When good food goes bad

Article Abstract:

Food poisoning can be prevented by following five simple rules: store cold foods at 34 degrees to 40 degrees Fahrenheit (F); cook foods to a temperature of 140 degrees to 165 degrees F; keep the kitchen clean; refrigerate leftovers quickly; and toss out any food if its safety is in question.

Author: Nagle, Mary
Publisher: Rodale, Inc.
Publication Name: Prevention
Subject: Sports and fitness
ISSN: 0032-8006
Year: 1997
Prevention, Bacteria, Pathogenic, Pathogenic bacteria, Food poisoning, Varieties, Food spoilage

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Native offerings

Article Abstract:

Loretta Barrett Oden, a member of the Potawatomi Indian tribe, serves traditional Native American dishes in her Corn Dance Cafe, in Santa Fe, NM. Recipes are provided for several of her dishes including cornbread-sage stuffing, cranberry-pinon sauce and butternut squash soup.

Author: Nagle, Mary
Publisher: Rodale, Inc.
Publication Name: Prevention
Subject: Sports and fitness
ISSN: 0032-8006
Year: 1995
Food and nutrition, Native Americans, Native North Americans, Cookery, Native American, Native American cooking

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