Posted on 10/21/2010 12:55:29 PM PDT by rightwingintelligentsia
SAN ANTONIO -- Texas health officials have shut down a processing plant linked to contaminated celery that sickened at least six people this year, four of whom died, and ordered the recall of all of the produce that passed through the plant since January.
SanGar Produce & Processing Co. issued the recall Wednesday after its plant in San Antonio was shuttered. The Texas Department of State Health Services traced six of 10 known cases of listeriosis in the state during an eight month period to celery processed there. The agency is investigating the origins of the other four cases, which include one death.
(Excerpt) Read more at thepittsburghchannel.com ...
Oh goody, just in time for Thanksgiving...........
Better use RED CELERY:
http://www.freerepublic.com/focus/f-news/2610260/posts
I never thought I’d live to see the day that celery became dangerous.
Guess I’ll go back to snackin’ on Oreos.
Is anything safe to eat any more?
Wash you food well.
The story dosn’t say that this was in the produce but indicated it was something that contaminated it from the outside.
Wash all food well ,a solution of Hydrogen Peroxide works does a good job, and it stays fresh longer.
How awful to have a loved one die from eating celery!
What ratio of peroxide/water do you use?
Garde la Foi, mes amis! Nous nous sommes les sauveurs de la République! Maintenant et Toujours!
(Keep the Faith, my friends! We are the saviors of the Republic! Now and Forever!)
LonePalm, le Républicain du verre cassé (The Broken Glass Republican)
‘All 10 people who contracted the disease in Texas already had seriously underlying health problems, the health department said.’
Ping!
3%, maybe half a capful to a sinkful of water.
Y'okay.
om nom nom...
Thread bump.
Thank you for the ping SwinneySwitch.
Pay attention!
Celery grown in sunlight is bright green. The celery we buy in the market is very pale, almost white. The reason for that pale color is celery is mounded with soil in order to ‘blanch’ the stalks and keep them very pale. I prefer the very green celery as it has pronounced celery taste, which the white does not possess.
It is therefore necessary to wash your celery thoroughly before using it.
So why do growers blanch celery, mound the plants with dirt?
Unsure of the reason, but my guess is that you, the cook, uses more celery when it is blanched.
Here’s why. The blanched celery is nearly tasteless; the bright green celery has a very pronounced taste of celery. So farmers sell more of the blanched celery than the green, unmounded celery.
My solution is to grow my own.
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