Hey everybody. I haven’t written in a while and you’re probably all thinking, “Sure, she sets up a new food blog and promises to write more often, and this is what we get?!” The truth is I haven’t really been interested in food since I came down with a horrible bout of food poisoning last weekend. I started feeling crappy on the 4th of July and it just got worse after that. You don’t want to know. How did I come to be poisoned? Well, faithful readers of my blog may note that I made some salmon and mayo sandwiches to take on a recent hike. Sounds like a perfect recipe for food poisoning, right? However, that was not the culprit. I read online that mayonnaise is wrongly accused in a lot of food poisoning cases. In fact, commercial mayonnaise is too acidic for bacteria to grow in it and can even be stored safely at room temperature after opening (I’m not going to try this, though.) The main problem is cross-contamination; mayonnaise is sometimes mixed with poorly cooked meats or, more often, mixed using unclean utensils. So, considering how safe and clean I was in mixing up my salmon salad and the fact that Robert didn’t get sick, I don’t think my sandwiches were to blame. I think that I actually got sick from a cantaloupe that I had been eating. I know it sounds strange but it turns out that salmonella are often present on the rinds of melons and, if you don’t wash the rind before cutting it up, you put yourself at risk. Since melons have a low acidity, bacteria can continue to thrive on them. Who knew? I didn’t and I certainly paid the price for my ignorance. I don’t even like melons that much! So, during this season of picnics and barbecues, please remember to practice melon safety! Believe me, you want to.
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Comment by Alfre — December 4, 2012 @ 7:36 pm