February 6, 2011
We have weathered the food pyramid, the fascination with oat bran and the embrace of low-fat fare. Now, as is its habit, the federal government is giving us more advice on what to eat. A fresh set of federal dietary guidelines, a five-year update issued by the departments of Agriculture and Health and Human Services, were announced last week. Happily, there seemed to be less nagging in this go-round than in prior years. Indeed, the phrase "enjoy your food" was part of the government 's message.
April 21, 2001
Gov. Parris N. Glendening's environmental policies have hardly endeared him to Maryland's poultry industry. His pared-down diet isn't helping. Quietly, for about two years now, the governor has abstained from meat and poultry, says his spokesman Michael Morrill. He eats seafood, but not other animals. "It's for personal dietary reasons," Morrill says. "Doctors give people his age specific advice on how to improve their diet, and he's taken up a lot of their advice." Glendening, 58, is markedly slimmer than before he started the new regimen.
November 1, 1998
Fresh sausage made from beef, pork or lamb should b cooked to an internal temperature of 160 degrees, according to the USDA's Meat and Poultry Hotline (800-535-4555); sausage made from poultry should be cooked to an internal temperature of 165 degrees.Pub date 11/1/98@
August 28, 1997
Because of incorrect information provided to The Sun, the safe cooking temperatures for red meat and poultry were reversed in yesterday's Tidbits column in the A La Carte section. Ground beef should be cooked to 160 degrees, and whole poultry should be cooked to 180 degrees.The Sun regrets the error.Pub Date: 8/28/97
July 12, 1996
IN JANUARY 1993, the same month Bill Clinton became president, three children died after eating hamburgers at a fast-food outlet and some 500 persons became ill from ingesting the virulent E. coli 0157: H7 bacterium. The national outcry drew promises that the new administration would do something. Now, after an early false start, the president has announced the most significant changes in meat inspection rules in 90 years.Though understandably skeptical, Americans can take comfort that even some consumer-watchdog groups have welcomed this initiative.
July 7, 1996
WASHINGTON -- President Clinton announced yesterday the most sweeping changes in the government's meat inspection system since it was created nearly a century ago, outlining new rules that would, for the first time, impose scientific tests for disease-causing bacteria.The new rules call for more inspection and controls by the meat- and poultry-processing industry itself and new testing by the Department of Agriculture.Drafted over the past two years, the rules will be final upon their publication in the Federal Register this week.