Sauerkraut explosion prompts quarantine

CBC News ^ | Sept. 11, 2010

[Free ThinkerNY]

Twenty-four students and four staff members at a central B.C. high school were briefly quarantined after a can of sauerkraut exploded Friday in a food science class.

The fire department, a hazardous materials unit and RCMP were called to Kelly Road Secondary School in Prince George at about 2 p.m. PT.

RCMP Const. Lesley Smith said school officials were concerned about a possible botulism outbreak after the contents of a years-old can of pickled cabbage splattered on students.

[SWAMPSNIPER]

How old was that stuff!

[dynachrome]

Dunno if it is worthy of a Canada ping, but it proves what we always suspected about school lunches, eh?

[Extremely Extreme Extremist]

I got the brats!!!

[csmusaret]

Old enough to be called Kimshee,

[GSP.FAN]

Where the hot dogs at...

[paulycy]

Twenty-four students and four staff members at a central B.C. high school were briefly quarantined after a can of sauerkraut exploded Friday in a food science class.

In an amazing coincidence, every one of the 28 victims were named Reuben.

[omni-scientist]

It’s Cole’s Law: Cabbage In = Cabbage Out.

[BigEdLB]

Cabbage... Soon to be on the banned substances list by DHS.

[Past Your Eyes]

Sauerkraut has the same effect on me when I eat it.

[Hardraade]

Botulism outbreak?? Airborne botulism???

Idiocy seems to be contagious, anyhow. Maybe they should quarantine morons?

[mdittmar]

Slow Cooker Sauerkraut and Sausage

Ingredients

• 1 (20 ounce) can sauerkraut
• 1/4 cup brown sugar
• 1 1/2 pounds ground pork sausage
• 1 onion, sliced

Directions

1. In a medium bowl, combine the sauerkraut and brown sugar. then place in slow cooker. Arrange the sausage and onion over the sauerkraut.
2. Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low setting, and cook on low for two more hours.

[seton89]

Surströmming is a northern Swedish dish consisting of fermented Baltic herring. Surströmming is sold in cans, which often bulge during shipping and storage, due to the continued fermentation. When opened, the contents release a strong and sometimes overwhelming odor, which explains why the dish is often eaten outdoors.

Surströmming is a WMD.

[goseminoles]

I love Kimchee and saurkraut. I fart like a mofo, but who cares? Good fer ya!

[Sioux-san]

Thanks - you made me snicker out loud!

[goseminoles]

Are you blaming flatulance for blurry photos of yours? J/K...

[Clive]

Thank you for the ping, dynachrome.

It looks like the sauerkraut was canned before the fermentation process was complete.

[43north]

I had sauerkraut in a sandwich yesterday. A few hours later there were several toxic gas alerts in Northern Idaho.

[JRandomFreeper]

I love Kimchee

Troop commander came to me 4 days before we left Korea and said "I've talked to Top and the CO. You are ordered to stop eating kimchee until we get back to the States. This is a formal verbal order. I can give you a written order if you like."

No-one wanted to ride back to CONUS with me in a pressurized tube if I had eaten kimchee.

DFAC food for 4 days was just as bad. ;)

/johnny

[RegulatorCountry]

There must be some sort of genetic aspect, I can’t get past the odor of rotting rodent corpses, lol.

Of course, even some types of vinegar taste spoiled to me and I can’t even swallow it.