Darn, I was hoping for some intriguingly thing like a culturally-bound food tolerance or a missed special preparation step, but it's a more-generic issue of Sta

Darn, I was hoping for some intriguingly thing like a culturally-bound food tolerance or a missed special preparation step, but it's a more-generic issue of Staph bacteria. [0] Note that the problem comes from a chemical toxin in the food, rather than a direct infection. That's why the symptoms can be very rapid, and it also means that the food might be fully-cooked... It just wasn't cooked soon enough to stop the bacteria from leaving a nasty heat-durable surprise behind. [0] https://www.cdc.gov/staph-food-poisoning/about/index.html https://www.cdc.gov/staph-food-poisoning/about/index.html