To Your Health

MSNBC.com
URL: http://www.msnbc.msn.com/id/17155561/
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Salmonella outbreak still a sticky mystery
First peanut butter lawsuits filed against ConAgra
The Associated Press
Feb 16, 2007

ATLANTA – As government scientists struggled to pinpoint the source of a salmonella
outbreak linked to peanut butter, he first lawsuits were filed against ConAgra Foods Inc.
on Friday.

Nearly 300 people in 39 states have fallen ill since August, and federal health investigators
said they strongly suspect Peter Pan peanut butter and certain batches of Wal-Mart’s Great
Value house brand — both manufactured by ConAgra. No deaths have been reported.

The first lawsuit was filed in federal court in Kansas City, Mo., by Susanna and Brian Cox of
St. Joseph. It claims that Susanna Cox and the couple’s two children became ill in October
after eating Great Value Peanut Butter. The two children required urgent medical treatment,
according to the lawsuit.

Seattle-based attorney William Marler, whose firm handles many cases of food-borne illness,
also filed another lawsuit in federal court in Rochester, N.Y., on behalf of a New York couple
and their child. The lawsuit said the father and 2-year-old son became severely ill over the las
t week after eating sandwiches with Peter Pan peanut butter.

A Texas couple also filed a lawsuit Friday against ConAgra in Texas, saying their
5-year-old daughter and 2-year-old son got sick after eating Peter Pan peanut butter.

The lawsuit seeks damages for medical bills, pain and suffering, and caps the damages
at $75,000 for each child, their lawyer said.

The other two lawsuits sought unspecified damages.

Salmonella’s possible link to tainted peanut butter became known Wednesday when
Omaha, Neb.-based ConAgra and the Food and Drug Administration announced a
product recall.

Shoppers across the country were warned to throw out jars with a product code
on the lid beginning with “2111,” which denotes the plant where it was made.

How the dangerous germ got into the peanut butter remains a mystery. But because
peanuts are usually heated to high germ-killing temperatures during the manufacturing
process, government and industry officials said the contamination may have been
caused by dirty jars or equipment.

Marler said Friday that 500 people had contacted his law firm this week. He said he
plans to file additional cases in the next few days and then move to consolidate them.

Salmonella sickens about 40,000 people a year in the U.S. and kills about 600. It can
cause diarrhea, fever, dehydration, abdominal pain and vomiting. The only known
salmonella outbreak in peanut butter — in Australia during the mid-1990s — was
blamed on unsanitary plant conditions.
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© 2007 The Associated Press. All rights reserved.
URL: http://www.msnbc.msn.com/id/17155561/
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© 2007 MSNBC.com

White Pepper
By:   Allrecipes Staff

Description

Black and white pepper are both obtained from the small dried berry of the vine Piper nigrum.
 For white pepper, the berry is picked when fully ripe. The outer layer of shunken skin is removed,
 leaving the dried, grayish-white kernel. It has a milder, more delicate flavor than black pepper.
Uses

White pepper is used whole in pickling spices and marinades. Ground white pepper is used in
light-colored foods such as sauces and cream soups. It is especially popular in European cuisine.

Origins

The major exporter of white pepper is Indonesia, but other important sources are Malaysia (Sawawak)
and Brazil. Indonesian or Muntok white pepper has a good overall appearance and distinctive flavor.
Sarawak pepper is bolder and more uniform in color than the Muntok variety, but little is imported into
 the United States. Brazilian pepper is the mildest-flavored white pepper.

Piper nigrum, pepper vine, peppercorns    
Color Grayish-white

Flavor & Aroma Penetrating and pungent
Sensory Profile

Although white pepper is milder-flavored than black pepper, it is generally characterized by a sharp
penetrating aroma and a hot pungent taste. Its flavor can be described by piney, woody, and terpeney
notes. White pepper also has a skunky/barnyard note which helps to differentiate it from black pepper.
ground white peppercorns    
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filé powder

[ FEE-lay; fih-LAY ]
Choctaw Indians from the Louisiana bayou country are said to have been the first users of this seasoning
made from the ground, dried leaves of the sassafras tree. It’s since become an integral part of CREOLE
COOKING and is used to thicken and flavor GUMBOS and other Creole dishes. Filé has a woodsy
flavor reminiscent of root beer. It must be stirred into a dish after it’s removed from the heat because undue
 cooking makes filé tough and stringy. Filé powder is available in the spice or gourmet section of most large
 supermarkets. As with all spices, it should be stored in a cool, dark place for no more than 6 months.

© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION,
2nd edition, by Sharon Tyler Herbst.
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Chipotle Chile
http://images.allrecipes.com/images/7873.jpg
By:   Allrecipes Staff

Browse for recipes featuring Chipotle Chile

    * Chicken and Black Bean Chili
    * Chicken with Chipotle
    * Chipotle Mayo
    * Chipotle Peach Salsa with Cilantro

Description

Chipotle chile is the dried and smoked fruit of Capsicum annum, known as jalapeño.
The product is made from chile peppers grown in northern and southern Mexico.
Chipotle has a distinctive, smoky, sweet, meaty flavor with a moderately high heat level.
Uses

Chipotle chiles are used to season Mexican and Central American cuisine. Chipotles are
used in chili, snack seasonings and Tex-Mex cuisine.

Origins
Chipotle chiles are produced in northern and southern Mexico.

Color
Brownish-red

Flavor & Aroma
Sweet, smoky, moderately hot and biting
Sensory Profile

Chipotle chile is characterized by moderate heat and smoky jalapeño and biting notes.
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From:  Allrecipes Staff