Know Where the Activities Will Be?
Read the Farm Women Calendar,
PLANT SPRAY -
ONI TRIP ACROSS HILO
Save Tim* ■ Savt Fu«l - Incrtas# Yield
Opera...
Can Also Be Used With Water if Your Program is
iry Fertilizer.
Now
is the Time to think of Next Spring - Plan
Tool up now with Side Mount Tanks-Pump
and Planter Nozzles - Beat the Spring Rush
LESTER A. SINGER
tanks, Pa.
Lancaster County’s Only
Dealer Specializing in
Sprayer Sales & Service
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R. S. HOLLINGER & SON
MOUNTVILLE, PA
MTERNATIQNAi HARVESTER
EPHRATA, PA.
ERR & HENRY EQUIP. INC.
22-26 Henry Ave., New Berlinville, Pa.
1 Mile North of Boyertown
Phone:2ls-367-2169
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Phone 687-6712
285-4538 ELIZABETHTOWN
Sales and Service
Do American consumers -
male and female * underrate
their individual respon
sibility for keeping food safe
in the home?
A survey conducted by the
U.S. Department of
Agriculture’s Economic
Research Service (CRS)
indicates that they may.
For instance, the survey
disclosed that many con
sumers are unaware that
absolute protection is not
“guaranteed” simply
because meat and poultry
products are inspected in
processing plants by USDA’s
Animal and Plant Health
Inspection Service (APHIS).
Also the survey revealed
that consumers this time of
year are taking unnecessary
risks in the handling of
turkey and stuffing.
Sixty three percent of
those who responded to the
special food safety survey
conducted in June and July
thought it was “not likely” or
“not at all likely” for meat
and poultry to carry harmful
bacteria and germs.
Although Congress
charged APHIS in the 1967-68
Wholesome Meat and
Poultry Inspection Acts with
MESSICK FARM EQUIP. COPE & WEAVER CO.
INTERCOURSE
733-2283
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Underrating
IH
strai9 M-throu B^
367-1319 NEW PROVIDENCE
C. B. HOOBER ft SON
HI
INTERNATIONAL HARVESTER
the responsibility of in
specting the nation’s meat
and poultry supply to assure
its wholesomeness, this
inspection does not extend to
retail stores, nor does it
relieve consumers of the
responsibility to take proper
food safety precautions in
the home.
The survey showed the
consumer is not aware that
he - or she - must take these
precautions to keep food safe
by avoiding the growth of
bacteria.
APHIS meat inspection
officials stress to consumers
that meat and poultry are
not sterile products, and if
abused can cause food
poisoning. The survey in
dicates this fact is not un
derstood by everyone.
Statistics on illnesses
caused by food poisoning
have shown that a high
percentage are the result of
improper food handling in
the home or food service
establishments.
The ERS survey disclosed
that consumers also do not
understand the danger in
volved in allowing cooked
food to stand at room tem
perature for more than two
Convon'
spreader
frame
786-7351
786-8231
Lancaster Farming, Saturday. Nov. 30.1974
Food Safety
or three hours.
Eighty-eight percent of
those queried said they were
concerned - from a food
safety standpoint - about
letting uncooked meat or
poultry stand for more than
two or three hours at room
temperature. However, only
53 percent were concerned
about leaving cooked food
out for the same period of
time.
Most food bacteria in
uncooked food are destroyed
at cooking temperatures
above 140 degrees F., but
food scientists point out that
cooked food also can be a
haven for growing bacteria
through re-contamination or
cross-contamination.
Asked which of three
alternative ways they would
go about preparing a
hypothetical meal to avoid
cross contamination, more
than half-59 percent of the
consumers-chose the two
wrong answers.
The three methods of
preparation listed were:
- “After cutting up the
fresh meat, I would chop the
fresh vegetables and then
wash the knife, the cutting
board, and my hand with
soap and water.
- “After cutting up the
fresh meat, I would rinse off
the knife, the cutting board,
and my hands and then chop
the fresh vegetables.
- “After cutting up the
fresh meat, I would wash the
knife, the cutting board, and
my hands with soap and hot
water and then chop the
fresh vegetables.”
The last method is correct.
In the other two methods, a
consumer could cross
contaminate Tresh
vegetables which may result
in food poisoning of a family.
The rule is to wash all
utensils and hands in hot
soapy water after handling
raw food - since it may bear
Start ’em right
finish right!
Start ’em right. No matter what time of year,
put cattle on a good feed with AUREO S 700*
for 28 days. Maintain gains in the presence of*
shipping fever!
Finish right. After 28 days put all your cattle
on a feed containing AUREOMYCIN to mar
ket. AUREOMYCIN increases gains, improves
feed efficiency, helps prevent liver abscesses,
bacterial diarrhea and foot rot.
This season use cattle feeds with AUREO S 700
and AUREOMYCIN. Tests show an average
return of $6 to $8 for every dollar invested.
‘American Cyanamid Company s registered trademark (or a premix
of AURT'OMYCIN * chlortetracvclmc and SULMET®
sulfamethazine Withdraw 7 days before slaughter Certify
GEHMAN FEED GRUBB SUPPLY
MILL
Denver, Pa.
PENNFIELD FEEDS
711 Rohrerstown Road
Lancaster, Pa.
• ♦ ♦.» M » '*> <t* 'txM tAr - •,»> , - \ *1 •■.•» V
bacteria • and before
touching cooked food.
Cooking food at proper
temperatures will destroy
bacteria which cause food
poisoning - i.e., staph,
perfringens and salmonella.
Turkey and Stuffing
The survey is particularly
significant as the holiday
season nears. Survey results
revealed many consumers
are taking unnecessary risks
in handling turkey and
stuffing.
A majority of consumers
believe that when "turkey is
done" the stuffing is done."
Food scientists warn that
stuffing • which is usually
tightly packed into the in
terior cavity of a turkey -
should be cooked to at least a
165 degrees F. temperature.
Furthermore, as it is the last
part of the turkey to reach
maximum heat, a meat
thermometer should be used
in the middle of the stuffing
to determine when it reaches
that temperature.
Consumers did understand
that stuffing a turkey in
advance - the night before
cooking - is not wise. It
allows time for salmonella
and other bacteria to
multiply in the stuffing.
Likewise, 26 percent of the
consumers knew it is safest
to cook turkey and stuffing
separately.
Copies of the preliminary
report of the survey may be
obtained by writing to the
Information Division,
Economic Research Service,
U.S. Department of
Agriculture, Washington,
D.C. 20250.
Information food safety for
the holidays is also available
from USDA’s APHIS Nor
theast Regional Information
Office at 26 Federal Plaza
(Room 1653), New York,
N.Y. 10007.
r—
i
CO.
Elizabethtown, Pa.
47