UNIVERSITY PARK - Con
sumers can protect themselves
from salmonellosis, a flu-like
disease caused by salmonella
organisms in food, by handling
foods correctly, says Penn State
food scientist Morris Mast.
Salmonella can cause a disease
called salmonellosis, one of the
most common types of foodbome
illnesses. “It is not a new disease,”
says Mast. “It’s probably been
around as long as man has been on
earth.”
The disease can produce flu-like
symptoms of fever, diarrhea and
vomiting 12 to 36 hours after
eating. It can last two to seven
days. Infants, the elderly and
persons with weakened resistance
to infection are most frequently
affected by salmonellosis.
Examples of foods that provide a
favorable environment for
salmonellae to grow include
poultry, meats, eggs, dairy
products and seafood. The bacteria
will grow wily if foods are at a
temperature between 45 and 115*F.
“But even if salmonellae are
present in foods, consumers won’t
suffer from salmonellosis if they
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Avoid Salmonellosis With Proper Precautions
cook and handle the food
properly,” says Mast. “Com
mercial pasteurization of milk and
liquid eggs destroys the bacteria.
Heating other foods, such as meat
and poultry, to an internal tem
perature of 155 degrees will assure
their safety.”
The second way to control
salmonellae is to prevent recon
tamination. Says Mast, “Recon
tamination can happen in food
service establishments or in the
home if poor personal hygiene is
practiced or if the cooked food
comes in contact with unclean
utensils, equipment or uncooked
foods that may harbor salmonella
bacteria.”
Mast recommends the following
guidelines for food handlers and
consumers:
• Wash raw foods carefully and
thoroughly.
• Wash hands thoroughly after
handling raw foods to lessen the
possibility of contaminating
cooked, ready-to-eat foods or
serving utensils.
• Carefully follow label direc
tions on packages for storing,
preparing or serving quick-frozen
foods. Storage at proper tem
peratures prevents salmonellae
growth thorough cooking will
kill them.
• Do not thaw frozen raw poultry
at room temperature. Thaw in the
refrigerator or use cool running
water.
• Store uncooked foods on the
bottom shelf of the refrigerator.
Raw foods should not drip onto
cooked foods.
•Do not stuff turkeys or
chickens the night before cooking.
• After cooking stuffed poultry,
and before refrigerating it, remove
the stuffing from the bird. This will
allow faster cooling and/or
reheating.
• Refrigerate leftovers promptly
and heat thoroughly before re
serving (gravies should be
reheated to “rolling boil”).
Freshly cooked foods rarely cause
illness.
• Refrigerate all dairy products
promptly, including mixtures
made from dry base, such as
rehydrated powdered milk.
• Before re-using, thoroughly
wash with hot water and soap all
utensils used for preparing raw
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• Make sure perishable foods
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SOUTHAMPTON -
Millersville, West Lampeter and
Witmer Locals of Atlantic Dairy
Cooperative District 5 will hold
their annual dinner meeting March
23 at 12 p.m. at the Lampeter Fire
Company No. 1.
Dr. Paul E. Hand, Atlantic’s
secretary and general manager,
will be the guest speaker. Hand
will report on cooperative
business.
The purpose of the meeting is to
elect officers, delegates and
alternate delegates for the craning
year. The meeting will be con
ducts hv the Local presidents:
Stak4s4
Route 30 West
at the
Centerville Exit.
Lmcmlm- Famhg, Satwfay, Mardi 21,1M7-El3
District 5 Members Plan Meeting
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until eaten. Foods that tend to spoil
easily without refrigeration should
not be exposed to wanner tem
peratures few more than half an
hour before eating.
Elvin Hess, Millersville; Moses
Beiler, West Lampeter; and John
J. Landis, Witmer.
During the meeting, District 5
Director J. Wade Groff will
present 25-year membership
awards to: Kenneth and Nancy
Shertzer, Millersville: Gear View
Farm, Lancaster; Elam S. Click,
Lancaster; Norman S. and Grace
D. Landis, Lancaster; and Christ
S. and Katie H. Petersheim, Bird-
In-Hand.
The
Groff will also present a 50-year
plaque to Jeffrey L. Landis,
Lancaster.
Mon.-Fn. 6 to 5; Sat. By Appointment
U S PMnts 3 479 749an03 501 $46 Forwgn PaMnts Pendng
LOUCKS GRAM EQUIP., INC.
York, PA 17406