About: Penny Adcock   Sponge Permalink

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Dr. Penny Adcock is a epidemiologist for the CDC. She informs us how salmonella got into the chicken. See states that 1-in-10,000 to 1-in-20,000 eggs are infected internally with salmonella, when you pool a bunch of infected eggs together or mishandle the suspect eggs, hold them at temperatures conducive to bacterial growth or undercook them. She also states the elderly, expectant mothers, the very young and anybody that has a problem with their immune system avoid over-easy eggs, homemade ice cream, hollandaise sauce, eggnog and Caesar salad.

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  • Penny Adcock
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  • Dr. Penny Adcock is a epidemiologist for the CDC. She informs us how salmonella got into the chicken. See states that 1-in-10,000 to 1-in-20,000 eggs are infected internally with salmonella, when you pool a bunch of infected eggs together or mishandle the suspect eggs, hold them at temperatures conducive to bacterial growth or undercook them. She also states the elderly, expectant mothers, the very young and anybody that has a problem with their immune system avoid over-easy eggs, homemade ice cream, hollandaise sauce, eggnog and Caesar salad.
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abstract
  • Dr. Penny Adcock is a epidemiologist for the CDC. She informs us how salmonella got into the chicken. See states that 1-in-10,000 to 1-in-20,000 eggs are infected internally with salmonella, when you pool a bunch of infected eggs together or mishandle the suspect eggs, hold them at temperatures conducive to bacterial growth or undercook them. She also states the elderly, expectant mothers, the very young and anybody that has a problem with their immune system avoid over-easy eggs, homemade ice cream, hollandaise sauce, eggnog and Caesar salad. She later appears on a screen inside the refrigerator, stating that it's at the perfect temperature of 34° with 75 humidity. She states raw chicken is best contained in a bowl or the tray on the bottom shelf. You should cook or freeze raw poultry no later than the use by date. Never refreeze thawed poultry. She states to cook to an internal temperature of 170° to kill the bacteria. You can cook to a temperature of 140° for 7 minutes, but it will taste nasty. She states that chicken is less acidic than red meat and has an high PH perfect for microbe growth. Undercooking is a big culprit for cross contamination. She complains to Alton for letting out the cold air.
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