Today’s food-safety connoisseurs do not count calories, but, according to this story, the number of days leftovers have been in the fridge, the temperature of a steak’s core, and the number of hands they imagine may have handled a piece of fruit en route to their dinner plate.
And they are aided by a range of new gadgets that allow them to treat their kitchens like culinary laboratories under bacteria lockdowns.
A product called Vacu-Seal sucks the air out of plastic bags, sealing leftovers airtight so they can be frozen for future use. A gizmo called the SensorfreshQ Freshness Meter promises to measure the bacterial population of a piece of food, giving its user a reading of fresh!, still fresh! (eat soon), or freshness not assured.
For the complete news item, please visit http://www.theglobeandmail.com/servlet/story/RTGAM.20071226.l-fresh26/BNStory/lifeMain/home
MORE:
http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=23462
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