Kinda off subject... Check out this website: http://www.fsis.usda.gov/Fact_Sheets/index.asp There is good info here for meat and poultry related food safety issues. This is a good one too: http://www.foodsafety.gov/
Good quote from.... ......Food Safety.gov: "Foodborne botulism (as distinct from wound botulism and infant botulism) is a severe type of food poisoning caused by the ingestion of foods containing the potent neurotoxin formed during growth of the organism. The toxin is heat labile and can be destroyed if heated at 80°C for 10 minutes or longer. The incidence of the disease is low, but the disease is of considerable concern because of its high mortality rate if not treated immediately and properly. Most of the 10 to 30 outbreaks that are reported annually in the United States are associated with inadequately processed, home-canned foods, but occasionally commercially produced foods have been involved in outbreaks. Sausages, meat products, canned vegetables and seafood products have been the most frequent vehicles for human botulism." The website has a wealth of good info like this.
Re: Good quote from.... I had food poisoning once...actual food poisoning, not the "stomach flu" or anything like that. I have never been so sick in my life. After being up all night getting rid of my dinner and then some (I'll spare the gruesome details) I went to a doctor, who made me drink an entire bottle of Kaopectate and gave me something for nausea. I then passed out and woke up nearly three days later. Nothing will knock you flat on your back faster than full-fledged food poisoning. So...how is this related to distance learning?
It isn't at all related to distance leaning but the original poster wanted to know and I like to point someone in the direction of an answer if I can.
Nothing wrong with asking the question at all, but it should probably be moved to "Off Topic". Don't know though......given the twists and turns some of these threads take, I could also see it opening up a full blown discussion about the viability of a DL B.A. in Botulism program.... Dave
