Word: bacterias
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...Francis Berlandi of Touchstone Environmental Consultants tested the school's air for silicone, sulphur, chloride, iron, calcium, volatile organic compounds, formaldehyde, pesticides, carbon monoxide and airborne bacteria, but according to Giroux he did not find higher than normal concentrations of any of these. However, ventilation was found to be poor, Giroux added...
...form of steam and finish the cooking." Once food is prepared, it should be eaten within an hour or refrigerated. Among the most dangerous foods to leave out are those containing eggs, such as mayonnaise and custard. Cooked poultry filled with stuffing is also likely to grow bacteria quickly...
...century. "At the time of Upton Sinclair's The Jungle, the problems were visible -- lesions and rat hairs and dirt," explains Diane Heiman of Public Voice for Food and Health Policy, a Washington consumer group. "But today we've moved beyond that to invisible hazards, like pesticide residue and bacteria and microbiological toxins...
Laboratory tests to detect the hidden hazards are performed on only a tiny percentage of all animals. The problem is most evident in poultry. Studies have indicated that up to one-third of chickens sold to consumers are tainted with salmonella bacteria that can cause food poisoning if the birds are not properly cooked. Yet only 0.5% of chickens are rejected by inspectors. Some of the contamination apparently occurs right under the eye of inspectors, who observe each chicken on the production line for one to three seconds. High- speed eviscerating machines that rip out intestines sometimes spew feces...
Many chemicals confer clear benefits. Preservatives, for example, can ; prevent the growth of bacteria and extend the shelf life of foods. But the advantages of compounds that serve simply as flavorings and colorings are more doubtful. Spurred by consumer demand for "all-natural" products, the food industry is moving to curb such nonessential uses...