Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups.
You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!
If you have any problems with the registration process or your account login, please contact support.
|General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.|
||LinkBack||Thread Tools||Search this Thread||Display Modes|
Getting Salmonella VIA Open Wounds
In article ,
Steve Wertz wrote:
I've been sick a couple times in the last year, and each time I
noticed I was deboning chickens about 12-24 hours earlier with a
unhealed cut or two on my hands (I often work with around sharp
I debone some sort of chicken at least once a week it seems.
These last couple times I noticed because the cuts start stinging
on contact with the chicken juice. Later they got inflamed.
Bandaid or not - the chicken juice will find a way in when boning
Not many cites out there for this situation, and what little there
are conflicting (unlikely to very likely). With 60% of the
chickens nowdays testing positive for either campho or salmonella,
there's probably greater doses of it as well.
Do either of those two have to hit the digestive tract to become
dangerous, or can they be absorbed into the bloodstream of a cut,
or even through unbroken skin?
Any enteric bacteria entering an open cut can cause problems... There is
more to fecal contamination than salmonella babe. ;-)
I've started wearing gloves more and more often when processing raw
meat. It just feels "tidier" to me and I get better traction holding the
meat. The gloves are textured and less slippery than bare fingers.
Remove _ to validate e-mails.
"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
|Thread Tools||Search this Thread|
|Thread||Thread Starter||Forum||Replies||Last Post|
|salmonella and raw eggs and chicken||JWBH||General Cooking||5||21-11-2006 03:16 AM|
|Salmonella - Eggnog||Dimitri||General Cooking||26||29-12-2005 12:57 AM|
|questions Salmonella in bean sprouts||Wayne||Asian Cooking||1||27-12-2005 12:36 AM|
|Honorable Battle Wounds||The Joneses||Preserving||4||04-06-2004 06:03 PM|