Goshen and e. coli

[Rythos]

Botulism, and Staphylococcus are both caused by the toxins the the bacteria created on the food. The heat kills the bacteria but not the toxins

 

Ry

[Tokala]

Having used Goshen as our base camp for Arrow Corps 5 this summer, I was not surprised to see this type of report. It's not a very well maintained camp.

[packsaddle]

"Because botulism neurotoxin is destroyed by high temperatures (85 degrees C for five minutes), people who eat home-canned foods should consider boiling the food for 10 minutes before eating it to help ensure that the food is safe to consume."

http://www.medicinenet.com/botulism/article.htm

and

http://www.cdc.gov/nczved/dfbmd/disease_listing/botulism_gi.html

 

I have shown empirically that if the mashed potatoes have pink or blue colonies or reddish discoloration, or if the meat loaf or spaghetti has shiny white colonies on it or in it, not only will it taste weird, but you'll risk illness as well. Especially if eaten at room temperature without re-cooking it. On the other hand, I've had good luck with mayonnaise left in its jar on my desk for months without incident. Go figure.

But I guess that if I wanted to eat food contaminated by raw sewage, Goshen is the current destination.

[elfdream]

I'm also from a 'rival' camp. A lot of the National Cap scouts come to our camp not because its any better but simply because its closer. We didn't have the time or the resources to go down there and mess with their food. However after the camp closed we had a couple of Goshen refugeees show up on our doorstep and we took them in.