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Food Safety Tips for a Safe and Healthy 4th of July


Mon, Jun 21st, 2010
Posted in Health & Wellness

Minneapolis (June 18, 2010) - Practicing proper food handling techniques will protect yourself, your family and friends from food-borne illness and food contamination. Here are some tips from the Minnesota Beef Council to keep in mind when preparing, storing and cooking food as you celebrate July 4th.

Wash Hands, Utensils, and Food Preparation Surfaces

Food safety begins with hand-washing even in outdoor settings. And it can be as simple as using a water jug, some soap, and paper towels. Consider using moist disposable towelettes for cleaning your hands. Keep all utensils and platters clean when preparing food. Use separate utensils for raw and cooked foods.

Preparing Fruits and Vegetables

Fresh fruits and vegetables, including those with skins and rinds that are not eaten, should be rinsed under running tap water before preparing or packing them. Packaged fruits and vegetables labeled "ready-to-eat," "washed," or "triple washed" need not be washed. Rub firm-skin fruits and vegetables under running tap water or scrub with a clean vegetable brush while rinsing with running tap water.

Safe Grilling Tips

Marinate foods in the refrigerator, not on the counter or outdoors. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion separately before adding the raw meat, poultry, or seafood. Don't reuse marinade. Don't use the same platter and utensils that previously held raw meat or seafood to serve cooked meats and seafood.

If you partially cook food in the microwave, oven, or stove to reduce grilling time, do so immediately before the food goes on the hot grill. When it's time to cook the food, cook it thoroughly. Use a food thermometer to be sure the food has reached an adequate internal temperature before serving. Irradiated ground beef provides an additional layer of food safety.

Proper Cooking Temperatures:

* Beef, veal, and lamb steaks and roasts--145oF for medium rare, 160 degrees F for medium, and 170 degrees F for well done.

* Ground beef and ground pork--160 degrees F.

* Ground poultry--165 degrees F.

* Poultry breasts--170 degrees F. Poultry Legs and Thighs--180 degrees F.

* Whole poultry (take measurement in the thigh)--180 degrees F.

* Fin fish--145 degrees F or until the flesh is opaque and separates easily with a fork.

* Shrimp, lobster, and crab--the meat should be pearly and opaque.

* Clams .....
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Adult Tetanus Vaccinations Provided at Dairy Night on the Farm

Mon, Jun 21st, 2010
Posted in Health & Wellness

Fillmore County Public Health (FCPH) has received funding through the American Recovery and Reinvestment Act (ARRA) to provide adult immunizations. FCPH will be offering tetanus vaccinations for underinsured or uninsured adults at the Dairy Night on ..... 
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July 4th Whalan Fastpitch Tournament

Fri, Jun 18th, 2010
Posted in Health & Wellness

What comes to mind when you think of the Fourth of July? Hopefully the birth of our great country, the United States of America. Do you also think fireworks? Picnics? Family gatherings? Another thing many people of our area equate with July 4th is t ..... 
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Minnesota e-Health Summit to explore how Minnesota providers can take advantage of health information technology

Wed, Jun 16th, 2010
Posted in Health & Wellness

Minnesota providers can learn how to make the most of incentives for e-health at the sixth annual Minnesota e-Health Summit on Thursday, June 17. Dr. David Blumenthal, a nationally recognized expert on health information technology, will describe his ..... 
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Three more E. coli cases linked to raw milk from farm

Mon, Jun 14th, 2010
Posted in Health & Wellness

State health officials have identified three additional cases of E. coli O157:H7 illness in Minnesotans linked to consumption of raw milk or other dairy products from a dairy farm in Gibbon, Minnesota.

Since May 26, including the new cases, a ..... 
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Be a lifesaver this summer by donating blood through the American Red Cross

Fri, Jun 11th, 2010
Posted in Health & Wellness

Blood donations often decline during the summer due to donors being on vacation or busy with summer activities, while the need for blood remains constant. Approximately every two seconds a patient needs a blood transfusion in the United States. This ..... 
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Life-threatening risk associated with cocaine contaminated with veterinary anti-parasitic drug

Mon, Jun 7th, 2010
Posted in Health & Wellness

Health officials at the Minnesota Department of Health (MDH), Minnesota Poison Control System and Minnesota Department of Human Services (DHS) have identified three confirmed and two suspect cases of neutropenia associated with recent use of cocaine ..... 
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ECI Family Walk

Fri, Jun 4th, 2010
Posted in Health & Wellness

The Fillmore County Early Childhood Initiative (ECI) would like to invite you to attend the Fillmore County ECI Family Walk on June 13th at Bass Pond Parking Lot in Lanesboro. The walk is open to all families. Each family participating must have a m ..... 
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RINTek brings cyclists to region

Fri, Jun 4th, 2010
Posted in Health & Wellness

Rushford Institute of Nanotechnology (RINTek) is hosting an exhilarating new bike tour, Saturday, June 12th, in Rushford. In this inaugural year, organizers expect to have an estimated 50-100 registered participants in the event, designed for bicycl ..... 
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