However, once I did get food poisoning, and it was such an excessively bad experience that I decided that I’m avoiding even small risks from raw food consumption.
Just out of curiosity, what were the specific circumstances? Were the eggs refigerated? Mixed with other items? Or eaten warm and plain with nothing else?
I ate two raw eggs along with maybe a cup of whipping cream and two-three pieces of vegetable, for breakfast. I’m fairly confident it was the eggs. First symptoms occurred only about 5 hours later, after I’d eaten a moderate amount of other food whose composition I can’t recall. Eggs were at most 5 days old, and spent that time refrigerated. They may have spent at most one day left out of refrigerator. They were eaten cold.
Since coming out of the store, or the chicken? ;-)
As a comparison point, I usually store eggs at room temperature with a high probability of still being good 2 weeks after getting them from the farmer. (Don’t know how old they are before that point, or how they’re stored, though they usually seem pretty cold when I get them.)
I never eat them raw except at room temperature, and never without smelling them before adding them to something else (like a smoothie or other recipe).
They were eaten cold.
In my experience, you’re lucky to notice a problem with a cold egg even if you intentionally smell it, and you don’t mention having smelled it.
First symptoms only occurred only about 5 hours later,
I am a bit surprised by this. The one time I had a nasty reaction to a cold egg it only took 5 minutes. On the other hand, it wasn’t mixed with anything else at all, so maybe that’s a factor.
Since coming out of the store, or the chicken? ;-)
Store.
The one time I had a nasty reaction to a cold egg it only took 5 minutes.
Wiki says: “The delay between consumption of a contaminated food and appearance of the first symptoms of illness is called the incubation period. This ranges from hours to days depending on the agent, and on how much was consumed. If symptoms occur within 1–6 hours after eating the food, it suggests that it is caused by a bacterial toxin or a chemical rather than live bacteria.”
Just out of curiosity, what were the specific circumstances? Were the eggs refigerated? Mixed with other items? Or eaten warm and plain with nothing else?
I ate two raw eggs along with maybe a cup of whipping cream and two-three pieces of vegetable, for breakfast. I’m fairly confident it was the eggs. First symptoms occurred only about 5 hours later, after I’d eaten a moderate amount of other food whose composition I can’t recall. Eggs were at most 5 days old, and spent that time refrigerated. They may have spent at most one day left out of refrigerator. They were eaten cold.
Since coming out of the store, or the chicken? ;-)
As a comparison point, I usually store eggs at room temperature with a high probability of still being good 2 weeks after getting them from the farmer. (Don’t know how old they are before that point, or how they’re stored, though they usually seem pretty cold when I get them.)
I never eat them raw except at room temperature, and never without smelling them before adding them to something else (like a smoothie or other recipe).
In my experience, you’re lucky to notice a problem with a cold egg even if you intentionally smell it, and you don’t mention having smelled it.
I am a bit surprised by this. The one time I had a nasty reaction to a cold egg it only took 5 minutes. On the other hand, it wasn’t mixed with anything else at all, so maybe that’s a factor.
Store.
Wiki says: “The delay between consumption of a contaminated food and appearance of the first symptoms of illness is called the incubation period. This ranges from hours to days depending on the agent, and on how much was consumed. If symptoms occur within 1–6 hours after eating the food, it suggests that it is caused by a bacterial toxin or a chemical rather than live bacteria.”