😸😸😸 A Trio Of Hungry Kitten-bros 😸😸😸

@BlueMetalChick Need more pet arachnids.

@UndeadPrivateer I have a reptile.

@BlueMetalChick Them microbes tho. Reptiles are pretty filthy.

@UndeadPrivateer Yeah but salmonella is easier to avoid then fur is. It doesn't fly around all over the place and stick to your clothes. And also, a reptile really only stays in one part of the house, usually near a heat source. A cat or dog is gonna be wandering everywhere, getting on the furniture, tables, counters, etc.

@BlueMetalChick Cross contamination happens reeeaaal easy. The real reason it's not a problem is salmonella is kind of a shit kid of a microbe and requires a pretty heavy load to become symptomatic. Your body easily fights off small amounts. This is great, really, because it's also tracked everywhere by insects and can be in a lot of foods. (Raw fish and eggs, mostly, of course. It's actually kinda rare in chickens now because of widespread use of antibiotics.)

It's definitely less visible though.

@UndeadPrivateer I dislike eggs in most foods, and I'm retentive about my fish.

@BlueMetalChick Lol, I'm an incredibly adventurous eater, there are few things indeed I just won't eat. The funniest part of the whole heavy microbial load needed for salmonella infection to me is that because it's so large it's nearly impossible to get enough to make you sick from a single egg. And because salmonella is now so uncommon in chickens, it's a less than 1 in 10,000 chance of getting an infected egg and you need two infected eggs to get sick. So you end up with a roughly 1 in 100,000,000 chance of getting sick off eating a pair of raw eggs. However the chances do go back up with more eggs, as some unlucky fool just has to end up with a portion that has enough in it. This is why it's a most prevalent danger in restaurants, where you're working on a larger scale.

@UndeadPrivateer Caesar dressing comes to mind. It's made with raw eggs, and you need more than a couple to make a bottle of dressing. And in a restaurant it's even higher chances because they don't make individual bottles, they make big containers full since they use so much of it. And a couple of salmonella-infected eggs can contaminate the entire thing.

@BlueMetalChick Indeed. Dressings are one of the big offenders. That's usually where pasteurization comes in if you want to eliminate that risk.