Food poisoning

Condition
Illness from contaminated food. Many people get small bouts of food poisoning repeatedly. Can be prevented with proper food safety and oregano tools.
  • Packaging issues: Chip bags with small leaks (not properly pressurized), jars that don't pop when opened, drinks without proper pressure release, dented cans
  • Raw fish / sushi restaurants: Double whammy: raw fish contains mercury (which preserves and feeds pathogens) plus worms/parasites. Cross-contamination risk throughout entire sushi restaurant.
  • Mayonnaise-based foods: Egg salad, chicken salad, pasta salad, potato salad with mayonnaise left at room temperature or in sun. Egg content causes rapid bacteria proliferation.
  • MRSA: Found on outside of meat packages at grocery stores
  • C diff: Found on outside of meat packages at grocery stores
  • Salmonella: From raw chicken, contaminated surfaces, and cross-contamination in kitchens
  • Botulism risk: Improperly sealed or dented cans can harbor botulism and other dangerous pathogens.
  • Compromised packaging: Jars that don't pop properly, drinks without pressure release, partially opened chip bags, dented cans
  • E coli: Multiple strains from raw meat, can break into gallbladder and appendix
  • Kitchen contamination: Not cleaning cutting boards enough, leftover chicken or beef juices, not using peroxide on cutting boards
  • Home kitchen contamination: Not cleaning cutting boards enough, not using peroxide on cutting boards, old chicken/beef juices on cutting boards
  • Cross-contamination: Using same plates, utensils, or surfaces for raw and cooked foods
  • Compromised HCl: Weakened hydrochloric acid from stress, adrenaline surges, or caffeine allows pathogens to escape the stomach, enter the duodenum, intestinal tract, and even the liver.

Sources(7)