Title
The federal Centers for Disease Control recommends boiling fiddleheads for at le
Date
5-16-1996
Pages
11
Abstract
The federal Centers for Disease Control recommends boiling fiddleheads for at least ten minutes, or steaming them for 20 minutes, citing raw or undercooked fiddleheads as the culprit in food poisoning cases. Chris Toole of the Harraseeket Inn of Freeport says the restaurant serves between 100 and 150 pounds of fiddleheads each spring, and has never heard a complaint of food poisoning. Dave Dzurec of the University of Maine Cooperative Extension Service wonders if the cases of food poisoning were caused by a source other than the fiddleheads, such as mold growth or bacterial contamination.
Subjects
Food poisoning, Greens, Edible
Recommended Citation
Weegar, Andrew K., "The federal Centers for Disease Control recommends boiling fiddleheads for at le" (1996). Maine News Index – Maine Times. 1713.
https://digitalcommons.portlandlibrary.com/news_times/1713
Source
Maine Times