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by steveBK123
949 days ago
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Also restaurant vs home cooking is like a classic principal agent problem. If I don't want to get sick, I store stuff reasonably, sniff before cooking, and don't hold things past date/days open. A restaurant wanting to make money is incentivized against being "better safe than sorry" on throwing away stuff rather than serving it. They care more about complying with the letter of the law with respect to passing health inspections well enough. If they occasionally get someone sick, its not always probable that the customer attributes it back to them, and still.. may return anyway. For the "you get food poisoning at home all the time and don't know it / its just like flu" crowd.. I'd argue you maybe have not had the most severe, rapid onset forms that you can get from a restaurant. |
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People who have had botulism know that isn't real food poisoning..