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(KCCI Des Moines)   Hold the onions   (kcci.com) divider line
    More: Sick, Onion, Salmonella, Foodborne illness, multi-state outbreak of salmonella poisoning, Diarrhea, Onions, red onions, Immune system  
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885 clicks; posted to Food » on 02 Aug 2020 at 2:45 AM (5 days ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



7 Comments     (+0 »)
 
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5 days ago  
Salmonella is killed off by temperatures over 140 degrees F (which is why you see "safe" cooking temperatures for animal flesh always listed in that range.) If you're frying an onion, the temperature you're working at is well higher than that (300 degrees F.) You're probably safe as long as you're not putting raw red onions on a salad.
 
5 days ago  

Shaggy_C: Salmonella is killed off by temperatures over 140 degrees F (which is why you see "safe" cooking temperatures for animal flesh always listed in that range.) If you're frying an onion, the temperature you're working at is well higher than that (300 degrees F.) You're probably safe as long as you're not putting raw red onions on a salad.


I've had raw onion on salad or burgers the past 4 days and also put it into homemade salsa this weekend...

/not dead yet
 
5 days ago  
Was on the last red onion in the 3lb bag when the notice came down.. so kitting a kick...
 
5 days ago  
I made some pico de gallo and some guacamole, both containing fresh red onion. At least I'll die happy.
 
5 days ago  
When you are slicing an onion I don't to clean the knife between the exterior and interior parts of the onion.  So the disease could be transported from outside to inside on the farking knife.
 
5 days ago  

TheFoz: Shaggy_C: Salmonella is killed off by temperatures over 140 degrees F (which is why you see "safe" cooking temperatures for animal flesh always listed in that range.) If you're frying an onion, the temperature you're working at is well higher than that (300 degrees F.) You're probably safe as long as you're not putting raw red onions on a salad.

I've had raw onion on salad or burgers the past 4 days and also put it into homemade salsa this weekend...

/not dead yet


People use raw onion slices as burger toppings all the time.

Even if most people are cooking them, though, I'm guessing it's more likely that they aren't washing their hands or cutting boards right away after handling the onions. Who would think to do that?
 
5 days ago  

cyberspacedout: TheFoz: Shaggy_C: Salmonella is killed off by temperatures over 140 degrees F (which is why you see "safe" cooking temperatures for animal flesh always listed in that range.) If you're frying an onion, the temperature you're working at is well higher than that (300 degrees F.) You're probably safe as long as you're not putting raw red onions on a salad.

I've had raw onion on salad or burgers the past 4 days and also put it into homemade salsa this weekend...

/not dead yet

People use raw onion slices as burger toppings all the time.

Even if most people are cooking them, though, I'm guessing it's more likely that they aren't washing their hands or cutting boards right away after handling the onions. Who would think to do that?


I'm sure the non-mask wearers will ignore this too, right? Latest hoax, build their immune system and all, right?
 
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