41. Cheney Brothers - Food Service Distributor Add to meat and bean mixture Ingredients 3 cups cooked rice 2 cups grated cheddarcheese 1 cup chopped green pepper 1/2 cup chopped green onion 2 eggs, beaten 1 http://cheneybrothers.com/grains.shtm

site index directions Fish ... Pasta " Old Settler Beans" This is a sweet baked bean that is great as a main course or with a ham or barbecued ribs. It's a big hit at outdoor cookouts, potlucks, and on camping trips. Ingredients 1/2 pound hamburger 1/2 pound chopped bacon 1 medium onion, chopped 1 can kidney beans 1 can butter beans 1/3 cup brown sugar 1/3 cup granulated sugar 1/4 cup BBQ sauce 1/4 cup ketchup 1/2 teaspoon chili powder 1 Tablespoon prepared mustard Brown hamburger, bacon, and onion. Drain. Drain the liquid from the butter and the kidney beans, add to meat mixture along with the pork and beans. Mix sugars, BBQ sauce, ketchup, chili powder, mustard, and small amount of ground pepper. Add to meat and bean mixture. Mix well and pour into sprayed 9 x 13 inch pan. Bake at 350 degrees for 1 hour. Serves: 8 "Creole Baked Cheese Rice" Ingredients 3 cups cooked rice 2 cups grated cheddar cheese 1 cup chopped green pepper 1/2 cup chopped green onion 2 eggs, beaten 1 teaspoon salt 1/4 teaspoon cayenne pepper 1/2 cup seasoned bread crumbs 1 Tablespoon melted butter Tabasco pepper sauce to taste Arrange alternate layers of rice, cheese, peppers, and onion in buttered baking dish. Mix eggs, milk, salt, and pepper (and pepper sauce) and pour over rice and cheese. Top with breadcrumbs and butter. Bake at 350 degrees for 45 minutes until set.

42. Www.usda.gov/news/releases/1995/03/0269 liver or ham, lamb and Easter eggs, holiday foods USDA's meat and Poultry Hotlinereceives thousands of meal or it's from a food service establishment, here http://www.usda.gov/news/releases/1995/03/0269

 Release No. 0269.95 Bessie Berry (202) 720-5604 Jerry Redding (202) 720-6959 SPRING HOLIDAY FOODS NEED SPECIAL HANDLING WASHINGTON, March 27, 1995With Passover and Easter occurring the same weekend this April, many people will be cooking or buying holiday foods. Whether it's brisket and chopped liver or ham, lamb and Easter eggs, holiday foods need special handling. USDA's Meat and Poultry Hotline receives thousands of calls about cooking and handling foods for spring holidays. One caller said, "I plan to have my Passover dinner catered this year, but the caterer wants me to pick up the food five days before the Seder." The caller's concerns: "Will the food be safe to eat if I keep it in the refrigerator that long? If I freeze the meal, will it taste the same? How should I reheat the meal?" Bessie Berry, acting director of the USDA Hotline, says, "Holiday meals are a special concern. Of course, you want safe food for your family all year round, but because guests are usually present at holiday gatherings, you really don't want a festive occasion to end with foodborne illness. "Whether you're cooking the holiday meal or it's from a food service establishment, here are tips from the Hotline for enjoying safe Easter and Passover foods." SAFE FOOD PREPARATION AT HOME Store uncooked lamb, beef and pork in the refrigerator 3 to 5 days; uncooked poultry, fish and liver 1 or 2 days; cook-before-eating ham 5 to 7 days. Roast meat and poultry in an oven set no lower than 325ø F. Overnight cooking at low temperatures is not safe except in slow cookers. To cook brisket, poultry or other meat in a slow cooker, cut into pieces of like size to ensure thorough cooking. Roast lamb, brisket and cook-before-eating ham to 160ø F. Reheat fully cooked ham to 140ø F. Roast whole poultry to 180ø F; turkey breasts and turkey roasts to 170ø F. Eat food hot from the oven or keep safe as for cooked foods below. COOKED FOODS PURCHASED HOT Be sure the food is HOT not lukewarm when you purchase it, and eat it immediately. To hold hot food up to two hours for a delayed dinner, set the oven temperature high enough to keep food at 140ø F or above. (Use a meat thermometer to check.) Eating hot food held longer than two hours is not a good idea. To store it safely, carve meats and whole poultry. Place foods in shallow containers; cover and refrigerate immediately. Reheat later. HANDLING COLD FOODS Cold foods picked up, delivered or taken to a holiday gathering must be refrigerated at 40ø F within two hours. If traveling farther away than two hours, pack cold foods in an insulated cooler with sufficient ice or ice packs to keep the food at 40ø F. REHEATING Reheat all foods thoroughly to 165ø F, or until hot and steaming. Bring gravy or sauce to a rolling boil. Place carved meat or poultry in a casserole. If desired, sprinkle with broth to keep it moist. Cover the dish and reheat in an oven set no lower than 325ø F or a microwave oven. FOODS IN THE DANGER ZONE Foods out of the refrigerator or oven are in a dangerous temperature zone between 40ø and 140ø F. They should not be out for more than two hours. Arrange and serve cold foods on several small platters rather than one large platter. Replace empty platters rather than adding fresh food to a dish that already had food on it. At holiday buffets, keep cold foods cold by nesting dishes in bowls of ice. Keep hot foods hot in chafing dishes, crock pots and warming trays. Replenish foods frequently in small batches. For outdoor Easter egg hunts, use only hard-cooked eggs with uncracked shells. Hide them in places protected from dirt, pets and other sources of bacteria. The total time for hiding and hunting eggs should not exceed two hours. Re-refrigerate uncracked "found" eggs and use within a week. Eggs "found" with the shells cracked should be thrown away. LEFTOVER FOODS Leftover foods which have not been at room temperature more than two hours should be safe to keep. Divide foods into small, shallow containers and refrigerate immediately. Use cooked foods within three to four days; gravy and meat broth, one or two days. Leftovers stored in the freezer should maintain their quality up to four months. Foods frozen longer remain safe but may be drier and may lose some flavor. For more information about the safe cooking and handling of holiday foods, call USDA's Meat and Poultry Hotline, now in its 10th year of toll-free service, at 1-800-535-4555. Washington, D.C. area residents call (202) 720- 3333. Home economists are available Monday through Friday from 10 a.m. to 4 p.m. Eastern time. Callers with touch-tone phones can listen to their choices of recorded food safety messages 24 hours a day. #

43. ENVH 311: Page Template Hazardous foods Study Questions Potentially Hazardous foods meat, Poultry, eggs,Etc. 16, 2/13, food service Operations Study Questions food service http://depts.washington.edu/envh441/Readings.htm

ENV H 441: FOOD PROTECTION WINTER QUARTER 2002 Handouts Winter Quarter 2002 HSB E 216 8:30 - 9:20 MWF No. Date Topic Class Schedule Syllabus Handout Schedule The Bad Bug Book contents pages Textbook errata Problems Associated with Food Protection Current Developments in Food Protection Mission: Food Protection Agencies Agencies Involved in Food Protection Study Questions: Agencies and Organizations Food Spoilage and Preservation Preservation Study Questions: Food Spoilage Foodborne Disease Surveillance and Reporting MMWR Foodborne Outbreaks Surveillance: 1988-1992 Study Questions: Foodborne Disease Outbreaks Study Questions: Foodborne Disease Definition and Surveillance Oral Presentation Topic Signup List Field Trip Preference List Outbreak du Jour Study Questions: Poisonous Plants, Animals and Shellfish Parasites and Viruses in Food: Food as a Vehicle Study Questions: Parasites, Viruses and Other Pathogens Foodborne Intoxications: Botulism, Perfringens, Staph, B. cereus Outbreak du Jour (2 pp.) Study Questions: Foodborne Intoxications Foodborne Infections: Salmonella, E. coli, Shigella

44. SPC -- Tourism And Culinary Arts Syllabus the role of the professional chef in the modern food service operation. purchase andstore eggs properly. UNIT 4 PRINCIPLES OF RED meat COOKERY, CHAPTER 12,13, 14 http://www.accd.edu/spc/tourism/syllabi/FDNS1301.htm

Department of Tourism, Hospitality, and Culinary Arts 1801 MARTIN LUTHER KING DRIVE SAN ANTONIO, TX 78203-2098 DEPARTMENT OF TOURISM, HOSPITALITY AND CULINARY ARTS 210-531-3315 SYLLABUS FDNS 1301 INTRODUCTION TO FOOD INSTRUCTOR: Will Thornton OFFICE: CC 203 D PHONE INSTRUCTIONAL TIME: Class will consist of 3 lecture hours per week for 16 weeks for a total of 48 lecture hours. EDUCATIONAL GOALS: The purpose of this course is to provide the student with an introduction to the identification of products utilized in the food service industry. The student will learn to identify quality indicators, for fruits, vegetables, meats, seafood, etc., to ensure the best quality ingredients. The students will also learn the proper storage of these products to preserve their freshness and sanitation. The class will also explain the preliminary processing of these products for further cooking and presentation. COURSE OUTLINE: UNIT 1: INTRODUCTION TO FOOD SERVICE CHAPTERS 1, 7

45. ORA/DFSR/OKLAHOMA (405) 2713458 (FAX). food, COSMETICS, DRUGS, DEVICES, food service, RETAIL foodSTORES, VENDING MACHINES, BLOOD PRODUCTS. food Safety Division meat, eggs, MILK. http://www.fda.gov/ora/fed_state/State_Directory_Files/oklahoma.html

ORA Start Page Search News About ORA ... FDA - Centers ORA Search Form About ORA Site Map/Index Compliance Ref Federal-State ... Science Ref Oklahoma (Revised 7-17-02) AFTER-HOUR EMERGENCY NO. HLTH (405) 271-4060 or (405) 590-2554 STATE DEPARTMENT OF HEALTH 1000 Northeast Tenth Street Oklahoma City 73117-1299 LMBEITSCH@HEALTH.STATE.OK.US (405) 271-3431 (FAX) Disease Prevention Services MIKEC@HEALTH.STATE.OK.US (405) 271-6680 (FAX) EPIDEMIOLOGY, INFECTIOUS DISEASE, BIOTERRORISM Communicable Disease Division Lauri Smithee, M.E.S.,, MS, Director LAURIES@HEALTH.STATE.OK.US (405) 271-6680 (FAX) INFECTIOUS DISEASE, DISEASE OUTBREAKS Kristy K. Bradley, DVM, MPH KRISTYB@HEALTH.STATE.OK.US (405) 271-6680 (FAX) PUBLIC HEALTH VETERINARIAN WIC Service Tom Freeman, Chief (405) 271-5763 (FAX) Public Health Laboratory Services John J. Mathewson, Ph.D., Acting Chief (405) 271-4850 (FAX) ANALYTICAL SERVICES Deputy Commissioner for Protective Health Services Peggy Wiebener, Deputy Commissioner PEGGYW@HEALTH.STATE.OK.US Environmental Health Services Rocky McElvany, Chief

46. Agricultural Research Service (USDA-ARS) National Programs objectives Research the contributions of meat, eggs, and dairy and processing practicesaffect food quality. USDA’s Agricultural Research service (ARS), and http://www.nps.ars.usda.gov/menu.htm?docid=1083&page=5

47. Bell's Shopping Service eggs Free range eggs, caged eggs. Fresh meat Packaged meats. Pet food AccessoriesCanned and dry foods, frozen foods, fresh foods, litter, petcare, toys, etc. http://www.bellsshopping.com.au/order.html

Home Services Terms Contact Us ... Order Form Shopping Order Form for Groceries and Variety Items Make your shopping list out by entering the items you want in the appropriate category box. You may jump to the box you need by selecting from the menus to the left of the boxes (for example, click on Variety). Enter each item on a separate line by pressing 'enter' when you are finished entering that item. Be specific about what you want, include things like the brand name, size, flavour, type and quantity For your convenience this website uses a cookie to save your last order. You can then just add the extra items you need in today's order. Don't forget to remove any items you don't need. If you want to clear the form, just go to the bottom and click on the Clear Form button. When you have finished creating your list, fill out the

48. Cull On Food Service It was pretty good food. We still had edible eggs six months into our winter. There'salways someone that wants try making their mother's recipe for meat loaf. http://205.174.118.254/nspt/explore/cull1.htm

Antarctic Food Service, 1978-1986 A Story from Allen Cull acull@hotmail.com While it has been 11 years since I've been on the Ice, I don't think much has changed in regards to food service. Like most supplies, there's only one major delivery each year. When there-supply ship arrives in McMurdo at the end of the summer, the food supply for one full year is flown out to Pole. Indoor storage space is very limited. Most of the food is stored just behind the kitchen building in the dome. The dome is not heated and is pretty close to the outside temperatures (always far below freezing). When ordering food supplies you're basically restricted to frozen, canned or dehydrated foods. Any food or condiments that come in glass containers are a problem. "Do Not Freeze" food is stored in the Freshies Shack. For example, if you stored bottles of soy sauce, outside in the dome, the contents would freeze and break the glass bottles. Everything stored outside is going to "deep freeze". Cans of sliced apples in syrup will freeze so hard that the cans bulge and often rip open around the seams. That's ok. When you need them, you bring them inside and let them thaw in a pan so they don't make a mess. Palmer Station and McMurdo have different problems. They cannot store frozen food outside. Their summer temperatures often go above freezing.

49. Jayde.com - Meat, Poultry And Eggs www.tappmeyer.com; Thompson Packers Category meat, Poultry And eggs meat productsfor the food service industry . http//www.thompack.com; Denham Estates http://dir.jayde.com/4690.html

Business Original Jayde Directory: Home > Meat,_Poultry_And_Eggs total listings Meat, Poultry And Eggs Associations B2B Markets Beef Buffalo ... Venison Indexed Listings: S.Khonkaen Food Industry Public Co Ltd Meat, Poultry And Eggs Med Diversified offers a full spectrum of health care services and products within the home and alternate site settings. We distinguish ourselves by delivering superior care, and our innovative delivery plan lets us help make the jobs of physicians... http://www.e-medsoft.com Pure Foods Corporation Meat, Poultry And Eggs Pure Foods Corporation... http://www.purefoods.com.ph Pick Szeged Szalamigyar Es Husuzem Rt Meat, Poultry And Eggs Pick Szeged RT(PICK). Producer, distributor and retailer of meat products. The company sells a variety of meat products including fresh pork and beef, and a wide selection of sausages, salami and other meat products. In 2000 the company sold... http://www.pick.hu Welcome to Smithfield Beef Enterprises - Exceptional beef product Meat, Poultry And Eggs Welcome to Smithfield Beef Enterprises - Exceptional beef products and a variety of services.... http://www.packerland.com

50. FSIS Food Safety Publications For Consumers Is Pink Turkey meat Safe? Egg Products food Safety Focus; Shell eggs food Safety Focus;Welcome to Spring A Great Time for eggs Fact Sheet (also available http://www.fsis.usda.gov/OA/pubs/consumerpubs.htm

Food Safety and Inspection Service United States Department of Agriculture Washington, D.C. 20250-3700 Updated April 09, 2003 Food Safety Publications By Subject Basic Food Safety - Storage, Handling, and Preparation Consumer Advisories and Alerts (Seasonal) Food and Appliance Thermometers Food Science and Technology Foodborne Illnesses In an Emergency (Disaster Assistance) Safe Preparation Of... Meat Poultry Eggs and Egg Products ... Use of FSIS Publications Information presented in FSIS publications or on the FSIS Web site is in the public domain. Featured Items Food Safety During Pregnancy Image Library NAPS Newspaper Features Seasonal Features from the Meat and Poultry Hotline ... Alphabetical Listing of Publications By Title Tips for Users: To locate a publication by keyword, use your browser's "Find" or "Find in page" function. You may also use the Search page on this site. Click the 'up' arrows after each section title to return to the page index. *Note: To read and print a PDF file, you must have the

51. Welcome To Natural Dog Food Web Site Information on feeding your dogs a natural diet of grains, vegetables, and cooked meat and eggs. http://www.naturaldogfood.com/

52. Index Of FAQ About Food Safety From The USDA Meat And Poultry Hotline food Safety and Inspection service United States Department of Agriculture FrequentlyAsked Questions About food Safety from the USDA meat and Poultry http://www.fsis.usda.gov/OA/FAQ/hotlinefaqindex.htm

Food Safety and Inspection Service United States Department of Agriculture Washington, D.C. 20250-3700 Frequently Asked Questions Updated June 28, 2001 Frequently Asked Questions About Food Safety from the USDA Meat and Poultry Hotline These questions are asked frequently by callers to the Meat and Poultry Hotline (1-800-535-4555). This list will be updated periodically. Most answers include a reference to a publication available online, including its date of publication or review. Tip: To see an alphabetical index of available topics , go back to the previous page. Food Storage, Preparation and Handling How long is it safe to keep a turkey, or other meat or poultry product, in the freezer? Is it safe to refreeze food that has thawed completely? What is the safest way to thaw a frozen turkey? What is a safe internal temperature for cooking meat and poultry? ... Does FSIS or the Meat and Poultry Hotline provide instruction for home food preservation (canning or pickling)? Foodborne Illness What is foodborne illness, and what are the symptoms?

53. Freedom Food (RSPCA) Labeled meat, eggs and dairy products assuring the product has come from animals reared, transported and slaughtered in accordance with welfare standards compiled by the RSPCA, which also monitors the program. Includes product availability. UK. http://www.rspca.org.uk/content/freedom_food.html

54. Why Vegan? Competition to produce inexpensive meat, eggs, and dairy products has inevitably led animal agribusiness to treat animals as commodities rather than living, feeling beings. Animal cruelty laws in the U.S. normally exempt ?standard agricultural practices.? Those standard practices have resulted in tremendous suffering, a portion of which is documented here. http://www.veganoutreach.org/whyvegan/animals.html

Site map Search The Transformation of Animals into Food Competition to produce inexpensive meat, eggs, and dairy products has led animal agribusiness to treat animals as objects and commodities. The worldwide trend is to replace family farms with "factory" farms: warehouses where animals are kept in crowded pens or restrictive stalls. Large numbers of beef cattle, dairy cows, pigs, chickens, and turkeys are raised under such conditions.( See also video clips Industrialized Cruelty: Factory Farming Many breeding sows spend their whole adult lives in gestation and farrowing stalls where they cannot turn around. Pigs in stalls. The federal Animal Welfare Act excludes farmed animals, and most state anticruelty laws exempt standard agricultural practices. These include branding, castrating, dehorning, debeaking, and tail-docking procedures often performed without anesthesia.( Most people who eat meat don't think too deeply about all the processes involved in converting a living animal to meat on their plate...For modern animal agriculture, the less the consumer knows about what's happening before the meat hits the plate, the better. If true, is this an ethical situation? Should we [animal agriculture] be reluctant to let people know what really goes on, because we're not really proud of it and concerned that it might turn them to vegetarianism? Peter Cheeke, PhD

55. CNN Food Central - Meat, Eggs And Cheese: Protein Diets Remain Popular - Septemb MAIN PAGE WORLD U.S. LOCAL POLITICS WEATHER BUSINESS SPORTS TECHNOLOGY SPACE HEALTH ENTERTAINMENT BOOKS TRAVEL food recipes news restaurants resources ARTS STYLE NATURE INDEPTH ANALYSIS myCNN Headline News brief news quiz daily almanac http://www.cnn.com/FOOD/news/9909/07/protein.diets

MAIN PAGE WORLD U.S. LOCAL ... daily almanac MULTIMEDIA: video video archive audio multimedia showcase ... more services E-MAIL: Subscribe to one of our news e-mail lists. Enter your address: document.write(' '); Or: Get a free e-mail account E-MAIL DISCUSSION: message boards chat feedback CNN WEB SITES: AsiaNow Svenska Norge Danmark ... Italian FASTER ACCESS: europe japan TIME INC. SITES: Go To ... Time.com People Money Fortune EW CNN NETWORKS: more networks transcripts SITE INFO: help contents search ad info ... jobs WEB SERVICES: Use the pulldown menus to visit other Food Central sections: Recipes Today Recipe Swap Resources Additives Alcohol Beer Beverages Coffee Dairy Fat Fruit Grains Herbs Italian Meat Organic Seafood Snacks Southern Sweets Tea Veggies Vitamins Restaurants Atlanta Baltimore Boston Chicago Dallas Denver Detroit Fort Worth Houston Las Vegas Los Angeles Miami Minneapolis New Orleans NYC Orlando Philly Phoenix Pittsburgh Salt Lake San Antonio San Diego San Fran Seattle St. Louis Wash, D.C. Amsterdam Athens Bangkok Beijing Berlin Brussels Cairo Copenhagen Dublin Florence Frankfurt Hong Kong London Madrid Mex City Montreal Moscow Munich Nairobi Paris Prague Rio Rome Singapore St. Pburg.

56. Food Service Resource List Meal Planning/Preparation food and Nutrition Information Center National Agricultural Library/USDA 10301 Baltimore Avenue, Room 304 Beltsville, MD 207052351 food service Resource List chefs, caterers, restaurateurs, food service managers, hospitality students, provide the professional food service assistant with the and shellfish; poultry; eggs; fruits; the use and http://www.nal.usda.gov/fnic/service/foodmp1.htm

Food and Nutrition Information Center National Agricultural Library/USDA 10301 Baltimore Avenue, Room 304 Beltsville, MD 20705-2351 Food Service Resource List Meal Planning/Preparation August 1997 The resources selected for this list contain reliable information and are available nationwide. Your local library or bookstore can help you locate these books, journals, and audiovisuals. Other items can be obtained from the source listed. The call numbers provided are for the National Agricultural Library. Lending information is provided at the end of this document. In alphabetical order: Advanced professional cooking Gisslen, Wayne New York: Wiley, c1992. 645 p., 16 p. of plates CALL NO: TX820.G52 1992 Summary: Discusses the development of modern cookery and contains information on the preparation of and recipes for sauces, soups, salads, pastas and other first courses, fish and other seafood, poultry and feathered game, beef, lamb, pork, veal, miscellaneous meats, vegetables, and various cold foods. The theme is contemporary North American cuisine. Contains over 200 photographs and over 600 recipes. This book is an advanced food-preparation text designed to help prepare students for careers, and to help professional cooks advance their careers, in the culinary arts as practiced today in top-quality American food-service operations. The art of nutritional cooking Baskette, Michael and Mainella, Eleanor M.

57. Food Guide Pyramid: Meat, Poultry, Fish, Dry Beans, Eggs & Nut Group, NF94-188 Alternate to meats. eggs — use occasionally as a substitute for meat. Cookedchicken breast meat, 1 ounce, 1, trace, 24, 45. The food Guide Pyramid. http://www.ianr.unl.edu/pubs/foods/nf188.htm

Nebraska Cooperative Extension NF94-188 by Harriet Kohn, Extension Nutrition Specialist Previous Category Catalog Order Info The United States Department of Agriculture's Food Guide Pyramid is a food guide for individuals over the age of two. This general nutrition guide encourages Americans to eat a variety of foods from each of the five basic food groups. Foods in each group provide important nutrients, and individuals need to eat foods from each group daily in order to get the necessary amounts of these nutrients. This fact sheet provides a closer look at the Meat, Poultry, Fish, Dry Beans, Eggs and Nut group. The Pyramid recommends two to three servings each day from this group for a total of 5 to 7 ounces. Foods in this group provide protein, niacin, vitamins B6 and B12, iron, phosphorous and zinc. Meat, poultry, fish and egg yolk also provide fat and cholesterol. All of the foods provide calories. The nutrient content varies among the individual foods in this group. It is important to eat a variety of them to get a balanced assortment of nutrients. Alternate to Meats Eggs Dry Beans, peas, nuts and seeds

58. Get The Best Frozen Foods. industry trends, and technologies in eggs., For employment you will receive with argentfood.,Shop here for and vegetables., Shop here for meat products., We http://www.martinise.com/25-frozen-foods.asp

59. Chef Paul Prudhomme's Magic Seasoning Blends Veal Magic®, Seafood Magic®, Vegetable Magic®, meat Magic® and for sprinklingon fries, salads, eggs or pasta designed by Chef Paul to complement any food. http://www.chefpaul.com/institutional.html

INSTITUTIONAL/FOOD SERVICE New Magic Seasoning Blends Chef Paul's Magic Chiles Chef Paul's line of seven ground chile powders offer a great variety of exciting flavors for the adventuresome taste buds of your customers. Available in both retail and foodservice packaging, the chiles range in heat from 2 to 7.5 with each container labeled with a heat index. All the chiles contain no additives, preservatives or Monosodium Glutamate (MSG) and are all certified Kosher. See below for product specifications. Choices Available: Anaheim (Mild) also referred to as chile Colorado, is the ripe form of the green peppers of the same name. Ancho (Medium) is the sweetest of the dried chiles, mainly used in preparation of sauces and moles. Arbol (Hot) is slender in appearance, but gives the immediate heat with a touch of acidic, smoky flavor. Chipotle (Hot) is a smoked jalapeño pepper, giving a unique smoky flavor to your food.

60. Nutrition Action 33 salmonellosis generally occur six48 hours after eating the contaminated food. foodson surfaces that previously contained raw meat or raw eggs unless the http://www.healthychild.net/Articles/NA33virus.html

N U T R I T I O N A C T I O N Stomach Virus or Foodborne Illness? The next time you come down with diarrhea, abdominal cramps, nausea, and vomiting, and you think you have a stomach virus, think again. It may be caused by something you ate. Foodborne illness, or "food poisoning," as it is sometimes called, is often mistaken for a virus. The food service industry generally does a good job of providing us with a wholesome food supply. However, there are several factors that can change good foods into foods that are unfit to eat. Foodborne illnesses are usually caused by mishandling of food and/or bad hygiene habits of food workers that lead to illness-causing bacteria in the food. This article describes some of the most common foodborne illnesses and how to prevent them. Salmonellosis Salmonella bacteria can be found in food products such as yeast, coconut, pasta, baked products with cream fillings, milk, milk products, and raw poultry, beef, eggs, and shrimp. They also may be found on unwashed fruits and vegetables. The symptoms of salmonellosis generally occur six-48 hours after eating the contaminated food. Symptoms include nausea, abdominal cramps, diarrhea, fever, and headache. Symptoms are most severe for infants, young children, the elderly, and people with chronic conditions. Salmonellosis accounts for 1,000 deaths each year. Salmonella bacteria are easily killed by heat. Some ways to prevent salmonellosis include:

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