Cargill Meat Solutions Corporation announced Wednesday an immediate voluntary recall of approximately 36 million pounds of ground turkey meat because it may be contaminated with salmonella bacteria.
Cargill's plant in Springdale, Arkansas, processed the fresh and frozen ground turkey products between February 20 and August 2, the company said in a news release.
Federal health authorities said Tuesday that an outbreak of Salmonella Heidelberg that has killed one person and sickened 76 others in 26 states appears to have been traced to ground turkey products.
When folks are using sidewalks as griddles and baking biscuits in their cars, you know you've got a heat wave on your (sweaty) hands. Take a tip from the folks at Knox who published "Dainty Desserts for Dainty People" way back in 1915. They didn't need any newfangled plug-in freezers or schmancy ice cream gizmos to keep cool in the middle of a blistering summer - just a block of ice in a chest, or crushed ice mixed with rock salt.
Where'd the ice come from without a home freezer? Let's not get too hung up on the details (a strapping delivery gent would come around with a wagon full of blocks and some tongs) when there are brains to be frozen and tongues to be tantalized.
Here's your assignment, should you choose to accept it.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Diners say the darndest things - and apparently, hungry minds think (and inquire) alike.
Here are some frequently asked questions that chefs like Ryan Butler, the Executive Pastry Chef at Mary Queen of Scots, receive from customers - and perhaps a little bit too frequently at that.
Questions Chefs Really Wish You Would Stop Asking: Ryan Butler
Sink your teeth into today's top stories from around the globe.
Scientists in Spain say they have developed an electronic "tongue" that can identify different types of the Spanish sparkling wine cava - a task more usually left to the skilled palate of the sommelier.
Using sensor systems and mathematical processes, the electronic tongue can currently distinguish between three types of cava - brut nature, brut and medium dry - researchers at the Universitat Autonoma de Barcelona say.
But they hope with proper training, it will soon be able to pick out all types of cava on the market, in the same way a human sommelier might, and quantify how much sugar each contains.
But can a robot tell you how to sex up your bargain bottle?
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