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Biotech / Medical : Share your aches,pains,experiences,joys and cures. -- Ignore unavailable to you. Want to Upgrade?

To: Travis_Bickle who wrote (1286)	10/15/2007 4:41:58 PM
From: Ken Adams	Read Replies (1) \| Respond to of 1564

Living alone for the last nearly 13 years I have settled on eating more and more of the frozen meals. I will often grill 5 or 6 pork chops or hamburgers, then freeze for later. I find myself doing less and less "pots and pans" cooking. My microwave is a name brand and powerful, but I think in the future I'll just increase recommended cooking times by about 30 seconds on high. I won't do that for the pre-cooked bacon, but most everything else will get extra time.

To: Travis_Bickle who wrote (1286)	11/21/2007 1:30:55 PM
From: Patricia Trinchero	Read Replies (1) \| Respond to of 1564

There is no good excuse for any foodsource to have large numbers of Salmonella present. It takes a million organisms to make you sick ( many get destroyed by gastric acid and enzymes ). I worked with that bacteria for years as it infected animals colonies. Our animals got it from a meat meal component added to their feed during processing. I identified the source and verified the serotypes, etc..................some one disagreed with my identification and the organism was sent to the CDC for confirmation.............the CDC backed me up. I have identified hundreds of Salmonella infections in animals. I even wrote a paper on it but my boss didn't want it published so as to identify his animals as loaded with Salmonella.........:>)