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Food Safety

August 24, 2013
New food law would hurt local farmers To the editor: Each week at our farm stands, we try to explain a peculiar situation to our customers. They come to buy our fresh fruit and vegetables, and I tell them that in a few years this produce will be illegal to sell. Why? Because it has some dirt and bacteria on it. The strawberries, for instance, have some trace amount of straw and soil on them. As do the tomatoes, beans and cucumbers. We do rinse them before leaving the farm, but we won't put them through a disinfectant bath or pack them in antiseptic plastic containers.
By Thomas Voting Reports | March 5, 2006
HOUSE Food labeling, safety On a procedural vote of 216 for and 197 against, the House on March 2 advanced a bill (HR 4167) to federalize and make uniform the food safety and labeling laws of the 50 states. By imposing federal standards, the bill would pre-empt state and local regulations that exceed those set by federal law. Backers said the bill would add much-needed nationwide uniformity to food handling and labeling, while opponents said it would leave consumers with food that is less safe and less healthy.
By LYNN LITTLE | May 6, 2009
You can't see them, smell them or taste them, but they can cause sickness and sometimes death in the kitchen. We're talking, of course, about microorganisms in food. Food might cause illness if it's been contaminated with microorganisms such as parasites, viruses or bacteria. At the right temperature, in just a few hours, even small amounts of bacteria can multiply to dangerous levels on susceptible foods and cause foodborne illness. Safety is key. Food needs to be cared for safely from the time it's purchased until it's eaten.
by KATE COLEMAN | September 1, 2004 Although summer doesn't officially end until Sept. 21, for many, Labor Day marks the season's close. There's still plenty of time to fire up the grill. If you're burned out on the usual - burgers, dogs and barbecued chicken, cast about for something different. How about fish? Elbert O'Keeffe, a longtime member of Antietam Fly Anglers, a 100-plus member fly-fishing club, hasn't eaten a fish he's caught for years. He's a catch-and-release man, fishing for the sport of it. When he did eat fish he caught, O'Keeffe kept cooking simple: Clean them, open them up, put them on the grill.
October 24, 2000
Police using lie detector in razor food case By KIMBERLY YAKOWSKI / Staff Writer Hagerstown City Police are using a polygraph to test people who had contact with a sandwich that contained pieces of razor blades at a Hagerstown restaurant in September. Lt. Gary Spielman said Tuesday that everyone who had contact with the hamburger is being interviewed and offered the chance to take a polygraph, or lie detector test. One person has taken the test so far, he said.
by LYNN F. LITTLE | May 12, 2004
Grilling, one of the easiest low-fat cooking methods, can be a centerpiece for warm-weather meals. While the art of grilling may come with practice, here are some pointers for a successful experience.Bring out the barbecue. Grills need annual cleaning after winter storage. Scour the grate with a wire brush. Spray the grid with oven cleaner and rinse thoroughly. Before each use, apply nonstick cooking spray to prevent food from sticking to the grill. Stock up on charcoal Quality charcoal briquettes light quickly and have a long burn life.
By TIFFANY ARNOLD | May 20, 2009
To freeze or not to freeze? The answer to that question could do more than save your food. It could save you money. Whether you are a single person just getting the swing of cooking for yourself, or a family with food by the freezerful, it's never too late, or too soon to go back to freezer basics - giving you the most bang for your buck. "Freezing is like suspending food in time," said Sandy McCurdy, a spokeswoman with the Institute of Food Technologists (IFT), a trade group for food scientists.
July 22, 2011
Special to The Herald-Mail What could be more fun than packing a picnic lunch and heading outdoors to spend a nice summer day with your family and friends? Don't let this fun day wreak havoc on your diet. Follow these tips on how to keep this summer ritual a fun and healthful experience. Traditional picnic foods tend to be high in calories, fat and sodium, but they can also be unhealthy from a food safety aspect as well.   The good news is that you can easily enjoy a healthful picnic, with a little planning and tweaking, without sabotaging your diet or causing unnecessary health risks associated with improper food handling.
by LYNN F. LITTLE | September 13, 2006
When children take their lunch to school, make good nutrition a priority and involve them in planning the meal. Their choices will make it less likely foods will be traded, go in the garbage or come home uneaten. As a rule of thumb, make sure lunches include at least three of five food groups recognized by the U.S. Department of Agriculture's MyPyramid program online at . If packing a lunch, also think about food safety and storage. Is there a refrigerator in which lunch can be stored, or will it be in a classroom or locker?
By LYNN LITTLE | April 9, 2008
Eating a variety of foods is recommended for health. But trying to overhaul your own or your family's eating habits can be a challenge. Food likes, dislikes and eating habits might date back to a person's childhood. If daddy didn't like peas, chances are little Seth grew up not liking peas, too. The good news is that it's never too late to start eating a greater variety of foods that contribute to health. You will be most successful if you aim for gradual changes, rather than making an issue of food.
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