with the term). While eating it, I made a remark to hubster that something didn’t seem right – but continued eating cause I was absolutely famished! We enjoyed the show and went home.
In the middle of the night, I started to feel sick to my stomach, and was vomiting everywhere. And then you guessed it, it started out the other way too. I seriously thought I was going to die. As I laid on the bathroom floor, I remember praying and saying something like “well, this is what death feels like, let’s get it over with, there’s nothing I can do, I surrender”. I told my husband to let me family know I love them. He told me to take a few Tums and go back to sleep.
I woke up In the morning (alive) and drug myself to the phone to call the MTS Centre to see if anyone else had been ill. They suggested calling the Department of Health. They quickly came over, dropped off some sterile containers and I provided the samples .
A few hours (or days, I can’t remember now) I got the news, which I will never forget… I had clostridium perfringens! Please go search the term, it makes me want to vomit all over again just thinking of the bacteria I had digested! Are you back? Are you sick too? I guess I should have put a disclaimer at the top of this post shouldn’t I? “Not for those with weak stomachs”.
So, needless to say, I never want to get food positioning again, and I’m sure you don’t either. Here are a few tips to ensuring your cooking area is germ free from the Hygiene Council :
- Use disposable cloths or soak reusable ones in disinfectant overnight to clean them.
- Store food in the fridge at 5°C, don’t overfill and make sure cold air can circulate.
- Disinfect the inside of your fridge regularly to remove microbes where food has dripped.
- Foot-operated bins are more hygienic because they reduce the risk of hands picking up germs touching the bin lid.
- Try using a quality antibacterial product that’s safe to use on food areas to remove harmful bacteria and viruses from your chopping board.
- Use different knives and boards for meat and vegetables to prevent cross-contamination.
- Soak, scrape, brush, scald, or wash all fruit, salad and vegetables.
- Always cook all meat products thoroughly at 70°C.
- Don’t leave cooked food sitting at room temperature for longer than two hours.
- Remember to reheat at (at 70°C or above) and re-serve leftovers only once.
On another note, if you ever get food poisoning, please don’t take my husbands advice (who obviously isn’t a dr.) Tums is not suggested for Food poisoning.
Have you ever had a near death experience or food poisoning? What are your food prep tips?
Disclosure: I am part of the Lysol® Healthy Families Ambassador Program by Mom Central. I received compensation as part of my affiliation with this group. The opinions on this blog are my own.