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Author: Katherine Ralston
Publisher: DIANE Publishing
Published: 2001
Total Pages: 32
ISBN-13: 1428926089
DOWNLOAD EBOOKThis report examines changes in hamburger preparation behavior, the reasons for the changes, the medical costs saved as a result of the changes, and the implications for future food safety education.
Author: Ho Phang
Publisher:
Published: 2010
Total Pages:
ISBN-13: 9781124318776
DOWNLOAD EBOOKGround beef has been linked to outbreaks of pathogenic bacteria like E. coli O157: H7. Consumers may be exposed to foodborne illness through unsafe food preparation. Video footage of 199 volunteers in Northern California as they prepared hamburgers and salad was obtained and analyzed for violations of the 2005 Food and Drug Administration Food Code. A questionnaire about consumer attitudes and knowledge about food safety was administered after each filming session. The average hand washing time observed was 8 seconds. A total of 93% of hand washing did not meet Fight BAC! and 2005 FDA Food Code guidelines. Potential cross-contamination was common, with an average of 43 events noted per household. Hands were the most commonly observed vehicle of potential cross-contamination. Almost half of the participants washed lettuce under running water with hand rubbing as recommended by Fight BAC!. Higher percentages of volunteers used hand rubbing and running water on tomato (67%) and celery (74%). The majority of volunteers shook the water off of their lettuce (58%), tomatoes (75%) and celery (81%) to dry them. Only 27% of volunteers removed stem scars from tomatoes even though studies have shown that higher numbers of bacteria may be found in stem scars compared to other tomato sections. The majority of volunteers, 70% cooked their ground beef patties to the recommended temperature of 160 °F or above. The 30% who undercooked their beef put themselves at risk for foodborne illness. End point temperatures ranged from 112 °F to 212 °F. Volunteers were observed checking burger doneness with thermometers in 4% of households. Only 12% knew that the recommended internal temperature for ground beef. About half of the volunteers indicated that they would buy irradiated meat, but misconceptions about food irradiation are common. Our video analysis of food handling behaviors indicates that consumers expose themselves to potential foodborne illness even while under video observation. Findings indicate that food safety recommendations have not been incorporated into consumer handling behavior, thus supporting the need for increasing the safety of food before it reaches the consumer.
Author:
Publisher: U.S. Government Printing Office
Published: 1995
Total Pages: 12
ISBN-13:
DOWNLOAD EBOOKAuthor: Louise O. Fresco
Publisher: Princeton University Press
Published: 2015-10-27
Total Pages: 560
ISBN-13: 0691163871
DOWNLOAD EBOOKA fascinating exploration of our past, present, and future relationship with food For the first time in human history, there is food in abundance throughout the world. More people than ever before are now freed of the struggle for daily survival, yet few of us are aware of how food lands on our plates. Behind every meal you eat, there is a story. Hamburgers in Paradise explains how. In this wise and passionate book, Louise Fresco takes readers on an enticing cultural journey to show how science has enabled us to overcome past scarcities—and why we have every reason to be optimistic about the future. Using hamburgers in the Garden of Eden as a metaphor for the confusion surrounding food today, she looks at everything from the dominance of supermarkets and the decrease of biodiversity to organic foods and GMOs. She casts doubt on many popular claims about sustainability, and takes issue with naïve rejections of globalization and the idealization of "true and honest" food. Fresco explores topics such as agriculture in human history, poverty and development, and surplus and obesity. She provides insightful discussions of basic foods such as bread, fish, and meat, and intertwines them with social topics like slow food and other gastronomy movements, the fear of technology and risk, food and climate change, the agricultural landscape, urban food systems, and food in art. The culmination of decades of research, Hamburgers in Paradise provides valuable insights into how our food is produced, how it is consumed, and how we can use the lessons of the past to design food systems to feed all humankind in the future.
Author:
Publisher:
Published: 2001
Total Pages:
ISBN-13:
DOWNLOAD EBOOKEscherichia coli O157:H7 is a well-known foodborne pathogen associated with ground beef patties and produce. Numerous Escherichia coli O157:H7 outbreaks have been associated with fast food restaurants. This research created a computer model and simulation with the Micrografx computer software program Process for the safe handling of ground beef patties and lettuce in a typical fast food restaurant. A reference facility was visited to obtain a text description of the flow of hamburger patties and lettuce through the facility. To create the model, a process diagram was made. The diagram graphically represented the series of steps that were taken from the arrival of the fresh products to the delivery of the cooked and assembled product to the consumer. A process model was created when the steps or activities in the process diagram was assigned behaviors. The final phase was process simulation. The simulation results indicated the model was representative of a typical fast-food restaurant, except for a single resource bottleneck. The model was then used successfully to simulate two potential breakdowns of the food safety system that could lead to a foodborne illness outbreak.
Author: United States. Department of Agriculture
Publisher:
Published: 2002*
Total Pages:
ISBN-13:
DOWNLOAD EBOOKAuthor: Andrew F. Smith
Publisher:
Published: 2008-10-15
Total Pages: 160
ISBN-13:
DOWNLOAD EBOOKAndrew F. Smith traces the history of the hamburger history, from its humble beginnings as a nineteenth-century American street food, to its present status as one of the world's favourite dishes.
Author: Dr. Murray Waldman
Publisher: Macmillan
Published: 2014-05-27
Total Pages: 353
ISBN-13: 1466872152
DOWNLOAD EBOOKOne in ten people older than sixty-five, and nearly half of those older than eighty-five, have Alzheimer's disease. It's widely accepted nowadays that memory loss comes with age. Alzheimer's currently robs at least 15 million people of their identity worldwide. This book makes the controversial claim that eating meat may contribute to the development of the disease. In Dying for a Hamburger, Dr. Murray Waldman and Marjorie Lamb draw upon documentary evidence, historical testimony, and inspired speculation to suggest that Alzheimer's: - is a new disease--elderly people did not experience symptoms of dementia in such alarming numbers in the past - began appearing after modern meat production techniques were introduced - has soared in nations where these techniques are used - hardly exists in cultures where meat consumption is low - has been attributed to many deaths that are actually the human equivalent of mad cow disease. They present startling evidence that Alzheimer's may be part of a family of diseases linked to malformed proteins known as prions. They hypothesize that the conditions that allow these brain disorders to be triggered are similar. They propose that mad cow, its human equivalent, Creutzfeldt-Jakob disease (CJD), other encephalitic diseases, and Alzheimer's may have a common antecedent. We know that a form of CJD is transmitted to humans who eat contaminated beef. And we are becoming increasingly aware of the need to monitor the meat supply closely to avoid a repetition of the mad cow scare in Great Britain. But suppose that Alzheimer's also involves prions--the evidence that points in this direction is growing. And suppose that Alzheimer's is also associated with tainted meat. This conclusion seems far-fetched--at first. In this compelling book, the authors come to a frightening conclusion about our seemingly insatiable hunger for hamburgers. Destined to provoke heated argument, this book on the prevention of Alzheimer's is definitely food for thought.
Author: Rachael Ray
Publisher: Simon and Schuster
Published: 2013-02-19
Total Pages: 338
ISBN-13: 1476744734
DOWNLOAD EBOOKRachael Ray, #1 New York Times bestselling author and media mogul, offers up the ultimate burger book. The Book of Burger is filled with over 300 recipes for burgers, sliders, sides, sloppies, hot dogs, sandwiches, sauces, toppings and more. The Queen of Burgers has drawn together her tastiest recipes for the ultimate between-the-buns experience. Whether you're cooking for one or for one hundred in your own backyard burger bash, The Book of Burger has you covered for bringing family and friends together for the love of burgers! Please 'em all—big and small—with everything from burgers to sandwiches, hot dogs, fries, sliders, and sloppies, and so much more. Start with Rach's “Big Spicy Mac,” tempting you from the cover, or go with the heavenly French Onion Burgers. And if beef isn't your thing, there are plenty of chicken, pork, salmon, veggie, and lamb patties. Want a mind-blowing sandwich? Whip up the BEST one Rachael has ever made: the 7-Hour Smoked Brisket Sandwich with Smoky BBQ Sauce. Rachael even shares her legendary pickle recipe and her own homemade burger blend. Want a fun, cute, tasty bite-size treat to pass around? Rachael is slider obsessed and you will be, too: try the Mexican Pulled Pork Sliders. Rachael's friends from the New York and South Beach Wine & Food Festivals' Burger Bashes also contribute their award-winning recipes, including Bobby Flay's Louisiana Burger and Masaharu Morimoto's Kakuni Burger. Twelve original videos (accessible by scanning QR codes) make The Book of Burger a truly multimedia experience and a smart book that celebrates the infinite possibilities of everybody's favorite food.
Author: United States. Congress. Senate. Committee on Finance
Publisher:
Published: 1964
Total Pages: 240
ISBN-13:
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