Fourth of July food safety tips

With the Fourth of July weekend upon us, the USDA, Recreation.gov,  Food Safety and Inspection Service and United States Department of Agriculture has issued several food safety tips to ensure that your festivities aren’t hampered by sickness due to improper food handling:

Picnics and Food Safety

Although it may seem we pack too much before heading out on a picnic, they'd be quite a bit safer if we could actually pack the kitchen sink. Food spoilage and cross-contamination are real concerns when eating food outdoors in warm weather without the use of a kitchen. Be sure to follow these tips to ensure your picnic is a healthy one.

Keep Everything Clean
Find out if there's a source of potable (safe drinking) water at your destination. If not, bring water for preparation and cleaning; or pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands and surfaces. Cross-contamination during preparation, grilling, and serving food is a prime cause of foodborne illness.

Always wash your hands before and after handling food, and don't use the same platter and utensils for raw and cooked meat and poultry. Soap and water are essential to cleanliness, so if you are going somewhere that will not have potable water, bring it with you. Even disposable wipes will do. Include lots of clean utensils, not only for eating but also for serving the safely cooked food.

Keep Hot Food Hot and Cold Food Cold
It's essential to keep hot food hot and cold food cold throughout the duration of your picnic. Holding food at an unsafe temperature is a prime cause of foodborne illness. Already-hot summertime temperatures can spike higher in direct sunlight. Store coolers in the shade whenever possible. Food should not be left out of the cooler or off the grill more than 2 hours (1 hour when the outside temperature is above 90°F).

Carry cold perishable food like hamburger patties, hotdogs, luncheon meats and chicken in an insulated cooler packed with plenty of ice or frozen gel packs. Be sure raw meat and poultry are wrapped securely to prevent juices from cross-contaminating ready-to-eat food. Perishable cooked foods such as meats, chicken and potato or pasta salads must be kept cold, too. Don't stock the cooler until immediately before leaving home. Keep the cooler in the coolest part of the car when traveling.

The Danger Zone
Most bacteria do not grow rapidly at temperatures below 40°F or above 140°F. The temperature range in between is known as the "Danger Zone." Bacteria multiply rapidly at these temperatures and can reach dangerous levels. Raw meat and poultry products may contain bacteria that cause foodborne illness, especially when exposed to this temperature zone. They must be cooked to destroy these bacteria and held at temperatures that are either too hot or too cold for these bacteria to grow.

Take-out Food
If bringing hot take-out food such as fried chicken or barbecue, eat it within two hours of purchase. Or plan ahead and chill the food in your refrigerator before packing it into an insulated cooler.

Grilling
If you plan to use a grill on your picnic, remember to pack a food thermometer. Check that your meat and poultry reach a safe internal temperature. When reheating food at the outing, be sure it reaches 165°F. Cook only the amount of food that will be eaten to avoid the challenge of keeping leftovers at a safe temperature. Discard any leftovers that have not remained cold. Learn more grilling safety tips.   Food safety during grilling and smoking meats is important for preventing foodborne illness:

Since many families will be grilling this Fourth of July weekend, it’s important to know more than how to grill a great burger; food safety tips are imperative for keeping family and friends healthy and happy.

Cooking meats, fish, and poultry during warm summer months increases the prevalence of foodborne illness. As the temperature rises, so does the rate that bacteria multiply. Preparing, handling, and cooking food must be performed cautiously to make certain your food is safe for consuming.

To ensure that foods are grilled or smoked thoroughly and to recommended temperatures, use an oven thermometer. You can use the thermometer while the meat or poultry smokes, making certain that the food is cooked to the required temperature. Keep in mind that the thickness of the meat you are grilling will have a direct impact on the cooking time. Generally, it is recommended to cook beef, lamb, roasts, veal, and chops to 145’ F. All cuts of pork should be cooked, grilled, roasted, or smoked to 160’ F. If you are cooking ground beef, veal, or lamb also cook these to 160’ F. Poultry should be cooked to 165’ F.

Smoking and grilling are two separate cooking methods. When smoking meats, fish, or poultry the food is not in direct contact with the flame, but rather receives indirect heat. This process takes longer to complete. Smoking food includes the use of a water or drip pan that releases steam that smokes the meat. To ensure that foods are smoked properly, it is recommended to use two types of thermometers. The first thermometer is for use on the food, the second is for the smoker. Many smokers come with thermometers built in. The smoker’s temperature should remain a consistent 225-300’ F. This temperature ensures that all harmful bacteria are thoroughly destroyed.

If you are smoking food on a charcoal smoker, make certain to only use approved fire igniters or starters and never use other materials, such as paint thinner, gasoline, or other flammable materials. Smokers should be placed in areas where they receive plenty of ventilation and are not in close proximity to trees, plants, shrubs or other materials that might become fire hazards.

Those grilling will need to ensure that meat is cut thinly to cook thoroughly. When grilling, meat is placed directly over the fire; meat that is tender is preferred. For best results, keep the lid to the grill open. You should only close the lid if you are using the grill as a smoker. Make sure that meat and poultry are completely thawed before smoking or grilling. This helps ensure that food cooks thoroughly and evenly. Though many might feel that defrosting food at room temperature is the quickest method, this can allow bacteria to multiply at a rapid rate. Defrost or thaw meat in the refrigerator for best results. If you are short on time and need to defrost meat or poultry quickly you can use your microwave’s defrost setting, however, smoke or grill the meat immediately afterwards. It is common for meat to begin to cook in the microwave during defrosting; cooking immediately afterwards prevents the meat from becoming tough or overcooked. If you are marinating meat, do so in the refrigerator, not on a counter. One of the most important steps you can take to prevent cross contamination is to use a clean plate or serving tray when transferring food from the grill or smoker. Never use the same plate that the raw meat was placed on unless it has been thoroughly washed first. Finally, when saving leftovers, immediately wrap and store leftovers and refrigerate them properly. If food has been left out for two hours or longer, discard it.

The “Not So Safe Food For Pets” List

The following foods are not safe for dogs, cats, potbellied pigs, or guinea pigs. Never give the following foods or beverages to your pets:

• Alcohol of any kind
• Anything with Caffeine
• Bones from Ham, Chicken, or Turkey (any fowl)
• Candied Yams
• Casseroles (unless you absolutely know that none of the no-no foods are in them)
• Chocolate and Cocoa (this includes things like brownies and chocolate chip cookies) and dark chocolate is the worst… exactly opposite from people.
• Jell-O Molds
• Macadamia Nuts (this includes things like cookies and pies) and go easy on nuts in general
• Pecan Pie
• Potato Skins
• Careful of processed Pork Products because of the nitrates, especially ham.
• Stuffing, unless you made it from scratch yourself. (it usually contains onions, which is very harmful to pets)
• Anything with onions in it (and garlic should be fed in moderation)
• Anything with Xylitol in it
• Grapes or raisins
• Raw eggs – this is only on the list because of possible exposure to salmonella bacteria, not because the raw eggs are bad for them. (It is the same as concerns over E Coli and other bacterial contamination with raw meat, even though the raw meat is great for them!)
• Mushrooms
• Baby food if it contains onion powder
• Milk (and American Cheese) can be a problem for some dogs. And be aware that some animals can be lactose intolerant like some people.
• Avocados – especially for birds and cats
• Sage as well as many other herbs contain essential oils and resins that can cause gastrointestinal upset and central nervous system depression to pets if eaten in large quantities. Cats are especially sensitive to the effects of certain essential oils. (Often used in dressing and stuffing)
• Also keep them away from any rising bread dough or other rising dough. It can kill them and kill them very quickly.

Related:

How to keep pets safe during July Fourth bangs and pops

Best 4th of July Movies and Entertainment

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Memorial Day Weekend Health Safety Tip Reminders

watermelon lion

For many families, picnics and backyard barbecues top the list for planned activities on Memorial Day weekend. While enjoying your outdoor festivities here are some tips:

Practice safe grilling habits by keeping charcoal lighter fluid out of young children's reach, as swallowing lighter fluid can lead to serious poisoning for toddlers. When finished using lighter fluid, immediately return it to a storage space that is up high, out of sight and out of reach – preferably in a locked cabinet. If a child swallows lighter fluid, immediately wipe off any fluid on the exposed skin. Do not make the child vomit. Ipecac syrup should never be used for this type of poisoning emergency. Immediately call the Poison Control Center. Charcoal lighter fluid can cause serious or potentially life-threatening chemical pneumonia. The substance can enter the lungs when the child tries to swallow or vomit. If an adult or child has difficulty breathing after swallowing any poison, especially charcoal lighter fluid, call 911 immediately.

While picnicking, keep such perishable foods as ham, potato or macaroni salad, hamburgers, hot dogs, lunch meat, cooked beef or chicken, deviled eggs, and custard or cream pies in an ice chest. Put leftovers back in the ice chest as soon as you finish eating. When possible, store the ice chest in the passenger area of the car during the trip, as it stays cooler than when in the trunk.

When hiking or camping, be aware of your surroundings; many areas have poisonous snakes and spiders. Most snake bites occur when people handle snakes or when they stick their hands down holes or under logs and unknowingly touch a snake.

If you are in an isolated area when bitten by a snake, proceed slowly to a vehicle. Moving slowly will keep the heart rate low and help prevent the venom from spreading. Drive to the nearest hospital. If you are alone and unable to drive, call 911 or have someone else call 911 and let that person drive you to the hospital. If bitten by a spider, call the Poison Control Center right away.

Using insect repellents can help deal with such uninvited guests as mosquitoes and ticks. However, it is very important to follow the label's directions. Repellents containing a 10 to 30 percent concentration of DEET are safe for use on children 3 months of age and older. Spray the repellent on your hands and then apply it to the exposed areas on your child. Be careful not to apply the repellent around the eyes or mouth.

For bee stings, remove the bee's stinger by scraping it out with the edge of a plastic card or blunt instrument. Do not squeeze the stung area; it can cause the stinger to release more venom. Wash the area with soap and water. Immediately apply ice wrapped in a cloth for 10 to 15 minutes. Remember that ice applied directly to skin can cause damage to sensitive tissue. If a person is having difficulty breathing, shortness of breath, wheezing, swelling or itching eyes, or other symptoms of an allergic reaction, call 911 immediately.

If taking pets, also be aware of added stress on animals on busy and holiday types of weekends. See: Holiday Weekend Pet Safety.

Have a safe Memorial Day Weekend and safe summer season!!~

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ONIONS…

Reposted – Originally posted on 02.16.2010:  In 1919 when the flu killed 40 million people there was this Doctor that visited the many farmers to see if he could help them combat the flu...

Many of the farmers and their families had contracted it and many died.

The doctor came upon this one farmer and to his surprise, everyone was very healthy. When the doctor asked what the farmer was doing that was different the wife replied that she had placed an unpeeled onion in a dish in the rooms of the home, (probably only two rooms back then). The doctor couldn't believe it and asked if he could have one of the onions and place it under the microscope. She gave him one and when he did this, he did find the flu virus in the onion. It obviously absorbed the bacteria, therefore, keeping the family healthy.

Now, I heard this story from my hairdresser. She said that several
years ago, many of her employees were coming down with the flu, and so were many of her customers. The next year she placed several bowls with onions around in her shop. To her surprise, none of her staff got sick. It must work. Try it and see what happens. We did it last year and we never got the flu.

Now there is a P.S. to this for I sent it to a friend in Oregon who
regularly contributes material to me on health issues. She replied with this most interesting experience about onions:

Thanks for the reminder. I don't know about the farmer's story... but, I do know that I contacted pneumonia, and, needless to say, I was very ill... I came across an article that said to cut both ends off an onion put it into an empty jar, and place the jar next to the sick patient at night. It said the onion would be black in the morning from the germs... sure enough it happened just like that... the onion was a mess and I began to feel better.

Another thing I read in the article was that onions and garlic placed around the room saved many from the black plague years ago. They have powerful antibacterial, antiseptic properties.

This is the other note. Lots of times when we have stomach problems we don't know what to blame. Maybe it's the onions that are to blame. Onions absorb bacteria is the reason they are so good at preventing us from getting colds and flu and is the very reason we shouldn't eat an onion that has been sitting for a time after it has been cut open.

LEFT OVER ONIONS ARE POISONOUS

I had the wonderful privilege of touring Mullins Food Products, Makers of mayonnaise. Questions about food poisoning came up, and I wanted to share what I learned from a chemist.

Ed, who was our tour guide, is a food chemistry whiz. During the tour, someone asked if we really needed to worry about mayonnaise. People are always worried that mayonnaise will spoil. Ed's answer will surprise you. Ed said that all commercially-made Mayo is completely safe.

"It doesn't even have to be refrigerated. No harm in refrigerating it, but it's not really necessary." He explained that the pH in mayonnaise is set at a point that bacteria could not survive in that environment. He then talked about the summer picnic, with the bowl of potato salad sitting on the table, and how everyone blames the mayonnaise when someone gets sick.

Ed says that, when food poisoning is reported, the first thing the officials look for is when the 'victim' last ate ONIONS and where those onions came from (in the potato salad?). Ed says it's not the mayonnaise (as long as it's not homemade Mayo) that spoils in the outdoors. It's probably the ONIONS, and if not the onions, it's the POTATOES.

He explained onions are a huge magnet for bacteria, especially uncooked onions. You should never plan to keep a portion of a sliced onion.. He says it's not even safe if you put it in a zip-lock bag and put it in your refrigerator.

It's already contaminated enough just by being cut open and out for a bit, that it can be a danger to you (and doubly watch out for those onions you put in your hotdogs at the baseball park!). Ed says if you take the leftover onion and cook it like crazy you'll probably be okay, but if you slice that leftover onion and put on your sandwich, you're asking for trouble. Both the onions and the moist potato in a potato salad, will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down.

Also, dogs should never eat onions. Their stomachs cannot metabolize onions.

Please remember it is dangerous to cut an onion and try to use it to cook the next day, it becomes highly poisonous for even a single night and creates toxic bacteria which may cause adverse stomach infections because of excess bile secretions and even food poisoning.

h/t to Liana Smith

*Although the specific stories above have not been verified, the essence of the information is correct, including onions being a no-no food for dogs.!!

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Tips for a Great Picnic and Leftover Storage

Tips for a Great Picnic…

Photo:  Veterans Day Cake by Charm City Cakes

Photo: Veterans Day Cake by Diane’s Sweet Treats

For those who live in areas where Veteran’s Day weather still allows for picnic and grilling type events remember that taking care of picnic left over food is as important as preparing and organizing the picnic itself.

Although it isn’t necessary to throw everything leftover in the trash, it is wise to be prudent.  Better to throw something out than get sick from it later!

There are lots of ways to save, use and recycle leftovers but remember that much of your food probably sat out in the sun and heat for a good part of the day or was subject to germs and spoilage.  The first test is do they still look and smell good?

Who doesn't like a picnic? When you combine good food and company with fresh air and sunshine, you're free to throw fuss to the wind. But the recipe for a successful picnic doesn't end there. You'll need a variety of basic supplies within easy reach throughout the duration of your outing. And while a picnic should be laidback, you'll want to follow a few important safety rules. Finally, you don't want your picnic washed out, so be sure to check the latest forecast. But if the worst happens, who says you can't picnic indoors?

• Picnic Essentials
• Picnics and the Great Outdoors
• Picnics and Food Safety

Picnic Essentials

Whether you're planning a picnic to celebrate an occasion or simply enjoy a pleasant summer afternoon, it's easy to make each picnic unique. The food, candles, flowers, games, music, and other diversions you bring add a special touch. But no matter the occasion, most every picnic requires some basic essentials. Consider the following:

For Transporting and Storage

Cooler fully stocked with ice or ice packs

Picnic basket

Food storage containers

For Safety and Comfort

Picnic blanket or tablecloth

Low-standing picnic table

Cushions or pillows

Folding chairs

Antibacterial gel

Insect repellent

Anti-allergy medication

Sunscreen

Umbrella

For Serving

Utensils/plates/cups

Napkins/paper towels

Condiments

Bottle opener/corkscrew

Plenty of water/beverages

For Cleanup

Towelettes/paper towels

Trash bags

Picnics and the Great Outdoors

Choosing where to picnic can be half the fun. Whether your dining destination is your backyard, a local park, or a nearby beach, just follow common sense and a few important guidelines to ensure the great outdoors stay great.

Be Responsible When Using Public Lands
You can help to take good care of our public lands so that others may enjoy these areas for years to come by practicing some of the following actions:

• Don't Litter. Take along a trash bag or other receptacle for collecting your trash so that you can deposit it in the proper trash receptacle.
• Make sure that you are using the correct type of cooking equipment permitted in that area. Check with your destination ahead of time for seasonal fire or campstove restrictions that may be in place.
• Don't picnic in areas where you are not permitted. These areas have been declared "off limits" to picnickers to protect wildlife, vegetation, or for your safety.

Personal Safety While Picnicking
Be sure to follow these safety tips when planning a picnic in an unfamiliar area:

• Check with local park, forest, or public lands agents to see what precautions need to be taken in regard to storing food away from wildlife. Do not feed the local wildlife!
• Take precautions against picnicking in an area that may be dangerous in case of sudden flash floods. Check with local rangers to find a safe and legal picnic area.
• Remember to take along non-perishable food items.
• Be courteous and remember that you are sharing public lands with other picnickers and recreationists.
• Do not picnic on unauthorized areas.
• Bring along extra safety items such as water, flashlights, maps, and a cell phone or radio.

Picnics and Food Safety

Although it may seem we pack too much before heading out on a picnic, they'd be quite a bit safer if we could actually pack the kitchen sink. Food spoilage and cross-contamination are real concerns when eating food outdoors in warm weather without the use of a kitchen. Be sure to follow these tips to ensure your picnic is a healthy one.

Keep Everything Clean
Find out if there's a source of potable (safe drinking) water at your destination. If not, bring water for preparation and cleaning; or pack clean, wet, disposable cloths or moist towelettes and paper towels for cleaning hands and surfaces. Cross-contamination during preparation, grilling, and serving food is a prime cause of foodborne illness.

Always wash your hands before and after handling food, and don't use the same platter and utensils for raw and cooked meat and poultry. Soap and water are essential to cleanliness, so if you are going somewhere that will not have potable water, bring it with you. Even disposable wipes will do. Include lots of clean utensils, not only for eating but also for serving the safely cooked food.

Keep Hot Food Hot and Cold Food Cold
It's essential to keep hot food hot and cold food cold throughout the duration of your picnic. Holding food at an unsafe temperature is a prime cause of foodborne illness. Already-hot summertime temperatures can spike higher in direct sunlight. Store coolers in the shade whenever possible. Food should not be left out of the cooler or off the grill more than 2 hours (1 hour when the outside temperature is above 90°F).

Carry cold perishable food like hamburger patties, hotdogs, luncheon meats and chicken in an insulated cooler packed with plenty of ice or frozen gel packs. Be sure raw meat and poultry are wrapped securely to prevent juices from cross-contaminating ready-to-eat food. Perishable cooked foods such as meats, chicken and potato or pasta salads must be kept cold, too. Don't stock the cooler until immediately before leaving home. Keep the cooler in the coolest part of the car when traveling.

The Danger Zone
Most bacteria do not grow rapidly at temperatures below 40°F or above 140°F. The temperature range in between is known as the "Danger Zone." Bacteria multiply rapidly at these temperatures and can reach dangerous levels. Raw meat and poultry products may contain bacteria that cause foodborne illness, especially when exposed to this temperature zone. They must be cooked to destroy these bacteria and held at temperatures that are either too hot or too cold for these bacteria to grow.

Take-out Food
If bringing hot take-out food such as fried chicken or barbecue, eat it within two hours of purchase. Or plan ahead and chill the food in your refrigerator before packing it into an insulated cooler.

Grilling
If you plan to use a grill on your picnic, remember to pack a food thermometer. Check that your meat and poultry reach a safe internal temperature. When reheating food at the outing, be sure it reaches 165°F. Cook only the amount of food that will be eaten to avoid the challenge of keeping leftovers at a safe temperature. Discard any leftovers that have not remained cold. Learn more grilling safety tips.

Sources: Recreation.gov; Food Safety and Inspection Service, United States Department of Agriculture

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Survival Safety and Health Tips for Picnics and Holidays Like the 4th of July

Survival Health Tips for Your Picnic

If you’re having a picnic today, or just grilling out in the backyard for friends or family, be sure you exercise proper food safety. Be sure not to leave food sitting out too long, since it could pick up bacteria that makes you and your guests sick. We wouldn’t want this to become a situation where someone has to go to the doctor or even the hospital.

Here is some helpful information on taking care of leftovers. Also, remember these tips when you bring those perishables home from the grocery store next time.

How Long Is Food Good For

by Victor Epand

Raw hamburger: has a refrigerator shelf life of 2-3 days after purchase. If you do not use the hamburger within 3 days, it should be frozen for future use. It can be frozen either raw or cooked.

Hummus: It has the typical ingredients – chickpeas, tahini, garlic, lemon juice, olive oil, and salt. Hummus can be refrigerated in a closed container for up to 5 days and can be kept in the freezer in an air-tight container for up to one month. If the hummus appears dry when you take it out of the refrigerator or freezer, you can add a little olive oil.

For meat leftovers, the general guideline is 3-4 days. After that time, bacteria could grow to a level that could cause food borne illness, even in refrigeration. Food spoilage organisms, on the other hand, cause changes in color, texture and flavor and while they are not harmful to eat, they often mask harmful food borne illness bacteria. That’s why we recommend that if food spoilage organisms are present the food should definitely not be consumed.

How many times can you reheat food like this? Technically, if you handle the food properly.By handling properly I mean that the food was cooled within 6 hours to 40 degrees, rapidly reheated to 165 degrees, cooled within 6 hours to 40 degrees, rapidly reheated to 165 degrees, etc. So technically if it is handled as above it’s safe. But as you know, food doesn’t get better with heating/cooling/re-heating. Vegetables break down and become mushy and food takes on a dull color.

Most restaurants do not reheat foods more than 1 time if at all. They don’t reheat because it takes time to monitor food to ensure that it has been handled properly to remain safe and because food doesn’t get better with reheating. Even restaurants famous for chili (one food that does get a better flavor when reheated)prepare fresh chili each day as their reputation is built on good quality, fresh food.

An obviously if you are having a pool party where you have access to a house or facility, keep the food displayed inside if it is possible!

Leftover cooked carrots need to be refrigerated for proper storage after preparation. Cooked vegetables such as carrots can support the growth of harmful bacteria if not handled properly after cooking. Prompt refrigeration helps tremendously in reducing the chances that the carrots will support the growth of harmful bacteria.

It is not recommended to eat leftover ahi tuna that has not been cooked before initial consumption. Raw fish is highly perishable and loses flavor, color and moisture as it is held. Also, food borne pathogens are more prominent in raw fish and can grow to harmful levels as the fish ages.

The recommendation for thawed poultry in the refrigerator is a maximum of 3 days. If you put a frozen turkey in the refrigerator, once it has defrosted, you then have up to 3 days before it must be cooked.

The Government provided Food Safety chart is an excellent guide on how long to store foods in the refrigerator for both quality and safety. While you may be able to store food longer, it has been found that if you stay within these guidelines you will have both a safe and tasty food product to cons

h/t to Survival Sally and Victor Epand -http://www.VacuumFoodSealer.info/.

A few additional considerations:

If you are having a group gathering where you don’t know everyone’s allergy and health issues you might want to stay away from dishes containing peanuts and peanut butter. Reactions to peanuts and can range from mild to death.

And leftover onions are poisonous

Homemade lemonade or a jug of fresh water are great alternatives to sodas and if possible, even on a hot day, access to a jug of coffee is great for those that have had a little too much beer, wine etc, whose affects are often accelerated by being out in the sun.

Healthy food and calories are always something good to consider, but for the holidays and especially outdoor events, safety and freshness of the food you are serving should always be the greater concern.

And make sure there is plenty of water for the pets who are attending and watch what they are being fed! Real food is far superior for pets than any commercial pet food, but junk food and too much fat is bad for them, just like for humans and they do have a list of absolute no-no foods:

The “Not So Safe Food For Pets” List

The following foods are not safe for dogs, cats, potbellied pigs, or guinea pigs. Never give the following foods or beverages to your pets:

• Alcohol of any kind
• Anything with Caffeine
• Bones from Ham, Chicken, or Turkey (any fowl)
• Candied Yams
• Casseroles (unless you absolutely know that none of the no-no foods are in them)
• Chocolate and Cocoa (this includes things like brownies and chocolate chip cookies) and dark chocolate is the worst… exactly opposite from people.
• Jell-O Molds
• Macadamia Nuts (this includes things like cookies and pies) and go easy on nuts in general
• Pecan Pie
• Potato Skins
• Careful of processed Pork Products because of the nitrates, especially ham.
• Stuffing, unless you made it from scratch yourself. (it usually contains onions, which is very harmful to pets)
• Anything with onions in it (and garlic should be fed in moderation)
• Anything with Xylitol in it
• Grapes or raisins
• Raw eggs – this is only on the list because of possible exposure to salmonella bacteria, not because the raw eggs are bad for them. (It is the same as concerns over E Coli and other bacterial contamination with raw meat, even though the raw meat is great for them!)
• Mushrooms
• Baby food if it contains onion powder
• Milk (and American Cheese) can be a problem for some dogs. And be aware that some animals can be lactose intolerant like some people.
• Avocados – especially for birds and cats
• Sage as well as many other herbs contain essential oils and resins that can cause gastrointestinal upset and central nervous system depression to pets if eaten in large quantities. Cats are especially sensitive to the effects of certain essential oils. (Often used in dressing and stuffing)
• Also keep them away from any rising bread dough or other rising dough. It can kill them and kill them very quickly.

Related:

FIREWORKS DOS AND DON’TS

DO:

• Use fireworks outdoors, in an area clear of dry vegetation and combustibles.
• Follow the directions on the packaging.
• Wear safety goggles and close-toed shoes.
• Keep a hose or bucket of water handy, and soak each device after burning.
• Keep kids and spectators at a distance.

DON’T:

• Don’t freestyle. Avoid altering or combining fireworks, and steer clear of homemade devices made from illegal explosives.
• Don’t try to relight a “dud” firework.
• Don’t hold or light more than one sparkler at a time.
• Don’t let kids under 12 use sparklers.
• Don’t drink alcohol. Have a “designated shooter.”

4th of July Fireworks Safety Tips Video

Memorial Day Weekend Safety Tips

Fourth of July Pet Safety Tips

Perils of Peanuts and Peanut Butter… Even Organic

Ask Marion - True Heath Is True Wealth

Meanwhile, enjoy your picnic today!

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Memorial Day Weekend Safety Tip Reminders

watermelon lion

For many families, picnics and backyard barbecues top the list for planned activities on Memorial Day weekend. While enjoying your outdoor festivities here are some tips:

Practice safe grilling habits by keeping charcoal lighter fluid out of young children's reach, as swallowing lighter fluid can lead to serious poisoning for toddlers. When finished using lighter fluid, immediately return it to a storage space that is up high, out of sight and out of reach – preferably in a locked cabinet. If a child swallows lighter fluid, immediately wipe off any fluid on the exposed skin. Do not make the child vomit. Ipecac syrup should never be used for this type of poisoning emergency. Immediately call the Poison Control Center. Charcoal lighter fluid can cause serious or potentially life-threatening chemical pneumonia. The substance can enter the lungs when the child tries to swallow or vomit. If an adult or child has difficulty breathing after swallowing any poison, especially charcoal lighter fluid, call 911 immediately.

While picnicking, keep such perishable foods as ham, potato or macaroni salad, hamburgers, hot dogs, lunch meat, cooked beef or chicken, deviled eggs, and custard or cream pies in an ice chest. Put leftovers back in the ice chest as soon as you finish eating. When possible, store the ice chest in the passenger area of the car during the trip, as it stays cooler than when in the trunk.

When hiking or camping, be aware of your surroundings; many areas have poisonous snakes and spiders. Most snake bites occur when people handle snakes or when they stick their hands down holes or under logs and unknowingly touch a snake.

If you are in an isolated area when bitten by a snake, proceed slowly to a vehicle. Moving slowly will keep the heart rate low and help prevent the venom from spreading. Drive to the nearest hospital. If you are alone and unable to drive, call 911 or have someone else call 911 and let that person drive you to the hospital. If bitten by a spider, call the Poison Control Center right away.

Using insect repellents can help deal with such uninvited guests as mosquitoes and ticks. However, it is very important to follow the label's directions. Repellents containing a 10 to 30 percent concentration of DEET are safe for use on children 3 months of age and older. Spray the repellent on your hands and then apply it to the exposed areas on your child. Be careful not to apply the repellent around the eyes or mouth.

For bee stings, remove the bee's stinger by scraping it out with the edge of a plastic card or blunt instrument. Do not squeeze the stung area; it can cause the stinger to release more venom. Wash the area with soap and water. Immediately apply ice wrapped in a cloth for 10 to 15 minutes. Remember that ice applied directly to skin can cause damage to sensitive tissue. If a person is having difficulty breathing, shortness of breath, wheezing, swelling or itching eyes, or other symptoms of an allergic reaction, call 911 immediately.

If taking pets, also be aware of added stress on animals on busy and holiday types of weekends. See: Holiday Weekend Pet Safety.

Have a safe Memorial Day Weekend and safe summer season!!~

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Survival Health and Safety Tips for Picnics and the holidays like the 4th of July

Survival Health Tips for Your Picnic

            If you’re having a picnic today, or just grilling out in the backyard for friends or family, be sure you exercise proper food safety.  Be sure not to leave food sitting out too long, since it could pick up bacteria that makes you and your guests sick.   We wouldn’t want this to become a situation where someone has to go to the doctor or even the hospital.

            Here is some helpful information on taking care of leftovers.  Also, remember these tips when you bring those perishables home from the grocery store next time.

How Long Is Food Good For 

by Victor Epand

Raw hamburger: has a refrigerator shelf life of 2-3 days after purchase. If you do not use the hamburger within 3 days, it should be frozen for future use. It can be frozen either raw or cooked.

Hummus: It has the typical ingredients – chickpeas, tahini, garlic, lemon juice, olive oil, and salt. Hummus can be refrigerated in a closed container for up to 5 days and can be kept in the freezer in an air-tight container for up to one month. If the hummus appears dry when you take it out of the refrigerator or freezer, you can add a little olive oil.

For meat leftovers, the general guideline is 3-4 days. After that time, bacteria could grow to a level that could cause food borne illness, even in refrigeration. Food spoilage organisms, on the other hand, cause changes in color, texture and flavor and while they are not harmful to eat, they often mask harmful food borne illness bacteria. That’s why we recommend that if food spoilage organisms are present the food should definitely not be consumed.

How many times can you reheat food like this? Technically, if you handle the food properly.By handling properly I mean that the food was cooled within 6 hours to 40 degrees, rapidly reheated to 165 degrees, cooled within 6 hours to 40 degrees, rapidly reheated to 165 degrees, etc. So technically if it is handled as above it’s safe. But as you know, food doesn’t get better with heating/cooling/re-heating. Vegetables break down and become mushy and food takes on a dull color.

Most restaurants do not reheat foods more than 1 time if at all. They don’t reheat because it takes time to monitor food to ensure that it has been handled properly to remain safe and because food doesn’t get better with reheating. Even restaurants famous for chili (one food that does get a better flavor when reheated)prepare fresh chili each day as their reputation is built on good quality, fresh food.

An obviously if you are having a pool party where you have access to a house or facility, keep the food displayed inside if it is possible!

Leftover cooked carrots need to be refrigerated for proper storage after preparation. Cooked vegetables such as carrots can support the growth of harmful bacteria if not handled properly after cooking. Prompt refrigeration helps tremendously in reducing the chances that the carrots will support the growth of harmful bacteria.

It is not recommended to eat leftover ahi tuna that has not been cooked before initial consumption. Raw fish is highly perishable and loses flavor, color and moisture as it is held. Also, food borne pathogens are more prominent in raw fish and can grow to harmful levels as the fish ages.

The recommendation for thawed poultry in the refrigerator is a maximum of 3 days. If you put a frozen turkey in the refrigerator, once it has defrosted, you then have up to 3 days before it must be cooked.

The Government provided Food Safety chart is an excellent guide on how long to store foods in the refrigerator for both quality and safety. While you may be able to store food longer, it has been found that if you stay within these guidelines you will have both a safe and tasty food product to cons

h/t to Survival Sally and Victor Epand -http://www.VacuumFoodSealer.info/.

A few additional considerations:

If you are having a group gathering where you don’t know everyone’s allergy and health issues you might want to stay away from dishes containing peanuts and peanut butter.  Reactions to peanuts and  can range from mild to death.

And leftover onions are poisonous

Homemade lemonade or a jug of fresh water are great alternatives to sodas and if possible, even on a hot day, access to a jug of coffee is great for those that have had a little too much beer, wine etc, whose affects are often accelerated by being out in the sun.

Healthy food and calories are always something good to consider, but for the holidays and especially outdoor events, safety and freshness of the food you are serving should always be the greater concern.

And make sure there is plenty of water for the pets who are attending and watch what they are being fed!  Real food is far superior for pets than any commercial pet food, but junk food and too much fat is bad for them, just like for humans and they do have a list of absolute no-no foods:

The “Not So Safe Food For Pets” List

The following foods are not safe for dogs, cats, potbellied pigs, or guinea pigs. Never give the following foods or beverages to your pets:

• Alcohol of any kind
• Anything with Caffeine
• Bones from Ham, Chicken, or Turkey (any fowl)
• Candied Yams
• Casseroles (unless you absolutely know that none of the no-no foods are in them)
• Chocolate and Cocoa (this includes things like brownies and chocolate chip cookies) and dark chocolate is the worst… exactly opposite from people.
• Jell-O Molds
• Macadamia Nuts (this includes things like cookies and pies) and go easy on nuts in general
• Pecan Pie
• Potato Skins
• Careful of processed Pork Products because of the nitrates, especially ham.
• Stuffing, unless you made it from scratch yourself. (it usually contains onions, which is very harmful to pets)
• Anything with onions in it (and garlic should be fed in moderation)
• Anything with Xylitol in it
• Grapes or raisins
• Raw eggs – this is only on the list because of possible exposure to salmonella bacteria, not because the raw eggs are bad for them.  (It is the same as concerns over E Coli and other bacterial contamination with raw meat, even though the raw meat is great for them!)
• Mushrooms
• Baby food if it contains onion powder
• Milk (and American Cheese) can be a problem for some dogs. And be aware that some animals can be lactose intolerant like some people.
• Avocados – especially for birds and cats
• Sage as well as many other herbs contain essential oils and resins that can cause gastrointestinal upset and central nervous system depression to pets if eaten in large quantities. Cats are especially sensitive to the effects of certain essential oils. (Often used in dressing and stuffing)
• Also keep them away from any rising bread dough or other rising dough.  It can kill them and kill them very quickly.

Related:

FIREWORKS DOS AND DON’TS

DO:

• Use fireworks outdoors, in an area clear of dry vegetation and combustibles.
• Follow the directions on the packaging.
• Wear safety goggles and close-toed shoes.
• Keep a hose or bucket of water handy, and soak each device after burning.
• Keep kids and spectators at a distance.

DON’T:

• Don’t freestyle. Avoid altering or combining fireworks, and steer clear of homemade devices made from illegal explosives.
• Don’t try to relight a “dud” firework.
• Don’t hold or light more than one sparkler at a time.
• Don’t let kids under 12 use sparklers.
• Don’t drink alcohol. Have a “designated shooter.”

4th of July Fireworks Safety Tips Video

Memorial Day Weekend Safety Tips

Pet Safety Tips for the Fourth of July Weekend

Perils of Peanuts and Peanut Butter… Even Organic

Ask Marion - True Heath Is True Wealth

Meanwhile, enjoy your picnic today!