Consuming
Thoughts
by
Fay Strickler
Penn State Extension Home
Economist For Berks Co.
Food Poisoning Risks
When you look at the faces illnesses all stand a greater
around your holiday table, think change of getting sick from food
about this; Nearly one in five of poisoning and suffering compli
the people you see could face ca^°” s : , „
soecial risks from food noison- But here s the most un P ortant
special risks trom tood poison- par{ You cut those riskSf
protecting yourself and your
Who. A lot of people are espe- family. Most food borne illness
dally vulnerable to food poison- can be prevented by safe food
ing. Most of them don’t know it. handling
People over 65, pregnant women. One of the riskiest thing peo-
Cranberries Not A Typical Garden Crop
What can you tell me about
cranberries? I don’t know any
one who has ever grown them in
their garden like raspberries or
blueberries.
Although they are related to
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infants and people with chronic
blueberries, you won’t find many
home gardeners growing cran
berries they require exacting
conditions not typically found in
your backyard. Cranberry pro
duction occurs primarily on nat
With muscle.
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pie do is something they’ve seen times these old time-savers end
done for decades leave the up costing us more than time,
cooked turkey out all day. It’s on All night cooking is the lead
the counter, it’s on the table. Peo- ing example. Some people say,
pie pick at it after dinner, and “Mom’s turkey used to cook all
there it sits for hours. night. We’d wake up in the
Unfortunately, while it’s sit
ting there, bacteria are multiply
ing, doubling every 20 minutes in
the right conditions.
If just one bacterial cell got on
the meat after you pulled it out
of the oven at 1 o’clock by 8 that
evening you could have over two
million.
So here’s the food safety rule:
Two hours after you pull the
cooked bird out of the oven, it
should be back in the refrigera
tor. To speed cooling and limit
bacterial growth, cut the meat
from the bone, remove the stuf
fing, and store both in small,
shallow containers.
For as long as we’ve been hav
ing holidays, we’ve had ways to
save time with the fixings. Some
ural bogs (marshes or wetlands
with very wet, spongy, acidic
soils of high organic matter) that
have been modified substantially
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morning to the smell of roasting
turkey.”
Overnight cooking is popular
when people are having a lot of
guests. A big turkey takes a long
time to cook. Rather than get up
at the crack of dawn, they cook
the turkey all night at a low tem
perature. But it’s not a safe prac
tice.
Thorough cooking kills bacte
ria. But cooking at low tempera
tures less than 325 degrees
Fahrenheit (F) has the oppo
site effect. The warmth of low
heat actually helps bacterial
grow.
Alternatives to overnight cook
ing include roasting two smaller
turkeys or using a cooking bag or
covered roasting pan to speed
cooking.
created bogs that have flood con
trol systems.
Highly susceptible to frost, the tains 90 milligrams of vitamin C,
plants need the insulating effect just what adults need each day.
of water to survive frosts in However, a half-cup of cranberry
spring and fall. Cranberry grow- sauce has significantly less vita
ers often flood their beds to har- m * n C only about 3 milli
vest the berries, which float for grams. The huge difference is
easy removal. In climates with due , t 0 *"* concentration of cran
harsh winters, the low, broadleaf k® lll ® Bl I* takes about 4,400
evergreen vine is protected from cranberries, or 10 pounds, to
heavy frost and winter winds by ™ ak ®i l g? ,,on , of cranberry juice,
the water or even a layer of ice, Cranberries also contain antioxi
both good insulators. dants tha ‘ m help prevent
_ ~ . cancer or heart disease.
Because of the special growing October
conditions needed for cranber- . . . .. KT c . \, F
... ...... lished in the New England Jour
nes acidic soil high in or- , , -- .. . „
• ** r a. • * , na of Medicine finally gave
game matter, few nutrients cool some credence the re B me .
summer temperatures and the d of drinldn cranbe julce t 0
potential for controlled flooding re J duce the ri f k of urin J ar J y tract
-they’re grown in relatively few infections u appears th^t tan .
places around the nation, mostly n i ns j n cranberry extracts inhibit
in Wisconsin, Massachusetts, the binding of E. coli to cells on
New Jersey, Oregon and Wash- (be lining of the urinary tract.
ington, but also in Rhode Island, Jhat allows the bacteria to be
Connecticut, Michigan, Minne- flushed from the body. Blueber
sota and Long Island, NY. r j es a i so have those tannins.
Not surprisingly, a good par- Chow Line is a service of The
tion of the nation’s annual cran- Ohio State University. Send
berry consumption about 20 questions to Chow Line, do Mar
percent takes place during the tha Filipic, 2021 Coffey Road,
week of Thanksgiving. Columbus, OH 43210-1044, or
Cranberries are tart and are filipic.3@osu.edu.
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Lancaster Farming, Saturday, December 9, 2000-B9
Many consumers get confused
about cooking bags. They re
member ttfeir mother using
brown grocery bags. The truth is
they’re not safe for cooking, and
toxins from the glue in the seams
could make you very sick.
For safe holiday foods, follow
these tips:
• Thawing a frozen turkey.
Don’t thaw on the kitchen coun
ter. Thaw in the refrigerator or
microwave.
• Leftovers. To speed cooling,
debone the turkey and refrigerate
it in small, shallow containers.
• Cooking. Don’t cook tur
keys overnight at low tempera
tures. Cook at 325 degrees Fahr
enheit.
• Desserts. Cook custards to
160 degrees Fahrenheit and re
frigerate pies made with eggs.
• Eggnog. Don’t use a raw egg
recipe. Use commercially prepar
ed, pasteurized eggnog or make
your own with a cooked custard
base.
usually heavily sweetened. A cup
of cranberry juice cocktail con-
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