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THE HERALD’S Health & Wellness DIGEST THE HERALD SEPTEMBER 19, 2008 17Salmonella/From page 16ight help, although experts sayhey wouldn’t be a cure-all either.Because there is no way to knowor sure where your produce haseen before you buy it, Belote andther experts say its best to estabishregular procedures to elimiatemost of the risk. Here’s whate recommends:• Frequent hand washing (asoted).• Frequent produce washng.“Wash produce before cuting,cooking and eating it,” sayselote. His team of dietitians alsoecommends produce washesade from natural, food-basedngredients, like Veggie Wash orit, since soaps, and other cleaninghemicals, are not designed to beigested.• Don’t give germs a placeo grow. “A good chef will useplastic cutting board and theyill make sure it doesn’t have anyracks, crevices or scars—and ift does, they will replace it,” sayselote. “The older it is, and theore cracks it has, the harder it iso clean,” says Dr. Marriott. Botharn against cross-contaminationnd think using separate cuttingoards for produce and meat is aood idea. It is also important tolean cutting boards with hot waerand soap after each use. Hardlastic boards are preferred overost wooden ones.• Refrigerate foods properly.omeFoodSafety.org suggestseeping a thermometer in the rerigeratorto ensure the temperaturetays below 40 degrees Fahrenheit.he organization also counselsgainst leaving leftovers out forore than two hours, and only oneour on hot days. Moreover, theydvise, “When in doubt, throw itut.”• Don’t be like Rocky! Avoidaw eggs— even dough made withaw eggs —and raw meat, andnly consume pasteurized dairyroducts.• Wash everything. That inludeswashing dishcloths andleaning sponges after each meal.elote suggests running themhrough the dishwasher or evenicrowaving them to kill any baceriathat might be present. (Makeure the sponges don’t have anyetallic materials in them first,though.) WebMD.com recommendsmicrowaving wetsponges for two to four minutesat full power.• Cook smart. Be sure tocook meats to the appropriatetemperature; particularlyground meats, which risk contaminationbecause of the waythe meat is processed. Producewith broken skin should eitherbe tossed or thoroughlycooked.Woltz said her daughter’spediatrician was required toreport Sara Jane’s illness tothe state health department,who reported it to the CDC.The CDC called wanting toknow what the little girl hadeaten and when. According tothe CDC, symptoms typicallystart 12-72 hours after infection.“It was hard to think back,especially since we often feedher something different thanwhat we eat,” says Woltz. “Ifelt guilty. I make her food, Ithought I prepared somethingbadly and gave her somethingthat made her sick.”Turns out, the entire family—mom, dad, grandma and baby—all ate contaminated tomatoes,but because of her weakerimmune system, Sara Jane wasthe only one to get sick.Woltz noticed her daughter wasnapping more than usual a coupleof days before she realized somethingwas wrong, but since all ofthem were feeling a little under theweather, she didn’t think anythingwas unusual. Two days later, shewas “in full force,” says Woltz.“She wouldn’t eat, she wouldhardly drink anything and we wereconstantly changing her diaper.”“We felt terrible for her. It breaksyour heart when you see that sheis so much pain and distress,” saysWoltz. “I am very careful withfood preparation now. With therecent outbreaks, I totally avoideday food they mentioned and wouldTUCKER MITCHELLAbove, Jeremy Belote, Presbyterian Hospital Huntersville’sDirector of Food and Nutrition in his element.Left, Salmonella under an electron microscopeinvading cultured human cells.not even bring it in the house. I amcareful to wash my hands to avoidcross-contamination and I makesure to thoroughly cook foods.”The good news for moms everywhereis the CDC recently concludedthis summer’s outbreaks are“over.” The bad news, of course, isthat it wasn’t the last.CalendarUpcoming programsat Presbyterian HospitalHuntersville• Cancer SurvivorsCelebration – Cancer survivorsof all ages are invited tobring their family and friends tocelebrate life. Refreshmentsand entertainment provided.Call 704-316-4036 for moreinformation or to register. Free.This program is Sunday, Oct. 5,2-5 p.m.• Super Sitter Class– Teens can learn the ins andouts of babysitting. This sixhourclass for boys and girlsages 11-13 teaches babysittingtechniques, child development,safety tips, first aid, CPR andaccident management. Bring alunch and a doll or teddy bear.Call 704-384-CARE to register.$30. This class is Saturday,Oct. 25, 9 a.m.-3 p.m.• Maternity Tours – We welcomeyou and your birth partnerto schedule a free, guidedtour. Call 704-384-CARE toregister. Tours are free and areavailable multiple dates andtimes. Call for scheduling.• Sibling Class and Tours –This one-session program helpsprepare brothers and sistersfor a new baby. Parents canwatch their children learn howto diaper and hold the baby.For children ages 3-11. A familymaternity tour is included.Call 704-384-CARE to register.This free program is availablemultiple dates and times. Callfor scheduling.• Infant Massage – Parentscan learn how to help theirbabies relax, improve digestionand elimination and enhanceimmunity, all while bondingwith your new infant. This is athree class series. Call 704-384-CARE to register. $40.Oct. 27, 29 and 30, 11 a.m.-noon.