Two hearted is my favorite. Iv tried probably 1,000 different beers, and there are many that i like. Two just happens to be my choice of preference and i haven't been drinking it much lately.
stop acting like you drink anything other than Hennessy any ways
One of the more common bacterial illnesses caused by chicken is salmonella poisoning. The symptoms usually appear between 12 and 36 hours after consuming contaminated food and include fever, diarrhea, cramps, headache, nausea and vomiting. About 25 percent of chickens may be contaminated with salmonella bacteria, according to a Frontline report from April 2002.
Campylobacteriosis
Undercooked chicken can also cause campylobacteriosis. Symptoms include cramping, abdominal pain, diarrhea and fever and usually appear between two and five days after consuming contaminated foods or beverages. More than half of chickens contain this bacteria, but it is easily killed by cooking your chicken to a temperature of at least 165 degrees Fahrenheit.
Clostridium Perfringens
Eating chicken that isn't kept at a temperature higher than 140 degrees Fahrenheit or lower than 40 degrees Fahrenheit after cooking could cause Clostridium perfringens, which is often called the cafeteria germ. Symptoms include abdominal cramps, nausea and diarrhea and begin between six and 24 hours after consuming food contaminated with a sufficient number of Clostridium perfringens spores.
Staphylococcal Intoxication
Chicken that isn't properly cooked or that isn't kept at the proper temperature after cooking can be infected by Staphylococcus aureus, which contains a toxin that causes diarrhea, vomiting, severe cramps and severe nausea. Symptoms appear between 30 minutes and eight hours after infection and last up to three days, but are rarely fatal.
One of the more common bacterial illnesses caused by chicken is salmonella poisoning. The symptoms usually appear between 12 and 36 hours after consuming contaminated food and include fever, diarrhea, cramps, headache, nausea and vomiting. About 25 percent of chickens may be contaminated with salmonella bacteria, according to a Frontline report from April 2002.
Campylobacteriosis
Undercooked chicken can also cause campylobacteriosis. Symptoms include cramping, abdominal pain, diarrhea and fever and usually appear between two and five days after consuming contaminated foods or beverages. More than half of chickens contain this bacteria, but it is easily killed by cooking your chicken to a temperature of at least 165 degrees Fahrenheit.
Clostridium Perfringens
Eating chicken that isn't kept at a temperature higher than 140 degrees Fahrenheit or lower than 40 degrees Fahrenheit after cooking could cause Clostridium perfringens, which is often called the cafeteria germ. Symptoms include abdominal cramps, nausea and diarrhea and begin between six and 24 hours after consuming food contaminated with a sufficient number of Clostridium perfringens spores.
Staphylococcal Intoxication
Chicken that isn't properly cooked or that isn't kept at the proper temperature after cooking can be infected by Staphylococcus aureus, which contains a toxin that causes diarrhea, vomiting, severe cramps and severe nausea. Symptoms appear between 30 minutes and eight hours after infection and last up to three days, but are rarely fatal.
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stop acting like you drink anything other than Hennessy any ways
Hope it's cooked well....
Salmonella Poisoning
One of the more common bacterial illnesses caused by chicken is salmonella poisoning. The symptoms usually appear between 12 and 36 hours after consuming contaminated food and include fever, diarrhea, cramps, headache, nausea and vomiting. About 25 percent of chickens may be contaminated with salmonella bacteria, according to a Frontline report from April 2002.
Campylobacteriosis
Undercooked chicken can also cause campylobacteriosis. Symptoms include cramping, abdominal pain, diarrhea and fever and usually appear between two and five days after consuming contaminated foods or beverages. More than half of chickens contain this bacteria, but it is easily killed by cooking your chicken to a temperature of at least 165 degrees Fahrenheit.
Clostridium Perfringens
Eating chicken that isn't kept at a temperature higher than 140 degrees Fahrenheit or lower than 40 degrees Fahrenheit after cooking could cause Clostridium perfringens, which is often called the cafeteria germ. Symptoms include abdominal cramps, nausea and diarrhea and begin between six and 24 hours after consuming food contaminated with a sufficient number of Clostridium perfringens spores.
Staphylococcal Intoxication
Chicken that isn't properly cooked or that isn't kept at the proper temperature after cooking can be infected by Staphylococcus aureus, which contains a toxin that causes diarrhea, vomiting, severe cramps and severe nausea. Symptoms appear between 30 minutes and eight hours after infection and last up to three days, but are rarely fatal.
a badly cooked chook
Figured these would go well in the house my girlfriend and I will renting when we move in together in under two weeks.