Salmonellas and eggs
An increase in the incidence of food poisoning caused by Salmonella enteritidis phage type 4 (PT4 - a common poultry serotype) has been attributed to contaminated hen's eggs. The percentage of human salmonellosis cases caused by PT4 was about 7 percent in 1978, but climbed to 33 percent by 1987 and over 54 percent by 1988. Bacterial infections may progress to serious illnesses like meningitis and bacteremia. Eggs are a widely-used, inexpensive source of good nourishment, but in order to reduce the risk of developing salmonella food poisoning, simple guidelines for storing and preparing eggs must be followed. First and foremost, do not eat or serve raw or lightly cooked eggs. Eggs should be boiled for a minimum of six minutes. Alternative sources, such as liquid pasteurized eggs, are available if a recipe requires raw egg. Second, eggs should be stored in the refrigerator and used within a short amount of time. In addition, eggs should be eaten immediately after they are cooked. Nevertheless, definitive control and solution to the salmonella problem lies in the hands of the poultry and egg manufacturing industry. (Consumer Summary produced by Reliance Medical Information, Inc.)
Publication Name: Archives of Disease in Childhood
Eating hot cuisines may be sadistic for some, but the popularity of these dishes from Asia and Central America shows that they have colonized taste buds around the world. On the other hand, some pepper varieties are known to heal wounds, provide a high and help in weight loss.
Publication Name: Self
Subject: Women's issues/gender studies
A former artists' studio designed by a famous artist in Chicago, IL, was renovated into an apartment that combines vintage and modern styles. The original stained-glass windows remain, and lend an industrial art deco effect to the apartment.
Publication Name: The New York Times Magazine
Subject: General interest
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