Show f rwy iurr aiwi f j- rfe Standard-Examin- Food & Nutrition Get warm from the inside-o- D ut Make vour own cocoa mixes for toasty toes on a wintry day3D Tuesday January 26 1999 er Food Editor: 625-427- 4 Oh shoot! I v ' 1 J j - Z ' ' A y V f ' T ’ f ' jUy Photo illustration by TIM SCHOON Standard txaminer advisory that those at high risk for food-born- disease should avoid eating e i i over popular sandwich fixings By VALERIE PHILLIPS Standard Examiner staff prouts are out in Subway sandwich shops Considered right up there with granola and wheat germ as a symbol of health food alfalfa sprouts disappeared from Subway sandwiches due to government warnings of food poisoning risks But other local eateries still tout sprouts Utah’s biggest sprout producer says the chance of getting sick from his sprouts are “a million to one” - and that their nutritional benefits far outweigh any risks In a bulletin last August the Food and Drug Administration reaffirmed health advisories that persons who e are at high risk fof disease should avoid eating raw alfalfa sprouts (This would include babies the very old or people with diseases that affect the immune system such as AIDS ) The move was called an “interim measure” until methods to improve sprout safety are put in place So far no deaths have been linked to sprouts Subway has not experienced any food poisoning incidents said Reed food-born- Hunter Subway’s development agent in Utah The company simply wanted to avoid any possible risks he said strike Subway “As a sent out a message recommending they not be used until the FDA has cleared the item” said Hunter “All the stores aren’t doing it it’s entirely up to the franchisee whether they want to use sprouts or not” According to data from the Centers for Disease Control alfalfa sprouts were associated with outbreaks of Escherichia coll 0157 H7 infection in Michigan and Virginia in June and July of 1997 In Michigan 40 people were infected of those were hospitalized In Virginia 24 cases were linked to alfalfa sprouts L leven people were hospitalized The seeds in both cases were traced back to the same seed lot that had been shipped to two dilferent sprouting facilities Because an inspection ot both facilities failed to turn up any unsanitary growing conditions the CDC concluded that the infection probably was caused by contaminated seeds rather than contamination during the sprouting process Those were the first reported outbreaks of E cob infection associated with eating alfalfa sprouts 25 Here’s how to reduce risk of food-born- e you’ve always enjoyed sprouts on a salad or don’t panic Utah hasn’t had any of food poisoning due to sprouts “We do have a mechanism in place through the Department of Agriculture to make sure food is picked and shipped and packaged properly” said Larry Lewis spokesman for the Utah Department of Agriculture and Food “But it’s the consumer’s If food-born- cornbread? Forget Show-stopp- er By NICKCUCCIA Los Angeles Tunes you’re a budding home cook don’t your aspirations by buying the myth that great food must be and When menus showcase This With Aioli and That Infused With Something it’s an easy trap for a new cook I know I learned the hard way Years ago I bought a wok and invited 12 people over for a complete Chinese dinner I had the wisdom to start the egg rolls the night before (a task lasting into the early morning) so when the guests arrived and it came time to do the stir-fr- y dishes I was at stage (scale of 10) only the 8 When it was all over and my friends had finally eaten they were appreciative having seen an exhausted cook collapse at the table and the mess he had made m the kitchen If responsibility to carry on this program once they get the food home by storing preparing and cooking the food properly ” Here’s what you can do at home to reduce any risk of e illness from sprouts from Sue Snider Food and Nutrition Specialist at the University of Delaware Cooperative Extension Service: Buy only sprouts that are under refrigeration labor-intensi- I never used that wok again The message has sunk m: Plan one course and keep the rest simple That warning is to be heeded with this jalapeno com bread recipe It’s so easy you may be tempted to serve it with heavyweight dishes such as barbecue tamales chili or spaghetti with Italian sausage but that’s just a waste of time As my Aunt Ann m Houston who gave me the recipe said it’s practically a meal in itself After years of lugging this com bread to h parties office potlucks and gatherings I can say it has never ever failed to impress The squeamish may balk at its fire but only the more adventurous palates whose mouths are seared into speechlessness - and surprise - have nothing to say So increase or decrease the amount of jalapenos according to your heat tolerance show-stopp- Since 1995 four outbreaks of salmonella infection in the United States have been attributed to contaminated alfalfa sprouts And m 1996 in Japan radish sprouts were linked to the largest recorded outbreak of E coll with 6000 cases reported An E coli 0157 infection can lead to hemolytic uremic syndrome -resulting in kidney failure or death in children and serious complications in the elderly Salmonella infections can cause diarrhea nausea abdominal cramping and fever Charlotte Brennand the Utah See SPROLTTS2D illness from sprouts Immediately store in a refrigerator at 40 degrees Fahrenheit or lower Select sprouts with buds intact and that look crisp They should not have a musty odor or be dark or slimy Before and after handling sprouts wash hands in hot soapy water for at least 20 seconds Wash sprouts thoroughly with water before using Do not use soap or other detergents try zing in labor-intensi- ve a snap Ann Saul’s Jalapeno Cornbread 1 er onum 34 pound sharp Cheddar cheese 4 eggs 14 3 can creamed com carton of sour cream 12 cup oil can diced jalapenos or 4 fresh jalapenos dued 1 tup yellow cvmmeal post-churc- CLAAENCE WfuLAMS Los Angeies Tunes Cooks might be tempted to pair this man dishes but this recipe is practically a meal m itself 1 cup Hour 1 tablespoon hiding ponder teaspocm salt ANN SAUL’S JALAPENO CORNBREAD: 1 with heavy Chop onion Grate cheese to get about 1 12 cups Beat eggs in laige mLing bowl Stir m creamed com sour cream and oil Fold in onion cheese and jalapenos Add comneal four baking powder and saluMix well Pour batter into greased baking pan and bake at 350 degrees until brown on top 55 to 60 nvnutes Makes 18 servings |