Text 26767, 78 rader
Skriven 2012-07-01 20:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: public health 881
=========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> There are usually 2 or 3 (botulism) incidents a year in Nunavut

I am out of date. There hasn't been a case since 2002.
  
 ML> And how many fatalities or permanent damages?

It used to be pretty bad before the education programs, nursing
stations in every community and medivacs. Today no matter where you
live or what ails you there are routinely medivacs to regional
hospitals (Iqaluit and Yellowknife) and if necessary, even on to
Ottawa and Edmonton.
             
I found a government website that had this to say, "between 1971
and 1984. There were 61 outbreaks with 122 cases and 22 deaths.
In 1995, 1996 and 1997, there were five to seven outbreaks
per year with 13, 10 and 18 cases, respectively. All of
the outbreaks have been in Quebec, North West Territories, Yukon,
British Columbia and Nunavut, and have primarily affected the First
Nations population, particularly the Inuit. Fifty-nine per cent of
the outbreaks were due to contaminated mammal meat (seal, whale,
walrus) and 23% were due to fermented salmon eggs or fish. Only
three outbreaks were due to home-canned foods and one was
due to a commercial product."

Curing is both tastier and safer than fermentation (it's really
putrefaction)...
          
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tocino (Filipino-Style Grilled Cured Pork)
Categories: Filipino, Pork, Grill
  Servings: 2 pounds

    1/3 c  brown sugar
    1/3 c  white sugar
      2 TB Kosher salt
      2 ts annatto powder
      1 ts Anisette
    1/4 ts pink salt (InstaCure,
           Prague Powder)
      2 lb pork shoulder cut into
    1/4    -inch slices

Type of fire: Direct

Grill heat: medium-high

To make the cure: In a small bowl, mix together brown sugar, white
sugar, salt, annatto powder, Anisette, and pink salt.

Place pork slices in a medium container. Add in cure and toss to
evenly coat pork. Cover and let cure in refrigerator for 3 days.

Light one chimney full of charcoal. When all the charcoal is lit and
covered with gray ash, pour out and spread the coals evenly over
entire surface of coal grate. Set cooking grate in place, cover
grill and allow to preheat for 5 minutes. Clean and oil the grilling
grate. Grill pork slices over medium-high direct heat until lightly
charred and cooked through, about 3 to 5 minutes per side. Transfer
to a plate, let rest for 5 minutes, then serve.

Joshua Bousel

  From: Serious Eats

MMMMM-------------------------------------------------

Cheers

YK Jim
                                
... I celebrate The-First-Ripe-Peach day.

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