Author: Staff (Page 13 of 158)

Natural Cures For Back-To-School Ailments


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Going back to school can be stressful for parents and kids.

But there is often more than just nerves to deal with when heading back to classrooms where kids touch and share everything.

Picking up bugs along the way is often a simple fact of life.

Exposing kids to chemicals is not always the best way to deal with infections and infestations, however.

For problems like pink eye, lice and anxiety there are natural remedies that can ease the pain of infection without the side effects of medications.

Stay Healthy For Labor Day Celebrations


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The last big holiday celebration of the summer season doesn’t need to end with high calorie overindulging, end of summer sun burn or food spoilage, for that matter.

A few a few last minute health reminders will insure that you and your guests say good bye to summer in style.

Keep Your Food Safe from Contamination:

Keep raw meat away from fruits, vegetables, or any other dishes that may be served cold to prevent cross contamination with microbes that can grow in raw meats.

Keep a meat thermometer handy to ensure all proteins are cooked thoroughly (aim for 145-160 degrees Fahrenheit depending on the type of protein and how well done you prefer it).

Perishable foods should not be left out for more than 2 hours. If it is above 90 degrees outside, no more than 1 hour.

Experts Offer Advice On Bagged Versus Bulk Food Safety


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Convenience may be outweighed by safety when it comes to pre-packaged produce.

Although experts disagree on which is better there is some good advice to help avoid contamination and food poisoning:

Bruhn is also a staunch advocate of irradiation, which she says can ensure food safety.
She encourages consumers to take steps to avoid compromising bagged lettuce. Buy only bags kept very cold in the grocery store and pay attention to sell-by dates. Once you’ve got it home, open the bag and dump it directly into a clean bowl.
“Don’t stick your own hands in there,” she said.
She also urges home cooks not to re-wash bagged greens because of the possibility of cross-contamination with other bacteria already in the kitchen.
If you want to use bulk lettuce, make sure to clean it correctly, Bruhn said. First, wash your hands and also the sink with hot soapy water.
Then, break off each lettuce leaf individually, rinse it under cold running water while rubbing gently. Dry in a salad spinner or with paper towels, not with cloth towels, which may transmit bacteria.

103 Ill From Mango Salmonella Poisoning


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The CDC has alerted the public to an outbreak of salmonella poisoning from mangoes which has sickened 103 people in the United States, mostly in California, including 22 people in Canada.

Salmonella poisoning can cause mild illness in otherwise healthy people 12 to 72 hours after infection.

Symptoms include fever, diarrhea and abdominal cramping.

In those individuals with a weakened immune system salmonella can cause severe illness requiring hospitalization.

Once a specific source is identified, CDC said public health officials will offer advice and take steps to prevent illness.
However, CDC officials did confirm that the genetic fingerprint of the salmonella strain was identical to that found in the recalled mangoes that made people sick in Canada, which were identified as Daniella brand mangoes imported from Mexico.
A U.S. importer of those mangoes, Splendid Products of Burlingame, Calif., has voluntarily recalled nationwide shipments of Daniella mangoes with PLUs #4959, 3114, 4051, 4311 or 4584. Several U.S. grocery stores have pulled the fruit from their shelves, the Food and Drug Administration said Wednesday. They were sold at retail locations across the U.S. from July 12 to Aug. 29.

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