The previous thread on rice and food poinsoning has got me wondering. As far as I can remember, I have never become ill from eating a take-away curry in the UK (touch wood), but usually I eat them with a particular group of friends and we usually cook the rice ourselves to keep the costs down (naan and popadoms also come from the store-cupboard - the restaurants must think we're all on an Atkins diet!). Is a 'dodgy curry', the reason for absence that I hear from colleagues, actually more likely to be 'dodgy rice'? (excluding of course those for whom 'interaction of beer and curry' is the most probable cause!). Could a reduced risk of food contagioning be an accidental by-product of our parsimony?
In the UK, all food outlets should be inspected regularly by your local Environmental Health Officers so should be at a reasonable standard. Everyone who handles food served to the public should have some food hygiene qualification. So in general things are not too bad.
Have a look through the door into the kitchen area. If it looks scruffy or dirty, go somewhere else. If it looks filthy complain to your local EHOs.
Remember also that chillies are an essential part of any curry, and themselves can cause an upset stomachs ;-)
-- Store the word "ICE" in your mobile phone address book, and against it enter the number of the person you would want to be
