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CDC: Eat Cucumbers in 2014 and Get Salmonella? In August 2014, PulseNet, the national molecular subtyping network for foodborne disease surveillance, detected a multistate cluster of Salmonella entericaserotype Newport infections with an indistinguishable pulse-field gel electrophoresis (PFGE) pattern (XbaI PFGE pattern JJPX01.0061).* Outbreaks of illnesses associated with this PFGE pattern have previously been linked to consumption of tomatoes harvested from Virginia’s Eastern Shore in the Delmarva region and have not been linked to cucumbers or other produce items (1). To identify the contaminated food and find the source of the contamination, CDC, state and local health and agriculture departments and laboratories, and the Food and Drug Administration (FDA) conducted epidemiologic, traceback, and laboratory investigations.

A total of 275 patients in 29 states and the District of Columbia were identified, with illness onsets occurring during May 20–September 30, 2014. Epidemiologic Investigation Traceback investigation Discussion.

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NCHFP Publications. Brian A. Nummer, Ph.D. National Center for Home Food Preservation May 2002 Introduction The astonishing fact about food preservation is that it permeated every culture at nearly every moment in time. To survive ancient man had to harness nature. In frozen climates he froze seal meat on the ice. In tropical climates he dried foods in the sun. Food by its nature begins to spoil the moment it is harvested. Drying In ancient times the sun and wind would have naturally dried foods. Vegetables and fruits were also dried from the earliest times. Freezing Freezing was an obvious preservation method to the appropriate climates. In America estates had icehouses built to store ice and food on ice. Fermenting Fermentation was not invented, but rather discovered.

Fermentation was a valuable food preservation method. Pickling Pickling is preserving foods in vinegar (or other acid). Pickling may have originated when food was placed in wine or beer to preserve it, since both have a low pH. Curing Canning C. Argon. Solid argon at its melting point -189.3 oC. Only a few elements are not solids at this low temperature; these are hydrogen, helium, nitrogen, oxygen, fluorine and neon. Image Ref (8). Data Zone Show more, including: Heats, Energies, Oxidation, Reactions, Compounds, Radii, Conductivities The violet glow of ionized argon gas in a discharge tube. Image: Gianfuffo The percentage volume of each gas in earth’s dry atmosphere. A faint line from argon shows in the spectrum of the doomed star Eta Carinae.

Discovery of Argon Dr. Argon was the first noble gas to be discovered. The first hint of its existence came from English scientist Sir Henry Cavendish as far back as 1785. He knew the nitrogen in air could be reacted with oxygen to form, ultimately, nitrous acid. Cavendish used an electric spark in air to react the oxygen and nitrogen to form nitrogen oxides. Nitrogen oxides are acidic. A small bubble of gas remained [mostly argon]. Interesting Facts about Argon An argon laser (blue) forming images.

What is epo.

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DVT. Immune System. Eyes. For Women. COPD. General Exercise and Weight Training. Dangerous Foods. Cats - Dogs General - Plus Health. Healing Fish - Turkey. Web MD Plus Other Sources. Autism. Diabetes. Weight Loss. Anti- Aging plus Healthy Foods. The UltraMind Solution Keys 1 to 6. Healthy Food. Expert Knowledge You Can Trust - Bottom Line Publications.