Diarrhoea is a load of crap

That link is a load of crap too. Try again. WA HealthMy Toy - 2001 Landcruiser 100S Turbo Diesel
"We do not stop playing because we grow old; we grow old because we stop playing"

The only answer I can think of is to get a "cast iron guts". That way nothing will bother you including all the funny water around the place. (Big Smilie LOL)

Hi Andrew,

Complacency can be blamed for a lot of things but honestly, I can't see what all the fuss is about. Until our son started going to daycare and bringing home every bug known to mankind, I can only once in 13 years recall my husband having gastro (after a restaurant meal) and me never. Surely basic hygiene and not leaving food sitting out on the bench is just common sense. As for refrigeration, if your home fridge can't keep food cooler than 5 degrees then its time to get a new one. As for camping we've never had any problem keeping things cold in the engel and we don't bother with thermometers etc. Our gauge is how things feel...if the milks frozen, fridge is too cold, if marg is a bit soft then fridge is too warm - adjust setting accordingly.

:o) MelissaPetrol 4.5L GU Patrol &
Camprite TL8 offroad camper
http://members.westnet.com.au/flatdog

I've found it difficult to keep lettuce and the like ok in the fridge without it freezing and spoiling. Nowadays, I take an esky as well, no ice, but it's a place to keep some veges away from the direct heat. Tomatoes, lettuce, cabbage, all wrapped in newspaper keep for up to a week. The main thing is that the newspaper absorbs sweating from the veges. Some leaves on the lettuce may go a bit daggy on the edges, but just tear those bits off and rinse. Cabbage goes a bit yellow on the outside leaves, and smells a bit musty, just discard those outside leaves and rinse. A wet towel draped over the esky also helps keep the temp down.
Haven't come down with anything yet.

People these days are just too soft. And every little tin pot soldier in todays politically correct society is going off sounding dire warnings about this and that and it is not necessary.

Watched some tourists outside a Woolies store filling up their water containers with casked water....funny.......have drunk water out of creeks all over this country and have never been ill. We pre-freeze our meat when travelling and when that is finished we only keep water, wine, cheeses, dips etc in the fridge. Turn the fridge on to three quarters and that is where it stays. Switch the fridge off at night. No sweat.

Cheers,
Willem

Always going somewhere

I would have thought that the common problems for us would have been staphylococcal, B cereus, and salmonella. Go to http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm
for a factual account of what is possible.
In my experience red meat is the least problematic food and can eaten and enjoyed even when green, stinking and fly blown.Bob

Andrew.
We have an Evakool and monitor the temp with separate temp sensor. Have not noticed more than a deg or so change. Separate question, don't these power saving devices on fridges have the same result, longer cycle times, wider temp span? I can remember (not so long ago) camping with food cooled just with ice. Never seemed to be a real problem.

Stay safe and have a good xmas & new year.This 4WD stuff is addictive,
time consuming & expensive.

interesting
would have thought that the common problems for us would have been staphylococcal, B cereus, and salmonella. Go to http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm
for a factual account of what is possible.
In my experience red meat is the least problematic food and can eaten and enjoyed even when green, stinking and fly blown.
said above ?
was that for yabby bait? lol

Gary in oz
yeah thats right in india and i agree with some of their principles , but they use yoghurt to line the stomach first so as to delaying food related illness .

You wouldn't believe the crap food Haccp regulations a supervisor has to go through for reataurant setup nowadays , gives me bugga all time to cook as i'm forever doing temp checks and filling in order log temp books and coolroom/freezer reports and monitoring the dishwasher was and rinse cycle temperatures then filing standard recipe shhets with consistant temperature readouts and keeping out of the danger zone????? man

While this area did need a cetain amount of tidying up most establisments pay for a health report via the internet or a software pack that meets the criteria for that particular place then makes a report to send to local council health inspector , andsome times the manager knows little or nothing about what happens or should happen.

Not denoting some places but this can become a night mare for some smaller places or people with little experience .
IMHO it is the government llooking for scapegoats so they dont cop the responsibility for claims .
So where does this leave the establishment to blame (the chef or manager?) as they are the ones with the certificate , but this is open to abuse ie- days off other people signing forms , having annual leave or whatever ,
Damn sure if it happened at my work (unlikely given turnover and good routines !)
that i would not be copping something beyond my control.

This is the way of things lately unfortunately.1999 NISSAN NAVARA DUALCAB
DIESEL 3.2 & SPRINGY CARLTON TOY
2 awestruck kids (dads driving!)

Geez Fellas & Fellarettes

That's a lot of food for thought!! Whoops, sorry about that.

I honestly believe that the more we protect ourselves from these things the weaker we get. I don't mean we should walk in front of a council bus, but??????

A friend of my old Mum had a little bloke and would not let anyone in the house if they had as much as a cold. Wouldn't let him out of the house either. What happened??? Every time the poor little bugger came in contact with some dreaded bug, he got it. And how!!!

I don't know, but perhaps we should take normal care but don't get too carried away with it all.

What a good generational discussion this thread is, one based on years of experience. The last thing I need is someone from the Govt telling me what is good for me, especially when they are 24 years old and straight out uni. It seems a strange cycle has occured in the supermarkets, they now charge twice as much for organically grown foods and this is exactly what we used to grow in our own back yards for practically zilch. Ahhh for those tomatoes with flavor and crunchy fresh beans.

I have an odd little health fettish that will set some of your minds to thinking and I don't want any deep meaningful discussions over this one. It concerns public toilets any where, but especially in and near food outlets. We all (I assume) wash our hands after going to the toilet, but sometimes we see someone leave a cubicle and leave the toilet without washing. I thought "how discusting" but when I went to leave I realised that I was touching the door handle he had just whiped his fingers on. I then realised that everyone leaving a cubicle must have 'dirty' hands, therefore the door nobs of the cubicles must be really filthy, after all no one can wash their hand in the cubicle. Then that hand that touched the door nob might also turn on the tap which I also have to turn on. But I wash my hands don't I ? but then I have to turn off the tap which is contaminated and filthy. I dry my hands thinking that will wipe off some of the yuk but am then confronted with the door handle to get out of the room, Oh no ! more Yuk, so I figure most people will grab that handle at the top, so with the little finger of the hand that I don't use to put food in my mouth, I grasp the handle down at the bottom believing that I have found the clean bit of the handle.

Do the people that work in these food places use these same toilets, it's a worry.

I think I can solve part of my process of getting out with clean hands now. I open the cubicle door with a piece of clean toilet paper, wash my hands, leave the tap running, dry the hands with a paper towel which use to turn off the tap and use the same paper towel to open the door out.
We worked out this safety system one night at a fun dinner party. LOL
Carpe Diem

Looking on the Evacool website, it seems the RF47 isn't on there.

The range being marketed on there all use the Danfross compressor, so I would assume its as decent as the Waeco at least.