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I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_107188":{"type":"posts","id":"bayareabites_107188","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107188","score":null,"sort":[1456439803000]},"guestAuthors":[],"slug":"should-sprouts-come-with-a-warning-label","title":"Should Sprouts Come With A Warning Label?","publishDate":1456439803,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>You will never catch prominent food-safety attorney Bill Marler eating sprouts. Not on a heaping deli sandwich. Not on a freshly tossed salad. He puts them in the same category as raw milk — a food item he says is not worth the risk it carries. Unfortunately, 13 people sickened across four states have discovered that risk the hard way.\u003c/p>\n\u003cp>On Monday, the Food and Drug Administration and Centers for Disease Control and Prevention announced they're investigating a\u003ca href=\"http://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/ucm487329.htm\"> multi-state outbreak\u003c/a> of Salmonella Muenchen linked to alfalfa sprouts produced by Sweetwater Farms LLC in Inman, Kan. Both irrigation water and alfalfa sprout samples have tested positive for salmonella, prompting the company to issue a voluntarily recall of sprouts from lot 042016. States affected include Kansas, Oklahoma, Missouri and Pennsylvania.\u003c/p>\n\u003cp>And Wednesday, news broke of \u003ca href=\"http://www.startribune.com/e-coli-outbreak-linked-to-alfalfa-sprouts/370023111/\">another outbreak\u003c/a> linked to alfalfa sprouts. Nine people in Minnesota and Wisconsin have been sickened so far by E. coli-tainted sprouts. Health officials are warning consumers, retailers and restaurants to avoid sprouts grown by Jack & The Green Sprouts in River Falls, Wis.\u003c/p>\n\u003cp>For something many deem a \"health food,\" sprouts regularly appear on official outbreak lists. Since 1998 there have been at least 49 foodborne outbreaks, including 24 multi-state outbreaks and 1,737 illnesses tied to sprouts, according to \u003ca href=\"http://fsi.colostate.edu/sprouts/\">a tally\u003c/a> kept by Colorado State University.\u003c/p>\n\u003cp>Sandwich chain Jimmy John's experienced\u003ca href=\"http://www.foodpoisonjournal.com/foodborne-illness-outbreaks/salmonella-and-e-coli-outbreaks-why-does-jimmy-johns-serve-sprouts/#.Vs38opMrJok\"> multiple outbreaks\u003c/a> linked to sprouts in 2008, 2009, 2010 and 2012. Sprouts are still on the menu, but place your order online, and a less than appetizing warning pops up: \"The consumption of raw sprouts may result in an increased risk of foodborne illness and poses a health risk to everyone. Click 'Yes' if you understand the potential risks, or 'Cancel' if you'd like to continue without adding sprouts.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jimmy John's may feel comfortable behind their warning label, but offering sprouts is a risk that Kroger and Wal-Mart no longer take — both grocery retailers have deemed sprouts\u003ca href=\"http://www.thepacker.com/fruit-vegetable-news/Too-dangerous-Kroger-pulls-all-sprouts-175152081.html\"> too dangerous to sell\u003c/a>. In announcing its decision in 2012, Kroger said it was based on a \"thorough, science-based\" review.\u003c/p>\n\u003cp>Sprout seeds need warmth and humidity to grow — which also happen to be ideal conditions for pathogens to flourish. Because of the number of outbreaks associated with sprouts, the FDA developed \u003ca href=\"http://www.iit.edu/ifsh/sprout_safety/pdf/final_rule_produce_safety_sprouters.pdf\">special requirements\u003c/a> for sprout growers within the Food Modernization and Safety Act that is just going into effect. A few years ago, the agency also helped launch the \u003ca href=\"http://www.iit.edu/ifsh/sprout_safety/\">Sprout Safety Alliance\u003c/a>, with the Institute for Food Safety and Health at the Illinois Institute of Technology.\u003c/p>\n\u003cp>\u003ca href=\"http://foodscience.ucdavis.edu/people/faculty/harris.html\">Linda Harris\u003c/a>, a microbiologist at University of California, Davis, says sprouts continue to be a problem because they're challenging. Whether they're alfalfa, mung bean, red clover or radish sprouts, they're grown in warm environments and usually eaten raw.\u003c/p>\n\u003cp>\"Efforts to reduce risk include testing seed, testing seed water. Soaking seed in sanitizers is another — none of which are foolproof,\" says Harris. \"It reduces risk, but the fact is, we still see outbreaks on a regular basis.\"\u003c/p>\n\u003cp>Continued outbreaks are one reason Marler has been \u003ca href=\"http://www.foodsafetynews.com/2014/06/publishers-platform-time-for-sprout-warning-label/#.Vs3mq5MrJol\">crusading for a warning label\u003c/a> similar to the one adopted by Jimmy John's. At least, until a magic bullet emerges to fix the problem. Harris says that hasn't happened yet.\u003c/p>\n\u003cp>\"I think there's been an effort to find some solution, but honestly, as a microbiologist, I think [sprouts are] always going to be a higher-risk product, at least under current technology,\" says Harris.\u003c/p>\n\u003cp>Foodborne illness outbreaks are serious stuff. Roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases each year, according to the CDC. For now, the investigations into these outbreaks are ongoing, and health officials are warning consumers not to eat sprouts from Sweetwater Farms or Jack & The Green Sprouts.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Over 20 people have been sickened in two new outbreaks of foodborne illness linked to alfalfa sprouts. For something many deem a \"health food,\" sprouts continue to be a vexing food-safety challenge.","status":"publish","parent":0,"modified":1456439803,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":669},"headData":{"title":"Should Sprouts Come With A Warning Label? | KQED","description":"Over 20 people have been sickened in two new outbreaks of foodborne illness linked to alfalfa sprouts. For something many deem a "health food," sprouts continue to be a vexing food-safety challenge.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"107188 http://ww2.kqed.org/bayareabites/?p=107188","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/25/should-sprouts-come-with-a-warning-label/","disqusTitle":"Should Sprouts Come With A Warning Label?","nprByline":"Clare Leschin-Hoar, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"iStockphoto","nprStoryId":"468032778","nprApiLink":"http://api.npr.org/query?id=468032778&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/02/25/468032778/should-sprouts-come-with-a-warning-label?ft=nprml&f=468032778","nprRetrievedStory":"1","nprPubDate":"Thu, 25 Feb 2016 14:36:00 -0500","nprStoryDate":"Thu, 25 Feb 2016 11:19:00 -0500","nprLastModifiedDate":"Thu, 25 Feb 2016 14:36:22 -0500","path":"/bayareabites/107188/should-sprouts-come-with-a-warning-label","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You will never catch prominent food-safety attorney Bill Marler eating sprouts. Not on a heaping deli sandwich. Not on a freshly tossed salad. He puts them in the same category as raw milk — a food item he says is not worth the risk it carries. Unfortunately, 13 people sickened across four states have discovered that risk the hard way.\u003c/p>\n\u003cp>On Monday, the Food and Drug Administration and Centers for Disease Control and Prevention announced they're investigating a\u003ca href=\"http://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/ucm487329.htm\"> multi-state outbreak\u003c/a> of Salmonella Muenchen linked to alfalfa sprouts produced by Sweetwater Farms LLC in Inman, Kan. Both irrigation water and alfalfa sprout samples have tested positive for salmonella, prompting the company to issue a voluntarily recall of sprouts from lot 042016. States affected include Kansas, Oklahoma, Missouri and Pennsylvania.\u003c/p>\n\u003cp>And Wednesday, news broke of \u003ca href=\"http://www.startribune.com/e-coli-outbreak-linked-to-alfalfa-sprouts/370023111/\">another outbreak\u003c/a> linked to alfalfa sprouts. Nine people in Minnesota and Wisconsin have been sickened so far by E. coli-tainted sprouts. Health officials are warning consumers, retailers and restaurants to avoid sprouts grown by Jack & The Green Sprouts in River Falls, Wis.\u003c/p>\n\u003cp>For something many deem a \"health food,\" sprouts regularly appear on official outbreak lists. Since 1998 there have been at least 49 foodborne outbreaks, including 24 multi-state outbreaks and 1,737 illnesses tied to sprouts, according to \u003ca href=\"http://fsi.colostate.edu/sprouts/\">a tally\u003c/a> kept by Colorado State University.\u003c/p>\n\u003cp>Sandwich chain Jimmy John's experienced\u003ca href=\"http://www.foodpoisonjournal.com/foodborne-illness-outbreaks/salmonella-and-e-coli-outbreaks-why-does-jimmy-johns-serve-sprouts/#.Vs38opMrJok\"> multiple outbreaks\u003c/a> linked to sprouts in 2008, 2009, 2010 and 2012. Sprouts are still on the menu, but place your order online, and a less than appetizing warning pops up: \"The consumption of raw sprouts may result in an increased risk of foodborne illness and poses a health risk to everyone. Click 'Yes' if you understand the potential risks, or 'Cancel' if you'd like to continue without adding sprouts.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jimmy John's may feel comfortable behind their warning label, but offering sprouts is a risk that Kroger and Wal-Mart no longer take — both grocery retailers have deemed sprouts\u003ca href=\"http://www.thepacker.com/fruit-vegetable-news/Too-dangerous-Kroger-pulls-all-sprouts-175152081.html\"> too dangerous to sell\u003c/a>. In announcing its decision in 2012, Kroger said it was based on a \"thorough, science-based\" review.\u003c/p>\n\u003cp>Sprout seeds need warmth and humidity to grow — which also happen to be ideal conditions for pathogens to flourish. Because of the number of outbreaks associated with sprouts, the FDA developed \u003ca href=\"http://www.iit.edu/ifsh/sprout_safety/pdf/final_rule_produce_safety_sprouters.pdf\">special requirements\u003c/a> for sprout growers within the Food Modernization and Safety Act that is just going into effect. A few years ago, the agency also helped launch the \u003ca href=\"http://www.iit.edu/ifsh/sprout_safety/\">Sprout Safety Alliance\u003c/a>, with the Institute for Food Safety and Health at the Illinois Institute of Technology.\u003c/p>\n\u003cp>\u003ca href=\"http://foodscience.ucdavis.edu/people/faculty/harris.html\">Linda Harris\u003c/a>, a microbiologist at University of California, Davis, says sprouts continue to be a problem because they're challenging. Whether they're alfalfa, mung bean, red clover or radish sprouts, they're grown in warm environments and usually eaten raw.\u003c/p>\n\u003cp>\"Efforts to reduce risk include testing seed, testing seed water. Soaking seed in sanitizers is another — none of which are foolproof,\" says Harris. \"It reduces risk, but the fact is, we still see outbreaks on a regular basis.\"\u003c/p>\n\u003cp>Continued outbreaks are one reason Marler has been \u003ca href=\"http://www.foodsafetynews.com/2014/06/publishers-platform-time-for-sprout-warning-label/#.Vs3mq5MrJol\">crusading for a warning label\u003c/a> similar to the one adopted by Jimmy John's. At least, until a magic bullet emerges to fix the problem. Harris says that hasn't happened yet.\u003c/p>\n\u003cp>\"I think there's been an effort to find some solution, but honestly, as a microbiologist, I think [sprouts are] always going to be a higher-risk product, at least under current technology,\" says Harris.\u003c/p>\n\u003cp>Foodborne illness outbreaks are serious stuff. Roughly 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases each year, according to the CDC. For now, the investigations into these outbreaks are ongoing, and health officials are warning consumers not to eat sprouts from Sweetwater Farms or Jack & The Green Sprouts.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>\u003ca href=\"http://www.leschin-hoar.com/\">Clare Leschin-Hoar\u003c/a> is a journalist based in San Diego who covers food policy and sustainability issues.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107188/should-sprouts-come-with-a-warning-label","authors":["byline_bayareabites_107188"],"categories":["bayareabites_2035"],"tags":["bayareabites_15305","bayareabites_2608","bayareabites_8539","bayareabites_13078","bayareabites_10774","bayareabites_14592"],"featImg":"bayareabites_107189","label":"bayareabites"},"bayareabites_73215":{"type":"posts","id":"bayareabites_73215","meta":{"index":"posts_1591205157","site":"bayareabites","id":"73215","score":null,"sort":[1383343252000]},"guestAuthors":[],"slug":"a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean","title":"A Spice Buyer On Why Pepper Is Dirty, And How It Gets Clean","publishDate":1383343252,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_73220\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppercorns.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppercorns.jpg\" alt=\"Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com\" width=\"624\" height=\"467\" class=\"size-full wp-image-73220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/242155387/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean\">The Salt at NPR Food\u003c/a> (11/1/13)\u003c/p>\n\u003cp>This week's news that the Food and Drug Administration \u003ca href=\"http://www.fda.gov/Food/FoodScienceResearch/RiskSafetyAssessment/ucm367339.htm\">found\u003c/a> that 12 percent of spices imported to the U.S. are contaminated was a little disheartening.\u003c/p>\n\u003cp>As the FDA reported, all kinds of nasty stuff hitch a ride with spices into the country — from insects to animal excrement to pathogens. The agency looked closely at pepper and sesame seeds, but says this is an issue with lots of other spices, too.\u003c/p>\n\u003cp>After spices are harvested from plants, they're often laid on the ground to dry, as \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/your-kitchen-spices-can-often-harbor-salmonella/\">we reported\u003c/a> in August. Salmonella comes from birds and other animals, so the animals are getting into the spices somewhere in picking, drying, processing or storage.\u003c/p>\n\u003cp>We called up Al Goetze, who has been a spice buyer for McCormick & Company for 30 years, to find out how spices get so filthy. And of course we wanted to know what the world's largest spice buyer is doing about the problem.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Goetze had returned from a buying trip to India's Western Ghats. Here's an edited version of our conversation.\u003c/p>\n\u003cp>\u003cstrong>The FDA found things like rodent hair and insect parts in the spices they tested. Are there ways to keep that stuff out of spices?\u003c/strong>\u003c/p>\n\u003cp>Like all agricultural commodities, there is a level of filth that is introduced to the product at harvest time, drying activity and in storage. This is particularly true of spices and herbs grown in the developing countries. Many of the contaminants are introduced to the products from field insects and rodents. Also dirt, stones and other plant matter are picked up with the spices and herbs at time of harvest. During sun drying on tarps or concrete yards, more foreign matter and pathogens can contaminate the products. Improper storage conditions can lead to storage insect and/or rodent infestations.\u003c/p>\n\u003cp>All of our shippers we work with do some level of rudimentary cleaning to ensure our raw materials meet FDA import [laws]. We then further clean the spices and herbs in our main milling center in the U.S.\u003c/p>\n\u003cp>\u003cstrong>The FDA says it also found salmonella in 7 percent of the spices it tested. Did that surprise you?\u003c/strong>\u003c/p>\n\u003cp>It's clear to me that [these contaminated spices] weren't correctly sterilized at the source. And in processing in the U.S. they probably got recontaminated. Some people think just because someone has steamed or treated it overseas, you bring it in and that's the end of it. Well, no, it's not.\u003c/p>\n\u003cp>\u003cstrong>Does McCormick test for pathogens? \u003c/strong>\u003c/p>\n\u003cp>We test for pathogens, but not at the source. We know that there are pathogens in almost all spices. How can there not be, considering the environment in which they're grown and how they're handled? The farms haven't changed a lot since I first started — it's a multitude of small farmers. In India, I've heard estimates of 150,000 pepper farmers.\u003c/p>\n\u003cp>\u003cstrong>Tell us about that growing and handling process.\u003c/strong>\u003c/p>\n\u003cp>People think we buyers negotiate with farmers; the reality is you can't, because there are so many small farmers.\u003c/p>\n\u003cp>There is usually someone [in the village] they are dedicated to go to, or who has the best price. They look at the peppers to see if they're clean. Then, it's stored there at the collector, and once there's enough it goes to a processor or exporter. They do rudimentary cleaning to get to FDA detection action levels. At this level they're not dealing with anything you can't see — stones, other plant leaves. It's mostly moved around in small poly woven bags.\u003c/p>\n\u003cp>\u003cstrong>What happens once that pepper gets to McCormick?\u003c/strong>\u003c/p>\n\u003cp>We may clean it first, and then it goes into a steam sterilization process. It's pasteurization. We do that with all of our spices. You can test a lot; you can take 10 different samples, 50 different samples, but there can still be hot spots in the lot where salmonella can be.\u003c/p>\n\u003cp>\u003cstrong>It sounds like steam sterilizing would affect flavor. Is there quality loss?\u003c/strong>\u003c/p>\n\u003cp>Yes, there is, particularly on the real fragile herbs. The leafy things like basil, that's a very delicate leaf; you have to do that in a way that gets the job done in the least amount of time.\u003c/p>\n\u003cp>\u003cstrong>Do you irradiate spices?\u003c/strong>\u003c/p>\n\u003cp>That is probably the one and only technology that we have that is sterile when it's done. It will kill bacteria down to single-digit levels. We do not use any irradiation in our facilities. The only time we do use it is if we have an industrial customer, for instance something they might use in a cheese product, dill seed or cumin seed, [and] they don't want yeast or mold. We ship it to the irradiator en route to them.\u003c/p>\n\u003cp>\u003cstrong>Where are the spices sterilized?\u003c/strong>\u003c/p>\n\u003cp>Our biggest plant is in Hunt Valley, Md., and we have a similar setup in Avignon [France] for Europe.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>We don't want to sterilize and process our products [in the countries where we source our spices] for the most part. Any spice that has a hard shell, the minute you mill it you're releasing a lot of flavor and aroma. Black pepper, the minute you mill it it's going downhill. We don't want to push that all back to the source. It's a six- or eight-week journey to get to us.\u003c/p>\n\u003cp>\u003cstrong>There's been a lot of talk on working more with farmers to improve food safety with spices. Will that solve the problem?\u003c/strong>\u003c/p>\n\u003cp>Things are changing at the source, don't get me wrong, but they're changing at a relatively slow pace. It's just because of the enormity of the way these things are grown, the number of farmers involved. You have to look at the supply chain all the way from the farm to the end product.\u003c/p>\n\u003cp>\u003cstrong>What's new in the spice world?\u003c/strong>\u003c/p>\n\u003cp>People ask me what's the latest spice; the reality is there's nothing new. What you're seeing today more than anything is a revolution in seasoning blends and flavors. In the 1950s, the average household had 10 different spices. Today it's 40-some. And most of those are blends. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Spices get dirty because of the way they're grown, stored and harvested, according to the head spice buyer for McCormick & Company. Because there are so many small farmers and shippers worldwide, that end of the supply chain is hard to control. So spices need to be sterilized before they hit supermarket shelves.","status":"publish","parent":0,"modified":1383343252,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1080},"headData":{"title":"A Spice Buyer On Why Pepper Is Dirty, And How It Gets Clean | KQED","description":"Spices get dirty because of the way they're grown, stored and harvested, according to the head spice buyer for McCormick & Company. Because there are so many small farmers and shippers worldwide, that end of the supply chain is hard to control. So spices need to be sterilized before they hit supermarket shelves.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"73215 http://blogs.kqed.org/bayareabites/?p=73215","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/01/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean/","disqusTitle":"A Spice Buyer On Why Pepper Is Dirty, And How It Gets Clean","nprByline":"Nancy Shute","nprStoryId":"242155387","nprApiLink":"http://api.npr.org/query?id=242155387&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/10/31/242155387/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean?ft=3&f=242155387","nprRetrievedStory":"1","nprPubDate":"Fri, 01 Nov 2013 15:21:00 -0400","nprStoryDate":"Fri, 01 Nov 2013 12:57:00 -0400","nprLastModifiedDate":"Fri, 01 Nov 2013 15:21:58 -0400","path":"/bayareabites/73215/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_73220\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppercorns.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/11/peppercorns.jpg\" alt=\"Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com\" width=\"624\" height=\"467\" class=\"size-full wp-image-73220\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pepper is the spice most commonly contaminated with salmonella and other pathogens. iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute at \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/31/242155387/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean\">The Salt at NPR Food\u003c/a> (11/1/13)\u003c/p>\n\u003cp>This week's news that the Food and Drug Administration \u003ca href=\"http://www.fda.gov/Food/FoodScienceResearch/RiskSafetyAssessment/ucm367339.htm\">found\u003c/a> that 12 percent of spices imported to the U.S. are contaminated was a little disheartening.\u003c/p>\n\u003cp>As the FDA reported, all kinds of nasty stuff hitch a ride with spices into the country — from insects to animal excrement to pathogens. The agency looked closely at pepper and sesame seeds, but says this is an issue with lots of other spices, too.\u003c/p>\n\u003cp>After spices are harvested from plants, they're often laid on the ground to dry, as \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/29/your-kitchen-spices-can-often-harbor-salmonella/\">we reported\u003c/a> in August. Salmonella comes from birds and other animals, so the animals are getting into the spices somewhere in picking, drying, processing or storage.\u003c/p>\n\u003cp>We called up Al Goetze, who has been a spice buyer for McCormick & Company for 30 years, to find out how spices get so filthy. And of course we wanted to know what the world's largest spice buyer is doing about the problem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Goetze had returned from a buying trip to India's Western Ghats. Here's an edited version of our conversation.\u003c/p>\n\u003cp>\u003cstrong>The FDA found things like rodent hair and insect parts in the spices they tested. Are there ways to keep that stuff out of spices?\u003c/strong>\u003c/p>\n\u003cp>Like all agricultural commodities, there is a level of filth that is introduced to the product at harvest time, drying activity and in storage. This is particularly true of spices and herbs grown in the developing countries. Many of the contaminants are introduced to the products from field insects and rodents. Also dirt, stones and other plant matter are picked up with the spices and herbs at time of harvest. During sun drying on tarps or concrete yards, more foreign matter and pathogens can contaminate the products. Improper storage conditions can lead to storage insect and/or rodent infestations.\u003c/p>\n\u003cp>All of our shippers we work with do some level of rudimentary cleaning to ensure our raw materials meet FDA import [laws]. We then further clean the spices and herbs in our main milling center in the U.S.\u003c/p>\n\u003cp>\u003cstrong>The FDA says it also found salmonella in 7 percent of the spices it tested. Did that surprise you?\u003c/strong>\u003c/p>\n\u003cp>It's clear to me that [these contaminated spices] weren't correctly sterilized at the source. And in processing in the U.S. they probably got recontaminated. Some people think just because someone has steamed or treated it overseas, you bring it in and that's the end of it. Well, no, it's not.\u003c/p>\n\u003cp>\u003cstrong>Does McCormick test for pathogens? \u003c/strong>\u003c/p>\n\u003cp>We test for pathogens, but not at the source. We know that there are pathogens in almost all spices. How can there not be, considering the environment in which they're grown and how they're handled? The farms haven't changed a lot since I first started — it's a multitude of small farmers. In India, I've heard estimates of 150,000 pepper farmers.\u003c/p>\n\u003cp>\u003cstrong>Tell us about that growing and handling process.\u003c/strong>\u003c/p>\n\u003cp>People think we buyers negotiate with farmers; the reality is you can't, because there are so many small farmers.\u003c/p>\n\u003cp>There is usually someone [in the village] they are dedicated to go to, or who has the best price. They look at the peppers to see if they're clean. Then, it's stored there at the collector, and once there's enough it goes to a processor or exporter. They do rudimentary cleaning to get to FDA detection action levels. At this level they're not dealing with anything you can't see — stones, other plant leaves. It's mostly moved around in small poly woven bags.\u003c/p>\n\u003cp>\u003cstrong>What happens once that pepper gets to McCormick?\u003c/strong>\u003c/p>\n\u003cp>We may clean it first, and then it goes into a steam sterilization process. It's pasteurization. We do that with all of our spices. You can test a lot; you can take 10 different samples, 50 different samples, but there can still be hot spots in the lot where salmonella can be.\u003c/p>\n\u003cp>\u003cstrong>It sounds like steam sterilizing would affect flavor. Is there quality loss?\u003c/strong>\u003c/p>\n\u003cp>Yes, there is, particularly on the real fragile herbs. The leafy things like basil, that's a very delicate leaf; you have to do that in a way that gets the job done in the least amount of time.\u003c/p>\n\u003cp>\u003cstrong>Do you irradiate spices?\u003c/strong>\u003c/p>\n\u003cp>That is probably the one and only technology that we have that is sterile when it's done. It will kill bacteria down to single-digit levels. We do not use any irradiation in our facilities. The only time we do use it is if we have an industrial customer, for instance something they might use in a cheese product, dill seed or cumin seed, [and] they don't want yeast or mold. We ship it to the irradiator en route to them.\u003c/p>\n\u003cp>\u003cstrong>Where are the spices sterilized?\u003c/strong>\u003c/p>\n\u003cp>Our biggest plant is in Hunt Valley, Md., and we have a similar setup in Avignon [France] for Europe.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>We don't want to sterilize and process our products [in the countries where we source our spices] for the most part. Any spice that has a hard shell, the minute you mill it you're releasing a lot of flavor and aroma. Black pepper, the minute you mill it it's going downhill. We don't want to push that all back to the source. It's a six- or eight-week journey to get to us.\u003c/p>\n\u003cp>\u003cstrong>There's been a lot of talk on working more with farmers to improve food safety with spices. Will that solve the problem?\u003c/strong>\u003c/p>\n\u003cp>Things are changing at the source, don't get me wrong, but they're changing at a relatively slow pace. It's just because of the enormity of the way these things are grown, the number of farmers involved. You have to look at the supply chain all the way from the farm to the end product.\u003c/p>\n\u003cp>\u003cstrong>What's new in the spice world?\u003c/strong>\u003c/p>\n\u003cp>People ask me what's the latest spice; the reality is there's nothing new. What you're seeing today more than anything is a revolution in seasoning blends and flavors. In the 1950s, the average household had 10 different spices. Today it's 40-some. And most of those are blends. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/73215/a-spice-buyer-on-why-pepper-is-dirty-and-how-it-gets-clean","authors":["byline_bayareabites_73215"],"categories":["bayareabites_2998","bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_12641","bayareabites_2608","bayareabites_8539","bayareabites_12642","bayareabites_1769","bayareabites_2037","bayareabites_136","bayareabites_10921"],"featImg":"bayareabites_73220","label":"bayareabites"},"bayareabites_71883":{"type":"posts","id":"bayareabites_71883","meta":{"index":"posts_1591205157","site":"bayareabites","id":"71883","score":null,"sort":[1381277149000]},"guestAuthors":[],"slug":"amid-big-salmonella-outbreak-usda-says-its-on-the-job","title":"Amid Big Salmonella Outbreak, USDA Says It's On The Job","publishDate":1381277149,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_71887\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fosterfarms-chix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fosterfarms-chix.jpg\" alt=\"A salmonella outbreak that has sickened more than 270 people has been linked to raw chicken produced at three Foster Farms facilities in California. Photo: PR Newswire\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A salmonella outbreak that has sickened more than 270 people has been linked to raw chicken produced at three Foster Farms facilities in California. Photo: PR Newswire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/08/230486409/amidst-big-salmonella-outbreak-usda-says-it-s-on-the-job\">The Salt at NPR Food\u003c/a> (10/8/13)\u003c/p>\n\u003cp>The U.S. Department of Agriculture has issued a \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-and-transcripts/news-release-archives-by-year/archive/2013/pha-10071\">health alert\u003c/a> warning that an estimated 278 illnesses caused by \u003cem>Salmonella Heidelberg\u003c/em> are associated with raw chicken produced by Foster Farms at three facilities in California.\u003c/p>\n\u003cp>The Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/index.html\">says\u003c/a> illnesses have been reported in 17 states, with the vast majority — 78 percent — in California. The outbreak is ongoing, so it's possible that people are still being sickened by the chicken.\u003c/p>\n\u003cp>The CDC says about 42 percent of the people who've gotten sick (among those for whom information is available) have been hospitalized. The strains of \u003cem>Salmonella Heidelberg\u003c/em> that have made people sick are resistant to several commonly prescribed antibiotics. And according to the CDC, the resistance may increase the risk of hospitalization or make the illness tougher to treat.\u003c/p>\n\u003cp>News of the outbreak has gotten a lot of attention since it comes during the federal government shutdown. Many stories have raised the specter that no one's on the job at a critical time. But the USDA tells The Salt that its work has not been at all slowed down — since its inspectors and investigators have stayed on the job.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/04/228895455/cdc-shutdown-strains-foodborne-illness-tracking\">reported\u003c/a>, the CDC unit that tracks outbreaks has been working with less than half its normal staff. To help handle the current outbreak, the agency tells NPR it has called back about 30 furloughed workers, including 10 who work in the foodborne division.\u003c/p>\n\u003cp>\"This is the kind of thing that you've got to get information into consumers' hands,\" says Caroline Smith DeWaal, food safety director for the \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>And she says that since the communications staffs of both CDC and USDA are working at reduced capacity, it's a concern. \"The agency's ability to push out the information is a lot more limited than it would be otherwise.\"\u003c/p>\n\u003cp>CDC has been monitoring this outbreak since July. It's likely that this outbreak is connected to a prior cluster of illnesses in 2012, also linked to raw chicken produced by Foster Farms.\u003c/p>\n\u003cp>Foster Farms has issued a \u003ca href=\"http://www.fosterfarms.com/faq/faqfoodsafety.asp\">statement\u003c/a> on its website stating that it is working with the USDA and the CDC to address salmonella associated with raw poultry reportedly linked to three of its facilities in California. The statement says that no recall is in effect and that \"products are safe to consume if properly handled and fully cooked.\"\u003c/p>\n\u003cp>So, how did the USDA investigators begin narrowing in on Foster Farms?\u003c/p>\n\u003cp>Well, they received a call from CDC officials in July explaining that they were monitoring a cluster of illnesses from \u003cem>Salmonella Heidelberg\u003c/em> on the West Coast — and epidemiologists were finding a link to chicken.\u003c/p>\n\u003cp>Acting on this information, says David Goldman of the USDA's Food Safety and Inspection Service, \"we decided to do some intensive sampling [for salmonella] in four different Foster Farms plants.\"\u003c/p>\n\u003cp>What they found is that three of the Foster Farms plants were producing products that were contaminated with \u003cem>Salmonella Heidelberg\u003c/em>. And the chicken \"contained the outbreak strains [of salmonella] that the CDC had identified to us as causing the illnesses,\" says Goldman.\u003c/p>\n\u003cp>You can tell if you have a package of chicken produced in one of these facilities by looking for one of these codes on the packaging:\u003c/p>\n\u003cul>\n\u003cli>P6137\u003c/li>\n\u003cli>P6137A\u003c/li>\n\u003cli>P7632\u003c/li>\n\u003c/ul>\n\u003cp>As always, the USDA is reminding consumers to be careful when handling raw poultry, to use clean surfaces and not let raw chicken contact other food, and to cook to an \u003ca href=\"http://www.foodsafety.gov/keep/charts/mintemp.html\">internal temperature\u003c/a> of 165 degrees F. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"An estimated 278 people in multiple states have been sickened by an outbreak of antibiotic-resistant salmonella linked to raw chicken. Despite stories suggesting otherwise, USDA says its work on the outbreak hasn't been hampered by the federal government shutdown. CDC is calling back about 30 furloughed staffers to help with its response.","status":"publish","parent":0,"modified":1381277149,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":639},"headData":{"title":"Amid Big Salmonella Outbreak, USDA Says It's On The Job | KQED","description":"An estimated 278 people in multiple states have been sickened by an outbreak of antibiotic-resistant salmonella linked to raw chicken. Despite stories suggesting otherwise, USDA says its work on the outbreak hasn't been hampered by the federal government shutdown. CDC is calling back about 30 furloughed staffers to help with its response.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"71883 http://blogs.kqed.org/bayareabites/?p=71883","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/10/08/amid-big-salmonella-outbreak-usda-says-its-on-the-job/","disqusTitle":"Amid Big Salmonella Outbreak, USDA Says It's On The Job","nprByline":"Allison Aubrey","nprStoryId":"230486409","nprApiLink":"http://api.npr.org/query?id=230486409&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/10/08/230486409/amidst-big-salmonella-outbreak-usda-says-it-s-on-the-job?ft=3&f=230486409","nprRetrievedStory":"1","nprPubDate":"Tue, 08 Oct 2013 18:08:00 -0400","nprStoryDate":"Tue, 08 Oct 2013 16:26:00 -0400","nprLastModifiedDate":"Tue, 08 Oct 2013 18:08:28 -0400","path":"/bayareabites/71883/amid-big-salmonella-outbreak-usda-says-its-on-the-job","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71887\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fosterfarms-chix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/fosterfarms-chix.jpg\" alt=\"A salmonella outbreak that has sickened more than 270 people has been linked to raw chicken produced at three Foster Farms facilities in California. Photo: PR Newswire\" width=\"1120\" height=\"839\" class=\"size-full wp-image-71887\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A salmonella outbreak that has sickened more than 270 people has been linked to raw chicken produced at three Foster Farms facilities in California. Photo: PR Newswire\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/08/230486409/amidst-big-salmonella-outbreak-usda-says-it-s-on-the-job\">The Salt at NPR Food\u003c/a> (10/8/13)\u003c/p>\n\u003cp>The U.S. Department of Agriculture has issued a \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/newsroom/news-releases-statements-and-transcripts/news-release-archives-by-year/archive/2013/pha-10071\">health alert\u003c/a> warning that an estimated 278 illnesses caused by \u003cem>Salmonella Heidelberg\u003c/em> are associated with raw chicken produced by Foster Farms at three facilities in California.\u003c/p>\n\u003cp>The Centers for Disease Control and Prevention \u003ca href=\"http://www.cdc.gov/salmonella/heidelberg-10-13/index.html\">says\u003c/a> illnesses have been reported in 17 states, with the vast majority — 78 percent — in California. The outbreak is ongoing, so it's possible that people are still being sickened by the chicken.\u003c/p>\n\u003cp>The CDC says about 42 percent of the people who've gotten sick (among those for whom information is available) have been hospitalized. The strains of \u003cem>Salmonella Heidelberg\u003c/em> that have made people sick are resistant to several commonly prescribed antibiotics. And according to the CDC, the resistance may increase the risk of hospitalization or make the illness tougher to treat.\u003c/p>\n\u003cp>News of the outbreak has gotten a lot of attention since it comes during the federal government shutdown. Many stories have raised the specter that no one's on the job at a critical time. But the USDA tells The Salt that its work has not been at all slowed down — since its inspectors and investigators have stayed on the job.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/04/228895455/cdc-shutdown-strains-foodborne-illness-tracking\">reported\u003c/a>, the CDC unit that tracks outbreaks has been working with less than half its normal staff. To help handle the current outbreak, the agency tells NPR it has called back about 30 furloughed workers, including 10 who work in the foodborne division.\u003c/p>\n\u003cp>\"This is the kind of thing that you've got to get information into consumers' hands,\" says Caroline Smith DeWaal, food safety director for the \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>And she says that since the communications staffs of both CDC and USDA are working at reduced capacity, it's a concern. \"The agency's ability to push out the information is a lot more limited than it would be otherwise.\"\u003c/p>\n\u003cp>CDC has been monitoring this outbreak since July. It's likely that this outbreak is connected to a prior cluster of illnesses in 2012, also linked to raw chicken produced by Foster Farms.\u003c/p>\n\u003cp>Foster Farms has issued a \u003ca href=\"http://www.fosterfarms.com/faq/faqfoodsafety.asp\">statement\u003c/a> on its website stating that it is working with the USDA and the CDC to address salmonella associated with raw poultry reportedly linked to three of its facilities in California. The statement says that no recall is in effect and that \"products are safe to consume if properly handled and fully cooked.\"\u003c/p>\n\u003cp>So, how did the USDA investigators begin narrowing in on Foster Farms?\u003c/p>\n\u003cp>Well, they received a call from CDC officials in July explaining that they were monitoring a cluster of illnesses from \u003cem>Salmonella Heidelberg\u003c/em> on the West Coast — and epidemiologists were finding a link to chicken.\u003c/p>\n\u003cp>Acting on this information, says David Goldman of the USDA's Food Safety and Inspection Service, \"we decided to do some intensive sampling [for salmonella] in four different Foster Farms plants.\"\u003c/p>\n\u003cp>What they found is that three of the Foster Farms plants were producing products that were contaminated with \u003cem>Salmonella Heidelberg\u003c/em>. And the chicken \"contained the outbreak strains [of salmonella] that the CDC had identified to us as causing the illnesses,\" says Goldman.\u003c/p>\n\u003cp>You can tell if you have a package of chicken produced in one of these facilities by looking for one of these codes on the packaging:\u003c/p>\n\u003cul>\n\u003cli>P6137\u003c/li>\n\u003cli>P6137A\u003c/li>\n\u003cli>P7632\u003c/li>\n\u003c/ul>\n\u003cp>As always, the USDA is reminding consumers to be careful when handling raw poultry, to use clean surfaces and not let raw chicken contact other food, and to cook to an \u003ca href=\"http://www.foodsafety.gov/keep/charts/mintemp.html\">internal temperature\u003c/a> of 165 degrees F. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/71883/amid-big-salmonella-outbreak-usda-says-its-on-the-job","authors":["byline_bayareabites_71883"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_10994","bayareabites_621","bayareabites_8539","bayareabites_12527","bayareabites_12528","bayareabites_11247","bayareabites_10921","bayareabites_8913"],"featImg":"bayareabites_71888","label":"bayareabites"},"bayareabites_19089":{"type":"posts","id":"bayareabites_19089","meta":{"index":"posts_1591205157","site":"bayareabites","id":"19089","score":null,"sort":[1290697223000]},"guestAuthors":[],"slug":"food-safety-on-thanksgiving","title":"Food Safety on Thanksgiving","publishDate":1290697223,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.fsis.usda.gov/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/food-safety.jpg\" alt=\"Food Safety for Cooking a Turkey\" title=\"Food Safety for Cooking a Turkey\" width=\"500\" height=\"283\" class=\"alignnone size-full wp-image-19117\">\u003c/a>\u003cbr>\n\u003cem>USDAFoodSafety: Let's Talk about Cooking a Turkey\u003c/em>\u003c/p>\n\u003cp>What do you think of when you hear the word Thanksgiving? A Norman Rockwell family sitting down to eat their big shiny turkey? Pilgrims and Native Americans eating corn together? Or a loud boisterous family trying to cook and eat together while they bicker, laugh and get in each other's way?\u003c/p>\n\u003cp>If the latter, then your idea of Thanksgiving is refreshingly grounded in reality. But along with the family and friends bringing various plates and drinks into your house for the big holiday meal, you have to also consider the food safety issues related to feeding all those loved ones safely.\u003c/p>\n\u003cp>Now I don't want to be a downer, but if there's any day during the year when you might accidentally spread some bacteria or make someone sick, it’s Thanksgiving. But keeping your meal safe for your family and guests isn’t difficult if you take a few proactive steps. Following are some easy food safety guidelines for not only the holiday meal, but every day throughout the year. \u003c/p>\n\u003cp>Please note that I won't discuss how to purchase or store a raw turkey because at this point (as today is Thanksgiving) that ship has sailed. If you would like information on this topic, however, go to the \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/featured-campaign\">Top Holiday Resources and Turkey Tips\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And because this isn't the most festive topic, here's that old Saturday Night Live skit of Dan Ackroyd playing Julia Child to get you into a merry mood first. In it, poor Julia definitely needs some food safety tips.\u003cbr>\n\u003ciframe frameborder=\"0\" width=\"560\" height=\"315\" src=\"//www.dailymotion.com/embed/video/x7tnc9\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>And now for those safety tips:\u003c/p>\n\u003cp>\u003cstrong>Maintaining a Clean Work Area\u003c/strong>\u003c/p>\n\u003cp>Preparing a Thanksgiving dinner can be a messy endeavor, but you'll find that keeping your hands and work area clean is the key to success if you want to keep everyone safe. So be sure to:\u003c/p>\n\u003cp>•\tClean your work area thoroughly before starting to handle the turkey. Although you may be literally up to your ears in food that needs to be dealt with, you should remove everything from the area where the raw turkey will be handled.\u003cbr>\n•\tDon't place raw meat on a porous surface (such as wood or grout). If you don't have a solid non-porous surface to work with, place a large plastic cutting board down for your work area or line the counter with layers of foil.\u003cbr>\n•\tUse separate cutting boards for raw and cooked foods.\u003cbr>\n•\tAfter handling the turkey, be sure to wash your hands thoroughly in warm soapy water. And don’t’ be lazy. If you handled the turkey and then need to go to the refrigerator to pull our some butter or herbs, don't just quickly wipe off your hands before opening the refrigerator as any bacteria on your hands will be transferred to the dish towel and then the refrigerator handle and anything else you touch. Best to wash your hands every time you have to touch anything other than the turkey and its ingredients during the process.\u003cbr>\n•\tSet aside any herbs, salt or spices that you will use when preparing your turkey. So if you're using a dried spice, don’t handle the container throughout the preparation process. Rather you should set some in a bowl before you start for use. Throw out anything unused in the bowls when you’re done.\u003cbr>\n•\tBe sure to clean your workspace with hot soapy water when you’re finished and toss any used dish towels in the wash.\u003c/p>\n\u003cp>\u003cstrong>How to Treat Stuffing\u003c/strong>\u003cbr>\n•\tKeep any wet ingredients refrigerated until ready for use.\u003cbr>\n•\tStuff the bird moments before baking. Don't stuff it early in the day (or the day before) and then leave refrigerated (or worse yet at room temperature). Stuffing can easily harbor bacteria, so be sure to keep it fresh until it goes inside the turkey.\u003cbr>\n•\tDon't overpack the stuffing in your turkey as it will take longer to cook than the bird if you do this (which will dry out the turkey meat). So be sure to stuff loosely.\u003cbr>\n•\tMake sure your stuffing is nice and moist as the oven's heat will destroy bacteria more rapidly in a moist environment.\u003cbr>\n•\tCook the stuffing until it is at least 165 degrees (just like the turkey).\u003cbr>\n•\tRemove the stuffing when you take the turkey out of the oven. \u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> If the bird seems fully roasted but the stuffing still isn’t 165 degrees, remove the stuffing from the bird and continue baking in a separate dish. Also make sure the turkey cavity is 165 degrees before taking it out of the oven.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The USDA actually prefers that people don’t stuff the bird, but I love the flavor of the turkey drippings in the stuffing so I disregard this advice. If you do stuff, however, be safe.\u003c/p>\n\u003cp>For more information on stuffing, check out the ridiculously informative stuffing safety page on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/turkey-basics-stuffing/ct_index\">the USDA web site\u003c/a>.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=wBXuTnv0gAQ]\u003c/p>\n\u003cp>\u003cstrong>How Long to Cook Your Turkey\u003c/strong>\u003cbr>\nHere are the USDA's recommended cooking times:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Cooking-Time-Tables.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Cooking-Time-Tables.png\" alt=\"\" title=\"Cooking Time Tables\" width=\"380\" height=\"456\" class=\"alignnone size-full wp-image-19090\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Temperature of Your Bird\u003c/strong>\u003cbr>\nThe USDA has determined that the internal food temperature for your turkey should be at least 165 degrees. Be sure to check various locations of the bird before taking it out of the oven as white and dark meat cooks differently. Also, be sure to take an internal temperature (i.e., inside the cavity of the turkey). \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=suf9DkCE8zo]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The turkey will continue to cook as it rests, so if you feel sure everything will reach 165 degrees when tenting on the counter, you can take it out at about 160 degrees (I do). But please be sure to take the temperature after 5-7 minutes to make sure you get to 165 (especially if feeding kids and pregnant women).\u003c/p>\n\u003cp>\u003cstrong>What to Do When You Remove the Turkey From the Oven\u003c/strong>\u003cbr>\n•\tImmediately remove the stuffing and set in a separate dish. If the stuffing has reached 165 degrees you can set aside covered. If not, set the dish in the oven to continue baking until it reaches the designated temperature.\u003cbr>\n•\tLet the turkey rest for at least 15-20 minutes. If you need to use the pan to make gravy, just set the turkey on a large dish or plastic cutting board and tent with foil.\u003cbr>\n•\tWhen carving the turkey, look to make sure pink juices are not present. If they are, you have misjudged the turkey’s temperature and it needs to be cooked more fully. \u003c/p>\n\u003cp>\u003cstrong>During the Big Meal\u003c/strong>\u003cbr>\n•\tDon't leave any meat, stuffing or gravy on the counter for longer than 2 hours. If you have food on the counter that you do not intend to use during the meal, quickly store it in the proper container and set in the refrigerator for later use. According to the USDA web site: \"Scientists have found that after 2 hours at room temperature, bacteria can multiply on foods to high enough levels to cause illness.\"\u003cbr>\n•\tIf you do leave food out, you will need to toss any turkey, gravy or stuffing that is left at room temperature for over 2 hours.\u003cbr>\n•\tIf you have an all-day buffet, keep part of the turkey, gravy and stuffing in the refrigerator instead of putting the whole thing out to sit for hours. Presenting smaller amounts to your guests will allow you to make sure the food isn't sitting around too long.\u003c/p>\n\u003cp>\u003cstrong>Storing Leftovers\u003c/strong>\u003cbr>\n•\tRemove all the meat from the turkey and store in small portions in either ziplock bags or containers in the refrigerator or freezer. Do NOT set the entire turkey on a plate in the refrigerator as different parts of the bird cool at different rates.\u003cbr>\n•\tUse refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days. If you think you won’t use it this quickly, freeze.\u003cbr>\n•\tIf freezing leftovers, use within 2 to 6 months for best quality.\u003c/p>\n\u003cp>\u003cstrong>Non-Turkey Safety\u003c/strong>\u003cbr>\n•\tThoroughly cook anything that uses eggs (especially if you're cooking for kids or pregnant women).\u003cbr>\n•\tRefrigerate anything made with eggs, dairy or meat until ready to use and then after use.\u003cbr>\n•\tIf traveling to a relative or friend's house with your own prepared dish, be sure to set it in a cooler if the food needs to be refrigerated and the trip will take over an hour.\u003cbr>\n•\tPlace all perishable foods in the refrigerator within two hours.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And if you're really in a fix, \u003ca href=\"http://www.fsis.usda.gov/wps/portal/informational/askkaren\">just ask Karen\u003c/a> at USDA, your guide to expert knowledge on handling and storing food safely and preventing food poisoning.\u003c/p>\n\n","blocks":[],"excerpt":"Now I don't want to be a downer, but if there's any day during the year when you might accidentally spread some bacteria or make someone sick, it's Thanksgiving. But keeping your meal safe for your family and guests isn't difficult if you take a few proactive steps. Here are some easy food safety guidelines for not only the holiday meal, but every day throughout the year. ","status":"publish","parent":0,"modified":1480003826,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["//www.dailymotion.com/embed/video/x7tnc9"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1489},"headData":{"title":"Food Safety on Thanksgiving | KQED","description":"Now I don't want to be a downer, but if there's any day during the year when you might accidentally spread some bacteria or make someone sick, it's Thanksgiving. But keeping your meal safe for your family and guests isn't difficult if you take a few proactive steps. Here are some easy food safety guidelines for not only the holiday meal, but every day throughout the year. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"19089 http://blogs.kqed.org/bayareabites/?p=19089","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/25/food-safety-on-thanksgiving/","disqusTitle":"Food Safety on Thanksgiving","path":"/bayareabites/19089/food-safety-on-thanksgiving","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.fsis.usda.gov/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/food-safety.jpg\" alt=\"Food Safety for Cooking a Turkey\" title=\"Food Safety for Cooking a Turkey\" width=\"500\" height=\"283\" class=\"alignnone size-full wp-image-19117\">\u003c/a>\u003cbr>\n\u003cem>USDAFoodSafety: Let's Talk about Cooking a Turkey\u003c/em>\u003c/p>\n\u003cp>What do you think of when you hear the word Thanksgiving? A Norman Rockwell family sitting down to eat their big shiny turkey? Pilgrims and Native Americans eating corn together? Or a loud boisterous family trying to cook and eat together while they bicker, laugh and get in each other's way?\u003c/p>\n\u003cp>If the latter, then your idea of Thanksgiving is refreshingly grounded in reality. But along with the family and friends bringing various plates and drinks into your house for the big holiday meal, you have to also consider the food safety issues related to feeding all those loved ones safely.\u003c/p>\n\u003cp>Now I don't want to be a downer, but if there's any day during the year when you might accidentally spread some bacteria or make someone sick, it’s Thanksgiving. But keeping your meal safe for your family and guests isn’t difficult if you take a few proactive steps. Following are some easy food safety guidelines for not only the holiday meal, but every day throughout the year. \u003c/p>\n\u003cp>Please note that I won't discuss how to purchase or store a raw turkey because at this point (as today is Thanksgiving) that ship has sailed. If you would like information on this topic, however, go to the \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/featured-campaign\">Top Holiday Resources and Turkey Tips\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And because this isn't the most festive topic, here's that old Saturday Night Live skit of Dan Ackroyd playing Julia Child to get you into a merry mood first. In it, poor Julia definitely needs some food safety tips.\u003cbr>\n\u003ciframe frameborder=\"0\" width=\"560\" height=\"315\" src=\"//www.dailymotion.com/embed/video/x7tnc9\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>And now for those safety tips:\u003c/p>\n\u003cp>\u003cstrong>Maintaining a Clean Work Area\u003c/strong>\u003c/p>\n\u003cp>Preparing a Thanksgiving dinner can be a messy endeavor, but you'll find that keeping your hands and work area clean is the key to success if you want to keep everyone safe. So be sure to:\u003c/p>\n\u003cp>•\tClean your work area thoroughly before starting to handle the turkey. Although you may be literally up to your ears in food that needs to be dealt with, you should remove everything from the area where the raw turkey will be handled.\u003cbr>\n•\tDon't place raw meat on a porous surface (such as wood or grout). If you don't have a solid non-porous surface to work with, place a large plastic cutting board down for your work area or line the counter with layers of foil.\u003cbr>\n•\tUse separate cutting boards for raw and cooked foods.\u003cbr>\n•\tAfter handling the turkey, be sure to wash your hands thoroughly in warm soapy water. And don’t’ be lazy. If you handled the turkey and then need to go to the refrigerator to pull our some butter or herbs, don't just quickly wipe off your hands before opening the refrigerator as any bacteria on your hands will be transferred to the dish towel and then the refrigerator handle and anything else you touch. Best to wash your hands every time you have to touch anything other than the turkey and its ingredients during the process.\u003cbr>\n•\tSet aside any herbs, salt or spices that you will use when preparing your turkey. So if you're using a dried spice, don’t handle the container throughout the preparation process. Rather you should set some in a bowl before you start for use. Throw out anything unused in the bowls when you’re done.\u003cbr>\n•\tBe sure to clean your workspace with hot soapy water when you’re finished and toss any used dish towels in the wash.\u003c/p>\n\u003cp>\u003cstrong>How to Treat Stuffing\u003c/strong>\u003cbr>\n•\tKeep any wet ingredients refrigerated until ready for use.\u003cbr>\n•\tStuff the bird moments before baking. Don't stuff it early in the day (or the day before) and then leave refrigerated (or worse yet at room temperature). Stuffing can easily harbor bacteria, so be sure to keep it fresh until it goes inside the turkey.\u003cbr>\n•\tDon't overpack the stuffing in your turkey as it will take longer to cook than the bird if you do this (which will dry out the turkey meat). So be sure to stuff loosely.\u003cbr>\n•\tMake sure your stuffing is nice and moist as the oven's heat will destroy bacteria more rapidly in a moist environment.\u003cbr>\n•\tCook the stuffing until it is at least 165 degrees (just like the turkey).\u003cbr>\n•\tRemove the stuffing when you take the turkey out of the oven. \u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> If the bird seems fully roasted but the stuffing still isn’t 165 degrees, remove the stuffing from the bird and continue baking in a separate dish. Also make sure the turkey cavity is 165 degrees before taking it out of the oven.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The USDA actually prefers that people don’t stuff the bird, but I love the flavor of the turkey drippings in the stuffing so I disregard this advice. If you do stuff, however, be safe.\u003c/p>\n\u003cp>For more information on stuffing, check out the ridiculously informative stuffing safety page on \u003ca href=\"http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/turkey-basics-stuffing/ct_index\">the USDA web site\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/wBXuTnv0gAQ'\n title='//www.youtube.com/embed/wBXuTnv0gAQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How Long to Cook Your Turkey\u003c/strong>\u003cbr>\nHere are the USDA's recommended cooking times:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Cooking-Time-Tables.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/Cooking-Time-Tables.png\" alt=\"\" title=\"Cooking Time Tables\" width=\"380\" height=\"456\" class=\"alignnone size-full wp-image-19090\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>The Temperature of Your Bird\u003c/strong>\u003cbr>\nThe USDA has determined that the internal food temperature for your turkey should be at least 165 degrees. Be sure to check various locations of the bird before taking it out of the oven as white and dark meat cooks differently. Also, be sure to take an internal temperature (i.e., inside the cavity of the turkey). \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/suf9DkCE8zo'\n title='//www.youtube.com/embed/suf9DkCE8zo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> The turkey will continue to cook as it rests, so if you feel sure everything will reach 165 degrees when tenting on the counter, you can take it out at about 160 degrees (I do). But please be sure to take the temperature after 5-7 minutes to make sure you get to 165 (especially if feeding kids and pregnant women).\u003c/p>\n\u003cp>\u003cstrong>What to Do When You Remove the Turkey From the Oven\u003c/strong>\u003cbr>\n•\tImmediately remove the stuffing and set in a separate dish. If the stuffing has reached 165 degrees you can set aside covered. If not, set the dish in the oven to continue baking until it reaches the designated temperature.\u003cbr>\n•\tLet the turkey rest for at least 15-20 minutes. If you need to use the pan to make gravy, just set the turkey on a large dish or plastic cutting board and tent with foil.\u003cbr>\n•\tWhen carving the turkey, look to make sure pink juices are not present. If they are, you have misjudged the turkey’s temperature and it needs to be cooked more fully. \u003c/p>\n\u003cp>\u003cstrong>During the Big Meal\u003c/strong>\u003cbr>\n•\tDon't leave any meat, stuffing or gravy on the counter for longer than 2 hours. If you have food on the counter that you do not intend to use during the meal, quickly store it in the proper container and set in the refrigerator for later use. According to the USDA web site: \"Scientists have found that after 2 hours at room temperature, bacteria can multiply on foods to high enough levels to cause illness.\"\u003cbr>\n•\tIf you do leave food out, you will need to toss any turkey, gravy or stuffing that is left at room temperature for over 2 hours.\u003cbr>\n•\tIf you have an all-day buffet, keep part of the turkey, gravy and stuffing in the refrigerator instead of putting the whole thing out to sit for hours. Presenting smaller amounts to your guests will allow you to make sure the food isn't sitting around too long.\u003c/p>\n\u003cp>\u003cstrong>Storing Leftovers\u003c/strong>\u003cbr>\n•\tRemove all the meat from the turkey and store in small portions in either ziplock bags or containers in the refrigerator or freezer. Do NOT set the entire turkey on a plate in the refrigerator as different parts of the bird cool at different rates.\u003cbr>\n•\tUse refrigerated turkey and stuffing within 3 to 4 days. Use gravy within 1 to 2 days. If you think you won’t use it this quickly, freeze.\u003cbr>\n•\tIf freezing leftovers, use within 2 to 6 months for best quality.\u003c/p>\n\u003cp>\u003cstrong>Non-Turkey Safety\u003c/strong>\u003cbr>\n•\tThoroughly cook anything that uses eggs (especially if you're cooking for kids or pregnant women).\u003cbr>\n•\tRefrigerate anything made with eggs, dairy or meat until ready to use and then after use.\u003cbr>\n•\tIf traveling to a relative or friend's house with your own prepared dish, be sure to set it in a cooler if the food needs to be refrigerated and the trip will take over an hour.\u003cbr>\n•\tPlace all perishable foods in the refrigerator within two hours.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And if you're really in a fix, \u003ca href=\"http://www.fsis.usda.gov/wps/portal/informational/askkaren\">just ask Karen\u003c/a> at USDA, your guide to expert knowledge on handling and storing food safely and preventing food poisoning.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/19089/food-safety-on-thanksgiving","authors":["5016"],"categories":["bayareabites_2695","bayareabites_12550","bayareabites_1763","bayareabites_2035"],"tags":["bayareabites_8538","bayareabites_8539","bayareabites_530","bayareabites_543"],"featImg":"bayareabites_51399","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. 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And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. 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Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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