WASHINGTON -- In a move to further bolster the safety of the nation's food supply, the U.S. Department of Agriculture is extending its test requirements for E. coli to processors of sheep, goats, equines, ducks, geese and guineas. The protocol, which takes effect Jan. 25, 2000, expands upon the program already established for meat, poultry and pork processors.
and removing fecal contamination and associated bacteria from the carcass.
Tyson on Smart Cooking Tour
SPRINGDALE, Ark. -- Retailers in 10 cities nationwide are welcoming Tyson Foods into their stores during the holiday buying season to demonstrate effective safety practices for storage and preparation of fresh poultry.
Tyson is promoting its Cooking Smart program, which consists of simple but effective safety practices for consumers to follow when handling poultry. The program focuses on "3 C's for Cooking Smart": Chill -- fresh chicken must be stored at 40 degrees Fahrenheit or lower until it is ready to be cooked; Clean -- thoroughly wash hands, cutting boards, countertops and utensils before handling all food; and Cook -- use a meat thermometer to be certain that chicken is cooked to the recommended temperature. The tour is running through Dec. 21, making stops in supermarkets in Atlanta; Charlotte, N.C.; Burlington, Ky.; Cleveland; Pittsburgh; Paramus, N.J.; Denver; Ann Arbor, Mich.; Grand Rapids, Mich.; and here in Springdale. The tour is hosted by culinary expert and television personality Barbara McKay, who will conduct cooking demonstrations, share recipes and discuss tips.
