McCarty speaks to PPH about boiling fiddleheads
Kate McCarty, food systems professional at the University of Maine Cooperative Extension, spoke to the Portland Press Herald about the importance of properly boiling fiddleheads. McCarty pointed to a 1994 outbreak of foodborne illness in New York and Canada caused by fiddleheads that led the Centers for Disease Control and Prevention (CDC) and Health Canada to adopt their 15-minute boiling benchmark for fiddleheads. She also noted that experts aren’t positive a particular toxin is responsible, and the contamination danger of fiddleheads may be “more about the conditions in which they’re grown.” Yahoo! News and CentralMaine.com shared the PPH report.