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July 18, 2003 Summer Tips for Food and Drink SafetyIcebox Etiquette! Summer is the season for barbeques and picnics. The last thing you want to do is spoil your fun with spoiled food. Remember foods like poultry, meat, seafood, and eggs need to be kept in an icebox or freezer. By keeping these foods at a cool temperature you are minimizing the threat of bacterial growth, which can lead to food poisoning. A full cooler will stay colder longer than one that is partially filled, so remember to pack extra ice packs. Margaret Bruya, associate dean for health services, professor and co-founder of People's Clinic at the Intercollegiate College of Nursing/WSU College of Nursing advises packing a separate cooler for drinks to prevent the opening and closing of a cooler full of food every time you want something to drink. Bruya also says to pack only as much food as you plan on eating. This will prevent food from going to waste or being left out all day. Remember, food should not sit out for more that two hours. For assistance in reaching Bruya, bruyam@wsu.edu, contact Susan Nielsen, communications director, at 509/991-9151, susann@wsu.edu or Celise Varnedore, College of Nursing communications intern, at 509/324-7218, intern@mail.wsu.edu.
Wash your hands! Be sure to wash
your hands, before and after handling food and to
wipe down surfaces and cooking instruments. When
cleaning up an area put all raw foods in sealed
containers, which will help bacteria from
spreading. If you are camping and a water source
is not available, use disposable towelettes or
antibacterial gel to keep hands clean. Margaret Bruya, associate dean for health services, professor and co-founder of People's Clinic at the Intercollegiate College of Nursing/WSU College of Nursing advises to use liquid soap and scrub your hands for at least 20 seconds. This is the most effective way to kill germs. Finally, rinse with warm water and dry with a paper towel. For assistance in reaching Bruya, bruyam@wsu.edu, contact Susan Nielsen, College of Nursing communications director, at 509/991-9151, susann@wsu.edu or Celise Varnedore, College of Nursing communications intern, at 509/324-7218, intern@mail.wsu.edu. Grill Time! On the lake, in your backyard, and even on a camping trip, barbeques are a fast, easy way to prepare a meal during the summer months. However, if food is not cooked properly, fun in the sun and grill time can often lead to food poisoning. Grilling times depend on many factors: the type of meat; its size and shape; distance of the food from the heat; and the temperature of the coals. For these reasons, always use a cooking thermometer to make sure foods are cooked just as well on the inside as on the outside. Temperatures for different meats vary. Hamburgers should be cooked to 160F, while large cuts of beef such as roasts and steaks may be cooked to 145F for medium-rare or to 160F for medium. Cook ground poultry to 165F and poultry parts to 170F. Remember barbeques may be fun, but undercooked or spoiled meats are not. Margaret Bruya, associate dean for health services, professor and co-founder of People's Clinic at the Intercollegiate College of Nursing/WSU College of Nursing says people many times do not cook food as thoroughly as they should, especially during barbeques. She advises that before eating, one should cut open the meat to make sure there is no pink color or uncooked parts. For assistance in reaching Bruya, bruyam@wsu.edu, contact Susan Nielsen, College of Nursing communications director, at 509/991-9151, susann@wsu.edu or Celise Varnedore, College of Nursing communications intern, at 509/324-7218, intern@mail.wsu.edu. Drink Your H20! The summer heat is here, and people are jumping into the water to cool down. Being in and swimming in the water is not the same as drinking water. The average person requires 64 ounces of water a day. And with the summer heat, the human body requires even more than the usual 64 ounces. According to Margaret Bruya, associate dean for health services, professor and co-founder of People's Clinic at the Intercollegiate College of Nursing/WSU College of Nursing heat causes our bodies to lose additional fluid due to increased sweat, which makes drinking the right amount of water even more important. Bruya recommends drinking eight full glasses of water a day. Most fruits and vegetables contain 95 percent water, while meats and cheeses contain about 50 percent of water. So, in addition to drinking water, make sure to eat lots of fruits and vegetables. The number one water rule is not to wait until your thirsty! For assistance in reaching Bruya, bruyam@wsu.edu, contact Susan Nielsen, College of Nursing communications director, at 509/991-9151, susann@wsu.edu or Celise Varnedore, College of Nursing communications intern, at 509/324-7218, intern@mail.wsu.edu. •0313• |
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