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deadly green potatos

Horrific Tales of Potatoes That Caused Mass Sickness and Even Death

A greened potato indicates the presence of a toxin that can cause gastrointestinal distress, induce coma or even death within 24 hours of consumption

Not to worry though, fatal cases of solanine poisoning are very rare these days. Most commercial varieties of potatoes are screened for solanine, but any potato will build up the toxin to dangerous levels if exposed to light or stored improperly. Often, the highest concentrations of solanine are in the peel, just below the surface and in the sprouted “eyes”—things that are typically removed in cooking preparation—though Warren would argue even boiling water in potato prep dissolves only a little of the alkaloid. Emsley and Fell continue:

Most people can easily cope with the solanine in the average portion of potato and show no symptoms of poisoning because the body can break it down and rapidly and excrete the products in the urine. But if the level of solanine is as high as 40 mg per 100 g of potato, symptoms include diarrhea…even coma.

The best way to prevent solanine poisoning is to store tubers in a cool, dark place and remove the skin before consumption. A general rule for avoiding illnesses like the ones described above? Green and sprouted? Throw it out.

TAT

Botulism was actually the preferred toxin in leftover potatoes, spuds, as it turns out are a perfect growing medium for various toxic foodborne bacterium. They're cheap, plentiful and easy to safely cook from raw. Using old(cooked) potatoes just isn't worth the risk.

Microwaves are notoriously poor at heating foods evenly and will seldom achieve a killing temp of 165F for most toxins, but botulism requires 185F for five minutes to render the toxins somewhat safer to consume. If you don't make potato pancakes the morning after you enjoy your mash then toss them.

Same with trichonosis. But you be you and cook your pork well done.

Trichinosis has been virtually eliminated in the pork processing industry. Unlike a barnyard pig or a wild boar. The more "natural" the pork, the greater the danger. Not just from trichinosis but from all the other various sources of contamination.

I just got an 8lb pork butt for .99 a pound. Quartered it and cooked sous vide at 145F for 18 hours as per J Kenzi Alt-Lopez. Finished in the air fryer on roast at 300F for 25 minutes.

When I carved it there was STILL the slightest shade of pink to it. Generally speaking, the pink myoglobin in meat will turn brown at 140 degrees.

Less fatty cuts of pork like loin and tenderloin are better done in the 135 IT range.

Say no to Cougar jerky!

Frankly they got what they deserved for eating a CAT, let alone a raw one!
Recommendation for wild cats or any wild critters are for 170F. Freezing used to be preventative for Trixie but this isolate was freeze resistant. Cant make Cougar Tartar without long low temp sous vide.

TAT

[quote]
Outbreak of Trichinellosis Associated with Eating Cougar Jerky -- Idaho, 1995

During the second week of January, the index patient shot and killed a cougar (Felis concolor) near Elk City, Idaho. During January 15-18, he prepared jerky from the cougar meat by first soaking the meat in a brine solution made from table salt, then smoking the meat; however, he later reported the smoker never became more than warm. During the next 4 weeks, he distributed the meat to 14 other persons, all of whom ate the meat within days to 1 month after receipt.

On January 26, the man had onset of illness characterized by fever, myalgia, arthralgia, facial swelling, and fatigue. On examination by his physician, his total white blood cell count was 8500/mm3 (normal: 5000-10,000/mm3) with 48% eosinophils, 32% segmented neutrophils, 17% lymphocytes, and 3% monocytes. Based on these findings, trichinellosis was suspected, and he was referred to an infectious disease consultant.

During March 3-April 10, NCDHD interviewed the 14 persons who had received jerky. Seven of these persons were men; case-patients ranged in age from 25 to 52 years.

Trichinella species are found in virtually all warm-blooded animals. As domestic swine-associated cases have decreased, the proportion of cases associated with eating wild game has increased, and cases have resulted from consumption of bear, wild boar, and walrus (3-5). This report is the first to document cougar as the source of trichinellosis in the United States. In this investigation, viable larvae were recovered from meat that had been frozen. Although most species of Trichinella are killed by freezing, results of the genomic DNA amplification performed at USDA suggest that the cougar isolate was either T. nativa or Trichinella T6, both freeze-resistant strains that have not been previously reported in Idaho.

Well, sir, I used to live in Elk City, Idaho. I had a job with the Forest Service for two summers leading the trail maintenance crew.

I can tell you that this disease would be hard to diagnose among the locals there, as the symptoms were considered the normal state of affairs pursuant to multiple generations of inbreeding (or 'staying pure' as they called it), alcoholism (or lunch and dinner as it was also known, and oftentimes breakfast), and a cultural bent towards moronism (not to be confused with Mormonism).

I'm glad have been able to clarify matters somewhat.

When I read that article, many years ago, about Trichinosis from cougar jerky, I figured that there was an interesting banjo backstory to it. Your description sounds about right, but so wrong. What kind of expert hunter doesnt know about cooking temperatures and dangers? The jerker even had the confidence to share the jerked contagion with his previous friends, that sound like about 10% of the town, and likely very related! More than one way to cook a cougar There is even a cooking video showing the steps to cook a present cougar, though it looks pretty tough when they slice it for serving. Looks like another application for sous vide to me.
There are even recipe pages that include instruction for two methods for skinning the cat!

MOAR than one way to toss a cat on the barbie
The videos are the best!

moar cougar recipes including cougar Rolled Schnitzel

TAT

Welp, you can always "cook" raw proteins with an acid.

Ceviche classico with leche de TIGRE!


Yeah, two schools, defined by their need of Ivermectin. Acid coagulated protein looks cooked but it is not sterilizing. I suggest you try it very fresh, with fresh water fish or wild game or roadkill! Plus, it's a terrible insult to large cats of all kinds impugning umami's milk!!

TAT