From <@tcuavm.is.tcu.edu:owner-scouts-l@TCUBVM.IS.TCU.EDU> Thu Apr 23 16:23:34 1998 Return-Path: <@tcuavm.is.tcu.edu:owner-scouts-l@TCUBVM.IS.TCU.EDU> Received: from mail1.bellatlantic.net (mail1.bellatlantic.net [199.45.32.38]) by cap1.CapAccess.org (8.6.12/8.6.10) with ESMTP id QAA26028 for ; Thu, 23 Apr 1998 16:23:34 -0400 Received: from tcuavm.is.tcu.edu (TCUAVM.IS.TCU.EDU [138.237.128.148]) by mail1.bellatlantic.net (8.8.5/8.8.5) with SMTP id PAA18031 for ; Thu, 23 Apr 1998 15:15:23 -0500 (EST) Received: from TCUBVM.IS.TCU.EDU by tcuavm.is.tcu.edu (IBM VM SMTP V2R2) with BSMTP id 3132; Thu, 23 Apr 98 15:15:17 CDT Received: from TCUBVM.IS.TCU.EDU (NJE origin LISTSERV@TCUBVM) by TCUBVM.IS.TCU.EDU (LMail V1.2a/1.8a) with BSMTP id 5515; Thu, 23 Apr 1998 15:15:29 -0500 Received: from TCUBVM.IS.TCU.EDU by TCUBVM.IS.TCU.EDU (LISTSERV release 1.8b) with NJE id 5510 for SCOUTS-L@TCUBVM.IS.TCU.EDU; Thu, 23 Apr 1998 15:14:27 -0500 Received: from TCUBVM (NJE origin SMTP@TCUBVM) by TCUBVM.IS.TCU.EDU (LMail V1.2a/1.8a) with BSMTP id 5509; Thu, 23 Apr 1998 15:14:26 -0500 Received: from mtigwc05.worldnet.att.net by tcubvm.is.tcu.edu (IBM VM SMTP V2R2) with TCP; Thu, 23 Apr 98 15:13:49 CDT Received: from default ([208.255.39.247]) by mtigwc05.worldnet.att.net (post.office MTA v2.0 0613 ) with SMTP id AAA27541 for ; Thu, 23 Apr 1998 20:12:50 +0000 Importance: medium Priority: normal X-Mailer: IBM Internet Messaging Framework X-MIME-Engine: v0.58 MIME-Version: 1.0 Content-Type: text/plain; charset=ISO-8859-1 Content-Id: <893362574-1-davebolin@worldnet.att.net> Content-Transfer-Encoding: 8bit Message-ID: <893362574-0-davebolin@worldnet.att.net> Date: Thu, 23 Apr 1998 15:16:14 -0500 Reply-To: Dave Bolin Sender: Scouts-L Youth Group List From: Dave Bolin Subject: Safe Food Handling #2 (long) To: Multiple recipients of list SCOUTS-L Status: RO X-Status: I thought you might like to know some of the foodborne diseases and symptoms. This comes in handy if you do a safe food prep. meeting with your unit. Salmonella: Incubation Period; 6 - 72 hours Duration of Illness; 2-3 days Symtoms; Abdominal pain, headache, nausea, vomiting, fever, diarrhea Reservoir; animals( domestic and wild),humans as carriers. Foods implicated; Poultry, meat, milk, eggs, custards and sauces, protein foods Shigellosis: Incubation Period; 1-7 days Duration of Illness; depends on treatment Symtoms; fever, diarrhea, chills, lassitude, dehydration. Reservoir; human feces, flies. Foods implicated; potato, tuna, shrimp, lettuce ( salads), moist and mixed foods. Listeria: Incubation Period; 1 day - 3 weeks Duration of Illness; indefinite - high fatality in immuno- compromised Symtoms; headache, nausea, vomiting, fever, chills, backache, meningitis Reservoir; animals( domestic and wild), fowl, soil, water, mud Foods implicated; Poultry, meat, unpasteurized milk and cheese, eggs, vegetables, seafood, ready to eat foods. Staphyloccus: Incubation Period; 1- 6 hours Duration of Illness; 24 to 48 hours Symtoms; nausea, vomiting, diarrhea, dehydration Reservoir; animals( domestic and wild),humans - skin, nose, throat, infected sores. Foods implicated; Most protein foods, warmed over foods, ham - meat, dairy. Clostridium: Incubation Period; 8 - 22 hours Duration of Illness; 24 hours Symtoms; Abdominal pain, diarrhea Reservoir; animals( domestic and wild),humans - intestinal tract, soil. Foods implicated; meats cooked at low temp for a long time. boiled meats. Bacillus Cereus; Incubation Period; 1/2 - 5 hours or 8 16 hours Duration of Illness; 6 - 24 hours Symtoms; Abdominal pain, nausea, vomiting, diarrhea Reservoir; soil and dust Foods implicated; Rice, seasonings, spices, cereal, dry foods. Botulism; Incubation Period; 12-36 hours + 72 hours Duration of Illness; several days to 1 year Symtoms; Verigo, visual disturbances, inability to swallow, respiratory paralysis Reservoir;soil, water Foods implicated; poorly processed canned goods, garlic in oil products, grilled onions. Campylobacteriosis; Incubation Period; 3 to 5 days Duration of Illness; 1 - 4 days Symtoms; Abdominal pain, headache, nausea, fever, diarrhea Reservoir; animals( domestic and wild) Foods implicated; vegetables, unpasteurized dairy products, Poultry, pork, beef, lamb E Coli; Incubation Period; 12 - 72 hours Duration of Illness; 1 - 3 days Symtoms; Abdominal pain, nausea, vomiting, fever, bloody diarrhea Reservoir; animals( domestic and wild), Cattle, humans - intestinal tract. Foods implicated; hamburger, raw and under cooked beef and red meat, unpasteurized dairy, raw fin fish, mashed potatos and other perpared foods. Norwalk Virus; Incubation Period; 24 - 48 hours Duration of Illness; 24 - 48 hours Symtoms; Abdominal pain, headache, nausea, vomiting, fever, diarrhea Reservoir; humans - intestinal tract Foods implicated; vegetables, prepared salads, raw shellfish, water contaminated from human feces. All the information came from the Applied Food Service Sanitation book. I firmly believe Twinkies are the only safe food. Dave Bolin From <@tcuavm.is.tcu.edu:owner-scouts-l@TCUBVM.IS.TCU.EDU> Thu Apr 23 16:26:55 1998 Return-Path: <@tcuavm.is.tcu.edu:owner-scouts-l@TCUBVM.IS.TCU.EDU> Received: from mail2.bellatlantic.net (mail2.bellatlantic.net [151.196.0.38]) by cap1.CapAccess.org (8.6.12/8.6.10) with ESMTP id QAA26728 for ; Thu, 23 Apr 1998 16:26:55 -0400 Received: from tcuavm.is.tcu.edu (TCUAVM.IS.TCU.EDU [138.237.128.148]) by mail2.bellatlantic.net (8.8.5/8.8.5) with SMTP id PAA15041 for ; Thu, 23 Apr 1998 15:18:36 -0500 (EST) Received: from TCUBVM.IS.TCU.EDU by tcuavm.is.tcu.edu (IBM VM SMTP V2R2) with BSMTP id 3134; Thu, 23 Apr 98 15:16:43 CDT Received: from TCUBVM.IS.TCU.EDU (NJE origin LISTSERV@TCUBVM) by TCUBVM.IS.TCU.EDU (LMail V1.2a/1.8a) with BSMTP id 5538; Thu, 23 Apr 1998 15:16:54 -0500 Received: from TCUBVM.IS.TCU.EDU by TCUBVM.IS.TCU.EDU (LISTSERV release 1.8b) with NJE id 5512 for SCOUTS-L@TCUBVM.IS.TCU.EDU; Thu, 23 Apr 1998 15:15:47 -0500 Received: from TCUBVM (NJE origin SMTP@TCUBVM) by TCUBVM.IS.TCU.EDU (LMail V1.2a/1.8a) with BSMTP id 5511; Thu, 23 Apr 1998 15:14:28 -0500 Received: from mtigwc05.worldnet.att.net by tcubvm.is.tcu.edu (IBM VM SMTP V2R2) with TCP; Thu, 23 Apr 98 15:13:49 CDT Received: from default ([208.255.39.247]) by mtigwc05.worldnet.att.net (post.office MTA v2.0 0613 ) with SMTP id AAA27520 for ; Thu, 23 Apr 1998 20:12:47 +0000 Importance: medium Priority: normal X-Mailer: IBM Internet Messaging Framework X-MIME-Engine: v0.58 MIME-Version: 1.0 Content-Type: text/plain; charset=ISO-8859-1 Content-Id: <893362571-1-davebolin@worldnet.att.net> Content-Transfer-Encoding: 8bit Message-ID: <893362571-0-davebolin@worldnet.att.net> Date: Thu, 23 Apr 1998 15:16:11 -0500 Reply-To: Dave Bolin Sender: Scouts-L Youth Group List From: Dave Bolin Subject: Safe Food Handling #1 To: Multiple recipients of list SCOUTS-L Status: RO X-Status: In response to the questions on food handling here are some federal guidlines on the subject. If the formating does not come through, E-mail me and I will send it to you as an attachment. Keep in mind, in general, perishible food products should not be out of refigeration ( above 40F ) for more than 4 hours. That includes cumulative time it takes for the trip home from the store, prep to cook, cooking time, time on the table after cooking and time it takes to cool back to 40 F in the cooler / fridg. Micro creepy crawlies can grow to toxic levels after 4 hours. Cooking does not kill all the germs it just slows them down. Freezing also doesn't kill em, it just slows em down. Ever wonder how cold your Troop coolers really are? Don't cross contaminate the food prep surface, utensils, or food itself when you serve, store, or transport it. Have the boys wash hands more than once as they prepare the meal. Watch where they scratch as their working with your food! More than once bad hygiene has caused big problems. Here are some internal cooking temps and times, keep in mind the time listed is the time the food must be held at that temp. in order to safely serve it. Individual eggs 145 F 15 seconds Fish, seafood, beef, veal, or lamb, thats not listed below. Pork, game annimals, 155 F 15 seconds Eggs in multi-serving batches Beef roasts and 145 F 3 minutes corned beef. Hamburger, field dressed 165 F 15 seconds wild game, poultry, anything with stuffing in it, All reheated foods 165 F 15 seconds Any food cooked in a microwave needs to be heated to 25 degrees F above the the listed temps. The information came from the Applied Food Service Sanitation book. Dave Bolin Cubmaster / Scoutmaster #152 Sauk Village Il. From <@tcuavm.is.tcu.edu:owner-scouts-l@TCUBVM.IS.TCU.EDU> Sun Apr 26 13:34:06 1998 Return-Path: <@tcuavm.is.tcu.edu:owner-scouts-l@TCUBVM.IS.TCU.EDU> Received: from tcuavm.is.tcu.edu (TCUAVM.IS.TCU.EDU [138.237.128.148]) by cap1.CapAccess.org (8.6.12/8.6.10) with SMTP id NAA23834 for ; Sun, 26 Apr 1998 13:34:06 -0400 Received: from TCUBVM.IS.TCU.EDU by tcuavm.is.tcu.edu (IBM VM SMTP V2R2) with BSMTP id 4852; Sun, 26 Apr 98 12:26:06 CDT Received: from TCUBVM.IS.TCU.EDU (NJE origin LISTSERV@TCUBVM) by TCUBVM.IS.TCU.EDU (LMail V1.2a/1.8a) with BSMTP id 3553; Sun, 26 Apr 1998 12:26:14 -0500 Received: from TCUBVM.IS.TCU.EDU by TCUBVM.IS.TCU.EDU (LISTSERV release 1.8b) with NJE id 3550 for SCOUTS-L@TCUBVM.IS.TCU.EDU; Sun, 26 Apr 1998 12:24:41 -0500 Received: from TCUBVM (NJE origin SMTP@TCUBVM) by TCUBVM.IS.TCU.EDU (LMail V1.2a/1.8a) with BSMTP id 3549; Sun, 26 Apr 1998 12:24:30 -0500 Received: from [205.177.49.200] by tcubvm.is.tcu.edu (IBM VM SMTP V2R2) with TCP; Sun, 26 Apr 98 12:23:59 CDT Received: by tcs.wap.org (Stalker Internet Mail Server 1.6) with FILE id S.0000067706 for ; Sun, 26 Apr 1998 12:52:51 -0400 Message-ID: <1998Apr26.125332.30@tcs.wap.org> Date: Sun, 26 Apr 1998 12:53:49 EST Reply-To: Jay Thal Sender: Scouts-L Youth Group List From: Jay Thal Organization: Washington Apple Pi, Ltd. user group in Washington, D.C. Subject: Safe Food Handling To: Multiple recipients of list SCOUTS-L Status: RO X-Status: Dave Bolin's post was very useful in delineating some ten diseases that we may expose ourselves to, and promotes proper cooking times and temperatures to protect us. His third and forth paragraphs should lead us to taking several additional steps: 1. We may wish to include a cooking thermometer in our Chef's Kit. 2. Avoiding Cross contamination: You may wish to have a pan of water with a capful of common bleach next to your cooking area so that tongs, spatulas, knives, and other cooking utensils can be dipped between the turning, flipping or cutting of (mostly) meats. A small spray bottle of a dilute bleach solution should be used for coolers, etc. This is in addition to the sanitizing solutions which should be/are used in a base camp/ summer camp situation for post meal cleansing. 3. Avoiding Cross contamination: Dave meantioned watching where the Scouts scratch, and bad hygiene. Clearly a major problem. At base camps (car camping) you can easily set up a washing station - establishing an pattern of use is another thing. But, on the trail, we now have other options. Thickened Alchohol under the brand names of Purell and Dial, and perhaps others can be readily carried and used to sanitizer hands. It takes only a thumbnail sized amount each time, and can protect against bloodborne pathogens (also keep in your First Aid kits). You don't neen a water source (or a towel) as you do with soap. We are encouraging our Scouts to take a couple of 2 oz. bottles with them to Philmont. YIS Jay Thal