The Rural Voice, 2001-12, Page 349vfy family and I would like to send Season's
Greetings to you and yours this festive time of
year. 7vtay you enjoy peace and happiness now and
in the upcoming year.
BILL MURDOCH, MPP
Bruce — Grey — Owen Sound
Constituency Office
1047 2nd Ave. E.,
Owen Sound, ON N4K 2H8
(519) 371-2421
Oman*
LEGISLATIVE
ASSEMBLY
Please contact my office If you would like to receive my 2002 calendar.
We will happily mall it to you.
JOHNSON
PUMPS & MOTORS INC.
For Monarch water pumps
0Ja Discount on new pump
with this ad
MON. - FRI. 8:00 A.M. - 5:00 P.M. - SAT. 8:30 A.M. - 12 NOON
285 8th ST. E. OWEN SOUND N4K 1 L2
(519) 376-3305
r
NSA
Holiday Greetings
May you enjoy the richness of our heritage with friends and
family this special season and throughout the coming year.
GERMANIA FARMER'S
MUTUAL FIRE INSURANCE
Ayton Ont. NOG ico 519-665-7715
30 THE RURAL VOICE
ventures, D'Alessandro said. Still,
he said, "We want your feedback.
We want to work with you toward
food safety."
The consequences of mistakes in
preparation and storage of food by
community groups can be
devastating. D'Alessandro pointed to
a strawberry social in Guelph several
years ago at which three turkeys were
cooked and served. Fourteen people
were infected with the potentially -
deadly E. coli bacteria. Four of those
victims are still on dialysis treatment
for kidney failure.
The key to food safety is keeping
food out of conditions which allow
bacteria grow, D'Alessandro said.
Most often that means keeping foods
either hot enough to kill bacteria, or
cold enough that bacteria growth is
reduced. Cold however, even
freezing, doesn't kill bacteria so if
you've had food sitting out at room
temperature, then freeze it, the
bacteria will still be present and can
start to reproduce as soon as the
temperature is favourable again.
Some foods are more hazardous
than others, he said. Hazardous
foods are generally those that
are moist (a perfect condition for
bacterial growth), contain protein or
carbohydrates, have a pH that is
neutral to slightly acidic and are low
FOOD SAFETY TIP:
Whenever possible use tongs,
spoons, etc. to handle food.
in salt or sugar (which is why salt
was used as a preservative in the days
before refrigeration).
Examples of potentially dangerous
foods are milk or milk products, shell
eggs, beef, ground beef, pork, lamb,
poultry, fish, shell fish and edible
crustacea like shrimp, lobster and
crab, mixed salads (including, for
instance, eggs, potatoes, tuna, etc.),
sprouts, slice melons, soy protein
foods and tofu, garlic and oil
mixtures, cooked rice, beans,
potatoes or other heat-treated plant
foods, cream pastries and gravy.
Ranked from highest to lowest in
order of risk are poultry, beef and
veal, pork and ham (and gravy from
these) down to ice cream, non -cream
pies, canned foods and dried foods
like cereals.
Generally thought to be harmless