FAMILY LIVING FOCUS Montgomery Co. Extension Agent M. Annette Goodling SAFE FOOD FOR YOUR FAMILY Most of us like to use family re cipes passed down through many generations, but some of these re cipes present a potential disaster for our family’s health. Learning how to evaluate recipes before try ing them is an important part of ensuring food safety. The follow ing guidelines will help you know which recipes to avoid or modify. Avoid recipes containing raw eggs such as ice cream or un cooked desserts. Usually, salmon ella food poisoning results from contaminated food that has been improperly handled or not cooked thoroughly. Salmonella enteritid is, however, is an unusual strain I Mi'll oul|Mil lIK I < Ifu |<‘|il lni:li K»h|iir < nunh - iik limh .1 < Ikik r (.1 li< |ili<l inoh il N mi s -HI in 4 111 l‘( I .HI 4 (Kilt <| (111 s( Is AGCO® Allis tractors, That's where you'll find ideas that turn high power into higher productivity. Our 135-195 PTO hp 9600 Series and 215 PTO hp 9815 offer highly efficient electronic powershift transmissions and more. Take A Test Drive At This Address. SEE YOUR DEALER TODAY! MANOR MOTORS On Rle. 553 Pann Run, Pa. 15765 412-254-4753 HERNLEY’S FARM EQUIP., INC. Elizabethtown, Pa. 717-367-8867 that has been found in the ovaries of infected laying hens. Because the hens transmit the organism to the egg yolk before the shell forms, we can no longer assume that a clean, uncracked egg is safe to eat Although the risk of getting salmonellosis is relatively small, the infection can be life-threaten ing for certain people especial ly the very young, the elderly, pregnant and nursing women. An other segment of the population at high risk are immune compro mised HIV and AIDS, chemo therapy and other illnesses requir ing strong medications. Thorough cooking is necessary to destroy the salmonella bacteria. Typical romfoiiabM- I .ill 1 111 N\ .11 < I (Il'slUM 11( tlmm.iiii 1 iiiMiuini wiili |)l|s||-luilll)H (llUll.ll M .Killtll list 1 lurmlK 41 uil 1 ()ls (,’real Ideas. "I fW AGCO I Wm i Aoco 1 I ALUS I (,oo(l Business SANDY LAKE IMPLEMENT B.H.M. FARM EQUIP. Sandy Laka. Pa. INC. 412-376-2488 Annvilla.Pa. 717-867-2211 NICHOLS FARM EQUIP. Bloomaburg, Pa. 717-784-7731 B. EQUIP., INC. Waynaaboro, Pa. 717-762-3183 recipes lib avoid that use raw or lightly cooked eggs are: home made ice cream, homemade pasta, homemade eggnog, custard sauce, homemade mayonnaise, under cooked scrambled or soft boiled eggs, and lightly codeed French toast. Below are suggestions to follow when examining your recipes. When making homemade ice cream select a recipe that uses a cooked base or make your recipe using pasteurized eggs found in the refrigerator case at the super market When making pasta at home; limit air drying time to 30 minutes, store in the freezer to prevent mold growth and code thoroughly before serving. Stop making mayonnaise and eggnog unless you are using pasteurized eggs. Only serve eggs that are completely cooked including re cipes for French toast (baking in the oven is a convenient method). Remember when you marinate meats, fish and/or poultry to do so in a covered container in the re frigerator. Don’t exceed 24 hours in the marinade solution and cook immediately. The leftover marin ade should not be used to baste the meat at the table unless it is com pletely cooked since the raw meat was soaked in it Discard any left over marinade. Follow safe meat I ini'll! of mmomenct* C.J. WONSIDLER BROS. Quakartown, Pa. 215-536-7523 Naw Tripoli, Pa. 215-767-7611 Olay, Pa. 215-887-6257 QRUMELLI FARM SERVICE Quarryvllle, Pa. 717-786-7318 HOLTRY’S EQUIPMENT Roxbury, Pa. 717-532-7261 LMeisW Ndnfoft jMm*£ Ooiobafl cooking methods. Avoid low oven temperatures. Temperatures be low 32S*F allow the center of the meat product to be in the danger zone (40* - 140*F) long enough for bacteria to grow. Always cook meat thoroughly. Thorough cook ing is needed to kill harmful bac teria that may be present in raw animal products. From a safety standpoint, hamburger that is red in the middle and steak and roast beef that are rare or medium-rare are undercooked. Cook red meat to 160*F. Cook poultry to 180*F. Use a meat thermometer to check that it’s cooked all the way through. For a visual check, red meat is done when it’s brown or gray inside. Poultry juices run clear. Fish flakes witih a folk. Those special starters for “friendship” cakes and breads and the bread starters should be stored in the refrigerator to prevent mold growth or fermentation. Unrefrig- Master Gardener WESTMINSTER, Md. The Carroll County Extension Office will be holding its Master Garden er Training Program on Dec. 2-6. This program will provide each participant with a working know ledge of home fruit production, vegetable gardening, home insect control, plant disease manage ment, landscape management, basic flower gardening, botany, and pruning. In addition to the classroom hours, participants are given the opportunity to volunteer their time FISHER’S PAINTING & FISHER’S PAINT OUTLET STORE QUALITY PAINTS @ REASONABLE prices ! ■ ALL TYPES OF INTERIOR & EXTERIOR U P J PAINTING ■ SANDBLASTING N ROOF COATING I RESTORATION & WATERPROOFING ON STONE & BRICK BUILDINGS HOUSES - BARNS - FENCES ■ FACTORIES - ETC. Specialists In Sand Blasting/Spray Painting Farm Buildings, Feed Mills, Roofs, Tanks, Etc. With Aerial Equipment WE NOW REPAIR SPRAY GUNS AND PUMPS 4056 A Newport Rd., Kinzers, PA 17535 717-768-3239 On Rt. 772 Across From Pequea Valley School ‘Brush, ‘Bptt Or Spray ■ We 'tt ‘Do It “Either Way Eor Jobs Large Or SmaCC - Our Men WiCC Do It MC crated storage increases the possi bility that undesirable microor ganisms will ruin the yeast cells in the starter. Cold storage doesn’t harm the yeast; it slows down the rate at which the yeast reproduces so it is less likely to disintegrate and become useless. Starter that is not likely to be used for several weeks should be frozen. Before using, thaw starter in refrigerator overnight, stirring occasionally. When completely thawed, set starter rn covered container at room temperature for 24 hours to promote growth of the starters. These are only a few examples or ways handed down recipes might pose a hazard to your fami ly’s well being. Look closely at all recipes before using them to check for food safety issues. If you have ,doubts about your recipe, call your local cooperative extension office and ask to speak to the food safety expert in their office. Course Dec. 2-6 in various activities directed at sharing their knowledge with the community. Classes are scheduled to run form 9 a.m. until 4 p.m. at the Car oll County Extension OFfice in Westminster. There is a $75 registration fee for this program, which includes all training as well as Master Gardener manual (2004- pages.) For more information call Lisa on Mondays or Thursdays at the extension office, (410) 848-4611 or (410) 875-2801.
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