2005 Year in Review

It’s Halloween…Time for Some Scary Food Safety Stories

Source: Jananne Finck, MS, RD., Nutrition and Wellness Educator, University of Illinois Extension, Springfield Center, 217/782-6515

Scary food stories are common in this business of food safety education, but some are more frightening than others. According to Jananne Finck, Nutrition and Wellness Educator, University of Illinois Extension, Springfield Center, some food safety stories are a bit scary.

If you are a fan of decorating with pumpkins, note pumpkins that haven't been carved can be used later, if they are firm, not soft, and free of mold. Carved pumpkins that have been sitting on the front step for two weeks are not food safe for making a pie.

Using dry ice around the punch bowl is another scary idea if care is not taken. The Food Safety and Inspection Service with the US Department of Agriculture gives the following tips when handling dry ice: handle it with caution and in a well-ventilated area. Food should not come in contact with dry ice either. Don't touch the ice with bare hands; wear heavy gloves or use tongs as FSIS states the temperature of dry ice is minus 216 degrees F.

Pumpkin pie spice is a lovely fragrance, and has been used lately in nonedible items like candles, air fragrance, sprays and even potpourri. I chuckle thinking about the women's bridge group that thought the delicious smelling potpourri on the coffee table was a snack mix. The hostess caught them just in time, before they "tasted" the fragrant decoration. Seems the ladies had eaten lightly all day and were ready to literally eat anything that smelled and looked like food!

The following recipe uses pumpkin and is one of my favorites. I double or triple the recipe, bake in small loaf pans, and freeze for gift giving in December. As this is a lowfat recipe, the best storage is in the refrigerator or freezer. I left one loaf on a co-workers desk for a week and it truly was a scary story...it turned green! Have a happy and safe Halloween!

Lowfat Pumpkin Bread

1 cup solid-pack pumpkin
½ cup sugar
2 tablespoons oil
½ cup plain lowfat yogurt
¾ cup all-purpose flour
¾ cup whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. salt
½ cup raisins

In large bowl, beat pumpkin, sugar, oil, and yogurt. In medium bowl, combine flour, baking powder, soda, cinnamon and salt; add to pumpkin mixture, stirring just until moistened. Stir in raisins. Pour into a lightly greased 9x5x3-inch loaf pan. Bake in preheated 350 degree F. oven for about 1 hour or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes, then remove from pan and cool completely. Keeps best if wrapped and stored in the refrigerator. Freezes well. Makes 1 loaf, 16 servings.

Nutrient Analysis Per Serving: 106 calories, 2 grams fat, 21 grams carbohydrate, 2 grams protein, trace of cholesterol, 153 milligrams sodium. Exchanges: 1 bread/starch, ½ fruit, and ½ fat.

by  Editor, theCity1.com
October 28, 2005