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From what I recall Salmonella is a genus of rod-shaped (bacillus) Gram-negative bacteria of the family Enterobacteriaceae. The two species of Salmonella are Salmonella enterica and Salmonella bongori. S. enterica is the type species and is further divided into six subspecies that include over 2,600 serotypes. Salmonella was named after Daniel Elmer Salmon, an American veterinary surgeon.
That's absurd. They probably comprise 97% sugar or corn syrup, 1% chemical dyes, 1% preservative, and 1% chocolate.
So where would the salmonella hide?
From what I recall Salmonella is a genus of rod-shaped (bacillus) Gram-negative bacteria of the family Enterobacteriaceae. The two species of Salmonella are Salmonella enterica and Salmonella bongori. S. enterica is the type species and is further divided into six subspecies that include over 2,600 serotypes. Salmonella was named after Daniel Elmer Salmon, an American veterinary surgeon.
It can be associated with anything grown in the ground and also nuts. In 2008/09 there was a big outbreak in peanut butter and there have been chocolate outbreaks in the 70's and as recent as 2006 when Cadburys had a massive recall. The fats in peanuts, walnuts, seeds, and cocoa beans can insulate bacteria, allowing salmonella to hang around inside the beans for a long time, even in dry conditions.
So as amusing as it is as the story is about a chocolate egg it is a general chocolate outbreak that's highly possible and isn't that uncommon.
That's absurd. They probably comprise 97% sugar or corn syrup, 1% chemical dyes, 1% preservative, and 1% chocolate.
So where would the salmonella hide?
That's absurd. They probably comprise 97% sugar or corn syrup, 1% chemical dyes, 1% preservative, and 1% chocolate.
So where would the salmonella hide?
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