"warning" news and stories

The heat resistant nature of silicone kitchen and bakeware is usually much-touted to home cooks by the manufacturers. This property is very useful for kitchen tools and, for example, pot holders, but the manufacturers often fail to mention the fact that silicone is so good at keeping the heat down that it can prevent your baked foods from browning in the same way that they ordinarily would if baked in or on a regular metal pan or some kind.

There is not much that can be done about an under-browned cookie without baking up a new batch, but with some foods (roasted vegetables or oven-fried chicken, for example), the reaction of many cooks is to slide the under-browned food under the broiler to finish it off. Do not do this if you are using any kind of silicone cook/bakeware, including a nonstick silpat. As some have found out, the heat from the broiler is so great that a kitchen fire can result very, very quickly. Stick to a tried-and-true metal baking sheet.

Source

We already heard about the warning against eating raw oysters from the Pacific Northwest, but the USDA has recently extended the warning to include clams. So far, 72 illnesses have been directly linked to the shellfish, with another 105 cases suspected of originating from contaminated seafood. All of the cases have been in Washington, Oregon and New York, where the oysters and clams from the Puget Sound area are widely available.

Symptoms include "diarrhea, abdominal cramps, nausea, vomiting, fever and chills, [and] usually start within 24 hours and last no more than three days." Cooking can kill the bacterium, Vibrio parahaemolyticus, that is linked to the sickness and the symptoms are unpleasant enough that you would be better off not taking any chances until the warning is lifted.

Source

If you are a mushroom lover, sometimes the specimens growing in your yard or in the nearby park look quite tasty. The problem is that it is difficult to determine exactly what kind of mushroom it may be - and since mistakes can be potentially fatal, it's not wise to experiment. This week, a Toronto man plucked a few mushrooms that looked harmless, only to end up hospitalized and in grave condition because they were poisonous.

The man's chances for recovery are uncertain.

The particular species of mushroom actually looks very similar to several nontoxic species, and health officials say that they did not realize that it was growing in the area. The director of Ontario's regional poison center said, "You fry them up, they taste great and the symptoms don't come for 12 hours. You may not connect it to the mushrooms, think it's just gastro [gastroenteritis] and think it'll get better. But it gets worse, and all the while it's eating away at your liver."

Play it safe and stick with the mushrooms for sale at local shops and markets, instead of taking chances with ones growing wild.

Source

Health officials in Washington State are warning people against eating raw oysters that were harvested in Puget Sound. The warning came after 45 people reported violent illness - including two hospitalizations - in two weeks. Usually, there are only 20 such cases in an entire year. The oysters were contaminated with a bacteria strain called Vibrio parahaemolyticus and five oyster harvesting areas have already been closed.

The oysters from the Sound are often available in other parts of the Pacific Northwest, along the Pacific coast and in several other Western States (where a handful of cases have been reported already), so if at all possible, find out where the oysters are your market came from before deciding to down them uncooked. Health officials say that cooking the oysters to an internal temperature of 145F should prevent any health problems from the bacteria, in the event that your oyster is contaminated.

Source

The Guardian reports that Cadbury Trebor Bassett and Mars, rivals in the world of chocolate confectionery sales, are joining together to support a campaign that places warning labels on chocolates in the UK. The "Be treatwise" campaign was conceived by the Biscuit, Cake, Chocolate and Confectionery Association. It takes a cue from the warning labels on cigarette packaging and encourages placing labels on products that will echo the government’s messages about maintaining a healthy lifestyle. Labels will feature a variety of different messages, such as "Be active for 30 minutes" and "Being Active doesn't have to mean sweating at the gym". The labels will also include standard nutritional information, including fat and calorie content.

According to the Heath Status Calorie Calculator, a 150lb person would have to jog for 30 minutes to burn off the number of calories in a Mars bar.

Source