Here are Some Chicken Safety Tips from the USDA

chickenGiven that chicken can be prepared so many ways, and is very economical, it is not surprising that it is America’s most popular poultry.

The United States Department of Agriculture’s Food Safety and Inspection Service offers the following information about buying, storing, preparing and serving chicken:es

* It is not necessary to rinse or soak raw chicken to clean it before cooking. Any bacteria which might be present are destroyed by cooking. Rinsing chicken in the sink might cross-contaminate or spread bacteria throughout the kitchen.

*Fresh or raw chicken should be selected just before checking out of the grocery store. It should feel cold to the touch when purchased. Put chicken packages in disposable plastic bags (if available) to contain any leaking juices which may cross-contaminate cooked foods or produce. Go right home after food shopping and immediately put the chicken in the refrigerator if you plan to use it within 1-2 days. If you won’t be using the chicken by day 2, freeze it.

*You don’t have to have to re-wrap chicken for freezing. It can be frozen in either its original wrapping or repackaged if you want. If freezing for longer than 2 months, for best quality, you may want to place in a freezer bag or over-wrap with heavy-duty foil, plastic wrap or freezer paper. Either way, once it’s frozen, chicken, and all other raw meats and poultry, are safe indefinitely in the freezer.

*When purchasing cooked chicken, make sure it’s hot upon purchase. Use it within 2 hours or cut it up into several pieces and refrigerate in shallow, covered containers. You can eat the leftovers within 3-4 days, either cold or reheated to 165 °F, or freeze it. Again, once frozen, the cooked chicken is safe indefinitely in the freezer. For best quality, use within 3-4 months.

*Color is not a good way to determine if cooked chicken is safe to eat. Only by using a food thermometer can you make sure chicken has reached the safe minimum internal temperature of 165 °F. When cooking a whole chicken, you should check the internal temperature in the innermost part of the thigh, the wing and the thickest part of the breast. And remember, all chicken should be put in the refrigerator within 2 hours of cooking (1 hour when the temperature is above 90 °F).

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Children and Teens Underestimate Fast Food Calories

counting the calories in fast foods

 The Journal of Obesity reported on recent studies demonstrating that few children and teens pay attention to the nutritional information, especially calories, listed on the menu when ordering in fast food restaurants. They also significantly underestimate the calories in the foods they order, often by 500 or more calories.

 Eating out, for many teens, is about eating what they want with no regard for the effect it has on their weight.

According to the Journal on Obesity, eating fast foods out on a regular basis is part of in the growing problem of obesity in the U.S. Mandatory labeling of calories in foods in restaurants has been proposed as one way to help people make healthier food choices.

New York City was the first city to implement a posting calories requirement in chain restaurants. Now calorie labeling is mandated nationally by the Affordable Care Act. The law requires restaurants with 20 or more locations nationwide to post the calories in each food item either on menu boards or printed menus.

Most of the children  and teens interviewed in the studies, that took place in Boston and in New York City, were not aware of how many calories they needed each day for a healthy diet and what foods were the best choices for meeting their daily intake of calories.

The answer is not that children and teens give  up the fun of eating out in a fast food restaurant, but rather they need to learn how to eat out and keep food choices in line with their calories for the day.

Occasionally eating out at fast food restaurants as a family can be a way to help young children learn about how to use the calorie labeling to make good meal choices. Ordering based on calories and the nutritional value of each food on the menu will hopefully have carry over value to when they are making those choices on their own,  as teens, and eating out with friends.

 Children and teens need to understand the relationship between the calories they consume every day and weight gain.

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Protecting your Child Against Sources of Lead in the Environment

According to the US Centers for Disease Control,(CDC) a child’s environment is full of lead.

Children are exposed to lead from different sources including paint, gasoline, solder, and some consumer products. They come in contact through different pathways including air, food, water, dust, and soil.

lead paint on brushAlthough there are several exposure sources, the one we all know the most about is lead-based paint. It is the most widespread and dangerous high-dose source of lead exposure for young children and pregnant women and their unborn children.

Other sources the CDC warns about include:

Candy

The potential for children to be exposed to lead from candy imported from Mexico has prompted the U.S. Food and Drug Administration (FDA) to issue warnings on the availability of lead-contaminated candy and to develop tighter guidelines for manufacturers, importers, and distributors of imported candy. Lead has been found in some consumer candies imported from Mexico. You cannot tell by looking at or tasting a candy whether it contains lead. Consuming even small amounts of lead can be harmful. There is no safe blood lead level. Lead poisoning from candies can cause illness.

Folk Medicine

Lead has been found in some traditional (folk) medicines used by East Indian, Indian, Middle Eastern, West Asian, and Hispanic cultures. Traditional medicines can contain herbs, minerals, metals, or animal products. Lead and other heavy metals are put into certain folk medicines on purpose because these metals are thought to be useful in treating some ailments. People selling a remedy may not know whether it contains lead. You cannot tell by looking at or tasting a medicine whether it contains lead. Lead poisoning from folk remedies can cause illness, even death.

Toy Jewelry

If swallowed or put in the mouth, lead jewelry is hazardous to children. The potential for children to be exposed to lead from this source caused the U.S. Consumer Product Safety Commission (CPSC) to issue on July 8, 2004, a recall of 150 million pieces of metal toy jewelry sold widely in vending machines.

Toys

Lead may be used in two aspects of toy manufacturing on toys.

Paint: Lead may be found in the paint on toys.  It was banned in house paint, on products marketed to children, and in dishes or cookware in the United States in 1978; however, it is still widely used in other countries and therefore can still be found on imported toys. It may also be found on older toys made in the United States before the ban.
Plastic: The use of lead in plastics has not been banned. It softens the plastic and makes it more flexible so that it can go back to its original shape. It may also be used in plastic toys to stabilize molecules from heat. When the plastic is exposed to substances such as sunlight, air, and detergents the chemical bond between the lead and plastics breaks down and forms a dust.

Lead is invisible to the naked eye and has no smell. Children may be exposed to it from consumer products through normal hand-to-mouth activity, which is part of their normal development. They often place toys, fingers, and other objects in their mouth, exposing themselves to lead paint or dust.

Tap Water

tap water faucet is a source of leadMeasures taken during the last two decades have greatly reduced exposures to lead in tap water. These measures include actions taken under the requirements of the 1986 and 1996 amendments to the Safe Drinking Water Act (http://www.epa.gov/safewater/sdwa/index.htmlExternal Web Site Icon) and the EPA’s Lead and Copper Rule (http://www.epa.gov/safewater/lcrmr/index.htmlExternal Web Site Icon).

Even so, lead still can be found in some metal water taps, interior water pipes, or pipes connecting a house to the main water pipe in the street. Lead found in tap water usually comes from the corrosion of older fixtures or from the solder that connects pipes. When water sits in leaded pipes for several hours, lead can leach into the water supply.

The only way to know whether your tap water contains lead is to have it tested. You cannot see, taste, or smell lead in drinking water. Therefore, you must ask your water provider whether your water has lead in it. For homes served by public water systems, data on lead in tap water may be available on the Internet from your local water authority. If your water provider does not post this information, you need to call and find out.

The CDC  recommends that children under six and pregnant women living in older homes that may, at one time been painted with lead-based paint, not be present when renovations and repairs are done to their homes. CDC also expresses concern about young children and pregnant women being exposed to dust from peeling paint, cracks and chips in paint in older homes.

CDC literature on lead exposure is extensive and well-worth the read at http://www.cdc.gov/nceh/lead/

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Watch Those Button Batteries Around Young Children

image of button batteriesCoin-sized batteries, often referred to as button batteries, are the reason for seeing double the children’s emergency room visits during the past twenty years.

In an online study in Pediatrics, researchers document serious complications, including deaths, occurring when children swallow “button batteries,” found in items ranging from remote-control devices to children’s toys.

The researchers looked at U.S. National Electronic Injury Surveillance System data concerning all battery-related visits to the ER among children up to age 18.

Four different types of accidental contact with button batteries were found: swallowing and insertion of a battery into the mouth, ear, or nose.

Researchers found that over the 20-year period such contacts translated into nearly 66,000 ER visits, with a dramatic increase over the final eight years. Toddlers and others 5 years and younger faced the highest risk for accidental button-battery contact, with the average age of incoming ER patients just below 4 years.

Boys accounted for more of the ER visits (about 60 percent). Most cases (nearly 77 percent) were the result of swallowing button batteries. Nose contact accounted for roughly 10 percent of cases, followed by mouth exposure (7.5 percent) and ear insertion (almost 6 percent).

The study report carries a message for parents stating that if they suspect that their child has swallowed a battery they need to get to the ER right away. To prevent such accidents, parents need to store and dispose of batteries, especially button batteries, while keeping them out of reach of their children. They need to tape all battery compartments shut.

The study report also carries a message for manufacturers stating that we need to have the industry make battery compartments inaccessible and child-resistant for all products, not just toys.

The study report concludes by advising parents to heed the general advice regarding choking, especially for those 5 years and younger. Children should never be within reach of any object that can fit through a choke tube, which is about the size of a cardboard tube of a toilet-paper roll. This is particularly the case with objects not normally considered dangerous, such as children’s toys that have batteries, and other small parts, and various objects found in the kitchen or the bathroom. Button batteries are small enough to fit in the mouth, the ear and up the nose of a small child.

 

 

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Keeping Your Eggs Safe to Eat

eggs

Eggs are inexpensive, tasty and nutritious, which makes them so popular. However, they need to be handled, prepared and stored properly to prevent food poisoning. According to the US Food and Drug Administration even eggs with clean, uncracked shells may occasionally contain bacteria called Salmonella that can cause an intestinal infection.

The U.S. Food and Drug Administration (FDA) reports that about 142,000 illnesses each year are caused by consuming eggs contaminated with Salmonella. FDA has put regulations in place to help prevent contamination of eggs on the farm and during shipping and storage. But consumers play a key role in preventing illness associated with eggs. In fact, the most effective way to prevent egg-related illness is by knowing how to buy, store, handle and cook eggs — or foods that contain them — safely.
Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people get better without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized. In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated quickly with antibiotics. Certain people are at greater risk for severe illness and include pregnant women, young children, older adults and people with weakened immune systems.

FDA requires all cartons of shell eggs that have not been treated to carry the following safe handling statement: 

Safe Handling Eggs

To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly. Eggs that have been treated to destroy Salmonella — by in-shell pasteurization, for example — are not required to carry safe handling instructions.

You can help keep eggs safe by making wise buying decisions at the grocery store.

  • Buy eggs only if sold from a refrigerator or refrigerated case.
  • Open the carton and make sure that the eggs are clean and the shells are not cracked.
  • Refrigerate promptly.
  • Store eggs in their original carton and use them within 3 weeks for best quality.

Before preparing any food, remember that cleanliness is key!

  • Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods.

Thorough cooking is perhaps the most important step in making sure eggs are safe.

  • Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
  • Casseroles and other dishes containing eggs should be cooked to 160°F (72°C). Use a food thermometer to be sure.
  • For recipes that call for eggs that are raw or undercooked when the dish is served — Caesar salad dressing and homemade ice cream are two examples — use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products. Treated shell eggs are available from a growing number of retailers and are clearly labeled, while pasteurized egg products are widely available.

Bacteria can multiply in temperatures from 40°F (5°C) to 140°F (60°C), so it’s very important to serve foods safely.

  • Serve cooked eggs and egg-containing foods immediately after cooking.
  • For buffet-style serving, hot egg dishes should be kept hot, and cold egg dishes kept cold.
  • Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165°F (74°C) before serving.
  • Cooked eggs, including hard-boiled eggs, and egg-containing foods, should not sit out for more than 2 hours. Within 2 hours either reheat or refrigerate.

Storing Eggs

  • Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking.
  • Use frozen eggs within 1 year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
  • Refrigerate leftover cooked egg dishes and use within 3 to 4 days. When refrigerating a large amount of a hot egg containing leftover, divide it into several shallow containers so it will cool quickly.

Transporting Eggs

  • Cooked eggs for a picnic should be packed in an insulated cooler with enough ice or frozen gel packs to keep them cold.
  • Don’t put the cooler in the trunk — carry it in the air-conditioned passenger compartment of the car.
  • If taking cooked eggs to work or school, pack them with a small frozen gel pack or a frozen juice box.

Taking steps to handle, prepare and store eggs is critical to preventing food poisoning.

Source: USDA

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