Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, March 3, 1993 TAG: 9303020226
SECTION: EXTRA PAGE: 3 EDITION: METRO
SOURCE: TONI BURKS
DATELINE: LENGTH: Long
REDUCING THE RISKS OF FOOD POISONING
The federal government esti mates that as many as 81 million cases of food poisoning occur each year. Many go unreported, in part because sufferers assume their illness to be a "24-hour bug."But in January, 400 people were poisoned in an outbreak traced primarily to undercooked hamburger served at a fast-food restaurant. They were stricken with illnesses, in two cases fatal, caused by E. coli O157:H7. The bacteria, found in milk and beef, normally is killed by the heat of pasteurization or cooking.
Most cases of food poisoning result from improper handling of food, the government says. Ground beef is particularly susceptible, said Sara Clarke, spokeswoman at the American Meat Institute.
Bacteria from the air, water, people who handle meat and other sources live on the surface of meat. When you cook a steak or a roast, the surface generally gets hottest, so the bacteria likely is to be killed.
"So the interior, which is germ-free, doesn't need to be heated to a particular temperature," Clarke said.
With ground beef, mixing or shaping it disperses germs. Authorities suggest cooking ground beef to an internal temperature of at least 160 degrees - that means no more medium-rare burgers.
Most people don't cook hamburgers with a meat thermometer, but if the pink is gone, the meat is cooked enough, Clarke said.
What else can consumers do?
- Do not eat raw ground beef.
- Keep hot foods hot and cold foods cold. Store meat at temperatures under 40 degrees. The cold helps slow microbial growth.
- Thaw frozen meat in the refrigerator or microwave oven, not on a counter at room temperature, which encourages bacterial growth.
- Never refreeze defrosted ground beef. Cook ground beef as soon as possible after thaWING. Cook without interruption; partial cooking may encourage bacterial growth.
- Wash hands thoroughly with hot, soapy water before and after handling fresh meats, vegetables and fruits.
- Wash knives, cutting boards and other things that come into contact with raw meat with hot, soapy water.
- Avoid cross-contamination of raw foods with cooked foods.
- Refrigerate leftover meat immediately. - From wire reports
\ MICROWAVE IT Whether you've got a little leftover corned beef in the refrigerator or a fondness for the thin slices you can buy at the deli, these hot pita sandwiches are for you. Sizzle a few mushrooms and pepper strips in steak sauce, then add the beef and heat through. Serve them for a quick lunch break or a satisfying supper.
Hot beef pockets
1 cup sliced fresh mushrooms
1/2 cup green pepper strips
2 Tbsps. steak sauce
1/2 tsp. dried basil, crushed
2 2 1/2-oz. pkgs. very thinly sliced fully cooked corned beef
2 large pita bread rounds, halved crosswise
Lettuce leaves
In microwave-safe 1-qt. casserole combine mushrooms, green pepper strips, steak sauce and basil. Cover and cook on high (100 percent power) 2 to 4 minutes or until green pepper is crisp-tender, stirring once. Separate beef slices; place over vegetables. Cover and cook on high 1 to 2 minutes or until beef is heated through. Line pita halves with lettuce. Divide beef slices among pitas. Spoon vegetable mixture into pitas. Drizzle juice from casserole over vegetables, if desired. Makes 2 servings. - Associated Press
\ ATTENTION ALL DIETERS! (Which includes most Americans, with the usual exception of Jack Sprat.)
A study at the University of California at Davis found that dieters who create their own diets are more likely to keep off lost weight than those who follow organized plans.
Of the more than 100 women who kept weight off for at least two years, 80 percent had tailored diet ideas from a number of sources to fit their own needs and food preferences. - The Washington Post
\ D.C. NUTS John "the Nutty Bavarian" Mautner was just an obscure Florida nut vendor until President Clinton had him roast half a ton of glazed almonds for the inaugural. Now Mautner is starting to sell his nuts in stadiums around the country. If you're curious about the latest in Capitol snack fashions, here's a home version of his patented recipe.
Cinnamon-glazed almonds
1/2 cup butter
2 egg whites, at room temperature
Salt
1 cup sugar
3 cups blanched almonds
4 tsps. cinnamon
Place butter on 15x10-in. jellyroll pan and heat in 325-degree oven until butter melts, about 7 minutes. Meanwhile, beat egg whites with dash of salt until frothy, then gradually add sugar, beating until stiff peaks form. Gently fold in almonds and cinnamon. Pour almond mixture into jellyroll pan and stir, coating with butter. Bake, stirring every 10 minutes, until almonds are crisp, about 40 minutes. Serve warm or at room temperature. Makes 3 cups. - Los Angeles Times
\ THE ENVELOPE PLEASE Academy Awards, meet the Flexible Packaging Association, which is awarding top honors in the world of plastic netting and vacuum-sealed pouches. And the winners include:
- The first turkey package with a built-in handle, the "E-Z Carry Turkey Bag," manufactured by the Viskase Corp. of Chicago. This should get the award for Best Picture.
- A polyester twin pouch that separates liquid from spices for bloody Marys and eliminates bottles and cans. Look for it on Scoshi's Bloody Mary Mix.
- A resealable pouch that replaces a plastic bucket, preventing moisture-sensitive bird feed from coming into contact with the atmosphere. A product with the catchy name of Exact Hand Feeding Formula for Baby Birds is packaged in this pouch.
- The first use of vacuum packaging for a fragile product like potato chips. Pringle's is the first chip to be vacuum-pouched.
- A thin plastic wrap made of 25 percent recycled plastic. ScotTowels Big Roll is wrapped in it. - The Washington Post