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Feather River Bulletin
Quincy, California
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May 29, 2013     Feather River Bulletin
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May 29, 2013
 

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Bulletin, Record, Progressive, Reporter Wednesday, May 29, 2013 5B It's important to grill food safely during barbecue season Q: Mr. Norris, my son became deathly ill (though, we're happy to say, he recovered) from a food-borne illness he contracted at a birthday barbecue last year. With summer quickly approaching, would you please discuss some food safety tips for that favorite American pastime? --"Grateful for the Grilling" Georgia A: For many of us, picnic and barbecue season officiany started over Memorial Day weekend. I enjoy my grilling as much as any of my fellow Americans. But as a young man, I never realized there were so many solid safety steps I should have taken behind those steaks I was grilling. The Centers for Disease Control and Prevention estimates that 76 million people get sick, more than 300,000 are hospitalized and 5,000 Americans die annually as a result of food-borne illnesses. Those who are most susceptible are the very young, the elderly and those whose immune systems are weak or compromised because of illness. With our rapidly changing world, global travel, extensive trade, changes in food production, more food importation and distribution, microbial adaptation and public health systems struggling to keep up with it, all, we must be increasingly diligent to protect ourselves and our loved ones against the rise in food-borne diseases -- especially during summertime festivities, when open air and raw meats are exposed even more' to environmental elements. Whether you prefer the long, low and slow barbecuing of tender and moist ribs, pork shoulder and brisket or you prefer the quick and hot grilling of chicken, burgers, steak, seafood and veggies, there are C-FORCE HEALTH AND FITNESS CHUCK NORRIS info@Creators.com some safety tips you should follow. Believe it or not, the u.s. Department of Agriculture's Food Safety and Inspection Service has great resource guides on its website (http://1.usa.gov/16bNQtS). It has lots of information -- including fact sheets, videos and podcasts -- to help you keep your family and friends infection-free. There's a card there that can be printed out or viewed on your smartphone so that you can keep those healthy tips at your fingertips while you're grilling. Some of that advice may be basic for you master grillers, but a refresher at the beginning of every barbecuing year is always in good order. Most good BBQ advice comes down to four words: clean, separate, cook and chill. 1) Clean. --Before handling any food, thoroughly wash your hands, utensils and grill, --Clean boards and thermometers in hot, soapy water before use and between uses. --If you're eating away from home, ensure there's a source of clean water. If not, bring clean water for food preparation and cleaning, and pack clean cloths and moist towelettes for cleaning hands and surfaces. And bring some hand sanitizer for others, too. 2) Separate. --Separate raw meat and poultry from other food to guard against cross-contamination. Keep your eyes on the road Distracted driving injuries are on the rise. During warm weather months more drivers take to the road, please drive safely and carefully IF~ Flanigan:Leavitt Insural c; ,, Agency, Inc. P, gc.ra stamp Ceramic .Stuclio & Home CooldeStamp.com Ha macie in old Town ch ter next ctoor to the LKS Loclge Discover • VISA • MasterCard • Wholesale • Retail 168 Main St • Old Town • Chester, CA 96020 530-258-1955 • Summer Hours: Tue - Fri 9 - 4, Sat 10 - 4 --Keep raw meat juices longer than two hours. It's minimum internal loved ones, and delegate some away from cooked foods. Toone hour if the temperature is temperature of 145 F. Raw of the safety actions above to prevent cross-contamination, higher than 90 F. ground beef, pork, lamb and others so that you're not don't use the same plates you --Make sure your grill isveal should be at least 160 F. alone in shouldering placed uncooked meats on to hot enough to safely place and All raw poultry should be at everyone's health. hold cooked items. Use clean cook your food on it. least 165 F.) And most of all, especially and different plates for --Make sure your gas 4) Chill. when it comes to Memorial different, uncooked and grill is evenly heated for --Wash your hands before Day and Independence Day, cooked meats, cooking. Don't place meats on handling leftovers, let us bow our heads in 3) Cook. any cold spots on the grill or --Throw in the garbage anyprayer before eating that good --Completely thaw meat where the gas is not turned marinades or sauces that grub and give thanks not only before cooking so it cooks on. come in contact with raw for the food but also for our more evenly. Keep it ---If you barbecue with meat juices, freedoms and the freedom refrigerated or, if you're away charcoal, buy commercial --In clean containers or fighters who have fought to from your house, in a cooler charcoal briquettes or plates, immediately store secure our liberties so we can packed full of ice or gel packs aromatic wood chips, leftovers in the refrigerator, enjoy our barbecue to keep the food at 40 F or less --Use a food thermometer the freezer or a cooler, festivities. until you're ready to cook. to ensure meat reaches a safe Practice those safety tips And avoid the "danger zone" minimum internal with perspective. Don't lose Write to Chuck Norris -- temperatures between 40 F temperature to kill any the joy of spending time with (ir~fo@creators.com) with and 140 F -- in which bacteria harmful bacteria. (Raw beef, family or friends (or allow questions about health and fitness. can grow rapidly, pork and lamb and veal your children to) by worrying --Don't let fragile and fresh steaks, chops and roasts to excess about contaminates. Copyright 2013 Chuck Norris foods stay unrefrigerated for should be cooked to a Share this column with your Distributed by creators.corn General Building Contractor CONSTRUCTION SINCE 1984 Calif. Lic. #453927 , Budget conscious? Find good prices & good values at these area stores. 66 • 99 116 EPHC Auxiliary y ty, Commercial St. • "Old Town Portola" 832-5967 Open for donations and great values. Tuesday through Saturday, lOam-3pm Shoppe 50% OFF ALL CLOTHES Everything else negotiable. At the ATM Graeagle • 836-4400 FIREHOUSE Clothing & Misc. Treasures All Donations Welcome Open Tue - Sat 10am-4pm Closed Sun & Mon 832-9676 208 W. 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