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By NEW YORK TIMES NEWS SERVICE | August 27, 2000
Agriculture Department officials say they are discussing the possibility of easing their new standards for preventing salmonella contamination in ground beef used for the nation's school lunch program. The reconsideration, provoked by criticism from the food industry, has angered consumer advocates. Since June, the department, which provides 70 percent of the ground beef used in schools, has required that every batch it buys be free of salmonella, bacteria responsible for about 600 deaths and 1.4 million illnesses last year.
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NEWS
By Jonathan Bor and Jonathan Bor,U.S. Department of Agriculture | December 12, 1991
Fresh from celebrating her roommate's birthday at a cozy Baltimore restaurant, the 20-year-old Loyola College student retired contentedly for the night. The piquant flavor of Caesar salad lingered as a pleasant memory. She drifted into sleep.With a start, she awoke a few hours later with knife-like stomach pains. Then came a cascading series of symptoms: intense vomiting, diarrhea, muscle pains, and alternating fevers and chills that left her too weak to climb stairs without help.After three days of escalating misery, she checked into the hospital, where doctors found her blood pressure dangerously low and her kidneys verging on failure.
NEWS
By Nick Miroff and Lyndsey Layton and Nick Miroff and Lyndsey Layton,The Washington Post | February 14, 2009
WASHINGTON - The peanut company at the center of the nationwide salmonella scare has filed for Chapter 7 bankruptcy protection and will begin liquidating its assets as a crush of legal claims pile up against Lynchburg, Va.-based Peanut Corp. of America. "Given that PCA is under criminal investigation, I'm not surprised they've gone bankrupt," said Bill Marler, a Seattle-based lawyer representing 47 clients who are suing the company, including family members of two victims who died after reportedly consuming peanut products tainted with salmonella.
NEWS
By Peter Jensen and Dan Thanh Dang and Peter Jensen and Dan Thanh Dang,SUN STAFF Sun staff writers JoAnna Daemmrich, Michael Dresser and Neal Thompson contributed to this article | November 6, 1997
CHAPTICO -- One person has died from food poisoning and at least 143 others became sick after eating a stuffed ham, turkey and fried oyster dinner at a small Catholic church in this tiny Southern Maryland community.Health officials said yesterday that the culprit is salmonella, a bacterium that is a common source of food poisoning.The incident represents the largest salmonella outbreak in Maryland in at least five years.Investigators have not determined what specific food triggered the illness that spread among the 1,400 people who purchased a dinner Sunday afternoon at the annual Fall Festival at Our Lady of the Wayside Church in Chaptico, little more than a crossroads about 40 miles southeast of Washington.
NEWS
October 24, 1999
To kill the salmonella organism, the temperature of an egg or egg dish must reach a temperature of 160 degrees (or be held at 140 degrees for 3 1/2 minutes). A quick-read thermometer provides a quick, easy way to measure the internal temperature of egg dishes. -- Cole's Cooking A to Z
FEATURES
By Dr. Simeon Margolis and Dr. Simeon Margolis,Contributing Writer | October 5, 1993
Q: Should I pay attention to my wife when she says that we should not order Caesar salads in restaurants?A: The easy answer is to tell you that you should always listen to what your wife says. She may not be right on every occasion, but it is true that Caesar salad dressing, made with raw eggs, has been responsible for many outbreaks of gastrointestinal illness due to contamination of eggs with salmonella bacteria.These bacteria pose no threat when eggs are properly cooked, but salmonella may infect the intestine if you eat foods containing raw or undercooked eggs.
NEWS
August 16, 2001
FEARING outbreaks of salmonella, health inspectors have banned the sale of unrefrigerated eggs at Baltimore's popular downtown Farmers' Market. Is this going too far? We don't think so. As new virulent strains of salmonella have appeared, prudence requires that particularly the vulnerable - infants, children and old people - are protected against the preventable dangers of food poisoning. Some patrons and vendors are upset at the crackdown, which has effectively eliminated egg sellers from the Sunday morning market.
NEWS
August 30, 2010
Marylanders were fortunate to dodge the latest salmonella scare. The tainted eggs that came from two Iowa egg producers did not find their way into Mid-Atlantic markets. Last week, the Maryland Department of Agriculture said that its inspectors had found none of the affected eggs in the state. Still, it is disconcerting that, as reported by The Washington Post, an Iowa egg farmer in the center of the current recall, Austin " Jack" DeCoster, ran a troubled egg operation in Kent County in early 1990s.
FEATURES
June 1, 1994
Q: I have always loved seven-minute frosting that's made with sugar syrup and whipped egg whites, but I worry these days, with all the talk of salmonella, about whether it's safe?A: This recipe should be safe from any chance of salmonella if you are careful to follow precise steps. First, make sure the sugar syrup reaches 240 degrees and is still boiling as you are pouring it into the beaten egg whites. Salmonella is killed at temperatures of 160 degrees and over, so you may want to also use a thermometer to test the hottest temperature of the icing as the syrup is being poured in. Also, look for pasteurized egg whites in your supermarket, which would eliminate the potential problem.
NEWS
June 26, 2000
THE FOOD that children eat in school cafeterias should meet cleanliness standards at least as high as those of McDonald's and other fast-food chains. That's why the U.S. Department of Agriculture must establish safety standards for the 125 million pounds of beef it buys each year for school lunch programs. The dangers of E. coli or salmonella pathogens are too ominous, even if thankfully infrequent, to risk exposing our children. Until recently, the assumption was that USDA inspections of slaughterhouses and meat processing plants assured a uniform safety standard for all consumers.
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