To avoid this type of food-borne illness, cook burgers until they're no longer pink inside. Undercooked poultry can be a source of salmonella bacteria. Also cook poultry until it's no longer pink inside. Likewise, discard leftover marinades rather than serving them alongside cooked fare. And don't forget to wash your hands in soapy water.
Hands are an a frequent carrier of bacteria.
In Grandma's day, blanching the garden vegetables before freezing them was a standard, if steamy, kitchen routine. Vegetables that go from the garden to the freezer can be, in short, a mess. Without blanchingthat is, exposure to high heat for a few minutes, not long enough to cook but enough to kill the enzymesthey deteriorate. Her experiments on green beans, broccoli and asparagus are helping to set standards for microwave blanching. They will taste weird and the texture will be mush, Dr. Brewer said.