Turkey Warning…

There are a few new food recalls concerning dairy, papayas, cat food and 36 million pounds of ground turkey.  There’s been one death and 77 illness of salmonella in 26 states due to the contamination.  The FDA is cautioning people not to eat ground turkey and products made with ground turkey.  Here’s the whole story…
http://news.yahoo.com/salmonella-found-ground-turkey-cat-food-papayas-dairy-173600802.html

Here’s a chart of the Safe Minimum Cooking Temperatures from foodsafety.gov.
Use this chart and a food thermometer to ensure that meat, poultry, seafood,
and other cooked foods reach a safe minimum internal temperature.

 

Remember, you can’t tell whether meat is safely cooked by looking at it. Any
cooked, uncured red meats – including pork – can be pink, even when the meat has
reached a safe internal temperature.

Why the Rest Time is Important

After you remove meat from a grill, oven, or other heat source, allow it to
rest for the specified amount of time. During the rest time, its temperature
remains constant or continues to rise, which destroys harmful germs.

category Food Temperature
(°F)
Rest Time
Ground Meat
& Meat Mixtures
Beef, Pork, Veal, Lamb 160 None
Turkey, Chicken 165 None
Fresh Beef, Veal,
Lamb
Steaks, roasts, chops 145 3 minutes
Poultry Chicken & Turkey, whole 165 None
Poultry breasts, roasts 165 None
Poultry thighs, legs, wings 165 None
Duck & Goose 165 None
Stuffing (cooked alone or in bird) 165 None
Pork and
Ham
Fresh pork 145 3 minutes
Fresh ham (raw) 145 3 minutes
Precooked ham (to reheat) 140 None
Eggs
& Egg Dishes
Eggs Cook until yolk
and white are firm
None
Egg dishes 160 None
Leftovers & Casseroles Leftovers 165 None
Casseroles 165 None
Seafood Fin Fish 145 or cook until
flesh is opaque and separates easily with a fork.
None
Shrimp, lobster, and crabs Cook until flesh is
pearly and opaque.
None
Clams, oysters, and mussels Cook until shells
open during cooking.
None
Scallops Cook until flesh
is milky white or opaque and firm.
None

 

 

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New US Dietary Guidelines – Goodbye Pyramid, Hello Plate

The nineteen year old food pyramid has been toppled.  The US Dietary Guidelines have just been released and the new icon is (wait for it)……

a dinner plate.  What could be more simple and straight forward? (Really it cost $2 million to create?)

Anyone remember the last “My Pyramid”?  Easy to forget as their was so much going on with it.

 

The new icon makes it clear that fruits and veggies should make up half of your meal, while protein is the smallest part of the plate. The grain portion is a bit larger and still offers the advice to “make half your grains whole.” Some nutritionists say leaves too much room for less healthy refined grains such as white rice and white bread.  Anyways this seems a step in the right direction and certainly a big departure from the first guidelines from the 1950’s when food was more scarce (and governement wanted to be sure you were getting enough nutrients) to the 1980’s when the abundance of food became the problem.

The White House is spearheading the launch of the icon, aimed at boosting awareness of new federal dietary guidelines issued in January. The easier to understand icon goes along with Michelle Obama’s Let’s Move anti-obesity initiative, and will be seen everywhere from restaurants, schools, workplaces and grocery stores.

The six main points of the new guidelines include:

1. Make half your plate fruits and vegetables

2. Avoid supersized portions

3. Enjoy tasty meals but eat less

4. Switch to low-fat or fat free dairy products

5. Read labels and pick foods with less sodium

6. quench thrist with water instead of sweet drinks

See more details and read entire story on Healthline here.

I for one am in favor of the new icon and nutrition education and am glad the message is more current, and getting clearer from our government.  Let’s hope people pay attention to the advice.

 

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