Morrone

That's because bacteria that may be present on the food thrive between 40 degrees and 140 degrees and can double in number every 20 minutes, according to the USDA.Another mistake people often make is eyeballing meat as it cooks to see if it's done, Morrone said.

Keep contaminants at bay to keep food safe 2011

I helped George Morrone and Michael Mina to open Aqua in 1991 and I will join Michael in the kitchen in a couple of months to celebrate the restaurant's 20th anniversary.

Traci Des Jardins: My Full Circle Odyssey Traci Des Jardins 2011

In the broadcast division, the company produces the talk show "The Martha Stewart Show" and other programming on the Hallmark Channel., including "Mad Hungry with Lucinda Scala Quinn" and "Petkeeping with Marc Morrone."

A Diva's Empire in Play Russell Adams 2011

With this ground-turkey outbreak, I got a computer robo call from my grocery store that told me that I had bought ground turkey in the past and that these are the things affected, Morrone said.

Keep contaminants at bay to keep food safe 2011

That includes using separate cutting boards for meat and produce and making sure utensils and kitchen surfaces are cleaned properly, such as with a diluted bleach solution, Morrone said.

Keep contaminants at bay to keep food safe 2011

Melissa Morrone, who works in the city's public system, understands the need for some creative types to think beyond the public system.

Guerrilla Librarians Making Noise Ashlea Halpern 2011

The chef was George Morrone; Mina was his best friend.

Marie Elena Martinez: Secrets from Michael Mina's Top Sommelier, Rajat Parr Marie Elena Martinez 2010

The chef was George Morrone; Mina was his best friend.

Marie Elena Martinez: Secrets from Michael Mina's Top Sommelier, Rajat Parr Marie Elena Martinez 2010

The chef was George Morrone; Mina was his best friend.

Marie Elena Martinez: Secrets from Michael Mina's Top Sommelier, Rajat Parr Marie Elena Martinez 2010

I think what we as consumers need to do is we need to operate on the assumption that all of our food is contaminated, so what should I do in my own kitchen to make sure that I don't make myself sick? said Michele Morrone, an associate professor of environmental health at Ohio University in Athens, Ohio.

Keep contaminants at bay to keep food safe 2011