<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/b6b85e66-34a7-47ae-a1d9-fc4a8790ef6e/F40B0227-7EB5-4218-88EB-F225820E3700/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.nytimes.com/2009/05/15/business/15ingredients.html?em#" href="http://www.nytimes.com/2009/05/15/business/15ingredients.html?em#" style="font-size: 11px;">www.nytimes.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/05/15/business/15ingredients.html?em#"><NYT_HEADLINE type=" " version="1.0"> Food Companies Are Placing the Onus for Safety on Consumers </NYT_HEADLINE></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/05/15/business/15ingredients.html?em#"><div align="center"><img src="http://content6.clipmarks.com/blog_cache/www.nytimes.com/img/A467179A-2B72-4BC9-ACCC-93D43A652856" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/05/15/business/15ingredients.html?em#"><P class="caption"> Banquet pot pies sickened thousands with salmonella in 2007. The corporate parent, ConAgra Foods, and others have decided to leave the “kill step” to eliminate pathogens up to the consumer’s cooking at home. </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/05/15/business/15ingredients.html?em#"><P>The frozen pot pies that sickened an estimated 15,000 people with <A title="In-depth reference and news articles about Salmonella enterocolitis." href="http://health.nytimes.com/health/guides/disease/salmonella-enterocolitis/overview.html?inline=nyt-classifier">salmonella</A> in 2007 left federal inspectors mystified. At first they suspected the turkey. Then they considered the peas, carrots and potatoes. </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/05/15/business/15ingredients.html?em#"><P>The pie maker, <A title="More information about ConAgra Foods Incorporated" href="http://topics.nytimes.com/top/news/business/companies/conagra_foods_inc/index.html?inline=nyt-org">ConAgra Foods</A>, began spot-checking the vegetables for pathogens, but could not find the culprit. It also tried cooking the vegetables at high temperatures, a strategy the industry calls a “kill step,” to wipe out any lingering microbes. But the vegetables turned to mush in the process. </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/05/15/business/15ingredients.html?em#">So ConAgra — which sold more than 100 million pot pies last year under its popular Banquet label — decided to make the consumer responsible for the kill step.</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.nytimes.com/2009/05/15/business/15ingredients.html?em#">The “<A title="More articles about food safety." href="http://topics.nytimes.com/top/reference/timestopics/subjects/f/food_safety/index.html?inline=nyt-classifier">food safety</A>” instructions and four-step diagram on the</blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/F40B0227-7EB5-4218-88EB-F225820E3700/blog/" title="blog or email this clip"><img src="http://content7.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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