"I was known as the chief grave robber of my state."Dan Quayle
|
| |
Food Intolerance And Low Carb Diets
Food intolerance is a pharmacological reaction to the consumption of certain foods. In many cases, food intolerance may appear to be the side-effect of pharmacological drugs, but in fact, it is generally caused by the consumption of natural foods ...
Four Changes You Need To Be Aware Of In The New Food Pyramid
It has been twelve years since the United States Department of Agriculture has updated the Food Pyramid. Most of us are familiar with the old one. That pyramid emphasized foods you should eat more of on the bottom of the pyramid with foods to be eaten in ...
New Free Food Writing E-zine
New Food Writing E-zine Launches August 12; the target audience is writers that love food and food lovers that write. Free Food Writing E-zine The first issue of "Food Writing," an online e-zine, distributed free, will be August 12. The editor, Pam ...
|
|
|
| |
Persons with Acquired Immunodeficiency Syndrome (AIDS) are especially susceptible to illness from food-borne pathogens. Because they're at higher risk for severe illness or death, affected persons must be vigilant when handling and cooking foods. Here are some recommendations to help prevent bacterial food-borne illness.
1. When shopping for raw and cooked perishable foods, be sure the food is being stored at a safe temperature in the store. Don't select perishable food from a non-refrigerated aisle display. Never choose packages which are torn or leaking.
2. When ordering food from the deli department, be sure the clerk washes his hands between handling raw and cooked items or puts on new plastic gloves. Don't buy cooked ready-to-eat items which are touching raw items or are displayed in the same case.
3. Don't buy cans that are dented, leaking, or bulging; food in cracked glass jars; or food in torn packaging. Tamper- resistant safety seals should be intact. Safety buttons on metal lids should be down and should not move or make a clicking noise when pushed. Do not use any product beyond its expiration date!
4. Immediately refrigerate or freeze perishable foods after transporting them home. Make sure thawing juices from meat and poultry do not drip on other foods. Leave eggs in their carton for storage and don't place them in the door of the refrigerator. Keep the refrigerator clean.
5. Food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy storage. It's of no concern if a product date expires while the product is frozen. Freezing keeps food safe by preventing the growth of micro- organisms that cause both food spoilage and food-borne illness. Once thawed, however, these microbes can again become active so handle thawed items as any perishable food.
6. Store canned foods and other shelf stable products in a cool, dry place. Never put them above the stove, under the sink, in a damp garage or basement, or any place exposed to high or low temperature extremes.
7. Wash hands, utensils, can openers, cutting boards, and countertops in hot, soapy water before and after coming in contact with raw meat, poultry, or fish.
8. Many cases of food-borne illness are caused by take-out, restaurant, and deli-prepared foods. Avoid the same foods when eating out as you would at home. Meat, poultry, and fish should be ordered well done; if the food arrives undercooked, it should be sent back.
9. Wash cutting boards with hot, soapy water after each use; then rinse and air dry or pat dry with fresh paper towels. Non-porous acrylic, plastic, or glass boards and solid wood boards can be washed in an automatic dishwasher (laminated boards may crack and split).
10. Do not eat raw or undercooked meat, poultry, fish, or eggs. For people with AIDS, the most important thing is to use a meat thermometer to be sure meat, fish, eggs, and casseroles reach at least 160 °F. Roast whole poultry to 180 °F; poultry breasts to 170 °F. When reheating foods in the microwave, cover and rotate or stir foods once or twice during cooking and check the food in several spots with a thermometer.
Copyright (c) Terry Nicholls. All Rights Reserved.
Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". For more tips like these, and to learn more about his book, visit his website at http://tinyurl.com/3fr2t
yourguides@cogeco.ca
|
|
|
|
|
|
 Drug from genetically engineered goats a first - WTOP Radio
WASHINGTON (AP) - In a scientific first, an anti-clotting drug made from the milk of genetically engineered goats is moving closer to government approval for humans. An evaluation by the Food and Drug Administration released Wednesday says the ...
Hamas Rejects Truce - KNx 1070
GAZA CITY (CBS/AP) -- French President Nicolas Sarkozy said Wednesday that Israel had accepted an Egyptian-French cease-fire plan for the Gaza Strip, but Hamas officials in Syria told CBS News that they could not agree to the plan because it does not ...
Athletics committee organizes Brookings food drive - Argus Leader
The South Dakota State University Student-Athlete Advisory Committee is holding a food drive Friday and Saturday in Brookings. Student athletes will be collecting non-perishable food items door-to-door from 3 to 7 p.m. Friday in Brookings ...
Sweet Potato Queen: Fattening food heals all wounds - Jackson Clarion-Ledger
Jill Conner Browne stirs the bowl of Texas Cornbread (not really cornbread but why quibble?), admiring the dough's sheen and shimmy. "There's so much oil, it just slides around," the "Boss" Sweet Potato Queen says, more tickled than horrified at this ...
Simple food can taste just great - Atlanta Journal Constitution
The pummeled economy may be putting a pinch into what we can afford to enjoy in 2009, but there can be a silver lining in the return to simpler times, especially for food lovers interested in simply great food. It turns out that one of the taste ...
|
