SC - alergic reactions to foods.

[Peters, Rise J.]

Rather than risking their lives, shouldn't folks with life-threatening food
allergies contact the cook in advance to say "I have a life-threatening
allergy to x, please be extra careful"?  Either that, or refrain from eating
meals prepared by others, either at feast or in a restaurant.

The degree of cleanliness that is necessary to protect the general run of
the population from any chance of food poisoning, and what folks with
life-threatening contact allergies seem to require (judging by comments on
this list) are separate orders of magnitude.

We just finished cooking a feast last weekend.  We were very careful not to
food poison anyone, but I would not stake anybody's life on the question of
whether a bit of food went astray, or whether a knife or cutting board was
washed but not sterilized to its pores.  

> -----Original Message-----
> From: Peter Lee [mailto:rencampbell93 at hotmail.com]
> Sent: Tuesday, April 10, 2001 10:43 AM
> To: sca-cooks at ansteorra.org
> Subject: SC - alergic reactions to foods.
> 
> 
> Seafood.. iodine
> Mushrooms. spores/mold
> olives... sulfates
> Ham.. artificial smoke
> 
> 4 distinct items yet all of them are cause for alarm to me.  
> Im one of the 
> fortunates tho.. i know about my alergies and i carry an 
> injection with me. 
> < let me say how much fun that is on a first date.. pardon me 
> but would you 
> please not order the shrimp in lobster sauce? I'm afraid my 
> allergies to it 
> could cause an anaphalactic reaction and I would be caused to 
> stab myself in 
> the leg with a really nasty injection While this may seem 
> somewhat amusing I 
> can assure you it would ruin the date for me at least> While 
> it is true that 
> many of our contemporary alergies stem from processing/handeling of 
> materials it would be insane to assume that at no point in 
> time did sir 
> "bob" get done in not on the field but on the feast table.
> 
>      Poison is the odvious label for the event and it is as 
> others have said 
> a true enough description.  Now lets take a look at our 
> kitchens and think 
> for a moment about cross contamination.  How often do we see 
> helpers not do 
> the best job of steralization? At a feast last year I walked 
> out of the room 
> and leaned heavily on my inhaler until my air way was stable 
> because a 
> member of the staff had gone from prepping the ham to 
> prepping an item in a 
> different remove and didn't swap gloves. was i poisoned? 
> technically yes ( 
> and may the flocks of the asassin suffer mange for all 
> eternity) was it a 
> deliberate attempt? Not by a long shot  just bad food 
> handeling habits.
> 
>     So finally to recap :) Do I think poisoning was used in alergie 
> situations? Yes.. Do I think we can all learn something from it? Sure
> do i fela like i've gotten amazingly high on a soapbox which 
> seems to have 
> appeared under me? umm yea.. looks like its time to climb 
> back down and 
> start to behave again.
> 
> 
> just my 2 cents..
> 
> Gormal Campbell
> MKA
> Rev. Peter Lee.. pastery chef at large
> 
> 
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