Microwave UNIVERSITY PARK (Centre Co.) —Food is cooked not only to make it taste good, but also to des troy harmful bacteria that can cause food-bome illness. By structuring a series of research projects around how consumers cook with microwave ovens, sci entists in Penn State’s College of Agricultural Sciences have estab lished that microwave cooking of ten does not completely eliminate bacteria. “Most consumers use micro waves to cook to a certain time, rather than to a certain tempera ture,” says Stephanie Doores, as sociate professor of food science. “Because microwaves heat un evenly, there is a good chance that B&B SPRAY PAINTING SANDBLASTING SPRAY - ROLL - BRUSH Specializing In Buildings, v Feed Mills - Roofs - Tanks - Etc., Aerial Ladder Equip. Stone - Barn - Restoration 574 Gibbon’s Rd., Blrd-ln-Hand, Pa. Answering Sendee (717) 354-5561 Bobcat 7753 Long-Wheelbase Skid-Steer Loader It’s What’s Inside that Counts! \\ •Ml o*p*ndabl* driva chtlnt that NEVER naad ad/uatlng. Tha “bow do" doolgn uata prtttntttd, htavy-duty driva chain* lit two abort eonttnuoua loop* par aid*. That maana long-lift In tha moat ruggad utt and NO ptrledlc, tlm*-con*umlng driva chain adjuttmmtt. Experience America’s Best. Melroe company has over 30 years of skid-steer loader experience - longer than anyone else. That’s one of the reasons Fortune Magazine has twice recognized the Bobcat loader as one of the 100 products “America Builds Best." Reliable Components.. Other than a few dally checks and fills, you can rely on the PERFORMANCE of the 7753 Bobcat. It has been designed and built with durability and low maintenance in mind. Great Serviceability! Hie Bobcat 7753 has been designed to be serviced quickly. For example, there's single-side access to the transversely mounted engine, a lift-out oil cooler for easy cleaning and a tip-up cab to expose hydraulic and hydrostatic compon entry. For repairs, the exclusive BOSS® System can help quickly diagnose system problems. These features, along with a factory-trained service technicians and “top-shelf parts availability, mean your loader can be back on the Job in no time. TunMannoek, PA 1 **** L “ n ' P * Myimam, PA Tommk, PA Hanow. PA MSCKQKm w, «17-836-4011 CLARKUFT EVERGREEN S.P.E. INC. FINCH SERVICES ll^ Ho «rtt«». p A SERVICES TRACTOR CO. 717-285-4440 717-632-2345 Tmn.*— NORMAN D. CLARK 610-670-2950 717-866-2585 * 80,1 INC « 1-*OO-441-4450 W, , 7, oSnr ars, ~ ass, # sss -ma. &sa -sssti bobcat L 717-766-7318 717-966-3756 600-321-2378 717-263-4103 717-573-2250 Cooking Less Efficient At not all parts of the food will reach a uniform temperature, and micro organisms will survive the cook ,ing process." Doores and Roger C. Monte mayor, graduate student in food science from Conshohocken, Pa., just completed a project focusing on B. cereus, a pathogen common ly found in dried food products. The B. cereus pathdgen was chosen because it forms spores, a protective covering that allows the bacteria to survive in a dormant state. In its spore form, B. cereus is much more heat-resistant than other food-bome bacteria, Doores explains. “Some spore-forming bacteria can survive the drying process Swlngoul Tailgate - one aide Operator Friend l engine end engine eompo- you'll find the ? nente eenrtee. Eaey aeceae to often eaey opet oil cooler and radiator (which entry/exll Into a ere well protected). No need roomy cab to ralee lift arma. Eaey-10-uee foot pedale control loader hydraulic tunedone, while two eteering leven allow preelee maneu verability. used to preserve some ioods,” Montemayor explains. “Once you mix dry ingredients with water and subject the mixture to heat again, these spores may germinate and cause food-bome illness.” Montemayor prepared three food products infant formula, instant mashed potato flakes and nonfat dried milk—following the directions as a consumer would. He then placed each product in a microwave oven. Using a fluorop tic probe to measure temperatures in several different locations with in the food product, Montemayor established that microwave cook ing did not deliver a uniform temperature throughout the food within the recommended cooking time. Microwaving also did not des troy any of the B. cereus spores. Montemayor then subjected the Durable axleel Bobcat 7753 axlea an aol built then apadally heat treated. Axle Baarfnga NEVER naad graaalng baeauaa a aaalad oil bath kaapa tham lubrfcatad. Naw axla hub daalgn protacta axla aaal from damaga from who or twlna. Hub la aaally ramovad If aarvlca la raqulrad. & r a n| ' " \ >i I' vs 1 !/; .4- %. v '*l TOTAL HAND CONTROL! Dealer-Installed Option! ■ Easy Wrist-Action Control. ■ Push-Button Auxiliary Hydraulics For Total Hand Control. (Available on|y on SO Series loaders. 40 Series loaders utilize ibdt pedal to activate auxtUary hydraulics.) ■ Easy-Grlp Handle. Killing Harmful Bacteria food to temperature abuse, a food science term that means leaving food out at room temperature for a period of time. Then, he refriger ated the products for four days. In most of die experiemnts. food borne disease toxins had formed after temperature abuse. “What made this project unique is that we used naturally occurring B. cereus spores, rather than mi croorganisms grown in the labora tory,” Montemayor says. “Natur ally occurring bacteria can be un reliable because you might get none in one sample and product toxin in the other sample. But we used B. cereus because bacteria that has been raised in a lab may not behave as naturally occurring bacteria would.” Doores and another researcher, Ronald Heddleson, now at North Carolina State University, per formed similar research on such bacteria as Listeria monocyto genes, Staphylococcus aureus and Salmonella. Using laboratory grown bacteria, the team found Lancaatw Fanning. Saturday, Saptambar u, }9os*|i) fe ■»«!> LANCASTER FARMING FOR COMPLETE AND UP-TO-DATE MARKET REPORTS that microwaving greatly decreas ed bacterial numbers, but did not eliminate them entirely except in the case of minimally contam inated foods. “Most people use microwave ovens for reheating leftovers or re warming take-out food,” Doores says. “Because microwave cook ing does not kill bacteria to the ex tent that conventional cooking does, food safety becomes a real concern. If these food products are left out on the counter too long and then are not heated to a con sistent temperature for a safe per iod of time, bacteria might not be killed.” Doores warns that food-borne illnesses can be particularly acute for senior citizens, chemotherapy patients, pregnant women and people with immune systems compromised by disease. “These people also might be more likely to opt for takeout meals or left overs,” Doores says. “We are sug gesting that people should rewarm their food to a specific tempera ture for longer periods of time.”
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