'PENINGS bounty recently attended the L« Forum at the Nlttany Lion H university Campus. From »ndra Shorley, Boyertown; i; and Nancy Plushanskl, 4-H Tractor Club The 391 h annual Franklin Coun ty 4-H Tractor Club awards ban quet, held recently at the Franklin County Vo-Tech School cafeteria, was attended by more than 180 members, parents, and guests MILLER-LAKE INC. POLE TAVERN SMITH’S S ••ii.vlii., PA EQ. SALES CORP. IMPLEMENTS, INC SALES & SERVICE 717-938-2335 Elm.r, NJ M#re*mburg, PA ?!? 609-358-28(0 717-328-2244 ’ 717-244-4188 ONE MAPLE ES & SERVICE 'Altxandar, PA (12-461-7172 OXFORD GREENLINE SCHEFFEL EQUIPMENT WINELAND EQUIPMENT, Oxford, PA CO. EQUIPMENT (fIC. » 215-932-2753 Martlnaburg, PA 21S-932-2754 614-629-5009 «14-652-5223 •14-793-2109 OST CREEK MPLEMENT Utnd Mill*, PA N 7-463-2161 PIKEVILLE R'S EQUIPMENT EQUIPMENT INC. ID It Rt. 66 Olay, PA mount City, PA 218-967-6277 according to Bill Reagan, county agent The dinner was held to rec ognize project club winners and to complete the annual winter prog ram that involved 61 members, representing the largest tractor dub membership ever enrolled. The first year group winners were recognized by club leader Ronald Hissong, Mercersburg, with first place honors presented to Philip Mummert, Chambers burg. Second place honors went to John Farrow, St Thomas and the third place award was presented to Steven Bricker, Chambersburg. Second year winners were rec ognized by club leader Roger Dice, Chambersburg, as follows: first place honors went to Matth ew Bricker, Chambersburg; sec ond place was presented to Adam Hess, Chambersburg; and third place honors went to Joel Gay man, Shippcnsburg. In the third year group, club leader Myron Young, Chambers burg, recognized the following winners: first place went to Luke Zaigcr, Waynesboro; second place to Joe Hess, Shady Grove; and third place honors to Sherman Wislcr, Waynesboro. In addition, all third year mem bers, who represent the graduating class, were awarded individual 4-H tractor trophies in recognition of their completion of the three year program. of our professional mix of products. Compact tractors, utility haulers and hand-held products are also ready to meet your needs. Come in today to see our entire line of quality John Deere commercial products /&, 111 GEORGE V. SEIPLE TOHM MWMBIT H.S YEARSLEY a SON CO., INC. & SONS Easton PA Halifax, PA Waal Chsatar, PA 215-258-7146 717-3*2-3132 215-696-2990 Franklin County 4-H Tractor Club award winners were presented recently. Seated left to right, first year winners Philip Mummert, John Farrow, and Steven Brlcker. Standing left to right, second year winners Matthew Brlcker, Adam Hess, and Joel Cayman, followed by third year winners Luke Zalger, Joe Hess, and Sherman Wlsler. Awards were made possible through the Franklin County 4-H Development Fund. O Nothing Runs Like a Deere Uncattar Fuming, Saturday, May 23,1992-825 Foodborne Illness (Continued from Page 824) • Study temperatures in the “danger zone” by taking milk and observing bacterial growth at different tempera tures, including 40 degrees F, another at room temperature (68 degrees F), another at 98 degrees F, and another at 140 degrees F. The experiment will prove that milk kept under 40 degrees F or over 140 degrees F will prevent bacteria from growing. Milk kept at warm temperatures will sup port very rapid growth of bacteria. (The ‘ ‘danger zone’ ’ is the temperatures, from above 40 degrees F to below 140 degrees F, in which foodborne pathogenic bacteria grows. Food should be kept out of that danger zone.) Steam tables in restaurants are kept at 140 degrees or above to prevent the growth of any bacteria present in the food. “A major cause of foodbome illness is how tempera ture is controlled, in terms of cooling, in terms of thaw ing.” said Knabel. “This is where many of the mistakes are made in terms of foodbome illness.” Temperature management According to the food safety expert, teachers should become more aware of the causes of foodbome illness. Much of it has to do with food temperature mangement. “The improper cooling and thawing of foods is the number one cause of foodbome illness,” he said. Many people wrongly thaw food on a countertop, which can be dangerous since many of the pathogens live on the outside of the meat So they multiply rapidly. Home economics teachers should emphasize thawing foods in the refrigerator, according to Knabel. Students should be taught to assume that all raw animal products are contaminated with pathogenic bacteria. Also, bacteria die in gradual steps, not all at once, when food is heated. “When you talk about killing bacteria, it is a time/tempcrature phenomenon,’ ’ said Knabel. The high er the temperature, according to Knabel. the faster they die. Many people make the mistake of not spending enough time cooking food at a high temperature. The heat must be distributed evenly and at a high enough temperature. Conventional ovens heat evenly slowly while micro waves heat fast and somewhat unevenly. When using microwaves, according to the expert, the food needs a lon ger standing time at a higher temperature to kill bacteria. Also, when cooling the food, it’s important to under stand that the food must be broken down into smaller units. The temperature of the “cold spot,” or the location at the deepest part of the meat, must be measured. A large crockpot, if placed in the refrigerator, could take days before the correct temperature in the cold spot is reached. So food must be broken into shallow pans (no more than three inches thick) that can cool more rapidly, according to the food safety expert. Also, cross-contamination by transferring bacteria from a raw product to a ready-to-eat product causes foodbome illness. ' Students need to make sure they don’t prepare salads and cut up vegetables on the same cutting board as raw chicken. Knabel said about 80 million illnesses and 9,000 deaths occur in the U.S. each year because of foodbome bacteria. Most is due to the-mishandling of foods in food service institutions and in the home. He said students should be better educated about food safety issues to help reduce the problem. Bacteria die
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