Household Food Preparers' Food-Safety Knowledge and Practices Following Widely Publicized Outbreaks of Foodborne Illness.

There has been extensive media coverage of the Pacific Northwest outbreak of foodborne illness caused by Escherichia coli O157:H7 in 1993 and continuing smaller incidences of both E. coli and salmonella transmission by food. An increase in consumer awareness and knowledge of microbial food safety was expected as a result.

Home-Canned Smoked Fish: A New Processing Recommendation.

Smoked fish often varies in moisture content. To kill Clostridium-botulinum spores, recommendations for home canning in glass jars must take this and the fill of the jar into account. Pale chum salmon were smoked to three levels of moisture loss (10, 20, 30%) and canned using household techniques.