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30 Apr 2024, 3:12 pm by Bill Marler
Indeed, a principle and consistent criticism of the USDA E. coli O157:H7 policy is the fact that it has failed to focus on the risks of cross-contamination versus that posed by so-called improper cooking.[42] With this pathogen, there is ultimately no margin of error. [read post]
27 Oct 2023, 6:02 am by Bill Marler
Indeed, a principle and consistent criticism of the USDA E. coli O157:H7 policy is the fact that it has failed to focus on the risks of cross-contamination versus that posed by so-called improper cooking.[42] With this pathogen, there is ultimately no margin of error. [read post]
7 Oct 2022, 4:09 am by Bill Marler
., as well as in other developed countries.[18] HAV is relatively stable and can survive for several hours on fingertips and hands, and up to two months on dry surfaces.[19] The virus can be inactivated by heating to 185°F (85°C) or higher for one minute, or disinfecting surfaces with a 1:100 dilution of household bleach in tap water.[20] HAV can still be spread from cooked food if it is contaminated after cooking.[21] Although ingestion of contaminated… [read post]
19 Jan 2022, 1:03 am by Bill Marler
Cooking food to a temperature of 185∞F or higher will inactivate hepatitis A. [read post]
30 Jun 2019, 11:22 am by Josh Fensterbush
United Site Services provided al…Read More » Arizona Petting Zoo 2005 Organism: E. coli O157:H7 Vehicle: Animal Contact Two children were hospitalized due to infections with an identical strain of E.coli O157:H7. [read post]
16 Apr 2019, 2:33 am by Patti Waller
Indeed, a principle and consistent criticism of the USDA E. coli O157:H7 policy is the fact that it has failed to focus on the risks of cross-contamination versus that posed by so-called improper cooking.[42] With this pathogen, there is ultimately no margin of error. [read post]
3 Aug 2017, 7:37 am by Bill Marler
Indeed, a principle and consistent criticism of the USDA E. coli O157:H7 policy is the fact that it has failed to focus on the risks of cross-contamination versus that posed by so-called improper cooking.[42] With this pathogen, there is ultimately no margin of error. [read post]