I’m an Olympic level food poisoning competitor.
Meatloaf at the Happy Chef in Iowa on the way to Minneapolis as a kid. Dining hall cold cuts during summer session in college. Twice from the same Chinese take out joint in college. A suspiciously discounted frozen Canadian Bacon pizza from the HyVee.
Luckily it’s been a little while, but I’ve generally got an iron gut and am willing to eat stuff that would knock a buzzard off a shit wagon. And that leads to risk taking behavior — like a scoop of the open pot organ meet slurry at a Japanese bar in some alley, NYC street meat, raw critters, tamales sold out of a cooler at a punk rock show, etc. I’ve also written my fair share of food handling/food safety docs. Is rarely the weird shit that causes problems. Poorly cooled starches and sauces, cross contamination, poorly washed greens, precut fruit, lousy hand sanitation — that’s what gets you.
Good luck, Smurfco. I’m sure your butthole will be back to normal in no time.