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  2. Are onions safe to eat after the E. coli outbreak? What you ...

    www.aol.com/onions-safe-eat-e-coli-100021085.html

    Cooking onions to an internal temperature of 165 degrees Fahrenheit kills E. coli and other harmful bacteria, Heckler said — making cooked onions safer to eat. Why Onions Make You Cry, And How ...

  3. McDonald's Just Posted A New Update About The Deadly E ... - AOL

    www.aol.com/safe-eat-mcdonalds-deadly-e...

    The FDA identified Taylor Farms as the supplier, and the company quickly announced a recall of four raw onion products as a result of the outbreak. A McDonald's spokesperson also told the outlet ...

  4. Danger zone (food safety) - Wikipedia

    en.wikipedia.org/wiki/Danger_zone_(food_safety)

    [11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [14]

  5. Onions recalled by McDonald's supplier as officials expect E ...

    www.aol.com/onions-recalled-mcdonalds-supplier...

    Produce company Taylor Farms has issued a voluntary recall on raw onions in connection with a deadly E. coli outbreak linked to McDonald's quarter pounders. The U.S. Food and Drug Administration ...

  6. Potentially Hazardous Food - Wikipedia

    en.wikipedia.org/wiki/Potentially_Hazardous_Food

    Potentially Hazardous Food has been redefined by the US Food and Drug Administration in the 2013 FDA Food Code to Time/Temperature Control for Safety Food. [1] Pages 22 and 23 (pdf pages 54 and 55), state the following: PHF table A 2013 FDA Food Code. PHF table B 2013 FDA Food Code.

  7. FAT TOM - Wikipedia

    en.wikipedia.org/wiki/FAT_TOM

    Food should be removed from "the danger zone" (see below) within two-four hours, either by cooling or heating. While most guidelines state two hours, a few indicate four hours is still safe. T: Temperature Foodborne pathogens grow best in temperatures between 41 and 135 °F (5 and 57 °C), a range referred to as the temperature danger zone (TDZ).

  8. Are raw or cooked onions healthier? - AOL

    www.aol.com/raw-cooked-onions-healthier...

    Onions have powerful antioxidant, anti-inflammatory properties. Learn the health benefits of onions, onion nutrition facts and get healthy onion recipes.

  9. List of foodborne illness outbreaks by death toll - Wikipedia

    en.wikipedia.org/wiki/List_of_foodborne_illness...

    Butchers John M. Barr & Son provided cooked meat products to several events including a birthday party and a pensioners' luncheon club. The source of the contamination was traced to a boiler used for cooking joints and stew, and a vacuum packing machine used for cooked and raw meats. [11] Deadliest outbreak of the 0157 strain. [12] 1998