Read Online Mastering the Craft of Making Sausage by Warren R. Anderson - Free Book Online Page A
Authors: Warren R. Anderson
Ads: Link
animals. Tick bites, or bites from bloodsucking flies, can also cause tularemia infection.
This disease can bring on a high fever, chills, headaches, vomiting, swollen lymph nodes, and various skin problems. Fortunately, it is not a fatal disease, and antibiotics will bring about dramatic recovery.
Wild rabbits are the greatest source of tularemia infection for a person who hunts wild game. If you handle wild rabbits, be sure to wear rubber or plastic gloves with no holes in them; it is believed that these bacteria can penetrate even healthy and uncut human skin.
It is perfectly safe to use wild rabbit to make sausage, but it must be cooked as well as pork: 160° F (71° C).
Food Poisoning
SALMONELLA
Salmonella food poisoning is common. (It is sometimes mistakenly called ptomaine poisoning.) The United States Public Health Service estimates that there are as many as 2,000,000 cases of salmonella food poisoning every year in the United States, and the incidence of this kind of poisoning is increasing. It is rarely fatal, but it can cause death in infants, older people, and people who are in poor health. With a little care by those who handle, prepare, and process food, there is little need to fear this disease.
Salmonella has no connection with salmon. The physician who did most of the initial research on these bacteria was named Dr. Daniel E. Salmon, and the bacteria were named in his honor. There are about 400 kinds of bacteria in the salmonella family, and several of them cause the common salmonella food poisoning.
These salmonella bacteria cause gastrointestinal infection. The symptoms may range from mild intestinal cramps to very severe diarrhea. Symptoms usually begin 6 to 48 hours after eating the contaminated food, and they persist for 4 to 16 hours. The right type of antibiotic for this bacterial infection can provide a very effective cure.
The salmonella organisms that cause food poisoning most often occur in eggs (especially in eggs that have a crack in their shell). It also occurs in poultry, meat, and in other kinds of animal products such as whipped cream, as well as in contaminated water. The bacteria cannot be detected by odor, and they can survive in frozen and dried foods. If salmonella bacteria are present, they will multiply at temperatures between 40° F (4.4° C) and 140° F (60° C). Temperatures that approximate the temperature of the human body are most favorable for their proliferation.
Salt and sugar help to prevent the growth of salmonella and other microorganisms. Salt inhibits spoilage and the proliferation of pathogens by reducing the amount of water available for microbial growth. Sugar inhibits spoilage and the proliferation of pathogens by creating an unfavorable environment. Consequently, if a product is smoked at temperatures between 40° and 140° F (4.4° and 60° C), it should contain a substantial amount of salt and sugar, and it should not be smoked with humid air. Do not smoke sausage or other foods in a water smoker below 140° F (60° C).
To prevent salmonella poisoning:
• Keep all utensils clean, especially the cutting boards. Be sure to wash them after they are exposed to raw meat.
• Avoid cracked eggs, unless they will be heated to an internal temperature of 165° F (74° C).
• Store food at 40° F (4° C) or below.
• Thaw meat in a refrigerator, or use the cold water thawing method. Microwave thawing is safe, but it is not recommended for the thawing of meat that will be used to make sausage.
• Do not let raw meat touch other foods.
• Keep hot foods hot.
• Refrigerate or discard leftovers immediately.
Following these simple precautions from the first stage of processing to the point of consumption will greatly reduce the risk of salmonella poisoning and poisoning from other varieties of bacteria. To reduce the risk to zero is impossible, even if you become a strict vegetarian.
The following are other bacteria that cause food poisoning: staphylococcus
This disease can bring on a high fever, chills, headaches, vomiting, swollen lymph nodes, and various skin problems. Fortunately, it is not a fatal disease, and antibiotics will bring about dramatic recovery.
Wild rabbits are the greatest source of tularemia infection for a person who hunts wild game. If you handle wild rabbits, be sure to wear rubber or plastic gloves with no holes in them; it is believed that these bacteria can penetrate even healthy and uncut human skin.
It is perfectly safe to use wild rabbit to make sausage, but it must be cooked as well as pork: 160° F (71° C).
Food Poisoning
SALMONELLA
Salmonella food poisoning is common. (It is sometimes mistakenly called ptomaine poisoning.) The United States Public Health Service estimates that there are as many as 2,000,000 cases of salmonella food poisoning every year in the United States, and the incidence of this kind of poisoning is increasing. It is rarely fatal, but it can cause death in infants, older people, and people who are in poor health. With a little care by those who handle, prepare, and process food, there is little need to fear this disease.
Salmonella has no connection with salmon. The physician who did most of the initial research on these bacteria was named Dr. Daniel E. Salmon, and the bacteria were named in his honor. There are about 400 kinds of bacteria in the salmonella family, and several of them cause the common salmonella food poisoning.
These salmonella bacteria cause gastrointestinal infection. The symptoms may range from mild intestinal cramps to very severe diarrhea. Symptoms usually begin 6 to 48 hours after eating the contaminated food, and they persist for 4 to 16 hours. The right type of antibiotic for this bacterial infection can provide a very effective cure.
The salmonella organisms that cause food poisoning most often occur in eggs (especially in eggs that have a crack in their shell). It also occurs in poultry, meat, and in other kinds of animal products such as whipped cream, as well as in contaminated water. The bacteria cannot be detected by odor, and they can survive in frozen and dried foods. If salmonella bacteria are present, they will multiply at temperatures between 40° F (4.4° C) and 140° F (60° C). Temperatures that approximate the temperature of the human body are most favorable for their proliferation.
Salt and sugar help to prevent the growth of salmonella and other microorganisms. Salt inhibits spoilage and the proliferation of pathogens by reducing the amount of water available for microbial growth. Sugar inhibits spoilage and the proliferation of pathogens by creating an unfavorable environment. Consequently, if a product is smoked at temperatures between 40° and 140° F (4.4° and 60° C), it should contain a substantial amount of salt and sugar, and it should not be smoked with humid air. Do not smoke sausage or other foods in a water smoker below 140° F (60° C).
To prevent salmonella poisoning:
• Keep all utensils clean, especially the cutting boards. Be sure to wash them after they are exposed to raw meat.
• Avoid cracked eggs, unless they will be heated to an internal temperature of 165° F (74° C).
• Store food at 40° F (4° C) or below.
• Thaw meat in a refrigerator, or use the cold water thawing method. Microwave thawing is safe, but it is not recommended for the thawing of meat that will be used to make sausage.
• Do not let raw meat touch other foods.
• Keep hot foods hot.
• Refrigerate or discard leftovers immediately.
Following these simple precautions from the first stage of processing to the point of consumption will greatly reduce the risk of salmonella poisoning and poisoning from other varieties of bacteria. To reduce the risk to zero is impossible, even if you become a strict vegetarian.
The following are other bacteria that cause food poisoning: staphylococcus
Similar Books
