Prozac for dogs?
From http://www.9news.com/news/article.aspx?storyid=65098:
From http://living.scotsman.com/index.cfm?id=703952006:
Salmonella is the next most common food-poisoning bacteria, and may be found in unpasteurised milk, eggs and raw egg products, meat and poultry. It is passed on via the faecal-oral route, so it is important that infected persons are meticulous with personal hygiene, particularly after using the lavatory.
E coli is a germ which is a normal inhabitant of the intestine and is therefore present in every healthy person’s gut. But there are some strains which are dangerous - such as E coli O157 - and can cause nausea, vomiting, diarrhoea and fever. It is most commonly found in undercooked minced beef, and milk that has not been pasteurised properly, but contamination can also occur via direct contact with infected animals, people or contaminated soil.
Clostridium perfringens are found in meat, poultry, soil, sewage and animal manure. Cooking will not completely destroy it because it produces heat-resistant spores. If food contaminated with this bug is left to cool slowly, the germinating spores can multiply rapidly and will only be killed if the food is then reheated until piping hot - around 70C.
So those are the dangers. But what can you do to protect yourself? We spoke to the experts to find out.
SHOPPING
Food hygiene is not just a kitchen concern - it starts the second you hit the supermarket. Organise your shop to minimise the risks - bugs begin to spread once the temperature of your food reaches 5C, so even the journey from shelf to fridge can see them multiply. Put your chilled goods in your trolley last, to reduce the amount of time raw meat or fish is at room temperature, and pack chill bags for your car to protect your goods if you’re not returning straight home - especially on hot days.