SC - alergic reactions to foods.
Peters, Rise J.
rise.peters at spiegelmcd.com
Tue Apr 10 07:58:33 PDT 2001
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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