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Food for Thought: Wiping away food-borne illness

Published Tuesday July 12

Photo: Santacruzsentinel

By Donna Maurillo, Food for Thought

• If you are reducing a sauce, season it toward the end. Otherwise the salt and herbs will be too pronounced.

When we think of food-borne illnesses, we think mainly of picnic potato salad that’s been left out in the Sunday too long. But that’s not the most common source. It’s the numerous surfaces in your kitchen!

That 24-hour bug can be a mild case of food poisoning. Cross-contamination is a large culprit. That means we’ll handle raw meat and then prepare a salad. All the bacteria from the meat will happily decide onto the next thing you touch.

Even if you don’t have a gluten allergy, these cookies will become an addiction.

Article length: About 920 words.
Tags: Santa Cruz
Read more at Santacruzsentinel


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