December 11, 2005
Washington Farm Report
Philip Brasher
When it comes to products that food regulators have to worry about, canned hams aren’t high on the list. Fresh sausages would be another matter.
But the government devotes just as many inspectors to checking canned hams as it does to sausages. Or put another way, the sausages get no more scrutiny from inspectors than the canned hams.Continue Reading Brasher: A closer look inside the meat industry; Emphasis to inspect fresh products goes against 1906 meat act
Illness still a mystery: Total stands at 82 as health officials test food samples
Clare Jellick of the Journal Star News reports that officials still are searching for what caused the after-lunch illnesses of 82 students at five District 150 schools this week.
No similar outbreaks occurred Thursday, but officials from the Peoria City/County Health Department were at the schools collecting food samples, running tests in kitchens and interviewing staff and students. They also conducted investigations at the four high schools, where lunches are prepared and distributed to the primary and middle schools.
Students at three schools complained of illness Wednesday, and students at two schools complained of illness Monday.Continue Reading Illness still a mystery: Total stands at 82 as health officials test food samples
Food safety tips from the pros
A little holiday Q and A from the Food Safety Network:
Question: Is it safe to use raw eggs to make eggnog?
To make eggnog, use a recipe where the eggs and milk are cooked; bring the egg/milk mixture to 72-75 C (pasteurization temperature). Drink hot or chill immediately. Even if fresh eggs are used, there’s a possibility they might be contaminated by pathogens.Continue Reading Food safety tips from the pros