KANSAS: Experts advise cooks to take precautions - (Kansas State Collegian)
November 19, 2007 – 7:08 pmhttp://media.www.kstatecollegian.com/media/storage/paper1022/news/2007/11/19/TodaysNews/Experts.Advise.Cooks.To.Take.Precautions-3109886.shtml
As the holiday approaches, visions and smells of a plump, roasted turkey are in the air. Imagine scraping that Thanksgiving plate clean of potatoes, green beans and meat - and then spending the rest of break cramping, vomiting and having diarrhea.
Besides experiencing these typical effects of the salmonella germ or campylobacter bacteria, the infection can become more severe for some people and cause them to land in the hospital - it can even be fatal.
To avoid anything but heartiness during the holiday break, certain food standards should be followed.
Karen Blakeslee, Research and Extension food scientist, was cited as saying food safety can be an issue during the holidays, adding, “We point out things this time of year because it’s a big holiday, and you’re usually gathering a lot of people together. There’s a bigger potential for food safety things to happen.”
Blakeslee said hand washing should be the first step of […]
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http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=22629
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