Poultry (Continued from Page A 1) food science at Penn State Univer sity, zeroed in on the rccenpfufor*' over salmonella. Although the bacteria was isolated in 1885, recent northeastern outbreaks publicized by the Journal of the American Medical Association named the egg as a carrier of the' salmonella virus. Following ingestion of food containing the micro-organisms,' victims develop gastrointestial ill nesses within six to 48 hours. Symptoms include vomiting, diar rhea, stomach cramps, headaches and nausea. Research shows that the amount of bacterial that causes the virus varies from person to person. A healthy adult is less susceptible than the elderly and young children. Although the news media has sensationalized the danger of eggs carrying salmonelle, Mast offered a perspective on the problem. He pointed out that 350,000 people die annually from cancer linked FULL LIME OF RUGGED HOPPER BOTTOM BULK Tor Any Teed Storage Application. TWo competitively priced bin lines are available with diame ters of 6', 7', B', 9', and 12', and storage capacities of 3 to 51.3 tons. The Lifestyle line has 2.66" corrugation, with a 32'' sheet height, while the Premier line has a 4" corrugation, with a 44" sheet height. Both lines have 16" or 22" hopper openings. If you are interested in a bin with "state of the art" structural design at a very competitive price, we encourage you to write or call today. “Built By Poultry People For The Poultry Industry " _ _ 111 SYCAMORE INO. PARK Imml I 255 PUNE TREE HEKSHEY EQUIPMENT I I I COMPANY, INC. (717)393-5807 Disifnin of Quality Systami far Poultry, Swina art Grain (Mins Salmonella *1 Dr. Morris Mast diseases; 23,500 from drunk driv ing; and 48 to 480 from uj Dutchman's BINS nr Dutchman* salmonellosis Transmission How does salmonella get into live poultry? Three sources are suspected: •1. Feed transmission - Since heat easily destroys salmonella, the ani mal offal used for feed products are healed to destroy all possible existing bacterial such as sal monella. According to Mast, the only way feed can carry the bacter ial is if salmonella was reintro duced after the feed was pro cessed. This sometimes happens if trucks transporting feeds have been contaminated and not proper ly cleaned. •2. Environmental contamination - This happens most frequently in food preparation if eggs or meat is not heated enough to kill the bacteria. •3. Egg transmission - It is sus pected but not actually confirmed that the virus may be transmitted when the egg is being formed if the hen is a carrier. Killing the virus Viruses with non-harmful bacteria will fight and destroy salmonella. Currently research is being done in labs by introducing bacteria organ isms found in mature poultry into those containing salmonella. Too weak to compete, the salmonella limn = Route 30 West at the Centerville Exit strain dies. Mast stressed that food when properly handled poses no threat of salmonella to people. That means consumers should never eat raw meat or uncooked eggs. In the home and in the food industry, salmonella can always be eliminated if poultry and eggs are not consumed raw. On the flip side, statistics show that 77 percent of the salmonella outbreaks recorded arc traceable to a food Source. This most often happens at public eating places through improper handling of food. Twen ty per cent of the cases happen in home food preparations. When the source is identified, cooks often defend their improper food preparation habits by protest ing, “But that’s the way my mother always did it” or “but I often did that before.” The press publicizes that sal monella is carried through Grade A eggs. Does this mean that Grade AA or B eggs are safe? “No,” Mast emphasized and then explained that the term Grade A eggs is a form used for identifi cation. Before the recent outbreak, consumers thought the disease was transmitted only through cracked or imperfect-shell quality eggs. Now, cases have been traced I ► v»it\ftBr j r v r *v*t J * i^/y/rl c 1 ' vo Lancaster Farming, Saturday, April 30, 1988-A27 where shell perfect eggs were sus pected as containing the virus. Mast stressed, “Even if the egg does carry the germ, it can defi nitely be destroyed when heated.” Mast told the teachers, “Educa tors play a major role in stamping out the virus since children are impressionable. If proper cooking methods are taught, children will follow through.” Food safety •1. Never use the same platter, cut ting board for prepared meat if it was used for raw meat •2. Do not eat raw eggs. Always heat the egg white enough to cogu late. •3. Wood cutting boards are fre quent carries of the virus. Mast emphasized the importance of not reusing a cutting board without sanitizing it with bleach. •4.D0 not eat raw meat Mast emphasized that Ameri ca’s food supply is the safest of any country in the world. Eggs are no exception since chances of con tacting salmonella through eggs are extremely slim. Mast also assured the audience that current studies show that AIDS carriers cannot transmit the disease through food preparation. 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Significant historical Pennsylvania newspapers