Horror stories (was Re: SC - Guilty Conscience)

[Christi Redeker]

To My Fellow Cooks....

Recently on this list a few people have asked for my sausage recipe.  I usually make the note that the sausage is popped into the oven after smoking to bring it up to temp for 15-20 minutes.

THIS STORY IS WHY I DO THAT!!!  I do not want to take any chances and by bringing the sausage up to temp for at least 15 minutes you kill off the bacteria.  Please please please be careful.  I am even more nervous about pork products because of trichinosis (sp?).

Eat, drink and be merry
Avelina Keyes
East Kingdom

http://www.geocities.com/athens/academy/9523

_______________________________________________________________________________
From: sca-cooks at Ansteorra.ORG on Thu, Jun 4, 1998 18:51
Subject: Re: SC - food warning on dry sausage!!!
To: sca-cooks at Ansteorra.ORG

>Venetian Meat recalls dry sausage from U.S. sale
>
>A Canadian maker of dry sausage was voluntarily recalling its products from
>U.S. distribution because they might be contaminated with a disease-causing
>bacteria, food safety officials said Tuesday. The sausage, made by Venetian
>Meat and Salami Company of Hamilton, Ontario, was distributed in the Chicago
>and New York City areas, New Jersey and northern Pennsylvania. The U.S. Food
>Safety and Inspection Service said it was checking import records to
>determine the poundage involved. The FSIS said the meats might be
>contaminated with the E coli O157:H7 bacteria and might be linked to an
>outbreak in Canada of food-borne illness. Venetian recalled all dry
>fermented meat products under the Venetian Brand name with codes 300 to 363
>and 004 to 047 and Canadian Establishment Number 222 on the labels

On behalf of all Canadians....oppps!

M.

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Date: Thu, 04 Jun 1998 18:04:36 -0400
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Subject: Re: SC - food warning on dry sausage!!!
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