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post #10 of Old 05-05-2007
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"Cantaloupe rinds often contain dangerous bacteria that are hard to wash away." Salmonella and often fecal contamination since the workers relieve themselves in the field.

On cold cuts or sliced meats, all the deli provision companies say to buy no more than 3-4 days supply, after that it is in doubt unless the deli kept it fresh and cold, and you kept it cold afterwards. If I had to stretch seven days, I'd stick to hard salami.

And let's not forget why WC Fields said he never drank water.
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