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Tainted turkey, undercooked stuffing and germ-laced gravy from holiday buffets have all led to past illnesses and deaths, so cook carefully this holiday season. Ready or not, the holidays are here.
Tainted turkey, undercooked stuffing and germ-laced gravy from holiday buffets have all led to past illnesses — and even deaths — CDC investigators have found. It can be tricky for occasional cooks to prepare big meals in a way that avoids the common hazards that can make people sick, said Donald Schaffner, a food science expert at Rutgers ...
Frequent hand-washing also helps prevent cross-contamination while handling raw turkey that won’t get cooked, Gravani says, so it’s especially important after touching raw meat or poultry.
The source of the outbreak was two Sizzler restaurants that apparently allowed raw meat to come into contact with other food items. The infected meat was traced to the Excel meat packing plant in Colorado. [46] [47] There were 19 confirmed cases, 19 likely cases, and 49 suspected cases of E. coli O157:H7 in Oregon in August.
The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.
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An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.
More than 200 people from across the U.S have fallen ill, 84 of them hospitalized, from an ongoing salmonella outbreak linked to raw turkey products. Salmonella outbreak linked to raw turkey ...