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TANK TRANSPORT TRADER -- April 2011- Page 21
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Transports
Transports
Transports
Storage Bins
(Speed critical continued from page 19)
Pneumatic
Pneumatic
1995 J&L 1600 CF VAC Pneumatic Tank,
Reconditioned, Ridewell Air Ride, New
Everything, No Cooler, Clean and Ready
for Plastics Hauling $50,000. www.
Clearvision Tank.com. (704) 236-4068.
1999 J&L 1600 X 4 Aluminum Vac
Pneumatic Dry Bulk, 45 degree hoppers,
special ground clearance, lower hopper
cone to be 37 degree spun cone to gain 3”
ground clearance, 8 hole wheels, 24. 5 X
8.25 steel disc tires.
888-464-8265 sales@krafttank.com.
New or Used
Viking Portable Storage Bin
Manufactured in Rhome TX
For sale, rent or lease to purchase.
MRMS Tank Sales, LLC
Michael Scofield
972-625-2647. 972-370-0191 fax.
7-2011 Heil 1040. Cementer, and Sanders,
straight rear discharge.
Delivery starting June.
LOCATED CINCINNATI, OH.
Visit www.tanktransport.com.
For additional petro transports.
Also visit www.tristatetrailer.com
wgowsell@tristatecin.com
513-874-4880-Ext.108
Used Storage Bins available for rent. For
more information contact us at 337-369-
3343 or prolinesys@cs.com.
1994 J&L 1600 cu ft alum dry bulk food
grade on air ride. 888-464-8265 sales@
krafttank.com.
Vacuum
NEW OR USED
Diesel or Electric Blower Units
Custom Mounting Available
Southwestern US- (800)779-3383
lgarza@bulkequipment.com
Southeastern US- (800)777-3383
rhumphreys@bulkequipment.com
www.BulkEquipment.com
1985 Frue, 1200 gal, alum w/steel
end frames, leaf spring susp.
1-800-826-5377.
superiortank@yahoo.com.
Superior Tank. Bryon Kovalaske.
*USED* Jack County Tank Vacuum Tank.
800-232-6535.
jfrankenfield@haletrailer.com.
Got Equipment to Sell?
See www.Tank Transport.com and place your
equipment directly online.
Starting at $20.00 per listing for online listings.
Central Silo Dry Bulk Storage Unit U.S.A
Built In A.S.M.E. Shop. High strength
steel construction. Engines and blowers
available. Hobbs Trailers and Equipment,
Inc. 800/736-1282. rick@hobbs.com.
www.centralsilo.com.
raw jalapeno and serrano peppers
imported from Mexico.
This information wasn’t gleaned
until after about 1,500 people had
been sickened and more than 300
hospitalized, in addition to the two
who died.
Identifying sick people earlier
would have given health officials a
huge head start on getting to the
source of the problem, said study lead
author Dr. Casey Barton Behravesh,
an epidemiologist with the U.S.
Centers for Disease Control and
Prevention.
“One of the challenges is the
lag time between when someone
becomes ill and when that person
is interviewed to ask about foods he
ate in the week before the illness,”
she said. “About half of the time, it
can take up to 21 days as a median
to interview ill people, and this lag
can really make it hard not only to
remember what food they ate but also
for tracking people down.”
In addition, she said, “investigating
local clusters of illnesses, groups of
people that ate at one restaurant in
one state, can be aided by looking at
menus or recipes to help us efficiently
identify foods and even specific
ingredients.”
Several of the 2008 salmonella
clusters were traced to Mexican-
style restaurants, one to a mobile
Mexican-style food vendor, and one to
a privately catered event, the study
noted.
Behravesh said a collaboration
of agencies and laboratories have
established the “OutbreakNet
Sentinel Sites, or OSS, and one of the
key components of that is one that
could have saved time in this 2008
outbreak. That is the ability to identify
and interview people even faster and
help with recalls.”
But consumers can -- and must --
protect themselves, said Dr. Mark E.
Rupp, professor of internal medicine
and an infectious disease expert at
the University of Nebraska Medical
Center in Omaha.
“This emphasizes why people need
to do food-safety practices at home
-- because produce from the grocery
store may be contaminated so they
need to wash and take care when
preparing food,” he said.
People with weakened immune
systems, such as cancer patients
and those with AIDS, need to take
special care when it comes to food
safety because they’re at greater risk
of complications from food-borne
infections, Rupp added.