I’m an ideas guy, not a details guy, but Amy sorted it out and things are now at dougsdeadflowers.com.
I started this post two days ago and forgot what I was writing about.
When I was a kid, our family would drive every other weekend two hours north to Cookstown, Ontario (that’s in Canada).
I usually barfed and still do today.
I have lots of memories of me and gramps driving from Cookstown to Toronto to get parts for his Massey-Ferguson dealership, but I can feel those memories fading away, every time I have to pause and rethink what I was writing.
Contact a healthcare provider if you think you got sick from eating recalled Gravel Ridge Farms shell eggs.
Consumers and restaurants should always handle and cook eggs safely to avoid foodborne illness from raw eggs. It is important to handle and prepare all fresh eggs and egg products carefully.
Eggs should be cooked until both the yolk and white are firm. Scrambled eggs should not be runny. Egg dishes such as casseroles and quiches should be cooked to an internal temperature of 160°F or hotter.
Make sure that foods that contain raw or lightly cooked eggs, such as eggs over easy or hollandaise sauce, are made only with pasteurized eggs. Pasteurization kills disease-causing germs.
Wash hands and items that came into contact with raw eggs—including countertops, utensils, dishes, and cutting boards—with soap and water.
And a song dedicated to my high school girlfriend, Susie.
In Europe, wood as a food contact material is subject to European Regulation (EC) No 1935/2004 states that materials must not transfer their constituents to food. Today, wooden packaging, like other packaging materials, does not have a Europe-wide harmonized specific regulation, so member countries legislate at different levels.
Wood has been safely used for centuries in contact with food but is usually questioned because of its microbiological behavior compared with smooth surfaces.
Based on a review of published conclusions from scientific studies over the last 20 y and after a description of the general properties of wooden packaging, we focus on the microbiological status of natural wood. Then, we discuss the parameters influencing the survival of microorganisms on wood. Finally, we report on the transfer of microorganisms from wood to food and the factors influencing this phenomenon.
This review demonstrates that the porous nature of wood, especially when compared with smooth surfaces, is not responsible for the limited hygiene of the material used in the food industry and that it may even be an advantage for its microbiological status. In fact, its rough or porous surface often generates unfavorable conditions for microorganisms. In addition, wood has the particular characteristic of producing antimicrobial components able to inhibit or limit the growth of pathogenic microorganisms.
Microbial safety of wood in contact with food: A review
Comprehensive Reviews In Food Science And Food Safety; 26 Feb 2016; DOI: 10.1111/1541-4337.12199
Florence Aviat, Christian Gerhards, José-juan Rodriguez-Jerez, Valérie Michel, Isabelle Le Bayon, Rached Ismail and Michel Federighi