Every day there is at least one new recall right here in the US. Just like everything else under the sun, it is ramping up. Why?
My first thought...
Was the vendor an immigrant?
Nope - the owner is a local, in the business for 9 years.
First guess is botulism originated from canned turnip greens.
Oh no! That’s a great sammi!
We have it all the time!
If it was the canned greens, thats horrible!
from Wiki:
“Prevention is primarily by proper food preparation. The toxin, though not the spores, is destroyed by heating it to more than 85 °C (185 °F) for longer than five minutes. The clostridial spores can be destroyed in an autoclave with moist heat (120°C/ 250°F for at least 15 minutes) or dry heat (160°C for 2 hours) or by irradiation. The spores of group I strains are inactivated by heating at 121°C (250°F) for 3 minutes during commercial canning. Spores of group II strains are less heat-resistant, and they are often damaged by 90°C (194°F) for 10 minutes, 85°C for 52 minutes, or 80°C for 270 minutes; however, these treatments may not be sufficient in some foods.”
You notta sick, go homa.
Eat green beans, they are picked by combines. FYI (Sometimes growing 10 tons per acre)
Who would order something called the ‘tainted sausage and turnip top’ sandwich?
Save one for your new paisano Jimmy Kimmel!