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O marido comeu buffet de almoço em sua pausa para o almoço na segunda-feira 7/8/19 @ 12:15pm. Essa foi a única coisa que ele comeu o dia todo naquele momento. Dentro de 1 hora, ele teve dor de estômago intensa e náuseas. Diarreia violenta se seguiu, seguida de febre. Diarréia + dor de estômago + náuseas + gás/inchaço durou 24 horas.
Relatório de segurança alimentar: Tyson Foods
Are those the Tyson Crispy Chicken strips you get in a bag to cook at home? If they are I get those all the time. You MUST make sure you are cooking them until the internal temperature is 165 minimum (I get them to 180 to be safe). This means not necessarily following the cooking time instructions on the bag. I know my oven takes longer than it calls for. If you did ensure your chicken strips were cooked to the proper internal temperature, but you still found your chicken to have a "pink" tinge, that is perfectly normal- AS LONG AS you are truly checking the temp with a food thermometer in the thickest part of the biggest strips. I hope this helps!