FERDINAND E. MARCOS - Lcgmn.com

what YOU can'do •••
timely tips and helpful suggestions for you and your family
• A Word of Caution
Treat stored gasoline as if it were dynamite. A
one-gallon can of gasoline has the explosive potential
of approximately 14 sticks of dynamite, 1;lccording to
an article which appeared in the Journal of the
American Medical Association, January 7, 1974. Gaso-
TRAGIC result of carrying extra gas container in auto.
line should only be stored in a heavy metal container
with a tightly closed lid. The storage location should
be amply ventilated and away from all sources of
ignition, as well as out of the reach of children.
• Are You Sure It's the Flu?
What some may mistake as the flu may actually be
a common type of food poisoning - salmonellosis.
More specifically, salmonellosis is an intestinal
tract infection caused by salmonella bacteria. It strikes
within 12 to 48 hours after eating salmonellacontaminated
food. Flu-like symptoms - fever, headache,
nausea, abdominal cramps, vomiting and
diarrhea - persist anywhere from a few hours to
several days, leaving victims washed out and weak.
Though salmonellosis rarely causes serious health
consequences, it can be· fatal to infants and elderly
persons whose resistances are low. Where the possibility
of contamination exists, it's wise to take every precaution
necessary to avoid salmonella food poisoning.
16
The United States Department of Agriculture gives
some sound advice, applicable wherever you may live:
• Always remember that foods infected with salmonella
may not have a detectable odor or off-flavor.
• When it comes to food preparation, keep in
mind that the two strongest weapons against salmonellosis
are heat and cleanliness: heat, because
(j temperatures of 155 ° F. destroy
~ salmonella bacteria in food, and
I cleanliness, because the spread and
~ growth of salmonella bacteria is
~ stopped by clean hands, clean
~ counters and clean utensils.
"" 8 • It's true that cooking kills
~ salmonella bacteria, but still, don't
~ use the same platters and utensils
~ before and after cooking. This can
U
result in recontaminating the food
with salmonella. Also, always thoroughly
wash your hands, kitchen
counter tops, utensils, dishes and cutting
boards with soap and hot water
after contact with raw meat, poultry
and other raw foods to prevent spreading any salmonella
bacteria that may be present. Never use an unwashed
cutting board for food that will not be cooked
before serving.
• Do not put defrosting meat on top of or in
contact with other food.
• Do not allow meat, poultry and other foods to
stand at room temperatures for longer than two hours
after cooking. Bacteria thrive at temperatures between
45° and 115° F.; as a rule of thumb, it's best to keep
foods below 40° or above 140° F.
• Be animal conscious. Insects, rodents, and pets -
particularly turtles, birds, dogs and cats - can be carriers
of salmonella. Humans can get salmonellosis
through eating contaminated food as well as through
contact with an animal.
• Do not allow pet feeding dishes, toys or bedding
in the kitchen or near items in contact with the family's
food. Always wash your hands after handling pets and
before preparing foods. Teach your children to do the
same. In fact, insist on it.
- Patrick A. Parnell
PLAIN TRUTH June-July 1974