Word: chicken
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Dates: during 1980-1989
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...next day Adams' sister threw a party. The family brought deviled eggs and a cake; someone had left seven bags of groceries on the doorstep during the night. Recalling his first postprison meal of chicken chalupas, Adams said, "It felt strange to have the man across from me eating something different than...
Many Americans harbor a grossly distorted and exaggerated view of most of the risks surrounding food. Fergus Clydesdale, head of the department of food , science and nutrition at the University of Massachusetts-Amherst, says bluntly that if the dangers from bacterially contaminated chicken were as great as some people believe, "the streets would be littered with people lying in the gutters...
...growth. Novice cooks also make the mistake of slicing raw meat and chopping vegetables on the same cutting board, encouraging the transfer of contaminants from one food to another. Dr. Robert Tauxe, of the Centers for Disease Control in Atlanta, points out another no- no: "Sometimes people will take chicken out to the barbecue in a big bowl. Then they will put the cooked chicken back in the same bowl." Thus bacteria from uncooked chicken wind up in the finished product...
Food experts warn against a faddish trend to undercooking items, particularly hamburgers, fish and chicken. Poultry should not be pink near the bone. Many cooks are impatient, particularly when it comes to the microwave. Warns Douglas Archer, head of the microbiology division of the FDA's Office of Nutrition and Food Sciences: "If you're told to cook something and let it sit for two minutes, there's a good reason. You're letting the heat from inside the food come out in the form of steam and finish the cooking." Once food is prepared, it should be eaten within...
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...