Food Safety: How to Prevent Bacteria in Perishable Foods
Bacteria thrive in improperly refrigerated perishable foods causing severe GI upset. Keep cold foods cold and hot foods hot above 140 F. Dangers rise in 60 to 120 F. Salmonellosis and Staphylococcus toxins threaten especially meats eggs dairy and prepared mixtures. Botulism toxin can form without oxygen. boil to destroy toxin. Practice good hygiene, wash hands, and dispose of garbage promptly to reduce pests and contamination.
Obesity Is a Family Problem
Pediatrician Dr. Marvin L. Rallinson at the University of Utah Medical Center outlines a four part plan to curb childhood obesity. The program includes medical exams, parent child dietary reeducation, an exercise regimen, and understanding eating behavior with possible psychological help.
MENTIONED IN THIS ARTICLE
Pr. Marvin L. Rallinson
University of Utah Medical Center
Rallinson
Variations Add To Grapefruit
Fresh grapefruit can be served as a quick meal or snack with several easy variations. Cut the fruit in half, loosen segments, remove seeds, and chill. Toppings include French dressing with crushed oregano, crushed mints, or frosted sugar crusts on dry sections.
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