620145 Fri May 15 12:21:33 -0700 2009 11 33 Food Media and News 0 4687286 New York Times today 5-15-09 has interesting (if disturbing) article that can be googled by title "For Frozen Entrees, Heat and Eat Isn't Enough", author is Michael Moss. Summary: many more salmonella problems are surfacing and often now in frozen prepared foods that are usually prepared in the home microwave. Manufacturers are recommending that the items be heated NOT in a microwave but in a conventional oven and to a stated internal temperature to be tested using a thermometer. Says frozen pizza, chicken pies, etc are risky when done in the microwave (goodbye, convenience). Also emphasizes the importance of knowing the wattage of your microwave. Fri May 15 12:21:33 -0700 2009 15521 Querencia 1 4688895 Ah, the corporate way...it's all the consumer's fault for not reading the fine print. Never mind that the corporation deliberately skimped or twisted some legal language so they could avoid their responsibility. And who in hell takes a food thermometer to work to test the food they nuked in the office microwave? Amy's manages to do the right thing...why can't the bigger companies? Sat May 16 05:27:35 -0700 2009 4687286 109573 coney with everything 1 4689645 http://www.nytimes.com/2009/05/15/business/15ingredients.html?pagewanted=1&ref=health Sat May 16 12:17:03 -0700 2009 4687286 32444 MakingSense 2 4693975 I really appreciate reading the whole article. Thank you, Making Sense, for posting the link. This is yet another reason to prepare one's own food. I don't think I've ever eaten a frozen pot pie, and after seeing the video, am 100% positive that I'll go to my grave with my record intact. Mon May 18 09:52:21 -0700 2009 4689645 15743 Sherri 1 4692280 Also is discussed on this thread: http://chowhound.chow.com/topics/619959 Sun May 17 16:35:04 -0700 2009 4687286 40486 Cinnamon 1 4693890 I wondered why a couple meals I purchased recently recommended heating to such-and-such a temp! jeez. Mon May 18 09:32:00 -0700 2009 4687286 65780 jujuthomas 2 4695928 Did you grab your instant read thermometer and test them like a good consumer? I'm sure Americans will be checking the wattage on the microwaves and rushing to buy thermometers to test their pizzas. Maybe they'll start including little strips on the packaging that turn color magically when the food hits the "right" temperature. Sort of Microwaving for Dummies? Mon May 18 19:51:56 -0700 2009 4693890 32444 MakingSense 3 4696030 You know, I could see the food companies doing that as a CYA, re the temp strip. Mon May 18 20:31:18 -0700 2009 4695928 40486 Cinnamon 3 4696520 <--- hanging my head in shame sigh. no...I left my thermometer at home. lol Tue May 19 05:51:49 -0700 2009 4695928 65780 jujuthomas 1 4696688 still, the biggest culprit for food-borne illness is personal hygiene on the part of the food handlers. Most illness is not caused by any ingredient, but by employees who didn't wash their hands, or handled money then food while wearing gloves, and other such "oversights." Tue May 19 06:58:40 -0700 2009 4687286 52499 ChefJune 2 4697406 Maybe we shouldn't be so quick to blame "employees." How about consumers themselves? Most food in this country (or in any country in the world) is still bought for home preparation and consumption and there is a lot that can happen to it between even the best of handling by producers and the point that it lands in somebody's mouth. People leave it in their cars while they engage in other errands, they routinely cross-contaminate surfaces, store it badly, prepare it poorly, or subject it to a range of indignities that possibly cause food-borne illnesses. Even the best warning labels are useless if people ignore them. Tue May 19 10:16:34 -0700 2009 4696688 32444 MakingSense 3 4699164 I agree. And I wonder how many have even bothered to read the small-print warning on the labels on their poultry packs about avoiding cross-contamination and cooking to temp. I imagine, if they have safe-handling warnings, those on things you don't need to follow package instructions to prepare, such as meats, are much less likely to be read. If only basic information like this were still taught in schools (and were it, that it were required for all). Tue May 19 19:58:15 -0700 2009 4697406 10074 Caitlin McGrath