Linguine with veal, capers and tomatoes
Serves 4 Heat a large pot of water over high heat. Heat oil in a large skillet over medium heat; add veal. Sprinkle with 1/4 teaspoon salt and pepper to taste. Cook just until lightly browned on one side, 2 minutes; remove to platter. Read more…
CRANBERRIES
Many people today don't know what to do with cranberries. Our parents and grandparents were more accustomed to making their own cranberry relish or cranberry sauce. The new generation of home chefs just doesn't know how easy it is to prepare fresh cranberries. This year, supplies are terrific, and prices will be as low as $2 a bag on special. Buy a few extra bags and toss them in the freezer for future winter meals. On every bag, you'll find great, easy recipes. As with many other foods, there is... Read more…
Appetizers for every party
With the holidays almost upon us, who couldn't use a few more knockout appetizer ideas? In ``The Big Book of Appetizers'' (Chronicle Books, 352 pp., $19.95), cooking teacher Meredith Deeds and Carla Snyder, chef de cuisine at the Western Reserve School of Cooking in Ohio, offer more than 250 recipes that are perfect for cocktail parties and before-dinner nibbles. Read more…
Daniel: Cabernets thrive in Santa Cruz Mountains
Although the Santa Cruz Mountains appellation is best known these days for pinot noir and chardonnay, some of its earliest wine successes, in the late 1800s, were based on cabernet sauvignon. Read more…
Sweet ideas for those on limited diets
The holiday table can be tricky to navigate for those with dietary restrictions or health issues such as diabetes. But Marlene Koch of Los Gatos, a registered dietitian, cooking instructor and nutrition educator, comes to the rescue. A bona fide expert on cooking with Splenda, Koch has written three cookbooks on the no-calorie sugar substitute. For those trying to cut back on sugar, her moist, dense, chocolate almond torte (see recipe) from her book, ``Marlene Koch's 375 Sensational Splenda Recipes... Read more…
Lemon pepper fettuccine is the secret to pasta salad
The key to re-creating the pasta salad Ellen Krasnow loves is finding the right pasta. Krasnow, and others, rave about Andronico's lemon pepper pasta salad. Susan Moss has experimented to re-create the dish herself, and she has found Mendocino Pasta Co.'s lemon pepper fettuccine works best. Read more…
Don't leave vegetarians out in the cold
It's a rare family these days that doesn't include at least one vegetarian among the network of aunts and uncles, cousins, and friends who gather to celebrate Thanksgiving at the groaning board. Read more…
You're almost there; here's help completing the feast
Sleep in a little. Maybe even go for a run. Dress and shower without being frantic. And actually spend quality time with your guests. Read more…
The Talk: Dining Finds in Buenos Aires
Palermo Viejo, the city’s hippest ‘hood, is also the best place to chow down. Read more…
It Takes Over a Village
Every fall, when harvest time rolls around, the entire town of Buonconvento, Italy, picks up a fork and digs in. Read more…
Bigger Isn't Always Better
** Johnny's Half Shell Read more…
The sweet taste of truth - (The Ottawa Citizen)
According to this editorial it's hard to understand why the public can't be told of the reason behind salmonella poisoning at the Smiths Falls Hershey plant. There's very little chance that the process of food poisoning is proprietary. You can make that argument when refusing to reveal the contract behind the proposed light-rail system, but not when building dangerous bacteria. In fact, there is a critical question of public safety here. The public has a right to know the process that resulted in the taint in Hershey products including chocolate chips, Oh Henry! bars, Reese's peanut butter cups and some chocolate almonds manufactured between Oct. 15 and Nov. 10. "If there is information that's considered private, confidential to the company, we can't release that without their approval unless there's a public safety concern," said Marc Richard of the Canadian Food Inspection Agency. Because the problem has been contained and the tainted products have been recalled, Mr. Richard maintains there is no need to reveal the contamination source. That's not right. The City of Ottawa public health department releases a list of food premises that don't meet cleanliness standards and tells exactly how those standards are not being met. The department doesn't require salmonella or some other bacteria to enter the food distribution system to issue a warning, just that food is being improperly prepared. But then the municipality has long been far ahead of the federal government in transparency. The situation involving the Hershey chocolate factory is much more serious than not having a hand-washing station near a food preparation area (as a public health inspection might reveal). Here the contamination got out into the marketplace. The consequences could have been serious. People can die of salmonella poisoning or they can become violently sick. It is difficult to know exactly why Hershey and CFIA won't release the exact cause of the problem. In Hershey's situation, perhaps the firm doesn't want to name the supplier that sold Hershey a bad product. Perhaps the company doesn't want to sour a good business relationship. Even more puzzling, though, is that Hershey, without saying exactly how the contamination occurred, leaves doubt in the public's mind about its products. People want to know exactly what happened before they bite into one of those delicious chocolate products. From the company's perspective, the issue actually speaks to plain old dollars and cents. As for the CFIA, that organization has its rules and laws to which it must adhere. But if there are regulations that prevent the full release of information on matters of public safety, those limits must be changed. "Trust us" is not good enough for any government organization. The public is mature enough to be told the whole story. Such transparency is good for Hershey, the CFIA and consumers. Read more…
Unsafe eateries exposed on web: Health region lists violators on Internet - (Calgary Herald)
A controversial new website, according to this story, offers Calgarians easy access to health inspection reports, letting them know which eateries have been closed for violations and which homes were used for marijuana grow ops. The Calgary Health Region unveiled a new section on its website Wednesday featuring details of closure notices for restaurants, rental housing, day cares, tattoo parlours and recreational facilities like swimming pools. Rob Bradbury, director of health protection for the health region, was quoted as saying, "It's part of our commitment to promoting and protecting the health and well-being of people." Lindy Rollingson, president of the Alberta Restaurant and Foodservices Association, was quoted as saying, "They really should have had some input from restaurateurs before doing anything like this." Jennifer Hillard of the Consumer Interest Alliance Inc. was quoted as saying, "The more open you are, the more confidence people have in the system." The story says that the health region website displays closure notices -- also known as executive officer orders -- which health officials issue when a facility is deemed to pose a public health risk. The full notices, including details of infractions, are posted on the region's site, beginning with orders issued in 2006. Because closure orders can be temporary, the website shows whether the notices are active or if they're inactive, meaning infractions have been corrected and the order lifted. Bradbury conceded there's no way to guarantee all of the closure order information on the website is accurate. The organization posts a disclaimer saying the health region can't be held liable for any losses related to the site. Bradbury was quoted as saying, "We're looking at all the opportunities and processes to minimize any mistakes and errors." Rollingson was further cited as saying that another potential problem is the inspection system used by many health authorities, which contains broad categories that can make the violations seem worse than they actually are. For instance, fruit flies are included in the "vermin" category in some inspection systems. The executive officer closure orders are available at the Calgary Health Region's website, www.calgaryhealthregion.ca, under "Region News." Read more…
Water company sued over North Wales cryptosporidium outbreak - (Injurywatch (UK))
A water company is facing legal action, after a stomach bug outbreak hit parts of Gwynedd and Anglesey last year. The story says that the cryptosporidium bug affected more than 230 people and led to thousands of households having to boil their drinking water for two months. A total of 70,000 households in Anglesey and Gwynedd were told to boil their drinking water or take bottled supplies when the outbreak first emerged last November. The source of the outbreak has never been identified, although investigations pointed to the source being the Cwellyn reservoir in Snowdonia. Lawyers acting for 31 people are starting legal proceedings against water company Dwr Cymru Welsh Water. A year on from the outbreak four of them were still said to be ill. The company has said it will consider an official report into the outbreak due this month before responding. Read more…
The Hershey Company recalls seven bottles of Reese’s Shell Topping due to possible health risk - (US FDA)
Hershey, PA -- The Hershey Company today announced that it is recalling 7 (seven), 7.25-ounce bottles of REESE'S Shell Topping manufactured in Canada on October 27, 2006, due to possible contamination with Salmonella. The 7 (seven), 7.25 ounce bottles of REESE'S Shell Topping have the code 30MXB printed on the back of the bottle below the cap. The UPC/Bar Code is 346010. No other Hershey's shell toppings or other Hershey confectionery items are involved in this recall. No illnesses have been reported to date. The product in question was available for purchase only in the state of Michigan after November 5, 2006. Food contaminated with Salmonella may not look or smell spoiled. Consumption of a food contaminated with Salmonella may cause symptoms such as high fever, severe headache, vomiting, nausea, abdominal pain, and diarrhea. Long-term complications may include severe arthritis. These symptoms could be serious and life-threatening in young children, the elderly and people with weakened immune systems. The recall is the result of routine manufacturing quality checks by the company during which an externally sourced ingredient tested positive for Salmonella. The company has ceased production and distribution of this product, and is working with FDA. Consumers who have purchased the item in question should contact Hershey Consumer Relations at 1-800-468-1714. Read more…
Norwalk virus cases spur warning: Frequent hand washing will battle spread of bug - (The StarPhoenix)
Saskatoon residents are being encouraged to keep it clean when it comes to their hands and food. Officials with the Saskatoon Health Region (SHR) hope that by washing and sanitizing their hands thoroughly, people in Saskatoon, and throughout the province, can limit their chances of spreading the Norwalk virus, also known as Norovirus. People are being urged to always wash their hands after using the toilet or changing a baby. It is also recommended that people wash their hands before and after handling food or eating. To download information about the Norwalk virus, visit www.saskatoonhealthregion.ca. Read more…
Spain rejects UK infected egg claims - (thinkSpain)
The Spanish Agriculture ministry has responded to claims that one in every four dozen eggs imported from Spain are infected with the salmonella virus that are widely reported in the British press today, by stating that the figures referred are out of date and correspond to the situation at the end of last year and the start of 2006. The reports are based on information from the UK Food Standards Agency, which claims that while one egg out of every fifteen dozen eggs imported is infected, this rises to one in every four dozen for Spain. Experts tested a total of 1,744 boxes of six bought in small stores or supermarkets in London and northeast England. Of these, salmonella was detected in 9% of eggs, most of which came from three poultry farms that used the same distribution centre in the province of Valladolid. The Spanish Agricultrual ministry points out that there are a total of 1,100 such distribution centres that export eggs to the UK, and that, to date, Spain is the only country in the EU to adopt new salmonella prevention measures that have led to a decline in salmonella prevalence rates to 16% compared to 40% in the UK, where the situation "is much worse." Read more…
Trichinella in pork: current knowledge on the suitability of freezing as a public health measure - (Eurosurveillance (Volume 11, Issue 11))
Nematodes of the genus Trichinella are the causative agents of trichinellosis, a potentially severe disease in humans. Raw or undercooked pork, horse and game meat (predominantly wild boar and bear) poses a health risk to consumers. Various European and international regulations and guidelines have been developed to protect consumers from exposure to this parasite [1-3]; these regulations and guidelines cover both slaughter inspection and post-slaughter processing (e.g., freezing, cooking). Scientific studies have been conducted to validate these methods in pork, including an international study, which described the time and temperature requirements for the freezing process to inactivate Trichinella spiralis, the species of Trichinella most commonly associated with pork [4]. Results of this study have been widely used to develop regulations governing the commercial freezing of pork and pork products [1, 3]. However, recent scientific information on the geographical distribution of species of Trichinella, other than T. spiralis, which can infect pigs, and the ability of some of these species to tolerate freezing, have raised doubts about the effectiveness of commercial freezing methods to kill trichinella larvae in pork intended for human consumption [5]. Freeze resistant species of Trichinella More than 50 years ago, it was discovered that trichinella larvae (at that time all trichinella larvae were considered to be T. spiralis), present in the muscles of animals living in arctic and subarctic regions of the world (e.g., Greenland, Canada, Russia, Siberia), were able to survive freezing for months or even years. We now recognize eight species and three genotypes of the genus Trichinella [5]. Of these, only muscle larvae of Trichinella nativa, its related genotype Trichinella T6, and Trichinella britovi are known to survive extended periods of freezing in the muscles of some of their natural hosts, including pigs [5]. For the complete research article, please visit http://www.eurosurveillance.org/ew/2006/061116.asp Read more…
Edible food wrap kills deadly E. Coli bacteria - (Science Daily)
Researchers have improved upon an edible coating for fresh fruits and vegetables by enabling it to kill deadly E. coli bacteria while also providing a flavor-boost to food. Composed of apple puree and oregano oil, which acts as a natural antibacterial agent, the coating shows promise in laboratory studies of becoming a long-lasting, potent alternative to conventional produce washes, according to a team of scientists from the U.S. Department of Agriculture (USDA) and the University of Lleida in Spain. The study comes on the heels of the recent deadly E. coli outbreak in spinach and amid growing concern by experts that some produce-cleaning techniques may not be effective in destroying E. coli. The study is scheduled for the Nov. 29 issue of the American Chemical Society's Journal of Agricultural and Food Chemistry. "All produce-cleaning methods help to some degree, but our new coatings and films may provide a more concentrated, longer-lasting method for killing bacteria," says Research Leader Tara H. McHugh, Ph.D., a food chemist with the USDA's Agricultural Research Service in Albany, Calif. As the films are made of fruit or vegetable puree, they also provide added health benefits such as vitamins, minerals and antioxidants, she says. For the complete news release, please visit http://www.sciencedaily.com/releases/2006/11/061116122210.htm Read more…
Purac introduces new antimicrobial vinegar - (Institute of Food Technologists)
Purac, a supplier of lactate and sodium diactetate products, is introducing Opti.Form Vinegar in the U.S. The new product is a blend of potassium lactate and vinegar and is effective against pathogens. Purac’s products are used in the meat and poultry industry for their food safety properties. By replacing sodium diactetate with vinegar, the company adds an alternative to their product portfolio. The new product has comparable antimicrobial and food safety properties as the current lactate range. The new vinegar contains Purasal HiPure P Plus a potassium lactate with, according to the company, a clean flavor profile. The new product is said to be ideal for low sodium food products while ensuring a minimal taste impact on the final product. It is being produced in Blair, Nebraska, USA. Production is carried out in accordance with HACCP (Hazard Analysis Critical Control Point) and GMP (Good Manufacturing Practices) principles. Kosher certificates are available on request. As a major ingredient supplier, the company says it has maintained partnerships with meat and poultry processors by providing solutions that inhibit a broad range of pathogens, extend shelf life, increase food safety, and enhance and protect flavor. The company is continuously re-evaluating the needs of food safety programs and applying new and improved technologies; enabling processors to create safe, new and improved meat and poultry products. Read more…
Keeping food safe and clean - (Santa Maria Times)
Velma Wood of Santa Maria writes in reference to the recent letter. “Living with unsafe food,” by Norman Mehl. "At last, some common sense. I wish I had a choice. I wish I could buy irradiated food. I guess the word 'irradiated' is too scary for most people. "They should be more afraid of the word 'organic.' We are living in the 21st century, not the 18th. "E. coli and bacteria could be eliminated from our food. Why would anybody be against that?" Read more…
Seven bottles of shell topping recalled - (United Press International)
WASHINGTON-- In one of the nation's smaller recalls, the Hershey Co. has announced the recall of seven, 7.12-ounce bottles of Reese's Shell Topping. The product, manufactured Oct. 27, might be contaminated with Salmonella, the U.S. Food and Drug Administration said. The seven bottles have the code 30MXB printed on the back of the bottle below the cap and carry a UPC/Bar Code of 346010. The product being recalled was available for purchase only in the state of Michigan after Nov. 5. Read more…
A church lunch - and 21 dead within weeks - (The Scotsman)
Normally they would have made do with tea and biscuits after prayers. Instead, the 80 pensioners from Wishaw Old Parish Church were looking forward to a free lunch. The food was simple and wholesome: steak pie followed by a peach melba dessert. But it was a meal the church and the people of Wishaw will never forget. More than half of those who attended the Sunday lunch on 17 November, 1996, were struck down with E coli O157. Eight of them later died. They were among at least 21 people who died as a result of the world's most deadly outbreak of the bug. More than 500 more people in central Scotland were confirmed with E coli O157 during the 1996 outbreak, although many more are suspected to have fallen ill as a result, but were never tested. But on the eve of the tenth anniversary of that fateful lunch, new figures show that E coli cases could this year reach their highest level since the Wishaw outbreak. And leading microbiologist Professor Hugh Pennington was cited as saying that without additional funding, another ten years could pass before any major breakthrough is made in tackling Scotland's E coli legacy. John Barr's butcher shop, which supplied the meat for the pensioners' lunch, is no more. Mr Barr has long since retired and the shop on Wishaw's Caledonian Road is now run by a new firm. A family connection to the site of the E coli outbreak remains, however - Mr Barr's son, Martin, still runs the baker's shop next door. "The family doesn't want to comment," Martin Barr said - still aware of the sensitivity surrounding the case in the town. Victims' families are angry with Mr Barr snr, saying he has never apologised for the outbreak, despite being heavily criticised after a fatal accident inquiry. The inquiry led to a damning report, placing blame on the butcher and council health officials. Sheriff Alexander McPherson ruled six lives could have been saved if Mr Barr had told the truth about his business. The report accused the butcher of deliberately misleading health officials over the scale of the distribution side of his shop to escape official checks. Failings of environmental health officials also contributed to the disaster, the sheriff said. But charges of culpable, wilful and reckless conduct brought against Mr Barr were thrown out at Hamilton Sheriff Court in 1997 when Sheriff McPherson ruled that there was no case to answer. However, Mr Barr's firm was later fined £2,250 on two charges relating to hygiene and the sale of meat contaminated with the organism. But the case did lead to major changes to food safety. Shortly after the outbreak was declared over, at the end of January 1997, Prof Pennington published a report on the circumstances that led to the tragedy. He made a string of recommendations, including introducing licences for butchers, requiring them to train staff in food hygiene and the enforced separation of raw and cooked meats in food preparation. He also advised there should be better training for abattoir workers and awareness programmes for farm workers. The government accepted the recommendations and new procedures were introduced. Read more…
China firm sells 17-year-old rice as new - (Reuters)
BEIJING - A northeast China food processor polished up and sold tonnes of rice, some of it 17 years old that could be harmful if eaten, Chinese state media reported in the latest in a wave of scandals over tainted and counterfeit foods. State-run China Central Television was cited as accusing Wanshunhua Feed Co. Ltd. in Changchun of processing and selling 28,000 tonnes of husked rice this year for human consumption when it was fit only for animals. Most of the rice was put in storage before 2000 and some as far back as 1989, the network's online edition (www.cctv.com) and the Beijing Morning News said on Thursday, adding that consumption was hazardous to human health. Changchun is the capital of northeastern Jilin province. Read more…
Virus outbreak on cruise ship infects 700 - (South Florida Sun-Sentinel)
FORT LAUDERDALE, Fla.-- By the time Carnival Cruise Lines' Liberty pulls into Port Everglades this weekend from a transatlantic voyage, more than 700 people on board will have been afflicted with a highly contagious, stomach flu-like illness that appears to be norovirus, the cruise line said Wednesday. The story says that the outbreak could be the largest reported in recent years by the cruise industry. David Forney, chief of the cruise ship sanitation program at the national Centers for Disease Control and Prevention, was quoted as saying, "It's impossible for now to say what the source is," adding that it's likely passengers brought the virus with them when they boarded and it spread from there, but U.S. inspectors will look at whether food or water contributed to the outbreak. The cruise industry, which is required to report the illnesses to the CDC, records dozens of viral outbreaks annually, with most affecting fewer than 100 people. Christine Fischer, spokeswoman for the International Council of Cruise Lines, an industry lobbying group, was cited as saying that while often publicized, the cruise ship outbreaks are far less common than they seem, affecting about one in every 3,600 cruise ship passengers, adding, "Your chances of actually contracting norovirus are much higher on land than on a cruise." As of Tuesday, 556 guests and 154 crewmembers on board the Liberty had reported symptoms lasting one to three days, according to a statement issued Wednesday by Carnival Cruise Lines. The Miami-based company said the ship is carrying 2,804 paying passengers and 1,166 crewmembers. The ship, currently on a 16-day tour that began Nov. 3 in Rome, is scheduled to arrive in Fort Lauderdale on Sunday. Read more…