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The Blood Type Diet Archives Volume 17




Add 1 Tbps pureed prunes to 1 lb ground beef to kill e.coli

Posted By: Carolyn
Date: Wednesday, 19 September 2001, at 3:39 p.m.

The following article appeared in the Tribune today:

Prunes by any other name may sell better, by Cathy Thomas, Freedom News Service.
A prune is a prune, or is it? As of June 2000, the Food and Drug Administration granted permission for prunes to be labeled "Dried Plums" a moniker plum growers hoped would boost sales.
"Consumers told us that they were more willing to try dried plums than prunes; it's a positive, fresh image," says Peggy Castaldi, marketing director of the California Dried Plum Board in Sacramento.
"The name change hit the shelves in October 2000, and it has worked spectacularly...the results have excedded our expectations.etc. etc. etc. [omitted some info]...skip to:
There's more good news. Scientists have reported that pureed dried plums have food safety benefits.
According to studies conducted by Professor Daniel Fung, Ph.D announced at the June meeting of the Institute of Food Technologists in New Orleans, pureed dried plums added to ground beef kills 90 percent of E. coli that was present within three days.
"The suggested method is to mix 1 tablespoon of pureed prunes with 1 pound of ground beef," Castaldi says. "You can use baby food or puree about four to five plums with 2 teaspoons hot water in a blender, then mix it with the ground beef. The prunes keep moisture in the meat, so it tastes juicier. When you cut into it, juice spurts out, so it's really great when using lean beef that can taste dry."
The Dried Plum Board suggests that consumers still cook ground meat to 160 degrees (the temperature at which E. coli can be killed), but given more research and experimentation, they hope prune puree can help make beef safer.
-end of quote--
I am going to try it with ground turkey.


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