It was Daiya cheese. Pretty much starch and water and some kind of flavor. I was wondering two things: first, how the **** do you get food poisoning from VEGAN cheese? It'd been open for a while but.. whatever. Second, shouldn't have cooking it to such a high temperature have killed everything?|||It depends on what the bacteria was. Salmonella would have been killed at 180F, but something like botulism needs to be heated to 250F (although I doubt it was actually botulism since you're alive to tell the tale). Also, it might not have been heated evenly - part of it might have been 180F but other parts a much lower temperature. The other possibility is that you didn't have food poisoning at all, and just caught a bad stomach virus.|||If you cooked it to 180 degrees, you probably didn't get food poisoning from the cheese. There aren't many dangerous microbes that live through that temp, especially if you held it there for any length of time. Commercial dishwashers that use heat sterilization are around 180 degrees, so that tells you it is a safe temperature. Why do you think the sickness came from the cheese?|||you can cook rancid vegetables as long as you like but they are still toxic and the cooking can make them even more toxic, plus vegetables are covered in insecticides in most farms, chinese vegetables and now some here in the US are grown using human waste as fertilizer so who knows what can happen with those - don't eat chinese peanuts!!!!!!!!!!! remember the californian toxic spinach , they claimed sewage had contaminated it ? who do you think put the "sewage" on it?|||It could have been from improper/unhygienic handling. The cheese was put in the packaging with bacteria on it, and you ended up eating it. Happens quite often, and has nothing to do with the proteins in the food.|||Because: A. food poisoning has nothing to do with whether a food contains animal products, and: B. is very often caused by toxins, as opposed to microbials which can be "killed"?

火车采集器