The top three methods for thawing food are: in the refrigerator, in cold water or by microwaving on the thaw setting. Salts and marinades can oxidize the meat cuts and create the brown color. Look for the following signs in your frozen foods to determine if theyre still good. © 2017 Global News, a division of Corus Entertainment Inc. 6 signs that suggests the food in your freezer has gone bad, WATCH: Here are six signs that suggests the food in your freezer has gone bad Aug 6, 2017, Madeleine McCann: Polish police dispute womans claims she is missing girl, Sextortion may have played role in 14-year-old B.C. Safety of (re)cooking potentially raw beef from delivery, Extremely hard layer after cooking the burger on the grill. Michigan State University: "Dates on meat packages Sell by, use by, freeze by, packaged on, expiration date", USDA: "How long is meat or poultry safe to use after the sell-by date? How was yours slaughtered? This condition is known as melanosis uberis and has been described in pigs and bears. JavaScript is disabled. By In the words of Derek Cooper on the BBC Radio 4 Food Programme Once you try Gloucestershire Old Spots pork, youll turn your back on the tasteless, dried up, intensively reared pork forever.. READ MORE: 5 things a Canadian food safety expert will never eat. The bigger issue is the looks--the spots turn quite black when cooked, and I can't imagine many consumers being comfortable serving meat that looked that way. The optimum surface color of raw meat from beef, lamb, pork, and veal should be cherry red, dark cherry red, grayish-pink, and pale pink, respectively. Ground pork becomes susceptible to spoiling after two days in a refrigerator, and four months in a freezer. We fervently support the Pig Breeders Association and Gloucestershire Old Spot Breeders Club in promoting and maintaining this fabulous native breed and in fighting to ensure that only pure Gloucestershire Old Spot meat is labelled as such. What was he doing with my pork in the month before he started smoking pieces of it? Figure out how long the pork was exposed to temperatures above 40 degrees F. If the time exceeds two hours, then bacterial growth causing spoilage may be present. That's why you will see brown under the stickers on packages or on the underside of the meat cuts. The meat from the Large Black is known for its . Like other forms of meat, pork contains naturally occurring bacteria that are rendered harmless when the meat is properly cleaned and prepared. Figure 3: Destruction of muscle cells by mincing. We did have a miss hit on this pig with the first shot, so I know there was additional stress and bleeding wasn't perfect. Canned food that has spoiled will often smell foul, whereas you will not be able to smell the copper and sulfur spots. When light hits a slice of meat, it splits into colors like a rainbow. There are various pigments in meat compounds that can give it an iridescent or greenish cast when exposed to heat and processing. "Oxidization is a perfectly normal and safe occurrence," Beauchamp says. Sadly Gloucestershire Old Spots are currently at risk of extinction and if we are to stand a chance of bringing them back to mainstream livestock status it is essential that we support the breed. Cook it immediately to make sure no bacteria will grow.. The dry, mild flavor that often accompanies pork is due to cooking beyond 160F (71C). Well I did not even use that piece and cooked itvery well so Im prolly at least ok i'd think? The. Want to discuss? a piece of meat that came in contact with the lubricant oil in the machine. "Dark cutting beef" occurs in 1 to 2% of beef carcasses. A: Black spots on the shells of crustaceans are typically composed of melanin, which is the end product of a series of immunological reactions. Orange, Red needs to be removed, whilst black mold is definitely bad. Canning is a process of preserving food in an airtight jar or tin and has been around for around 200 years. If the can is damaged, you should discard the food or return it to the shop it was purchased from for a refund. cryprochidism, or any black spots in the skin . I will PM you some information this morning on embedding pics using ImageGullet. READ MORE: The trendiest diets of 2017 and what nutrition experts say about them. But, being an experimenter, I'm going to try some experiments! Whether it saves you the time of going to the supermarket to pick up ingredients or saves you from having to do anything other than defrost and serve, its one of lifes greatest kitchen commodities. The rest can go to the dogs (got some cooking up for them right now). They can be a natural part of the animal, like lymph nodes. Your email address will not be published. I am suspicious of the butcher though. Can you get in touch with your purveyour, who might be able to reassure you? For a list of foods that can be frozen and their ideal freezer time, consult the storage chart of the Canadian Partnership for Food Safety Education. It looks different than when you get a section of carcass that's been improperly bled and is bloodshot (I've had plenty of experience with that)--this is more like small spots rather than large sections of coagulated blood. That's a great question, and I am looking forward to hearing from someone who really knows what they are talking about. What are some tools or methods I can purchase to trace a water leak? It was created in the last years of the nineteenth century by merging the black pig populations of Devon and Cornwall in the south-west with those of Essex, Suffolk and Kent in the south-east. The blood spots taste like, well, blood (kind of livery, but not in the good way of liver or blood sausage). Chances are, it started to thaw at some point, which means the temperature of the food was compromised and it may no longer be safe to eat. You have to remember that the smaller shops divide their butchering responsibilities by type of animal to slaughter on particular days since that also helps with USDA inspection requirements. I finally got my organically-raised Berkshire pig today, and I've started cutting it up (so far just into primals for the most part). Nice to buy ethically reared meat straight from the source!. "That is why it is important to practice time and temperature with all these foods when preparing and handling," Amidor says. Their Fox Chapel with goat cheese, mixed greens, pickled onion, and balsamic . You also have the option to opt-out of these cookies. Black miliary lesions in the subcutaneous fat of the ventral region. I'd still recommend calling the number on the label (if there is one). Controlled mold is the key term. The meat would cure ok, but it would look ugly. Planned Maintenance scheduled March 2nd, 2023 at 01:00 AM UTC (March 1st, We've added a "Necessary cookies only" option to the cookie consent popup, Ticket smash for [status-review] tag: Part Deux, Ground beef storage and use past sell-by date. Discard pork if the date for consumption has passed. It is essential that the food is heated to high temperatures to preserve it. For a better experience, please enable JavaScript in your browser before proceeding. Fordhall Farm Hamper- Meat for the week 65.00/each. Conclusion: Yes, white 'spots' in meat can be a sign of animal TB. It is not unusual for us to be seen applying sun screen! I went to cut one up yesterday, and found blood spots all thru the meat. Why not? That's because the color can change due to oxidation if the package isn't wrapped tightly and oxygen gets in. Don't discard any of it just yet, because they may ask to see it in person. When pork is freshly cut, it is a purplish-pink color because the myoglobin is not interacting with oxygen. Freezer burnt beef has dry spots on it that look greyish or brown, Qassim says. If you cooked it, then you have even less to worry. Black spots are caused by the rupture of a blood vessel on the yolk surface when it's being formed or by a similar accident in the wall of the oviduct. He holds a Bachelor of Arts in history from Tulane University. I'm sure you are disappointed, but it sounds like the farmers did a good job of making it right. I ate some pork from earlier in this batch before I noticed the mold on some pieces (it's all from the same half-hog, which I got from a local producer and had butchered at a small, local butcher) and I had some stomach upset. but I tend to have stomach upset 30% of the time anyway. What exactly makes blood spots so undesirable and renders meat containing them suitable only for pet food? Can I let food be tested for spoilage after freezer power outage? Thanks for you help from an amateur butcher! Bad butcher! Please don't teach anyone how to embed those pictures! This date is determined by the packaging plant and represents the very last day that the meats quality is guaranteed. The Color Is Off. rev2023.3.1.43266. A forum community dedicated to living sustainably and self sufficiently. For the prettiest kale, look for bright green leaves that were recently harvested. Thanks for the photo instructions, trying them now. But opting out of some of these cookies may affect your browsing experience. Not particularly palatable. Being a smaller cut, it is often cooked whole and then cut into slices when it is served. Press question mark to learn the rest of the keyboard shortcuts. I won't have my giant ham to cure as I wanted (they had the hams cut up into smaller hams), but I'll certainly be getting lots more practice making sausage (I just recently bought a new wine fridge that I'm turning into a curing box for dry-curing meat). I've heard everything from brining (draws the blood out) to "that's not fit to eat" to "just cook it up". But what I really want to know now is, did the slaughterhouse really screw up with bleeding the carcass (there were some "normal" areas of bloodshot meat near the major arteries). The farmers had kept a hog and a half for themselves out of this batch (although they had it completely butchered by the processor and frozen), and they're going to give me an extra half a hog (one of the 400 pounders--mine was 290 pounds) as compensation for the parts I can't use (which seems to be maybe a quarter to a third of my pig). It should all be trimmed off before distributing. sometimes the meat branding ink on the outside ends up in the grind (also food grade). Myoglobin is the same protein that's responsible for giving raw chicken and pork a pinkish color, though the hue is less pronounced in those cases. Create an account to follow your favorite communities and start taking part in conversations. You may the file to suport.escorxadors@irta.cat and ill ask the IT guys to post it near your comment. But pork must have a white (not pink) color to be safe, right? As a precaution, I suggest taking it to the store and asking about it so other customers don't trip on the same issue. i will check a cut directly from the freezer for the mold before I toss the whole load. with one of the hams, it's just one of the muscles--the others seem clear, the belly seems fine, the fat was beautiful, some of the loin cuts are clear, etc. Bacteria. Now the rest of the meat I looked at/smelled and it was fine. It tastes like meat used to taste! MPI uses cookies to improve your experience on our site. Eating food that contains pathogenic bacteria and risking food poisoning simply isn't worth it. Seasoned Advice is a question and answer site for professional and amateur chefs. As in loafs of bread with green mold, the mold is throughout the whole loaf. The areas with tiny spots taste okay, and, of course, the non-spotted parts taste fine (very good, in fact). If the frozen cut has mold, should the butcher pay me back for the half-hog they screwed up? I'm not a butcher, but I do try to be helpful! I don't know any answers to your butchering questions but those photos bother me a lot ! Identify bacterial spoilage by studying the smell and coloration of the meat. Please dispose of this. A simple Google search will usually reveal a brands consumer helpline contact details which are generally listed on the brands website. I purchased some bacon and sausages from [Plump Hill Farm] and they were the best Ive had! This breed was the gourmets' pork of choice in England through the 1920s and 1930s, before industrialized agriculture and factory farming caused outdoor pigs to fall out of favor. And the meat wasn't past due or anything and it went STRAIGHT into the freezer. While Qassim says the food will be safe to eat, the flavour quality will be compromised. Connect and share knowledge within a single location that is structured and easy to search. Burgh'ers Brewing is a smash burger joint and craft brewery focused on local, ethical, and sustainable food and drink. Many of these spots in the early stages contain a small amount of pus, and by careful examination a small mite will be found buried deeply in the skin. However, you may visit "Cookie Settings" to provide a controlled consent. If you are unsure whether the black spots are due to the reaction between copper and sulfur or something more nefarious, smell the contents of the can. Throw it all out. Examine the surface of the pork. If you have questions about defects and lumps in meat, email info@mpi.govt.nz. Or maybe I'll just try curing the ham anyway, and see when I slice into it, what parts are affected. The pork tenderloin is a small lean and very tender cut of meat that runs under the pork loin. Black discolouration of pork and beef adipose tissue is a relatively rare but quite eye-catching phenomenon and an obvious sign of advanced spoilage of the affected meat surfaces. Anything that has been left at this temperature for over two hours can cause illness.. If you are looking to buy some of our delicious pork to cook at home then get in touch today, you can also follow our goings on behind the scenes on Instagram, Facebook and Twitter! To learn more, see our tips on writing great answers. Our pigs are fed twice daily and they are only fed high quality feed appropriate for their age with the occasional treat of apples during windfalls. Update 4/11/2015: I took a couple pieces directly from the freezer and examined them (a smoked hock and a shoulder roast). However, exposure to store lighting as well as the continued contact of myoglobin and oxymyoglobin with . It is essential that the food is heated to high temperatures to preserve it. Do they add iron flavor? They look bad, and are acknowledged as a fault, but how do they affect the way the meat tastes? How can you tell if hard-boiled eggs have gone bad? Free Range Chicken Breasts 2 pack 18.97/kg. How Long Does It Take for Pork to Spoil What Does Spoiled Meat Smell Like When How Can I Tell If Lunch Meat Has Gone Anthony Rose has been writing since 2009, covering home improvement, health, business and politics. Rather than throwing the food into your dustbin where it could release harmful spores, place the food into a bag that can be sealed. We are on the case and if help is needed, help will be sought. When you purchase meat, you'll typically see a sell-by date listed on the packaging. It's not far from chewing gum ;). Reddit and its partners use cookies and similar technologies to provide you with a better experience. Site design / logo 2023 Stack Exchange Inc; user contributions licensed under CC BY-SA. Anyone may read the forums, but to post you must create a freeaccount. Originally from the Berk area in England, the Berkshires are a popular choice for meat production and possess an easy-going personality. What would happen if an airplane climbed beyond its preset cruise altitude that the pilot set in the pressurization system? Whether as pork, bacon, gammon, roasting joints or sausages the produce from our pigs is flavoursome, succulent and delicious. We noticed some black spots in and around the mammary glands. Very bad butcher! 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It is the only British pig that is entirely black. If the piece of meat has black/brown spots on it then it might be a bad piece of meat. Find out what causes them. We keep a close eye on our pigs, watching for any sign of difficulty or ill health. Just some weird chemical reaction with the metal blade that turns the meat dark. Not particularly palatable. Purpose of Good Mold for Meat Curing. You can also check the outside of the can to see if it is dented or damaged in any way. The best answers are voted up and rise to the top, Start here for a quick overview of the site, Detailed answers to any questions you might have, Discuss the workings and policies of this site. "For ready-to-eat products, like deli ham, spoilage is not necessarily detectable through your senses, so I always advise going by the use-by date on those types of products," says Catie Beauchamp, PhD, vice president of food science, quality and safety at ButcherBox. Although it is unlikely that you will ever keep a can of food long enough for it to spoil, it is important to recognize what spoiled canned food looks like as it can be dangerous to consume. I guess I don't have the ability to post images (not seeing any "attach file" option), unless I'm missing something. So my real question is: are these little pockets of blood okay to leave in? Berkshire Pig. Check the packaging: "When buying pork, do not purchase anything with broken cartons, dirty wrappers, torn packaging and broken seals," Amidor says. Since the topic is right before us, I was wondering if anybody actually knows what the bloody spots in the flesh do the its flavor? ", Epidemiology and Infection: "Outbreaks attributed to pork in the United States, 1998-2015", USDA: "The Big Thaw Safe Defrosting Methods". Too much wood in the smoker causes the meat to turn black. It is probably a congenital defect. Lumps and other changes in meat texture are generally safe to eat. An excessively dark color with soft or rancid fat is a sign that it might be spoiled. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. Huh? Later the lumps may include hard materials such as calcium. Applications of super-mathematics to non-super mathematics. Curing solutions are colored in order to distinguish them from other ingredients (such as sugar or salt) used in fresh and cured meat products. A photo and message shared on WhatsApp, Facebook and Twitter warns that people should avoid eating meat with white bubbles or spots because they're signs of animal tuberculosis (TB). These little spots do not pose a threat if eaten. While most things can be safely frozen, there are specific rules regarding the thawing process to ensure your food is safe to eat. What Happens if You Cook Meat After It Has Gone Bad? Seal the second bag and place it in an outside dustbin that is not intended for recycling. Our pigs are Gloucestershire Old Spot pigs, the oldest pedigree spotted pig breed in the world. That there was a blacksmall spot on the ground beef. 4. Most bacterium die during proper cooking. As a result, the dark pork will remain juicy and flavorful during cooking. That part of the meat is inedible, and butchers account for it as waste; if he's aging meat and selling it with the molded part still on, he's screwing over the customers. For more information please see Color of Meat and . Its easy to take something thats been sitting in the refrigerator for several days and throw it in the freezer with the intention of saving it for another day, but it becomes a problem when you do this repeatedly and dont label the package. thats all I want to know. Is it possibly any way that it relates to eating canola meal? Pigment-laden macrophages near blood vessels (arrow). The average . But color isn't always a decisive factor, Beauchamp points. After extended storage, the gray-brown color is a sign of spoilage if the meat is also . "While color may be an indicator of spoilage it doesn't always mean a product is spoiled," she says. ps. Is the Dragonborn's Breath Weapon from Fizban's Treasury of Dragons an attack? Avoid taking the meat from the fridge then placing it in a hot pan right away. It's possible that the environment wasn't sterile enough or that other factors during the process weren't optimal. Sometimes seen in entirely black pigs. Then again, you're also shot if you wanted to cure whole legs. Answer (1 of 6): If your meat is coming out black then you're burning it. I'm actually guessing that there's probably no harm in eating them (in fact both the processor and one website I looked at noted that if the splashing is minor, it's okay to eat). Hopefully someone will reply with a reassuring answer, itd be a waste of what looks like fantastic meat otherwise. Copyright 2023 Plump Hill Farm | All Rights Reserved|Privacy & Cookie Policy|Produce Ingredients & Allergens Information|All images shown on this website are our own produce. 4. Its caused by air coming in contact with the surface of the meat. Histopathological study showed the deposition of a brownish-black pigment (melanin) around the mammary gland ducts and blood vessels. ZAAP Thai Noodles (#03-12) amk hub listicle - zaap thai. READ MORE: How to eat healthy on long haul flights, trains and road trips. Along with slime, a dry or sticky texture is also a bad sign, says Toby Amidor, RD, CDN, food safety expert and best-selling cookbook author. Lumps in sheep meat are commonly caused by a parasite known as sheep measles (Taenia ovis). Despite all of your best efforts, however, sometimes even food thats been frozen at the right time using the right techniques wont be as flavourful after a certain amount of time. Common Names: Pork 7-Rib Roast, Pork 5-Rib Roast, Rib and Roast, Pork Loin Rib End. You can freeze almost anything, says Zahraa Qassim, a dietitian with Eat Right Ontario. I sometimes have the bloodshot happen when I've bought pork racks from a local butcher. A whiff of something unpleasant when you open up a package of pork whether it's pork chops, sausage or deli meat is a sign of spoilage. I did take some pics today. At death, there is limited amount of glycogen available to be converted to lactic acid, the muscle pH will be higher-than-normal (pH of 6.0 or higher), and the color of meat will be darker than normal. They have lop ears which will almost cover the face of a mature pig and hang towards the nose. Delivered straight to your door, our range of tender pork is ideal for quick midweek meals or a dish that's a little more fancy. Sometimes featuring a white nose, hind legs and tail, the breed was created in the 20 th century and produces fine pork and bacon. If a foul odor is being emitted from the pork, or if the meat has a grey, brown or has a green tint, it is likely rotten. While these black spots may look unappetizing, they are safe to consume. Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. Also, clean your fridge with bleach water. Obviously hard to know for sure. To subscribe to this RSS feed, copy and paste this URL into your RSS reader. Optimum surface color of fresh meat (i.e., cherry-red for beef; dark cherry-red for lamb; grayish-pink for pork; and pale pink for veal) is highly unstable and short-lived. One thing I quit doing was using a pistol to stun and switched to an AR-15..the foot power of energy of that round is 3-4 times that of my 9mm, and it knocks them flat down, allowing me to stick for the bleed. They spend their days rooting around exhibiting normal pig behaviour, playing with the variety of hay bales and entertainment that is provided for them, sleeping or sunbathing. Many cookbooks say the juices have to run clear to prevent food-borne illness. They turn dark after a while. I know it is normal for mold to grow on sides of meat as they hang. These black spots are generally too small to be noticeable, but in some cases, they can grow larger and become visible to the human eye. Bright green leaves indicate the kale is likely to be fresher, crisper, and more flavorful than darker leaves. We all know freezer burn can be a food killer how many tubs of ice cream have succumbed to it? Our pigs live life outdoors in securely fenced off areas with pig arks in which to sleep on beds of comfy straw. Located in the NTUC Foodfare food court on level 3, ZAAP Thai Noodles is run by a team of native Thais. (PS--I LOVE that charcuterie topic.). Please dispose of this. ", USDA: "Can bacteria grow in the refrigerator? Curing rooms are facilities where bacon is cured- this involves preserving it and making it taste better. I've seen spoiled meat/beef before and it's brown, however this was very dark and black and was very small. So it all works out. They are highly intelligent animals, alert, active and energetic. The presence of growth resembling tiny hairs, or a film of slime on the meat indicates mold spoilage. We work with pubs, restaurants and wholesalers to supply tasty pork; ask for more details. Animals kick or bite each other. It came this way from the butcher. "It's caused by air coming in contact with the surface of the meat. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. Making statements based on opinion; back them up with references or personal experience. I am hoping it is something innocuous like a reaction from acid and a pot's materials, or a trick of the light. Is it safe to eat crab with black spots? They turn dark after a while. Or do I have to cut out every last bit of blood? Eating contaminated pork specifically causes 82 deaths, 2,900 hospitalizations and 525,000 infections in the United States every year, per estimates in an October 2017 study in the journal Epidemiology and Infection. Do they promote mealy texture? If they are proper organic, they care about this stuff. If it molded at your butcher's due to aging, he should have trimmed it prior to selling it to you. Anna Friedman Herlihy I'm adding pics, in case anyone who has more experience can weigh in (two of the spots--one on a loin chop, the other on a trimming of butt/shoulder, and then a third of an obviously bloodshot section of butt). Anyone know if this is a problem? It is Uncontrolled. And would it only settle on what appear to be exterior cut surfaces of the meat (bones and thick fat)? Is quantile regression a maximum likelihood method? If you notice one or more of the signs indicating spoiled canned food above, its important to discard the food safely. In most districts it will be done by a veterinarian on site and bad animals or problems will be rejected. I've thawed other meats in that fridge any never had mold like this before. I'm guessing if I brine the chops the blood will dissipate (like when you soak marrow bones). Sausages and Food Safety - Food Safety and Inspection Service Avoid pork that looks dry, shows dark spots on either the meat or the fat, or is sitting in liquid. Is dark pork meat OK to eat? First, the butcher didn't make it moldy. If the can is bulging, this is also a sign that its content may have spoiled. The blood spots taste like, well, blood (kind of livery, but not in the good way of liver or blood sausage). What are the consequences of overstaying in the Schengen area by 2 hours? Retailers use this date to know when to take food off the shelf and throw it out, per Michigan State University.
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