And Hey, let’s be careful out there!

(Robin) #1

https://www.cdc.gov/listeria/outbreaks/delimeat-10-20/index.html

#2

Meat racists! Not taking my fav’s!

(Robin) #3

I know. I opened my fridge and the salami and pastrami were hiding in a back corner. What’s next? my kosher hot dogs?

(Jane) #4

We’ve got several packages of charcuterie from Italy in the fridge but the article didn’t say which brands (if they even know yet). Too expensive to just toss.

(Bob M) #5

You could always just cook it. Maybe bake it and create “chips”. I used to make these out of prosciutto, until I realized I had no off switch with them. I think they’d work with any meat, although something like salami might be a bit thick.

(Jane) #6

Excellent suggestion - thanks!

(KCKO, KCFO 🥥) #7

That page also lists several other instances of Listeria.

The tips for avoiding it are just common sense healthy food storage ideas that hopefully all of us are already following. .

The lag time between ingestion and when you get sick would make it hard to determine exactly what does cause you to get it.

(You've tried everything else; why not try bacon?) #8

Food poisoning symptoms can range from “stomach flu” to severe symptoms that are highly unpleasant. If you are generally healthy, it’s not fun but is survivable. Take precautions, and you’ll most likely be fine.

(Bob M) #9

Hate to reply to myself, but this might not be a bad idea. Something like pepperoni, which when you bake it creates a pool of fat on the top. I bet if you drained that off and tossed it, what you’d have would have a lot less PUFAs and more saturated fat and still be tasty. Might have to try this…

This is the prosciutto recipe:

Be forewarned that I can eat a normal dinner, make these, and eat a whole freaking package of them, unless someone pulls me off and clamps my mouth shut. If you have this problem, too, maybe adding them to salads/food might be good.