FCS November 2024 Newsletter
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Reduce Your Risk of Food-borne Illness
Foodborne illnesses and recalls are often in the news. Each year, 48 million Americans get sick from eating contaminated food. While you cannot completely prevent food-borne illnesses from happening, you can reduce your risks by practicing good food safety at home.
Improperly stored, prepared and defrosted food can promote the spread of harmful bacteria, which increases your risk of getting a food-borne illness and its accompanying traits of vomiting, diarrhea and other flu-like symptoms. These symptoms can last from a few hours to a few days. Young children, older adults, pregnant women and those with compromised immune systems are particularly vulnerable.
The U.S. Food and Drug Administration recommends you use four concepts to safely prepare foods: clean, separate, cook and chill.
When preparing food, keep your hands and kitchen surfaces that come into contact with raw ingredients clean. Wash your hands for 20 seconds with warm water and soap before and after handling food. Wash food preparation surfaces with hot, soapy water after making each food item. Be sure you thoroughly clean fruits and vegetables with water and a produce brush. You should not wash raw meat or poultry before cooking as it increases the likelihood of harmful bacteria spreading to your countertops and sink. Create separate storage and preparation areas for raw foods that you will cook and foods that you will eat raw. Use different cutting boards and utensils as you prepare each food. Do not put foods that are ready to eat on the same plate you used for raw foods or their juices.
Remember food is not properly cooked until it reaches a safe internal temperature. This is the temperature that kills harmful bacteria. The only way to know raw meats and poultry are properly cooked is to use a meat thermometer. Cook pork products to an internal temperature of 145 degrees F, ground beef to 160 degrees F, and chicken and poultry to 165 degrees F. Properly cooked eggs will have firm yolks and whites. Do not eat any uncooked batter or dough as it could contain raw eggs.
If you have leftovers after a meal, you still need to take food safety precautions. Put leftovers in the refrigerator within two hours of preparation. Use an appliance thermometer periodically to make sure your refrigerator and freezer are cold enough to properly store food. For a refrigerator, that temperature is 40 degrees F. It is zero degrees F for the freezer. Eat leftovers within three to four days. When thawing foods, do not set them out at room temperature as this allows for the rapid growth and spread of bacteria. Thaw foods in the refrigerator, under cold, running water, or in the microwave followed by immediate cooking. When reheating, make sure food is cooked to 165 degrees F, and sauces, soups and gravies reach a rolling boil. Do not eat leftovers that look or smell questionable.
Source: Ann Hall Norris, University of Kentucky Specialist
Upcoming Events:
Sourdough Bread Workshop
Junk Journals
Organizing and Decluttering
Seasonal Kitchen Towels
Blankets of Love
Lunch & Learn
Make and Take Bath Bombs
Cross Stitch Retreat
Taylor County Homemakers Annual Holiday Bazaar
Homemakers, we need your help!
The Giftcard Tree will be making it's annual appearance at the Taylor County Homemaker Holiday Bazaar in an effort to raise funds for Ovarian Cancer Research! How can you help? Make donations of giftcards to our tree! Gift cards can be from local businesses or larger corporations! All funds will go towards Ovarian Cancer research.
Mailbox Members,
We need your help filling the Sweet Shoppe for the Annual Taylor County Extension Homemakers Bazaar. The funds raised in the Sweet Shoppe go straight to the County Homemaker funds. Please bring donations of your favorite baked goods to the Taylor County Extension Office by the end of the day on Friday, November 22. Donation ideas - Cakes, brownies, cookies, cake rolls, cupcakes, pies, etc.
Quilt Fundrasier
Blood Drive
Barn Quilt Survey
Homemaker Passport Opportunity
Modern Day Homemakers
November Book of the Month
Flowers for Algernon
By: Daniel Keyes (1966)
A mentally disabled man whose quest for intelligence mirrors experiments like that of Algernon, an extraordinary lab mouse. In diary entries, Charlie tells how a brain operation increases his I.Q. and changes his life. As the experimental procedure takes effect, Charlie’s intelligence expands until it surpasses that of the doctors who engineered the metamorphosis. The experiment seems to be a scientific breakthrough of paramount importance—until Algernon begins his sudden unexpected deterioration. Will the same happen to Charlie?
Algernon dies and Charlie buries him in the backyard. Then, Charlie realizes that what happened to Algernon will possibly happen to him. Eventually, Charlie packed his bags and moved into Warren State Home and Training School. His only request to his friends was that someone put flowers on Algernon’s grave in the backyard!
I read this book a couple of times in high school because I liked it that much! I felt so bad for Charlie. It also made for a good book report!
Daniel Keyes wrote several books. He also became a Professor of English and Creative Writing at Ohio University, in Athens, Ohio. “Flowers For Algernon” can be found on the KEHA Booklist in the ‘Classics’ Section. It is available at the Taylor County Public Library.
Debbie Wilcoxson, Chairperson for Cultural Arts and Heritage and member of Modern Day Homemakers.
Calendar of Events
Adult Health Bulletin Insert
Sweet and Spicy Brussels Sprouts
