Richard Periut wrote:

> Reg wrote:
>
>> Green onions can carry food poisoning if improperly handled, even if
>> you grew them yourself.
>>
>
> What the hell are you talking about? Geez, people read a little bit
> about something, and they consider themselves authorities on something
> they know nothing about.
>

That's a pretty non-sequitur response. Care to explain how it relates
to anything that I said?

I guess you're saying green onions can't be a source of food borne illness.
The folks who ate at Chi-Chi's would probably disagree.

> It is recommended that raw vegetables be simmered in hot water for about
> one minute. This usually takes care of most pathogens, and will not
> significantly alter the vegetable's appearance.

Right. I blanch all my vegetables before I put them in my salad.
Lettuce is particularly good that way.

I suspect a good amount of the emotional reactions on this subject
are from vegetarian types who like to believe that only meat products
carry a risk of food poisoning. Sorry to burst your collective bubble,
but it ain't so.

--
Reg email: RegForte (at) (that free MS email service) (dot) com