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Show May 21, 1992 Hilltop Times 19, Picnics perish in heat; foods need proper care by TSgt. Andy Fletcher U.S. Air Force Hospital, Hill Memorial Day weekend unofficially marks what most consider the beginning of summer. With summer comes barbecuing, picnicking and camping. Because of the warmer summertime temperatures, foods become more susceptible to microbial growth, which may cause foodborne illness. Outlined below are a few rules to keep in mind when handling foods: Time, temp requirements Most disease-causin-g bacteria in foods grow well at temperatures ranging between 40 and 140 degrees Fahrenheit. Avoid keeping foods in this temperature zone. Keep them hot (140 degrees F. or above) or keep them cold (40 degrees F. or below) and minimize the time in between. Don't eat foods that have been maintained within the danger zone for more than four hours (includes time of preparation and serving). Defrost meats and other high protein foods in your refrigerator, not on your counter, to prevent bacterial growth at room temperature. A good rule of thumb is that perishable groceries like meats and dairy products shouldn't be left in a hot car any longer than it would take ice cream to melt. As the amount of time that perishable items stay in your hot car increases, chances are greater that the keeping time may be reduced (especially dairy products) or that spoilage may occur. At events such as picnics, barbecues, church dinners and potlucks, prepare the foods as close to the time of serving as possible. To ensure foods are safely prepared, cook red meat until the pink is gone, poultry until there is no red in the joints and fish until it is flaky. Remember also that any leftovers should be properly refrigerated (less than 40 degrees F.) as soon as possible after the serving period to minimize the time the leftovers are in the danger zone. Proper sanitation Cleanliness is an important part of proper sanitation practices in preventing food When preparing food, don't use the same unwashed plate or utensils for both raw meats and cooked meats. Chopping boards, counter or utensils should be cleaned and sanitized afcross-contaminatio- ter each use and when cutting different food items on them (chicken, beef, vegetables) because they may become reservoirs of harmful bacteria. For example, salmonella bacteria in chicken could contaminate vegetables; and if not killed off with cooking, these bacteria could cause salmonella poisoning. Dishes and utensils can be easily sanitized by allowing them to soak for one minute in a chlorine solution of 50 iMlMJillil T !N MEMORIAL PAY '92 PONTIAC '92 PONTIAC I WHAT A BUY! 4,675 M 3,989 2 D' auto . air cond stereo ONLY ONLY $8,999 $6,480 '88 '89 TOYOTA air cond tape. . Stock U837138, stereo, loaded, 447020 $ SEE YELLOWSTONE AND GRAND TETON NATIONAL PARKS THIS SUMMER! auto YOU'LL , air, LIKE IT' 10,492 JUST ,Qm Gorgeous, low miles, Stock "J035817, IT'S AFFORDABLE Bring your RV and join us this weekend. Our Special Offer in- AT THE $12,343 SELECTION in the BUY BACK $4,686 We're Inspect both cooked and uncooked food with your sight, smell and touch at the time of preparation and serving. Often you will detect problems before they make someone ill if you follow this guidance. Remember, when in doubt about COME ACURA ONLY FOR ONLY Use your senses ONLY LEGEND TERCEL Foods like meats,, fish, seafood, salads, potato salads, milk products, eggs, cream fillings, cream pies, custards and gravies require special care with time, temperature and sanitation because of their susceptibility to bacterial growth. If you suspect that an illness may be related to the consumption of food, see your doctor as soon as possible. Certain foodborne illnesses can be fatal, especially if the victim is young, elderly or suffering from a chronic illness. Some of the common symptoms are diarrhea, nausea, vomiting and abdominal cramps. These symptoms usually appear in six to 48 hours, but may appear sooner or later depending on the amount of germs and toxins actually consumed. Whenever transporting, storing, preparing or serving foods, remember these guidelines. With these rules of food safety in mind, you can now enjoy your summer picnics and cookouts and not worry about getting foodborne illness. Editor's note: For more information, call Ext. STANZA XE , LOW LOW PRICE "U322394 Harmful organisms grow more readily in foods with high protein and moisture. See a doctor '91 NISSAN LEMANS BERETTA BUY1 7,960 '91 PONTIAC "U240691. auto, trans.. air cond.. GOOD LOOKIN! Special care foods food safety, the best policy is to throw it away. mm ONLY ONLY '91 CHEV. GREAT GEO PRIZM to one gallon of water) or by remaining in contact with 170 degree F. water for 30 seconds. U067231. 4-, auto, trans., air cond., stereo, LOOK AT THIS! 4 Dr. loaded, like new, ' ONLY N '91 CHEV. I GRAND PRIX BONNEVILLE SE Stock U221151, Loaded, like new, SAVE THOUSANDS 1 n. parts per million (one capful of bleach cludes full RV hookups (3 nights), plus 1 round of golf. Swimming, tennis and fishing available. STAR 1 RANCH RESORTS.. .The entire family is sure to have fun! VALLEY BU8MISS! OFFER EXPIRES 92 COME LOOK AT THE SELECTION GRAND PRIX MAXIMA BONNEVILLE BERETTA CAVALIER PREM SUNBIRD STANZA LEMANS RESERVATIONS AND PRESENTATION REQUIRED (307) 883-267- 0 lmhi: . :: . . .... , ICH RESORTS P.O. BOX 635 Some Restrictions Apply MMHpllliM Thayne, Wyo. |