Text 22047, 135 rader
Skriven 2007-10-30 20:45:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Wonky Beef
==================
On 10-04-07 JOAN MACDIARMID Scribbled to JIM WELLER about Re: Rhubarb 

JM> JW> And on the animal side, I could make a timely but sick remark
JM> JW> about detoxifying cheap ass preformed hamburger patties too. [g]

JM> Fry 'em black, I guess. I can't stand those
JM> preformed patties for my own use, so I took
JM> no loss from the latest recall. At least
JM> salmonella can be killed by thorough cooking.
JM> Botulin might get me someday, though. I have
JM> already gotten notice to dispose items
JM> suspected of this which I had already eaten up.

Canadian beef likely cause of US e.coli cases: USDA
Fri Oct 26, 2007 7:13pm EDT

WASHINGTON (Reuters) - A defunct Canadian meatpacker is "a likely
source" of beef that caused an outbreak of food-borne illnesses in the
United States and Canada, the U.S. meat safety agency said on Friday.

Nearly 100 illnesses have been reported due to the E. coli O157:H7
bacteria in the two nations. The U.S. Food Safety and Inspection Service
said a comparison of "DNA fingerprints" of beef samples pointed to
Ranchers Beef Ltd, of Balzac, Alberta.

The Food Safety and Inspection Service directed U.S. food makers not to
use boneless beef "trim" from Ranchers Beef and to hold all raw products
made from it until both nations complete the investigation. FSIS
delisted Ranchers Beef as an importer on October 20.

In a statement, U.S. Agriculture Undersecretary Richard Raymond said the
Canadian Food Inspection Agency provided so-called PFGE patterns from
Ranchers Beef products that "helped us determine a likely source of
contaminated product which led to the September 29 Topps Meat expanded
recall."

The E. coli O157:H7 bacteria can cause diarrhea and dehydration and can
be deadly. Children, the elderly and people with poor immune systems are
the most susceptible.

A Ranchers Beef spokesman was not immediately available for comment.

Topps Meat, the largest U.S. maker of frozen beef patties, recalled 21.7
million pounds of beef. It announced on October 5 that is was going out
of business because of the recall.

Ranchers Beef ceased operations on August 15. Some of its products
remained in storage and were tested by CFIA as part of its investigation
into illnesses in Canada.

The U.S. Center of Disease Control and Prevention said the PFGE patterns
from Ranchers Beef matched those from patients who were ill and from
beef samples taken by New York state officials, said FSIS.

Some 45 cases of illness caused by E. coli were reported in five
Canadian provinces from July to September, including one death, said the
CFIA in a statement. It said genetic testing found "the same unique E.
coli pattern" in beef from an unnamed meat facility in Alberta that is
"currently not operating."

"All remaining product is under detention," said the CFIA.

As of Friday, the CDC reported 40 illnesses under investigation in eight
U.S. states.

http://www.reuters.com/article/healthNews/idUSN2641054820071026

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Dill Pickles
 Categories: Emeril, Pickles
      Yield: 6 servings
 
     24    Pickling cucumbers (kirbys),
           - between 3 & 4-inches long
      6 sm Bunches fresh dill
      1 sm Yellow onion, peeled, thin
           - sliced
     12 cl Garlic; peeled, crushed
      6 sm Dried red chilies
  1 1/2 ts Black peppercorns
      3 c  Water
      3 c  Apple cider vinegar
    1/2 c  Pickling salt
    1/4 c  Granulated sugar
 
  Place the cucumbers in a large bowl and cover with cold water.
  Refrigerate for at least 6 hours or overnight.
  
  Sterilize 6 pint-sized jars and 6 lids in a hot water bath according
  to the manufacturer's instructions. Divide the dill, onions, garlic,
  peppers and peppercorns among the jars. Drain the cucumbers and
  tightly pack into the jars.
  
  Bring a large pot or canner of water to a boil.
  
  In a medium pot, combine the vinegar, water, salt, and sugar, and
  bring to a boil. Boil for 2 minutes to dissolve the salt and sugar.
  
  Pour the hot liquid over the cucumbers, leaving a 1/2-inch of
  headspace at the top of each jar. Tap the jars on the counter to
  dispel any air bubbles, cover with lids and rings, and seal tightly.
  Place the jars in the pot or canner of boiling water and process for
  15 minutes. Remove carefully with tongs and when cool, store in a
  cool, dry place for at least 3 weeks before opening.
  
  Note: If tap water in your area is hard or high in mineral content,
  use bottled water to prevent discoloration of pickles.
  
  Yield: 6 pints of pickles Prep Time: 30 minutes Cook Time: 17 minutes
  Difficulty: Easy
  
  Recipe courtesy Emeril Lagasse, 2002; Episode #: EM1E83

  MM Format by Dave Drum; 25 April 2002

  Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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