June 2017 Our Health


USDA Encourages the Use of Food Thermometers to be Food Safe this Summer


www.hamptonroadsmessenger.com


Healthy Recipe Power Pro The Hampton Roads Messenger 5 Experience the


No-Bake Healthy Strawberry & Almond Cereal Bars


of


“Proton therapy was the best choice for me. I had no side effects and I didn’t have to alter my daily routine.” – John Melvin Hampton, Va.


Directions: Spray an 8-inch square baking pan and a wooden spoon with cooking spray.


Melt the butter in a medium saucepan over medium heat. Add the marshmallows and salt and stir with the prepared spoon until the marshmallows have completely melted, about 2 minutes. Stir in the almond butter and vanilla.


Add the rice cereal and strawberries and stir until the mixture is fully combined. Remove the pan from the heat and let the mixture cool slightly for a few minutes. Stir in the white chocolate chips. (They will melt slightly.)


Transfer the mixture to the prepared pan and press into an even layer. Let stand at room temperature until firm, about 20 minutes. Cut into 9 bars. Store at room temperature in an airtight container up to 2 days.


WASHINGTON — Summer is


a time for family vacations, backyard barbecues and plenty of outdoor activities with food as the centerpiece. But before those steaks and burgers go on the grill, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) wants to remind consumers to keep their family and themselves safe from foodborne illness by using a food thermometer to ensure meat and poultry is cooked to the correct internal temperature.


“The best and only way to make


sure bacteria have been killed and food is safe to eat is by cooking it to the


correct internal temperature as


measured by a food thermometer,” said FSIS Administrator Al Almanza. “It is a simple step that can stop your family and guests from getting foodborne illness.”


Recent research by USDA and the


Food and Drug Administration (FDA) found that only 34 percent of the public use a food thermometer when cooking hamburgers. If you your burger’s internal


don’t verify temperature,


pathogens may still be present. When eaten, those hamburgers can make your guests and your family sick.


In fact, the U.S. Centers for Disease Control and Prevention estimates that 48 million people suffer from


foodborne illness each year,


resulting in roughly 128,000 hospital- izations and 3,000 deaths.


So how do you avoid becoming a part of those statistics? Follow USDA’s four easy steps to food safety this summer.


Clean: Make sure to always wash your hands and surfaces with soap and warm water for 20 seconds before cooking and after handling raw meat or poultry. If cooking outside or away from a kitchen, pack clean cloths and moist towelettes for cleaning surfaces and hands.


Separate: When taking food off


of the grill, use clean utensils and platters. Don't put cooked food on the same platter that held raw meat or poultry.


Cook: thermometer


Always use a food to


check the internal


temperature of meat and poultry. Place the food thermometer in the thickest part of the food.


Hamburgers, sausages and other ground meats should reach 160°F.


All poultry should reach minimum temperature of 165°F.


Whole cuts of pork, lamb, veal, and of beef should be cooked to 145°F as measured by a food thermometer placed in the thickest part of the meat, and allowed to rest for three minutes before eating. A "rest time" is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven, or other heat source. During the three minutes after meat is removed from the heat source, its temperature


remains


constant or continues to rise, which destroys pathogens.


Fish should be cooked to 145°F. Meat


and poultry cooked Louis Eisenberg on


a grill often browns very fast on the


outside, and by using a food


thermometer you can be sure items have reached a safe minimum internal temperature needed to destroy any harmful bacteria that may be present.


Chill: Place leftovers in shallow


containers and refrigerate or freeze immediately. Discard food that has been sitting out longer than two hours.


Need more food safety


information? Call the USDA Meat and Poultry Hotline at (1-888-674- 6854) Monday through Friday, from 10 a.m. to 6 p.m. ET, or email or chat at AskKaren.gov.


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Be a SURVIVOR. Give US a call. Let US fight your cancer.


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So I called the Hampton University Proton Therapy Institute. That decision saved my life.”


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Churches@hamptonroadsmessenger.com - Louis Eisenberg


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