Reg wrote:
> Richard Periut wrote:
>
>> Yes. "Green onions carry food poisoning if improperly handled, even if
>> you grew them yourself."
>>
>> Can you explain how that phenomenom occurs? Cause only if what I
>> explained happens, it does not!
>
>
> Well skipper, to start off you deleted part of my statement. It was
> "Green CAN onions carry food poisoning if improperly handled".
> Why would you try to distort what I said?

That's not what the subject line states; but I'll agree that any canned
food item if not properly processed and handled can cause food poisoning.

>
> OK, you want a scenario (in addition to the Chi-Chi's case, of course).
> Somebody decides they want to create an oil infusion using green onions.
> They put their onions in a bottle of olive oil, leave it around for
> awhile at room temperature and end up with a bottle full of botulism
> toxin.
>

You have no clue to what you are talking about. The type of food
poisoning associated with botulism a syndrome at the neurological level.
Oil "standing" for a while will cause the spore to germinate that
quickly. Do a search on google and realize what nonsense you are talking.

> So ya see Mr crypto-vegan, my assertion stands. Green onions (or *any*
> food product for that matter), if improperly handled, can carry food
> poisoning. It can, but does not necessarily have to, come from human
> contact with the food item in question.
>
>> Yes, someone or some people contaminated the food. They don't "grow"
>> with the condition to cause food poisoing.
>
>
> Wrong again! Your assertion that the pathogen vector must be a human being
> is dead wrong.

You have a habit of misquoting me. I never said it must be a human.
Perhaps if I word it different you may catch the drift:

Green onions by themselves need to be contaminated by some person,
animal, or thing. Clear?
An example would be a botulism case from the midwest
> where a restaurant left some foil wrapped baked potatoes out at room
> temperature too long. The foil wrapping excluded oxygen just enough
> to allow botulism to grow and it resulted in a documented case of food
> poisoning.

Guy, PLEASE get a friggin book on microbiology and stop babbling. You
need warmth, anaerobic conditions, and spores, for the aforementioned to
happen. A potato wrapped in foil for a couple of hours wont cut it.
The cases usually involve thick viscous foods (stews, soups, et cetera,)
which can totally seal the spores in an anaerobic milleau, warmth for
several hours, and usually involving root veggies et cetera which are
contaminated with the spores.

Check the CDC archives and read all about it. It'll be a good
> learning experience for you.
>

I already have, and am credentialed by the ABIM. www.abim.org ,look me up.

>> Do you even understand the various types of syndromes associated with
>> food poisoning?
>
>
> Yes, and I'm happy to help you learn about this important subject matter.
>

Based on your answer, I doubt you even understand the question.

Richard Periut

--
"..A census taker once tried to test me. I ate his liver with some fava
beans and a nice chianti..."

Hannibal "The Cannibal"

Silence Of The Lambs 1991