Food Poisoning Scandal at Restaurant El Oporto, Heredia
Guests were served poisonous fish and then overcharged.
Archive photo, not taken at Oporto. WC at el Oporto is filthier.
Not real #2 at the picture, but an illustrative substance made of beans.
Guests were served poisonous fish and then overcharged.
Archive photo, not taken at Oporto. WC at el Oporto is filthier.Not real #2 at the picture, but an illustrative substance made of beans.
What you see on the picture above is what happens to your WC if you should eat at rest. Oporto. It has the looks and prices of a fancy restaurant, but cheap plastic chairs, bad service and food that is not only tasteless, but also, as it turns out, poisonous. The IWCRP delegation ordered grilled tuna, and half way into the small and extremely overcooked fish, we started experiencing the first symptoms of histamine poisoning.
Quoting the Nutrition Research Newsletter (May, 2001), symptoms of histamine poisoning include rash, facial flushing, vomiting, diarrhea, dyspnea, a tightness of the throat, headache, or a metallic or peppery taste in the mouth. Within the next 24 hours, we had been through the whole list, and it kept going for almost a week.
Histamines are produced when tuna is decomposing or if it's kept in room temperature for long periods of time. Of course, accidents happen, but the official IWCRP theory is that the chef was fully aware that this tuna was bad, for two reasons:
1. Tuna was the chef's special that night, which, according to our sources in the restaurant business, means that they have to sell it quickly before it starts to smell.
2. It was so ridiculously overcooked that no sane, self-respecting chef would serve it unless it was made in an intent to kill bacterias and taste. Sadly, though, histamines survive high temperatures.
Conclusion: Never ever eat at the Rest. Oporto, it's a horrible, horrible place in every way and you may end up dead.
Quoting the Nutrition Research Newsletter (May, 2001), symptoms of histamine poisoning include rash, facial flushing, vomiting, diarrhea, dyspnea, a tightness of the throat, headache, or a metallic or peppery taste in the mouth. Within the next 24 hours, we had been through the whole list, and it kept going for almost a week.
Histamines are produced when tuna is decomposing or if it's kept in room temperature for long periods of time. Of course, accidents happen, but the official IWCRP theory is that the chef was fully aware that this tuna was bad, for two reasons:
1. Tuna was the chef's special that night, which, according to our sources in the restaurant business, means that they have to sell it quickly before it starts to smell.
2. It was so ridiculously overcooked that no sane, self-respecting chef would serve it unless it was made in an intent to kill bacterias and taste. Sadly, though, histamines survive high temperatures.
Conclusion: Never ever eat at the Rest. Oporto, it's a horrible, horrible place in every way and you may end up dead.
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