Non-refrigerated foods are targets for varying bacteria
By Attcc L. Petti tl
HoflK Fttiiliw Ageat
Our eyes are remarkable in
struments that enable us to see
endless numbers of living things.
However, one thing that we cannot
see without a microscope is
bacteria. Most bacteria are not
harmful, however, some bacteria
can cause food spoilage, illness,
and in some cases, death.
These bacteria cause most cases
of food-related illness:
Staphylococcus aureus (staph),
Salmonella, and Clostridium Per
fringens.
Staph bacteria is found on your
skin, in your nose and throat and
on raw meat. Because staph is so
common, food can easily become
contaminated during preparation
if your hands and cooking utensils
are not washed carefully.
Staph requires protein to grow.
Moist foods such as custards and
cream-filled pastries, eggs, ham,
chicken, tuna, and macaroni and
potato salad are most often
associated with staph poisoning.
If contaminated foods are allow
ed to cool slowly or are held
without refrigeration, the bacteria
may grow and produce a toxin
(poison) that you cannot boil or
bake away. When the food is
eaten, the toxin may cause illness.
Stomach cramps, diarrhea, and
vomiting may appear within two to
four hours after eating the con
taminated food.
Clostriudium perfringens is
more widespread than any other
/ Front Burner
disease causing bacterium.
Perfringens food poisoning is
usually associated with large pieces
of cooked meat and poultry,
gravies and leftover meats. Food
left at room temperatures for long
periods of time are often breeding
grounds for these bacteria. Illness
occurs 8-20 hours after the con
taminated food is eaten.
Salmonella are found most fre
quently in foods such as raw
poultry, meat, eggs and dairy pro
ducts. Once in your kitchen, these
bacteria can contaminate other
foods. The most vulnerable foods
are those that are lightly cooked
and handled a lot during prepara
tion.
Hit the trail
This group of 10-year-olds is the first in the area to
bi allowed to go to a week of scout camp at such a
young age. Weblos leader Frank Branch put a great
deal of time into letting parents know that their
sons would be safe at the camp and therefore got a
good number of boys to go. The young men are (L
to R): John Irion, Todd Branch, Kevin Ltppard,
Nathan Stec and Jeff Baker. (Josh Wltherspoon,
not shown). The scouts spent three days and nights
at the camp working on advancement requirements.
Farmers offered alternatives
Options on agricultural futures
will begin trading on the major
commodity exchanges this fall.
With the introduction of
agricultural options, grain and
livestock producers will have
another marketing alternative to
look over.
Options offer farmers the flex
ibility of locking in a minimum
price without limiting the max
imum possible price they can
receive if prices of their com
modities should rise. This is but
one of the benefits and differences
between options and futures.
To learn more about options
and how they may be used by
farmers, lenders, grain merchants
and others in their marketing pro
grams, the Agricultural Extension
Service in cooperation with the
Chicago Mercantile Exchange,
Chicago Board of Trade, and
MidAmerica Commodity Ex
change is offering eight seminars
across the state during August and
September.
Dates and places of each
seminar is listed below:
August 28 - Terrace Motel, Lake
Junaluska
August 29 - Ag. Center, Statesville
August 30 - Harvard's Fish Camp,
Albemarle
August 31 - Ag. Center,
Greensboro
September 24 - Ag. Center,
Eli/abethtown
September 25 - Ag. Center,
Kinston
September 26 - Ag. Bldg.,
Elizabeth City
September 27 - Ag. Center,
Nashville
The program will start at 10
a.m. and adjourn at 3 p.m.
Speakers will include: David Du
pont. Agricultural Marketing
Associate, Chicago Mercantile Ex
change, Chicago, Illinois, John
Ireland, Education Coordinator,
Chicago Board of Trade, Chicago,
Bob Purkey, Vice President, Mer
rill Lynch, Virginia Beach,
Virginia, Bill Barclay, Director,
Research and Education,
MidAmerica Commodity Ex
change, Chicago and N.C. State
University, Raleigh.
There will be a $5 registration
fee to cover lunch, written
materials, and other expenses. You
are encouraged to pre-register with
your County Extension Office at
least two days before the meeting
you plan to attend.
The Sale
Is On
These foods are especially
dangerous if they are
unrefrigerated for long periods of
time. Salmonella bacteria arc kill
ed by thorough cooking.
However, if food is not heated
to a high enough temperature or if
leftovers are not reheated
thoroughly, illness can result.
Salmonella food poisoning can
cause nausea, vomiting, fever,
stomach cramps, diarrhea, and a
headache. These symptoms appear
within 24 hours of eating con
taminated food.
In order to keep bacteria from
growing you should:
?Thaw frozen meat, fish,
poultry and prepared foods in the
refrigerator - never at room
temperature.
?Refrigerate leftovers as soon as
possible after eating.
?At the supermarket, shop for
meat, poultry and dairy products
last to keep them cold as long as
possible.
?Refrigerate cream, custard, or
meringue pies and foods with
custard fillings. Never allow them
to stand at room temperature.
?Refrigerate salads and sand
wiches made with salad dressings
containing eggs or milk products.
Bacteria grow rapidly between
40? and 140?F.
This zone ranges from
temperatures just above refrigera
tion up to warm temperatures.
Food left at room temperature
for more than two hours (including
preparation and serving time)
allows bacteria to multiply to
dangerous numbers.
CHICKEN ENCHILADAS
1/3 cup chopped onion
1 tablespoon butter or margarine
2 cans (5 oz. each) chunk chicken
2 tablespoons finely chopped
celery
chopped tomatoes
1 can (10 oz.) or pkg. chicken
gravy mix
1/2 cup sour cream
6 tortillas
1/2 cup grated cheese
2 tablespoons finely chopped green
pepper
In saucepan, cook onion in but
ter until tender; add chicken,
celery and green pepper. Combine
(Continued on page 7)
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