web sites with free info regarding buying meat
http://www.askmen.com/
www.askthemeatman.com/
www.amazon.com/Buyers-Guide-American-Processors-Association/dp/0471696250 Similar pages
www.foodgloriousfood.ie/quality_beef/buying/index.htm
www.msnbc.msn.com/id/6708310/
www.namp.com/
www.meatinfo.co.uk/
www.greenerchoices.org/products.cfm?product=meat
www.hc-sc.gc.ca/fn-an/food-guide-aliment/choose-choix/meat-viande/tips-trucs-eng.php -
www.gsph.com/index.php?ID=284&Lang=En -
www.americastestkitchen.com/ibb/posts.aspx?postID=18489 - 63k
www.greenerchoices.org/products.cfm?product=meat&page=RightChoices
https://www.womanandhome.com/features/food/eat/Celebrity_chefs_tips_for_buying_the_best_meat_article_2 66416.html
personal-finance.thefuntimesguide.com/2008/05/buying_local_meat.php -
eatdrinkbetter.com/2008/05/13/nine-money-saving-tips-to-eating-greener/
www.da.gov.ph/wps/wcm/resources/file/.../Tips%20in%20Buying%20Meat%20Fit%20for%20Human%2
www.da.gov.ph/wps/wcm/resources/file/.../Tips%20in%20Buying%20Meat%20Fit%20for%20Human%2
www.smokertips.com/ ..
www.ecomall.com/greenshopping/satya3.htm
www.kroger.com/fresh_foods/meat_seafood/Pages/fresh_catch.aspx
americastestkitchen web site
http://www.americastestkitchen.com/
chow web site
http://www.chow.com/
daily naps for children
http://news.yahoo.com/s/hsn/20080930/hl_hsn/healthtipdoesyourchildneedanap;_ylt=AuSsy1wmNIl0JA06EZLeYF DVJRIF
eatdrinkbetter web site
http://eatdrinkbetter.com/
Infant Development
http://news.yahoo.com/s/hsn/20080930/hl_hsn/eatingfishbreastfeedingboostinfantdevelopment
egg buying tips:
http://www.fsis.usda.gov/Fact_Sheets/Egg_Products_and_Food_Safety/index.asp
Egg Products and Food Safety
Liquid, frozen, and dried egg products are widely used by the foodservice industry and as ingredients in other foods, such as prepared mayonnaise and ice cream.
What Are Egg Products?
The term "egg products" refers to eggs that are removed from their shells for processing. The processing of egg products includes breaking eggs, filtering, mixing, stabilizing, blending, pasteurizing, cooling, freezing or drying, and packaging. This is done at United States Department of Agriculture (USDA)-inspected plants.
Egg products include whole eggs, whites, yolks and various blends with or without non-egg ingredients that are processed and pasteurized and may be available in liquid, frozen, and dried forms.
Are Egg Products New?
Egg products are not a new invention. Commercial egg drying began in St. Louis, Missouri, about 1880. The first commercial production of frozen whole eggs began in 1903; separated eggs, in 1912. 1951 saw the first commercial egg breaking machines. No-cholesterol refrigerated or frozen egg substitutes first became available to consumers in 1973. They consist of egg whites, artificial color, and other non-egg additives. Specific questions about egg substitutes should be directed to the manufacturer or to the Food and Drug Administration (FDA).
Why Are Egg Products Useful?
Egg products are used widely by the foodservice industry and the commercial food industry. They are scrambled or made into omelets, or used as ingredients in egg dishes or other foods such as mayonnaise or ice cream. Food manufacturers use pasteurized egg products because of their convenience and ease in handling and storing. Because egg products are pasteurized, institutional foodservice operators, such as fast food chains, restaurants, hospitals, and nursing homes, use egg products to ensure a high level of food safety. Some egg products are sold in retail food stores.
How Are Egg Products Made?
Egg products are processed in sanitary facilities under continuous inspection by the USDA. The initial step in making egg products is breaking the eggs and separating the yolks and whites from the shells. Eggs are processed by automated equipment that moves the eggs from flats, washes and sanitizes the shells, breaks eggs and separates the whites and yolks, and/or makes mixtures of them. The liquid egg product is filtered, mixed, and then chilled prior to additional processing.
Why and How Are Egg Products Pasteurized?
The law requires that all egg products distributed for consumption be pasteurized. This means that they must be rapidly heated and held at a minimum required temperature for a specified time. This destroys Salmonella, but it does not cook the eggs or affect their color, flavor, nutritional value, or use. Dried whites are pasteurized by heating in the dried form, again for a specified time and at a
minimum required temperature.
Since many new and different types of egg products are now being formulated, government and industry are currently evaluating the effectiveness of the pasteurization processes used for these and other products. Additional research will determine if supplemental or different safety measures are warranted to continue to provide safe egg products for foodservice, industry, and consumers.
Are All Egg Products Pasteurized?
Certain commodities are not presently considered egg products and are exempt from this law. These commodities, which are under the jurisdiction of the FDA, include freeze-dried products, imitation egg products, and egg substitutes. Inspected, pasteurized egg products are used to make these commodities, and companies may elect to re-pasteurize these products following formulation and before packaging.
Can Egg Products Be Used As An Ingredient In Uncooked Foods?
Egg products can be used in baking or cooking (scrambled eggs, for example). They are pasteurized but are best used in a cooked product, especially if serving high-risk persons, that is, infants and young children, pregnant women and their unborn babies, older adults and people with weakened immune systems (such as those with HIV/AIDS, cancer, diabetes, kidney disease, and transplant patients). Use a food thermometer to be sure that the internal temperature of the cooked product reaches 160 °F.
Egg products can be substituted in recipes typically made with raw eggs that won't be cooked (for example, Caesar salad, Hollandaise sauce, eggnog, homemade mayonnaise, ice cream, and key lime pie).
The USDA does not recommend eating raw shell eggs that are not cooked or undercooked due to the possibility that Salmonella bacteria may be present.
Buying Tips for Egg Products
Buy only pasteurized egg products that bear the USDA inspection mark. Make sure containers are tightly sealed. Frozen products should show no signs of thawing. Refrigerated products should be kept at 40 °F or below. Dried egg products should not be caked or hardened.
What is Dried Egg Mix?
USDA Dried Egg Mix is a blend of dried whole eggs, nonfat dry milk, soybean oil, and a small amount of salt. There is very little moisture in it. To reconstitute, blend 2 tablespoons of Dried Egg Mix with ¼ cup water to make the equivalent of one large whole egg.
Dried Egg Mix is packaged in 6-ounce pouches, equivalent to about 6 eggs each. It is distributed by USDA to food banks, Indian reservations, and other needy family outlets, and is also used in disaster feeding (for hurricane and flood victims, for example). Dried egg mix was initially developed for the military during the 1930's.
A similar product called All Purpose Egg Mix, containing a greater proportion of eggs, is now being manufactured for USDA. It is reconstituted by mixing one part egg mix with two parts of water (by weight). All Purpose Egg Mix is available to schools as part of the School Lunch Program. It is packaged in 10-pound bags.
Safe Handling and Storage of Egg Products
Safe storage and handling is necessary for all egg products to prevent bacterial contamination. Here are recommendations from USDA:
* For best quality, store frozen egg products up to one year. Check to be sure your freezer is set at 0 °F or lower. After thawing, do not refreeze.
* Thaw frozen egg products in the refrigerator or under cold running water. DO NOT THAW ON THE COUNTER.
* If the container for liquid products bears a "use-by" date, observe it. Follow the storage and handling instructions provided by the manufacturer.
* For liquid products without an expiration date, store unopened containers at 40 °F or below for up to 7 days (not to exceed 3 days after opening). Do not freeze opened cartons of liquid egg products.
* Unopened dried egg products and egg white solids can be stored at room temperature as long as they are kept cool and dry. After opening, store in the refrigerator.
* Reconstituted egg products should be used immediately or refrigerated and used that day.
* USDA Commodity Dried Egg Mix should be stored at less than 50 °F, preferably in the refrigerator (at 40 °F or below). After opening, use within 7 to 10 days. Reconstitute only the amount needed at one time. Use reconstituted egg mix immediately or refrigerate and use within 1 hour.
http://www.tipking.co.uk/tip/3768.html
http://www.helpwithcooking.com/egg-guide/guide-to-eggs.html
wellnessways.aces.uiuc.edu/pdf/EGG/Buying%20&%20Storing%20Eggs.pdf
www.fitnessandfreebies.com/food/cooking/eggs.html
www.foodreference.com/html/teggs.html
www.britegg.co.uk/safety05/startsafety.html
www.bigoven.com/whatis.aspx?id=eggs
www.shopwiki.com/wiki/Egg+coddlers
www.seriouseats.com/2007/04/egg-buying-guide.html
Tuesday, September 30, 2008
Sunday, September 28, 2008
Advisory vs. Wendy's eatery; Bacolod Chicken Inasal eatery; web sites with free useful information
Advisory vs. Wendy's restaurant and Bacolod Chicken Inasal eatery.
On September 28, 2008:
the Wendy's restaurant in Ermita, near Ermita church had a men's room which didn't have visible soap, warm water, and automated dryer for hands. So, how do the male employees of said restaurant wash their hands?
The Bacolod Chicken Inasal eatery on the second floor of Robinson Ermita had: dead insects on the floor. eating utensils on tables exposed to dust, germs, etc. The food I ordered was served on what was identified as a banana leaf. How were said leaves stored? Were said leaves disinfected, if any? The container for calamansi was placed on the same plate as exposed chicken. Said container was in contact with the exposed food. So the germs on said container could contaminate the food. One food server touched his hair.Another food server touched the inside of his nose. So the germs from the server's hair, noise, could contaminate the glasses and plates of foods served to customers. The cashier at said eatery didn't indicate the V.A.T. charge until I asked her to. She didn't indicate in the proof of sale the description of the foods until I asked her to.
about salt
http://www.saltworks.us/salt_info/si_gourmet_reference.asp
overspending
http://www.investopedia.com/features/budget.aspx
Pain:
http://abcnews.go.com/Health/MindMoodNews/story?id=5475061&page=1
Overweight Adults:
http://abcnews.go.com/Health/HeartDiseaseCenter/wireStory?id=5558975
Health warnings
http://news.bbc.co.uk/2/hi/health/7522920.stm
Food Leftovers
http://abcnews.go.com/Health/Germs/story?id=5560174&page=1
investopedia web site
http://www.investopedia.com
Low-Birth-Weight Babies
http://news.yahoo.com/s/hsn/20080812/hl_hsn/lowbirthweightbabiesatriskforsaltsensitivity;_ylt=At1of6v
p0JiE6snOePL.HE3VJRIF
National Toxicology Program Department of Health and Human Services
http://ntp.niehs.nih.gov/
Tip for Parents:
http://news.yahoo.com/s/hsn/20080812/hl_hsn/healthtipreadtoyourtoddler;_ylt=Am.FhLKDXjZpSlnvBPgw0FPVJ
RIF
Kids' eyes
http://news.yahoo.com/s/nm/20080811/hl_nm/outdoors_eyes_dc;_ylt=AnX6MwQaT1yBRrd5QvQHASzVJRIF
Foods
http://abcnews.go.com/print?id=5334734
todayinliterature web site
http://www.todayinliterature.com/
Foods and Emotional States of People:
http://abcnews.go.com/Health/Depression/story?id=4387456&page=1
On September 28, 2008:
the Wendy's restaurant in Ermita, near Ermita church had a men's room which didn't have visible soap, warm water, and automated dryer for hands. So, how do the male employees of said restaurant wash their hands?
The Bacolod Chicken Inasal eatery on the second floor of Robinson Ermita had: dead insects on the floor. eating utensils on tables exposed to dust, germs, etc. The food I ordered was served on what was identified as a banana leaf. How were said leaves stored? Were said leaves disinfected, if any? The container for calamansi was placed on the same plate as exposed chicken. Said container was in contact with the exposed food. So the germs on said container could contaminate the food. One food server touched his hair.Another food server touched the inside of his nose. So the germs from the server's hair, noise, could contaminate the glasses and plates of foods served to customers. The cashier at said eatery didn't indicate the V.A.T. charge until I asked her to. She didn't indicate in the proof of sale the description of the foods until I asked her to.
about salt
http://www.saltworks.us/salt_info/si_gourmet_reference.asp
overspending
http://www.investopedia.com/features/budget.aspx
Pain:
http://abcnews.go.com/Health/MindMoodNews/story?id=5475061&page=1
Overweight Adults:
http://abcnews.go.com/Health/HeartDiseaseCenter/wireStory?id=5558975
Health warnings
http://news.bbc.co.uk/2/hi/health/7522920.stm
Food Leftovers
http://abcnews.go.com/Health/Germs/story?id=5560174&page=1
investopedia web site
http://www.investopedia.com
Low-Birth-Weight Babies
http://news.yahoo.com/s/hsn/20080812/hl_hsn/lowbirthweightbabiesatriskforsaltsensitivity;_ylt=At1of6v
p0JiE6snOePL.HE3VJRIF
National Toxicology Program Department of Health and Human Services
http://ntp.niehs.nih.gov/
Tip for Parents:
http://news.yahoo.com/s/hsn/20080812/hl_hsn/healthtipreadtoyourtoddler;_ylt=Am.FhLKDXjZpSlnvBPgw0FPVJ
RIF
Kids' eyes
http://news.yahoo.com/s/nm/20080811/hl_nm/outdoors_eyes_dc;_ylt=AnX6MwQaT1yBRrd5QvQHASzVJRIF
Foods
http://abcnews.go.com/print?id=5334734
todayinliterature web site
http://www.todayinliterature.com/
Foods and Emotional States of People:
http://abcnews.go.com/Health/Depression/story?id=4387456&page=1
Friday, September 26, 2008
Check Out That Restaurant; etc.
Check Out That Restaurant
http://www.dec.state.ak.us/eh/fss/consumers/check_out_that_restaurant.htm
Local health departments can't be everywhere all the time. Restaurants can't be perfect all the time.
So what can you do to protect yourself when dining out? Here are some simple tips that can help you judge the cleanliness and safety of the restaurants you visit.
Hot foods should be hot! If the food on the buffet isn't hot enough to steam, you may want to pass it up. Hot foods should be at 140 degrees Fahrenheit on the buffet or when served to your table. Most foods require cooking to higher temperatures before they are put on the buffet.
Cold foods should be cold! Foods that are required to be cold to prevent growth of microorganisms should be 40 degrees Fahrenheit or less. Foods left at room temperatures can often grow harmful bacteria in as little as 2 hours. If foods aren't the right temperature, don't eat them.
Take a look at your servers. Are they clean looking? Most important, do their hands and fingernails look clean? Do they keep their hands away from their face and hair? Foodborne illness can be passed person to person or from the bathroom by unwashed hands. Burns and cuts that may be infected are also a good source of harmful bacteria.
If you can, try to get a glimpse of the person that is fixing your food. You decide from there.
Plates, glasses, and utensils should be clean and spot free. If they have dried-on food, finger prints or lipstick on glasses, then the dishwasher is likely on the blink. Ask for clean replacements or move on down the road.
Fresh foods such as fruits and vegetables should look and smell fresh. Wilted salads my be an indication that the product is old or has not been properly handled.
See any bugs? If you have to share your table with roaches, it's time to leave.
What is the general condition of the restaurant environment? Sure, you don't eat off the floor, but how the manager keeps the place up may be an indication of the amount of pride they take in preparing your food.
IF YOU HAVE A PROBLEM . . .
If you have a problem, tell the management. Usually they want to know. If they don't care, don't go
Financial Stress
http://abcnews.go.com/Health/story?id=5867963&page=1
Food Safety when You're Traveling
Food is an important part of traveling whether the trip is for work or fun. "Food poisoning" can and does occur. Common symptoms are diarrhea, an upset stomach, cramps and general malaise. These can spoil anyone's trip and can be serious for the very young, elderly or persons who are not in good health for other reasons. The following are a few simple principles that can help you avoid food borne illness when you travel:
* Keep perishables cold by using a cooler with ice or refreezable ice packs. Freezing foods such as sandwiches, juices and milk before you leave home will keep them cold longer. If you are traveling for several days, plan to buy meats or other perishables every day if you don't have adequate coolers.
* Transport foods cold rather than hot if they must be carried for more than 2 hours before eating. Where possible, cook foods just before eating by using portable grills or those at park or camping areas.
* If you don't have a cooler stick with safe foods like canned meats or fish, natural or processed cheeses, crackers, peanut butter and very dry sausage products. Throw leftover meats away after the meal unless you can cool them down within 2 hours.
* If you buy fresh fruit or vegetables from roadside markets, wash them thoroughly before eating.
* When you are eating out - check the overall appearance of the restaurant and personnel. Many major fast food franchise restaurants enforce sanitation rules strictly. If the restaurant's general appearance raises any doubts about the attention to cleanliness, order very carefully or choose another restaurant. When in doubt, order foods that are cooked just before serving. For example, a hamburger or a grilled steak is likely to be safer than barbecued beef, swiss steak, beef stew, or
roast beef. Those items may easily have been held at the wrong temperatures or for too long a time, or improperly cooked or reheated. Order a grilled cheese sandwich rather than ham or tuna salad, broiled or fried fish instead of casseroles. And for dessert, choose fruit or fruit pies rather than cream, custard or pumpkin pies.
foodsafety gov web site
http://www.foodsafety.gov/
Gateway to Government Food Safety Information
News & Safety Alerts
Consumer Advice
Disaster Assistance
* Food and water safety after fires, floods, hurricanes, power outages, etc.
Food Handling
* Away From Home
Food Safety Away from Home
Federal Government Web Sites
* Eating Out/Bringing In: Food Safety for You (FDA)
Safe Eats
Eating Out/Bringing In
We all eat out and bring in food. This includes ready-to-eat foods from restaurants and supermarkets. Here's the way to make these meals even more enjoyable.
Eating Out
Eating in a restaurant, cafeteria, or a fast-food place is usually a safe and enjoyable experience.
You should take actions to ensure that your food is safe. Keep these rules in mind:
Clean, Cook, and Chill.
Clean: When you eat out, look at your physical surroundings before you even sit down. If they're not up to your cleanliness standards, you might want to eat somewhere else.
Cook: No matter where you eat, always order your food cooked thoroughly, especially meat, poultry, fish, and eggs. When you're served a hot meal, make sure it's served to you piping hot and thoroughly cooked, and if not, send it back.
Don't eat undercooked or raw foods, such as raw oysters. People with liver disorders or weakened immune systems are especially at risk for getting sick. Also, avoid eating raw or undercooked eggs.
They can be a hidden hazard in foods like Caesar salad, custards, and some sauces. If these foods are made with pasteurized eggs, however, they are safe. If you are unsure about the ingredients in a particular dish, ask before ordering it.
Bringing In Doggie bag
Many people are packing up leftovers to eat later. Care must be taken when handling these leftovers.
The Doggie Bag: If you will not be arriving home within 2 hours of being served, it is safer to leave the leftovers at the restaurant.
Get Food Home Fast: Remember that the inside of a car can get very warm and bacteria can grow rapidly. For safety's sake, it's best to go directly home after eating out and put your leftovers in the refrigerator.
Let's Do Lunch!
We're on the go and often carry our lunches to work or school - or pack lunches for others.
Use these TIPS to pack a safe lunch!
* Keep them clean! Make sure your hands, food preparation surfaces, utensils, and lunch boxes are clean. Use hot, soapy water to effectively get rid of bacteria. Also, remember to thoroughly rinse fresh fruits and vegetables under running water before packing them.
* If you're making sandwiches the night before, keep the sandwiches in the refrigerator and pack them to go in the morning. Packed lunch box with apple, bannana and thermos on the side
* Keep hot foods hot. Use an insulated thermos for soup, chili, or stew. First, fill the thermos with boiling water and let it stand for a few minutes. Then empty the thermos, and fill it with piping hot food. Keep the lid tightly closed until lunchtime.
* When packing lunch boxes, take cold foods right from the refrigerator and freezer and pack them in a box. Include a cold pack.
* Freeze single-sized juice packs overnight and place the frozen drink in with your lunch. The juice will thaw by lunchtime, but it will still be cold. The frozen drink will also keep the rest of the lunch cold.
* Don't let food sit in warm temperatures for very long. Eat it or put it right back in your lunch box with a frozen cold pack. Any perishable food (e.g., meat, poultry, or egg sandwiches) that were not eaten at lunch should be discarded if proper storage is not available.
* Travelers' Health: Safe Food and Water, Travelers' Diarrhea (CDC)
* Food Safety While Hiking, Camping, and Boating (FSIS)
* Handling Food Safely on the Road (FSIS)
* Mail Order Food Safety (FSIS)
* Safe Handling of Take Out Foods (FSIS)
State and Local Government Web Sites
* Buffet Style Dining (Department of Public Health, Seattle & King County, Washington)
* Check Out That Restaurant (Food Safety & Sanitation Program, Alaska)
* Child's Class Field Trip (Cooperative Extension Service, Mississippi)
* Food Safety at the Office (Cooperative Extension Service, Nebraska)
* Food Safety when You're Traveling (Cooperative Extension Service, Minnesota)
* Picnic Safety (Food Safety & Sanitation Program, Alaska)
* Quiz Your Caterer (Food Safety & Sanitation Program, Alaska)
* Safety at the Salad Bar (Department of Environmental Conservation, Alaska)
* Takeout Food Safety (Department of Environmental Conservation, Alaska)
International Government Web Sites
* A Guide on Safe Food For Travellers (World Health Organization)
Additional links to federal, state and local government agencies.
www.FoodSafety.gov
* Clean: Handwashing
* Separate: Don't Cross-Contaminate
* Chill: Refrigerate Promptly
* Cook: Cook It Safely
* Store: Keep It Safe
* In the Kitchen
* Cooking for Groups and Bake Sales
* Consumer Advice for Women (including expectant mothers & child care providers)
Seniors
* Consumer Advice for Seniors
Persons with Immune Diseases
* Food Safety Advice for Persons with AIDS or Other Immune Defficiencies
Product-Specific Advice
* Drinking Water
* Eggs
* Fruits, Vegetables, & Juices
* Game Meat
* Meat & Poultry
* Milk/Dairy
* Seafood
* Pet Food
* Refrigerated Ready-to-Eat Foods
Seasonal Advice
* Back To School
* Holidays
* Summer
* Seasonal Food Safety (FSIS)
More Web Sites
* Fight BAC! (Partnership For Food Safety Education)
* Frequently Asked Questions
* Other Languages
* Food Safety Information Center (NAL)
* Video Library
* Information on Other Topics
(e.g. biotechnology, BSE (Mad Cow Disease), food irradiation, pesticides, food additives, color
additives)
www.FoodSafety.gov
Safe Handling of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices
http://www.cfsan.fda.gov/~dms/prodsafe.HTML
Contents:
* Staying Healthy... Staying Safe
* Buying Tips for Fresh Produce
* Storage Tips for Fresh Produce
* Preparation Tips for Fresh Produce
* Safety and Fresh-Squeezed Products
* Q&As about Fresh Produce
cucumbersStaying Healthy... Staying Safe
Fruits and vegetables are an important part of a healthy diet. Your local markets carry an amazing variety of fresh fruits and vegetables that are both nutritious and delicious.
As you enjoy fresh produce and fresh-squeezed fruit and vegetable juices, it's important to handle these products safely in order to reduce the risks of foodborne illness.
Avoiding Foodborne Risk is Easy
Harmful bacteria that may be in the soil or water where produce grows may come in contact with the fruits and vegetables and contaminate them. Or, fresh produce may become contaminated after it is harvested, such as during preparation or storage.
Eating contaminated produce (or fruit and vegetable juices made from contaminated produce) can lead to foodborne illness, which can cause serious - and sometimes fatal - infections. However, it's easy to help protect yourself and your family from illness by following these safe handling tips!
Tips for Fresh Produce
Buying Tips for Fresh Produce
You can help keep produce safe by making wise buying decisions at the grocery store.
* Purchase produce that is not bruised or damaged.
* When selecting freshcut produce - such as a half a watermelon or bagged mixed salad greens - choose only those items that are refrigerated or surrounded by ice.
* Bag fresh fruits and vegetables separately from meat, poultry and seafood products when packing them to take home from the market.
Storage Tips for Fresh Produce
Proper storage of fresh produce can affect both quality and safety.
To maintain quality of fresh produce:
* Certain perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) can be best maintained by storing in a clean refrigerator at a temperature of 40° F or below. If you're not sure whether an item should be refrigerated to maintain quality, ask your grocer.
* All produce that is purchased pre-cut or peeled should be refrigerated to maintain both quality and safety.
Keep your refrigerator set at 40° F or below. Use a fridge thermometer to check!
Preparation Tips for Fresh Produce
washing produce
What About
Pre-washed Produce?
* Many precut, bagged produce items like lettuce are pre-washed. If so, it will be stated on the packaging. This pre-washed, bagged produce can be used without further washing.
* As an extra measure of caution, you can wash the produce again just before you use it. Precut or prewashed produce in open bags should be washed before using.
Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
* Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Produce that looks rotten should be discarded.
* All produce should be thoroughly washed before eating. This includes produce grown conventionally or organically at home, or produce that is purchased from a grocery store or farmer's market. Wash fruits and vegetables under running water just before eating, cutting or cooking.
* Even if you plan to peel the produce before eating, it is still important to wash it first.
* Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.
* Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
* Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.
Focus On: Health Risks with Raw Sprouts
Raw sprouts that are served on salads, wraps, and sandwiches may contain bacteria that can cause foodborne illness. Rinsing sprouts first will not remove bacteria. Home-grown sprouts also present a health risk if they are eaten raw or lightly cooked.
* To reduce the risk of illness, do not eat raw sprouts such as bean, alfalfa, clover, or radish sprouts. All sprouts should be cooked thoroughly before eating to reduce the risk of illness.
* This advice is particularly important for children, the elderly, and persons with weakened immune systems, all of whom are at risk of developing serious illness due to foodborne disease.
Separate for Safety
Keep fruits and vegetables that will be eaten raw separate from other foods such as raw meat, poultry or seafood - and from kitchen utensils used for those products.
washing a cutting board
In addition, be sure to:
* Wash cutting boards, dishes, utensils and counter tops with hot water and soap between the preparation of raw meat, poultry and seafood products and the preparation of produce that will not be cooked.
* For added protection, kitchen sanitizers can be used on cutting boards and counter tops periodically. Try a solution of one teaspoon of chlorine bleach to one quart of water.
* If you use plastic or other non-porous cutting boards, run them through the dishwasher after use.
Fruit and Vegetable Juices
Safety and Fresh-Squeezed Products
When fruits and vegetables are fresh-squeezed and left untreated, harmful bacteria from the inside or the outside of the produce can become a part of the finished product.
* Some grocery stores, health food stores, cider mills, and farm markets sell packages and containers of juice that was made on site and has not been pasteurized or otherwise treated to kill harmful bacteria.
* These untreated products should be kept in the refrigerated section of the store or on ice, and must have the following warning on the label regarding people who are at risk for foodborne illness:
WARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.
* Juices that are fresh squeezed and sold by the glass - such as at farm markets, at roadside stands, or in some restaurants or juice bars - may not be pasteurized or otherwise treated to ensure safety. Warning labels are not required for these products.
* If you or someone in your family is at risk for foodborne illness, and you cannot determine if a juice has been processed to destroy harmful bacteria, either don't drink it or bring it to a boil to kill any harmful bacteria that may be present.
Those at risk for foodborne illness should not drink unpasteurized juice unless it is brought to a boil first.
Q&As about Fresh Produce
Q, Question What is "organic produce"?
A, Answer Organic produce is grown without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.
Before a product can be labeled "organic," a government-approved certifier inspects the farm where the food is grown to make sure the farmer meets the U.S. Department of Agriculture's organic standards. Companies that handle or process organic food before it reaches the supermarket or restaurant must be certified, too.
Q, Question: What is ethylene gas - and how does it affect produce?
A, Answer Some fruits and vegetables - like bananas - naturally produce ethylene gas when they ripen. Oftentimes, such fruits and vegetables are harvested in the unripened state to preserve firmness and for long shelf life; they are later exposed to ethylene gas to induce ripening.
Q, Question: What does the "use-by" date mean on a package of fresh produce?
A, Answer A "Best-If-Used-By- (or Before)" date is the last date recommended for peak quality as determined by the manufacturer of the product.
Q, Question: Why are wax coatings used on fruits and vegetables?
A, Answer Many vegetables and fruits make their own natural waxy coating. After harvest, fresh produce may be washed to clean off dirt and soil - but such washing also removes the natural wax.
Therefore, waxes are applied to some produce to replace the natural waxes that are lost. Wax coatings help retain moisture to maintain quality from farm to table including:
* when produce is shipped from farm to market
* while it is in the stores and restaurants
* once it is in the home
Waxes also help inhibit mold growth, protect produce from bruising, prevent other physical damage and disease, and enhance appearance.
Q, Question: How are waxes applied?
A, Answer Waxes are used only in tiny amounts to provide a microscopic coating surrounding the entire product. Each piece of waxed produce has only a drop or two of wax.
Coatings used on fruits and vegetables must meet FDA food additive regulations for safety.
Produce shippers and supermarkets in the United States are required by federal law to label fresh fruits and vegetables that have been waxed so you will know whether the produce you buy is coated.
Watch for signs that say: "Coated with food-grade vegetable-, petroleum-, beeswax-, or shellac- based wax or resin, to maintain freshness."
Fight BAC - Clean, Separate, Chill, Cook - Keep Food Safe from Bacteria
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National Food Safety Programs: Produce Safety
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Hypertext updated by ear/cjm/dms July 16, 2008
http://www.fsis.usda.gov/Fact_Sheets/Safe_Handling_Take-Out_Foods/index.asp
Safe Handling of Take-Out Foods
TAKE-OUT AND DELIVERED FOODS
Holiday Meals, Picnics, Tailgate Parties, or Just a Busy Day
In today's busy world, take-out and delivered foods are experiencing runaway popularity. Some foods are hot and some are cold when purchased. Foods from fast food restaurants are most often consumed immediately. Take-out foods may be purchased in advance for eating at a later time, such as a party platter or a cooked holiday meal. No matter what the occasion, more and more people are relying on others to prepare their food.
Perishable foods can cause illness when mishandled. Proper handling of the food and the leftovers is essential to ensure the food is safe for you to eat.
2-Hour Rule
To keep hot foods safe, keep them at 140 °F or above. Cold foods must be kept at 40 °F or below.
Bacteria grow rapidly between 40 and 140 °F. Discard all perishable foods such as meat, poultry, eggs, and casseroles, left at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F.
Keep HOT Food HOT!
Keep COLD Food COLD!
If you are not eating the take-out or delivered food immediately, follow these guidelines to make sure the food remains safe for you to eat at a later time.
Hot Take-Out or Delivered Food
Once food is cooked, it should be held hot, at an internal temperature of 140 °F or above. Just keeping food warm (between 40 and 140 °F) is not safe. Use a food thermometer to monitor the internal temperature of the food. A preheated oven, chafing dishes, preheated warming trays, or slow cookers may be used.
If you plan to eat at a later time, take-out or delivered food should be divided into smaller portions or pieces, placed in shallow containers, and refrigerated.
Cold/Refrigerated Take-Out or Delivered Food
Cold foods should be kept at 40 °F or below.
Refrigerate perishable foods as soon as possible, always within 2 hours after purchase or delivery.
If the food is in air temperatures above 90 °F, refrigerate within 1 hour.
Keep foods cold on the buffet table by nesting serving dishes of food in bowls of ice. Use small platters and replace them with fresh refrigerated platters of food often, rather than adding fresh food to a serving dish already on the table.
When take-out or delivered food is purchased cold for an outdoor event—like a picnic, sporting event, or outdoor buffet—a cooler with ice is a practical alternative to a refrigerator. The cooler should be packed with plenty of ice or frozen gel packs. Keep the cooler in the shade when possible.
Remember the 2-hour rule when food is removed from the cooler. Discard all perishable foods that have been left out of the coolers longer than 2 hours; 1 hour in air temperatures above 90 °F.
Leftovers?
Discard all perishable foods, such as meat, poultry, eggs, and casseroles, left at room temperature longer than 2 hours; 1 hour in air temperatures above 90 °F. This includes leftovers taken home from a restaurant. Some exceptions to this rule are foods such as cookies, crackers, bread, and whole fruits.
Whole roasts, hams, and turkeys should be sliced or cut into smaller pieces or portions before storing them in the refrigerator or freezer. Turkey legs, wings, and thighs may be left whole.
Refrigerate or freeze leftovers in shallow containers. Wrap or cover the food.
Refrigerator Storage at 40 °F or Below
Cooked meat or poultry 3 to 4 days
Pizza 3 to 4 days
Luncheon meats 3 to 5 days
Egg, tuna, and macaroni salads 3 to 5 days
Foods stored longer may begin to spoil or become unsafe to eat. Do not taste.
Freezer Storage at 0 °F or Below
Cooked meat or poultry 2 to 6 months
Pizza 1 to 2 months
Luncheon meats 1 to 2 months
Salads made with mayonnaise do not freeze well.
Foods kept frozen longer than recommended storage times are safe but may be drier and not taste as good.
WHEN IN DOUBT, THROW IT OUT!
FOLLOW THESE GUIDELINES FOR COOKED, REFRIGERATED, OR FROZEN TAKE-OUT AND DELIVERED MEALS
Thawing Meals
Thaw the wrapped, cooked meat or poultry on a tray in the refrigerator. Allow about 24 hours for every 5 pounds. Small packages of cooked stuffing, gravy, potatoes, etc., will take less time to thaw and can be taken out of the freezer and put into the refrigerator at a later time.
Once the cooked meat or poultry and side dishes thaw, plan to eat them within 3 to 4 days. The food may be eaten cold or reheated.
Frozen food can be put directly into the oven without thawing.
Follow the package directions for thawing, reheating, and storing.
Reheating Meals
Reheat foods containing meat or poultry to an internal temperature of at least 165 °F. Always use a food thermometer to verify the internal temperature of the food.
Reheat sauces, soups, and gravies to a boil.
If reheating in the oven, set oven temperature no lower than 325 °F.
Reheating in slow cookers and chafing dishes is NOT recommended because foods may stay in the "Danger Zone" (between 40 and 140 °F) too long.
When reheating food in the microwave oven, cover and rotate food for even heating. Always allow standing time before checking the internal temperature of the food.
Consult your microwave oven owner's manual for recommended times and power levels.
Last Modified: October 4, 2007
Fact Sheets
Safe Food Handling
At-Risk Populations
Meat Preparation
Poultry Preparation
Egg Products Preparation
Seasonal Food Safety
Appliances & Thermometers
Foodborne Illness & Disease
Emergency Preparedness
FSIS Programs & Workforce
Production & Inspection
Food Labeling
Take Out Food Safety
http://www.dec.state.ak.us/eh/old_dec/deh/sanitat/takeout.htm
Mealtime is "grab and go" for many people. Take-out food is taking over. Wherever you obtain your take-out food, certain food safety tips apply:
Two hours is the maximum time perishable foods should be kept at room temperature. When not kept under control, bacteria can grow rapidly. If you're serving food in temperatures over 90 F, such as a picnic, limit the time in which food sits out to one hour or less. Just ONE bacterium, doubling every 20 minutes, could grow to 64 bacteria in two hours and 2,097,152 bacteria in seven hours!
Don't hesitate, refrigerate . . . at 40 F or colder . . . if you won't be eating your take-out meal within two hours.
Perishable foods include meat, poultry, fish, dairy products, pasta, rice and cooked vegetables.
Also, refrigerate fresh, peeled and/or cut fruits and vegetables within a couple of hours.
Refrigerate hot take-out foods right away if you won't be eating them within two hours -- let the refrigerator cool them down. Leave the covers of containers cracked open to help food cool faster.
Cover tightly once the food is cooled.
For large quantities, divide food into loosely covered shallow containers before refrigerating; cover tightly when cool. Food cools more rapidly in shallow containers, limiting the growth of bacteria.
If you leave your pizza and other perishable foods at room temperature for more than a couple of hours, TOSS them out. Some types of bacteria can form a heat-resistant toxin that cooking can't destroy.
Plan to eat take-out foods and leftovers within a day for greater safety and quality.
Don't reheat take-out food in its original container in the microwave, unless the container is described as safe for microwave use. Chemicals from carryout containers can be absorbed into foods at high temperatures. Safe containers for microwave cooking include glass and glass ceramic cookware, and those labeled for microwave use.
To heat thoroughly in your microwave:
COVER the microwave container with a lid or plastic wrap turned back at one corner. The plastic wrap shouldn't touch the food. This prevents the possible absorption of chemicals from the plastic wrap at high temperatures. Trapped steam helps destroy bacteria and ensure uniform cooking.
STIR AND/OR ROTATE food midway and as needed during microwaving.
REHEAT foods until they are steaming hot throughout (165 F).
You can't always see, smell or taste bacteria that cause food-borne illness. It takes from 1/2 hour to two or more weeks before you get sick from contaminated food. Sometimes it's hard to know if food has been handled
4 Ways to Make Safer Food Selections
Your Guide to Safer Eating Out and Taking Out
http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=3&tax_subject=358&topic_id=161
1&level3_id=5972&level4_id=0&level5_id=0&placement_default=0
Introduction
You're probably already taking precautions against foodborne illness at home, but you need to be careful when you are away from home too. Here are four easy steps you can take to protect yourself and your loved ones when you are selecting foods that are ready to eat at a restaurant, delicatessen, take-out counter, or grocery store.
4 Ways to Make Safer Food Selections:
Your Guide to Safer Eating Out and Taking Out
1 Be Aware of Raw or Undercooked Foods
Foods from animals such as meat, poultry, fish, shellfish, and eggs when eaten raw or undercooked sometimes contain harmful viruses and bacteria that can pose a risk of foodborne illness. Young children, pregnant women, older adults, and those with compromised immune systems are particularly vulnerable. You are at increased risk if you suffer from liver disease or alcoholism, if you have decreased stomach acidity (due to gastric surgery or the use of antacids), or if you have a compromised immune system due to: steroid use; conditions such as AIDS, cancer, or diabetes; or
treatments such as chemotherapy.
To reduce your chances of foodborne illness you should stay away from:
* Raw fish or shellfish —oysters, clams, sushi, sashimi, ceviche
* Meat or seafood ordered undercooked such as "rare" hamburger, beef, lamb, pork, or fish.
* Eggs ordered undercooked and food with uncooked egg ingredients—such as "runny" fried or poached eggs; dressings or sauces such as hollandaise, homemade mayonnaise, and Caesar salad dressing; desserts like chocolate mousse, meringue pie, and tiramisu.
2 Ask About Preparation
Recipes vary. If you're not sure whether a ready-to-eat item contains undercooked ingredients, ask how the food is prepared.
3 Request that Food be Thoroughly Cooked
If the item you are interested in selecting contains raw or undercooked meat, fish, shellfish, or eggs, ask if that ingredient can be eliminated. If the food is prepared to order, ask for it to be thoroughly cooked.
4 Make a Different Choice
With certain foods, such as oysters on the half shell or an egg-based mousse, it may be impossible to accommodate your request for thorough cooking. In that case, simply choose something else. It is a minor inconvenience compared to the major problems caused by foodborne illness.
To learn more about foodborne illness and ways to prevent it, talk to your health care professional or your local health department, or visit the www.FoodSafety.gov web site.
FDA Model Brochure Chart of Who's at Risk, Risky Foods, and Cause of Illness
While the following model chart is included in the FDA model brochure, inclusion in a custom-designed brochure, in whole or in part, is optional. Portions of the chart may be selected for use rather than using the entire chart, if only certain portions apply based on the foods offered. For example, a food establishment serving only shucked molluscan shellfish such as oysters on the half shell, may opt to include the portion of the chart dealing with shucked molluscan shellfish and omit the other
portions.
The model chart is not intended to be used independently of the brochure. Use of the chart alone constitutes noncompliance with the reminder requirement.
Foodborne illness is preventable - if you take the right precautions
RISKY FOODS
(This is a partial listing) WHO IS AT RISK CAUSE OF ILLNESS
Raw or undercooked eggs:
Caesar salad dressing; soft-cooked eggs; Monte Cristo sandwich; meringue pie; some puddings and custards; mousse; sauces made with raw eggs (e.g., Hollandaise) Eveyone, especially
Older Adults
Young Children
Immune-Compromised Salmonella Enteritidis
Raw dairy products:
Raw or unpasteurized milk;
some soft cheeses like...
Camembert, Brie Everyone, especially
Pregnant Women
Older Adults
Immune-compromised
Young Children Listeria monocytogenes
E. coli O157:H7
Campylobacter
Salmonella
Raw or rare meat:
Hamburger, carpaccio Everyone, especially
Older Adults
Young Children E. coli O157:H7
Salmonella
Raw or undercooked molluscan shellfish:
Raw clams or oysters on the half shell Everyone, especially
Persons with liver disease
or alcoholism
Immune-compromised Vibrio vulnificus
Other vibrios
Hepatitis A
Raw fish:
Sushi, ceviche, tuna carpaccio Everyone, especially
Immune-compromised
Older Adults Parasites
Vibrio parahaemolyticus
PDF version
Implementation Guidance for the Consumer Advisory Provision of the FDA Food Code (including Model
Brochure)
Hypertext updated by cjm/dms 2001-JAN-03 safely. If you don't know, give food the heave ho!
http://www.dec.state.ak.us/eh/fss/consumers/check_out_that_restaurant.htm
Local health departments can't be everywhere all the time. Restaurants can't be perfect all the time.
So what can you do to protect yourself when dining out? Here are some simple tips that can help you judge the cleanliness and safety of the restaurants you visit.
Hot foods should be hot! If the food on the buffet isn't hot enough to steam, you may want to pass it up. Hot foods should be at 140 degrees Fahrenheit on the buffet or when served to your table. Most foods require cooking to higher temperatures before they are put on the buffet.
Cold foods should be cold! Foods that are required to be cold to prevent growth of microorganisms should be 40 degrees Fahrenheit or less. Foods left at room temperatures can often grow harmful bacteria in as little as 2 hours. If foods aren't the right temperature, don't eat them.
Take a look at your servers. Are they clean looking? Most important, do their hands and fingernails look clean? Do they keep their hands away from their face and hair? Foodborne illness can be passed person to person or from the bathroom by unwashed hands. Burns and cuts that may be infected are also a good source of harmful bacteria.
If you can, try to get a glimpse of the person that is fixing your food. You decide from there.
Plates, glasses, and utensils should be clean and spot free. If they have dried-on food, finger prints or lipstick on glasses, then the dishwasher is likely on the blink. Ask for clean replacements or move on down the road.
Fresh foods such as fruits and vegetables should look and smell fresh. Wilted salads my be an indication that the product is old or has not been properly handled.
See any bugs? If you have to share your table with roaches, it's time to leave.
What is the general condition of the restaurant environment? Sure, you don't eat off the floor, but how the manager keeps the place up may be an indication of the amount of pride they take in preparing your food.
IF YOU HAVE A PROBLEM . . .
If you have a problem, tell the management. Usually they want to know. If they don't care, don't go
Financial Stress
http://abcnews.go.com/Health/story?id=5867963&page=1
Food Safety when You're Traveling
Food is an important part of traveling whether the trip is for work or fun. "Food poisoning" can and does occur. Common symptoms are diarrhea, an upset stomach, cramps and general malaise. These can spoil anyone's trip and can be serious for the very young, elderly or persons who are not in good health for other reasons. The following are a few simple principles that can help you avoid food borne illness when you travel:
* Keep perishables cold by using a cooler with ice or refreezable ice packs. Freezing foods such as sandwiches, juices and milk before you leave home will keep them cold longer. If you are traveling for several days, plan to buy meats or other perishables every day if you don't have adequate coolers.
* Transport foods cold rather than hot if they must be carried for more than 2 hours before eating. Where possible, cook foods just before eating by using portable grills or those at park or camping areas.
* If you don't have a cooler stick with safe foods like canned meats or fish, natural or processed cheeses, crackers, peanut butter and very dry sausage products. Throw leftover meats away after the meal unless you can cool them down within 2 hours.
* If you buy fresh fruit or vegetables from roadside markets, wash them thoroughly before eating.
* When you are eating out - check the overall appearance of the restaurant and personnel. Many major fast food franchise restaurants enforce sanitation rules strictly. If the restaurant's general appearance raises any doubts about the attention to cleanliness, order very carefully or choose another restaurant. When in doubt, order foods that are cooked just before serving. For example, a hamburger or a grilled steak is likely to be safer than barbecued beef, swiss steak, beef stew, or
roast beef. Those items may easily have been held at the wrong temperatures or for too long a time, or improperly cooked or reheated. Order a grilled cheese sandwich rather than ham or tuna salad, broiled or fried fish instead of casseroles. And for dessert, choose fruit or fruit pies rather than cream, custard or pumpkin pies.
foodsafety gov web site
http://www.foodsafety.gov/
Gateway to Government Food Safety Information
News & Safety Alerts
Consumer Advice
Disaster Assistance
* Food and water safety after fires, floods, hurricanes, power outages, etc.
Food Handling
* Away From Home
Food Safety Away from Home
Federal Government Web Sites
* Eating Out/Bringing In: Food Safety for You (FDA)
Safe Eats
Eating Out/Bringing In
We all eat out and bring in food. This includes ready-to-eat foods from restaurants and supermarkets. Here's the way to make these meals even more enjoyable.
Eating Out
Eating in a restaurant, cafeteria, or a fast-food place is usually a safe and enjoyable experience.
You should take actions to ensure that your food is safe. Keep these rules in mind:
Clean, Cook, and Chill.
Clean: When you eat out, look at your physical surroundings before you even sit down. If they're not up to your cleanliness standards, you might want to eat somewhere else.
Cook: No matter where you eat, always order your food cooked thoroughly, especially meat, poultry, fish, and eggs. When you're served a hot meal, make sure it's served to you piping hot and thoroughly cooked, and if not, send it back.
Don't eat undercooked or raw foods, such as raw oysters. People with liver disorders or weakened immune systems are especially at risk for getting sick. Also, avoid eating raw or undercooked eggs.
They can be a hidden hazard in foods like Caesar salad, custards, and some sauces. If these foods are made with pasteurized eggs, however, they are safe. If you are unsure about the ingredients in a particular dish, ask before ordering it.
Bringing In Doggie bag
Many people are packing up leftovers to eat later. Care must be taken when handling these leftovers.
The Doggie Bag: If you will not be arriving home within 2 hours of being served, it is safer to leave the leftovers at the restaurant.
Get Food Home Fast: Remember that the inside of a car can get very warm and bacteria can grow rapidly. For safety's sake, it's best to go directly home after eating out and put your leftovers in the refrigerator.
Let's Do Lunch!
We're on the go and often carry our lunches to work or school - or pack lunches for others.
Use these TIPS to pack a safe lunch!
* Keep them clean! Make sure your hands, food preparation surfaces, utensils, and lunch boxes are clean. Use hot, soapy water to effectively get rid of bacteria. Also, remember to thoroughly rinse fresh fruits and vegetables under running water before packing them.
* If you're making sandwiches the night before, keep the sandwiches in the refrigerator and pack them to go in the morning. Packed lunch box with apple, bannana and thermos on the side
* Keep hot foods hot. Use an insulated thermos for soup, chili, or stew. First, fill the thermos with boiling water and let it stand for a few minutes. Then empty the thermos, and fill it with piping hot food. Keep the lid tightly closed until lunchtime.
* When packing lunch boxes, take cold foods right from the refrigerator and freezer and pack them in a box. Include a cold pack.
* Freeze single-sized juice packs overnight and place the frozen drink in with your lunch. The juice will thaw by lunchtime, but it will still be cold. The frozen drink will also keep the rest of the lunch cold.
* Don't let food sit in warm temperatures for very long. Eat it or put it right back in your lunch box with a frozen cold pack. Any perishable food (e.g., meat, poultry, or egg sandwiches) that were not eaten at lunch should be discarded if proper storage is not available.
* Travelers' Health: Safe Food and Water, Travelers' Diarrhea (CDC)
* Food Safety While Hiking, Camping, and Boating (FSIS)
* Handling Food Safely on the Road (FSIS)
* Mail Order Food Safety (FSIS)
* Safe Handling of Take Out Foods (FSIS)
State and Local Government Web Sites
* Buffet Style Dining (Department of Public Health, Seattle & King County, Washington)
* Check Out That Restaurant (Food Safety & Sanitation Program, Alaska)
* Child's Class Field Trip (Cooperative Extension Service, Mississippi)
* Food Safety at the Office (Cooperative Extension Service, Nebraska)
* Food Safety when You're Traveling (Cooperative Extension Service, Minnesota)
* Picnic Safety (Food Safety & Sanitation Program, Alaska)
* Quiz Your Caterer (Food Safety & Sanitation Program, Alaska)
* Safety at the Salad Bar (Department of Environmental Conservation, Alaska)
* Takeout Food Safety (Department of Environmental Conservation, Alaska)
International Government Web Sites
* A Guide on Safe Food For Travellers (World Health Organization)
Additional links to federal, state and local government agencies.
www.FoodSafety.gov
* Clean: Handwashing
* Separate: Don't Cross-Contaminate
* Chill: Refrigerate Promptly
* Cook: Cook It Safely
* Store: Keep It Safe
* In the Kitchen
* Cooking for Groups and Bake Sales
* Consumer Advice for Women (including expectant mothers & child care providers)
Seniors
* Consumer Advice for Seniors
Persons with Immune Diseases
* Food Safety Advice for Persons with AIDS or Other Immune Defficiencies
Product-Specific Advice
* Drinking Water
* Eggs
* Fruits, Vegetables, & Juices
* Game Meat
* Meat & Poultry
* Milk/Dairy
* Seafood
* Pet Food
* Refrigerated Ready-to-Eat Foods
Seasonal Advice
* Back To School
* Holidays
* Summer
* Seasonal Food Safety (FSIS)
More Web Sites
* Fight BAC! (Partnership For Food Safety Education)
* Frequently Asked Questions
* Other Languages
* Food Safety Information Center (NAL)
* Video Library
* Information on Other Topics
(e.g. biotechnology, BSE (Mad Cow Disease), food irradiation, pesticides, food additives, color
additives)
www.FoodSafety.gov
Safe Handling of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices
http://www.cfsan.fda.gov/~dms/prodsafe.HTML
Contents:
* Staying Healthy... Staying Safe
* Buying Tips for Fresh Produce
* Storage Tips for Fresh Produce
* Preparation Tips for Fresh Produce
* Safety and Fresh-Squeezed Products
* Q&As about Fresh Produce
cucumbersStaying Healthy... Staying Safe
Fruits and vegetables are an important part of a healthy diet. Your local markets carry an amazing variety of fresh fruits and vegetables that are both nutritious and delicious.
As you enjoy fresh produce and fresh-squeezed fruit and vegetable juices, it's important to handle these products safely in order to reduce the risks of foodborne illness.
Avoiding Foodborne Risk is Easy
Harmful bacteria that may be in the soil or water where produce grows may come in contact with the fruits and vegetables and contaminate them. Or, fresh produce may become contaminated after it is harvested, such as during preparation or storage.
Eating contaminated produce (or fruit and vegetable juices made from contaminated produce) can lead to foodborne illness, which can cause serious - and sometimes fatal - infections. However, it's easy to help protect yourself and your family from illness by following these safe handling tips!
Tips for Fresh Produce
Buying Tips for Fresh Produce
You can help keep produce safe by making wise buying decisions at the grocery store.
* Purchase produce that is not bruised or damaged.
* When selecting freshcut produce - such as a half a watermelon or bagged mixed salad greens - choose only those items that are refrigerated or surrounded by ice.
* Bag fresh fruits and vegetables separately from meat, poultry and seafood products when packing them to take home from the market.
Storage Tips for Fresh Produce
Proper storage of fresh produce can affect both quality and safety.
To maintain quality of fresh produce:
* Certain perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) can be best maintained by storing in a clean refrigerator at a temperature of 40° F or below. If you're not sure whether an item should be refrigerated to maintain quality, ask your grocer.
* All produce that is purchased pre-cut or peeled should be refrigerated to maintain both quality and safety.
Keep your refrigerator set at 40° F or below. Use a fridge thermometer to check!
Preparation Tips for Fresh Produce
washing produce
What About
Pre-washed Produce?
* Many precut, bagged produce items like lettuce are pre-washed. If so, it will be stated on the packaging. This pre-washed, bagged produce can be used without further washing.
* As an extra measure of caution, you can wash the produce again just before you use it. Precut or prewashed produce in open bags should be washed before using.
Begin with clean hands. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
* Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Produce that looks rotten should be discarded.
* All produce should be thoroughly washed before eating. This includes produce grown conventionally or organically at home, or produce that is purchased from a grocery store or farmer's market. Wash fruits and vegetables under running water just before eating, cutting or cooking.
* Even if you plan to peel the produce before eating, it is still important to wash it first.
* Washing fruits and vegetables with soap or detergent or using commercial produce washes is not recommended.
* Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
* Drying produce with a clean cloth towel or paper towel may further reduce bacteria that may be present.
Focus On: Health Risks with Raw Sprouts
Raw sprouts that are served on salads, wraps, and sandwiches may contain bacteria that can cause foodborne illness. Rinsing sprouts first will not remove bacteria. Home-grown sprouts also present a health risk if they are eaten raw or lightly cooked.
* To reduce the risk of illness, do not eat raw sprouts such as bean, alfalfa, clover, or radish sprouts. All sprouts should be cooked thoroughly before eating to reduce the risk of illness.
* This advice is particularly important for children, the elderly, and persons with weakened immune systems, all of whom are at risk of developing serious illness due to foodborne disease.
Separate for Safety
Keep fruits and vegetables that will be eaten raw separate from other foods such as raw meat, poultry or seafood - and from kitchen utensils used for those products.
washing a cutting board
In addition, be sure to:
* Wash cutting boards, dishes, utensils and counter tops with hot water and soap between the preparation of raw meat, poultry and seafood products and the preparation of produce that will not be cooked.
* For added protection, kitchen sanitizers can be used on cutting boards and counter tops periodically. Try a solution of one teaspoon of chlorine bleach to one quart of water.
* If you use plastic or other non-porous cutting boards, run them through the dishwasher after use.
Fruit and Vegetable Juices
Safety and Fresh-Squeezed Products
When fruits and vegetables are fresh-squeezed and left untreated, harmful bacteria from the inside or the outside of the produce can become a part of the finished product.
* Some grocery stores, health food stores, cider mills, and farm markets sell packages and containers of juice that was made on site and has not been pasteurized or otherwise treated to kill harmful bacteria.
* These untreated products should be kept in the refrigerated section of the store or on ice, and must have the following warning on the label regarding people who are at risk for foodborne illness:
WARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.
* Juices that are fresh squeezed and sold by the glass - such as at farm markets, at roadside stands, or in some restaurants or juice bars - may not be pasteurized or otherwise treated to ensure safety. Warning labels are not required for these products.
* If you or someone in your family is at risk for foodborne illness, and you cannot determine if a juice has been processed to destroy harmful bacteria, either don't drink it or bring it to a boil to kill any harmful bacteria that may be present.
Those at risk for foodborne illness should not drink unpasteurized juice unless it is brought to a boil first.
Q&As about Fresh Produce
Q, Question What is "organic produce"?
A, Answer Organic produce is grown without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation.
Before a product can be labeled "organic," a government-approved certifier inspects the farm where the food is grown to make sure the farmer meets the U.S. Department of Agriculture's organic standards. Companies that handle or process organic food before it reaches the supermarket or restaurant must be certified, too.
Q, Question: What is ethylene gas - and how does it affect produce?
A, Answer Some fruits and vegetables - like bananas - naturally produce ethylene gas when they ripen. Oftentimes, such fruits and vegetables are harvested in the unripened state to preserve firmness and for long shelf life; they are later exposed to ethylene gas to induce ripening.
Q, Question: What does the "use-by" date mean on a package of fresh produce?
A, Answer A "Best-If-Used-By- (or Before)" date is the last date recommended for peak quality as determined by the manufacturer of the product.
Q, Question: Why are wax coatings used on fruits and vegetables?
A, Answer Many vegetables and fruits make their own natural waxy coating. After harvest, fresh produce may be washed to clean off dirt and soil - but such washing also removes the natural wax.
Therefore, waxes are applied to some produce to replace the natural waxes that are lost. Wax coatings help retain moisture to maintain quality from farm to table including:
* when produce is shipped from farm to market
* while it is in the stores and restaurants
* once it is in the home
Waxes also help inhibit mold growth, protect produce from bruising, prevent other physical damage and disease, and enhance appearance.
Q, Question: How are waxes applied?
A, Answer Waxes are used only in tiny amounts to provide a microscopic coating surrounding the entire product. Each piece of waxed produce has only a drop or two of wax.
Coatings used on fruits and vegetables must meet FDA food additive regulations for safety.
Produce shippers and supermarkets in the United States are required by federal law to label fresh fruits and vegetables that have been waxed so you will know whether the produce you buy is coated.
Watch for signs that say: "Coated with food-grade vegetable-, petroleum-, beeswax-, or shellac- based wax or resin, to maintain freshness."
Fight BAC - Clean, Separate, Chill, Cook - Keep Food Safe from Bacteria
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National Food Safety Programs: Produce Safety
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CFSAN Home | CFSAN Search/Subject Index | CFSAN Disclaimers & Privacy Policy | CFSAN
Accessibility/Help
FDA Home Page | Search FDA Site | FDA A-Z Index | Contact FDA
FDA/Center for Food Safety & Applied Nutrition
Hypertext updated by ear/cjm/dms July 16, 2008
http://www.fsis.usda.gov/Fact_Sheets/Safe_Handling_Take-Out_Foods/index.asp
Safe Handling of Take-Out Foods
TAKE-OUT AND DELIVERED FOODS
Holiday Meals, Picnics, Tailgate Parties, or Just a Busy Day
In today's busy world, take-out and delivered foods are experiencing runaway popularity. Some foods are hot and some are cold when purchased. Foods from fast food restaurants are most often consumed immediately. Take-out foods may be purchased in advance for eating at a later time, such as a party platter or a cooked holiday meal. No matter what the occasion, more and more people are relying on others to prepare their food.
Perishable foods can cause illness when mishandled. Proper handling of the food and the leftovers is essential to ensure the food is safe for you to eat.
2-Hour Rule
To keep hot foods safe, keep them at 140 °F or above. Cold foods must be kept at 40 °F or below.
Bacteria grow rapidly between 40 and 140 °F. Discard all perishable foods such as meat, poultry, eggs, and casseroles, left at room temperature longer than 2 hours; 1 hour in temperatures above 90 °F.
Keep HOT Food HOT!
Keep COLD Food COLD!
If you are not eating the take-out or delivered food immediately, follow these guidelines to make sure the food remains safe for you to eat at a later time.
Hot Take-Out or Delivered Food
Once food is cooked, it should be held hot, at an internal temperature of 140 °F or above. Just keeping food warm (between 40 and 140 °F) is not safe. Use a food thermometer to monitor the internal temperature of the food. A preheated oven, chafing dishes, preheated warming trays, or slow cookers may be used.
If you plan to eat at a later time, take-out or delivered food should be divided into smaller portions or pieces, placed in shallow containers, and refrigerated.
Cold/Refrigerated Take-Out or Delivered Food
Cold foods should be kept at 40 °F or below.
Refrigerate perishable foods as soon as possible, always within 2 hours after purchase or delivery.
If the food is in air temperatures above 90 °F, refrigerate within 1 hour.
Keep foods cold on the buffet table by nesting serving dishes of food in bowls of ice. Use small platters and replace them with fresh refrigerated platters of food often, rather than adding fresh food to a serving dish already on the table.
When take-out or delivered food is purchased cold for an outdoor event—like a picnic, sporting event, or outdoor buffet—a cooler with ice is a practical alternative to a refrigerator. The cooler should be packed with plenty of ice or frozen gel packs. Keep the cooler in the shade when possible.
Remember the 2-hour rule when food is removed from the cooler. Discard all perishable foods that have been left out of the coolers longer than 2 hours; 1 hour in air temperatures above 90 °F.
Leftovers?
Discard all perishable foods, such as meat, poultry, eggs, and casseroles, left at room temperature longer than 2 hours; 1 hour in air temperatures above 90 °F. This includes leftovers taken home from a restaurant. Some exceptions to this rule are foods such as cookies, crackers, bread, and whole fruits.
Whole roasts, hams, and turkeys should be sliced or cut into smaller pieces or portions before storing them in the refrigerator or freezer. Turkey legs, wings, and thighs may be left whole.
Refrigerate or freeze leftovers in shallow containers. Wrap or cover the food.
Refrigerator Storage at 40 °F or Below
Cooked meat or poultry 3 to 4 days
Pizza 3 to 4 days
Luncheon meats 3 to 5 days
Egg, tuna, and macaroni salads 3 to 5 days
Foods stored longer may begin to spoil or become unsafe to eat. Do not taste.
Freezer Storage at 0 °F or Below
Cooked meat or poultry 2 to 6 months
Pizza 1 to 2 months
Luncheon meats 1 to 2 months
Salads made with mayonnaise do not freeze well.
Foods kept frozen longer than recommended storage times are safe but may be drier and not taste as good.
WHEN IN DOUBT, THROW IT OUT!
FOLLOW THESE GUIDELINES FOR COOKED, REFRIGERATED, OR FROZEN TAKE-OUT AND DELIVERED MEALS
Thawing Meals
Thaw the wrapped, cooked meat or poultry on a tray in the refrigerator. Allow about 24 hours for every 5 pounds. Small packages of cooked stuffing, gravy, potatoes, etc., will take less time to thaw and can be taken out of the freezer and put into the refrigerator at a later time.
Once the cooked meat or poultry and side dishes thaw, plan to eat them within 3 to 4 days. The food may be eaten cold or reheated.
Frozen food can be put directly into the oven without thawing.
Follow the package directions for thawing, reheating, and storing.
Reheating Meals
Reheat foods containing meat or poultry to an internal temperature of at least 165 °F. Always use a food thermometer to verify the internal temperature of the food.
Reheat sauces, soups, and gravies to a boil.
If reheating in the oven, set oven temperature no lower than 325 °F.
Reheating in slow cookers and chafing dishes is NOT recommended because foods may stay in the "Danger Zone" (between 40 and 140 °F) too long.
When reheating food in the microwave oven, cover and rotate food for even heating. Always allow standing time before checking the internal temperature of the food.
Consult your microwave oven owner's manual for recommended times and power levels.
Last Modified: October 4, 2007
Fact Sheets
Safe Food Handling
At-Risk Populations
Meat Preparation
Poultry Preparation
Egg Products Preparation
Seasonal Food Safety
Appliances & Thermometers
Foodborne Illness & Disease
Emergency Preparedness
FSIS Programs & Workforce
Production & Inspection
Food Labeling
Take Out Food Safety
http://www.dec.state.ak.us/eh/old_dec/deh/sanitat/takeout.htm
Mealtime is "grab and go" for many people. Take-out food is taking over. Wherever you obtain your take-out food, certain food safety tips apply:
Two hours is the maximum time perishable foods should be kept at room temperature. When not kept under control, bacteria can grow rapidly. If you're serving food in temperatures over 90 F, such as a picnic, limit the time in which food sits out to one hour or less. Just ONE bacterium, doubling every 20 minutes, could grow to 64 bacteria in two hours and 2,097,152 bacteria in seven hours!
Don't hesitate, refrigerate . . . at 40 F or colder . . . if you won't be eating your take-out meal within two hours.
Perishable foods include meat, poultry, fish, dairy products, pasta, rice and cooked vegetables.
Also, refrigerate fresh, peeled and/or cut fruits and vegetables within a couple of hours.
Refrigerate hot take-out foods right away if you won't be eating them within two hours -- let the refrigerator cool them down. Leave the covers of containers cracked open to help food cool faster.
Cover tightly once the food is cooled.
For large quantities, divide food into loosely covered shallow containers before refrigerating; cover tightly when cool. Food cools more rapidly in shallow containers, limiting the growth of bacteria.
If you leave your pizza and other perishable foods at room temperature for more than a couple of hours, TOSS them out. Some types of bacteria can form a heat-resistant toxin that cooking can't destroy.
Plan to eat take-out foods and leftovers within a day for greater safety and quality.
Don't reheat take-out food in its original container in the microwave, unless the container is described as safe for microwave use. Chemicals from carryout containers can be absorbed into foods at high temperatures. Safe containers for microwave cooking include glass and glass ceramic cookware, and those labeled for microwave use.
To heat thoroughly in your microwave:
COVER the microwave container with a lid or plastic wrap turned back at one corner. The plastic wrap shouldn't touch the food. This prevents the possible absorption of chemicals from the plastic wrap at high temperatures. Trapped steam helps destroy bacteria and ensure uniform cooking.
STIR AND/OR ROTATE food midway and as needed during microwaving.
REHEAT foods until they are steaming hot throughout (165 F).
You can't always see, smell or taste bacteria that cause food-borne illness. It takes from 1/2 hour to two or more weeks before you get sick from contaminated food. Sometimes it's hard to know if food has been handled
4 Ways to Make Safer Food Selections
Your Guide to Safer Eating Out and Taking Out
http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=3&tax_subject=358&topic_id=161
1&level3_id=5972&level4_id=0&level5_id=0&placement_default=0
Introduction
You're probably already taking precautions against foodborne illness at home, but you need to be careful when you are away from home too. Here are four easy steps you can take to protect yourself and your loved ones when you are selecting foods that are ready to eat at a restaurant, delicatessen, take-out counter, or grocery store.
4 Ways to Make Safer Food Selections:
Your Guide to Safer Eating Out and Taking Out
1 Be Aware of Raw or Undercooked Foods
Foods from animals such as meat, poultry, fish, shellfish, and eggs when eaten raw or undercooked sometimes contain harmful viruses and bacteria that can pose a risk of foodborne illness. Young children, pregnant women, older adults, and those with compromised immune systems are particularly vulnerable. You are at increased risk if you suffer from liver disease or alcoholism, if you have decreased stomach acidity (due to gastric surgery or the use of antacids), or if you have a compromised immune system due to: steroid use; conditions such as AIDS, cancer, or diabetes; or
treatments such as chemotherapy.
To reduce your chances of foodborne illness you should stay away from:
* Raw fish or shellfish —oysters, clams, sushi, sashimi, ceviche
* Meat or seafood ordered undercooked such as "rare" hamburger, beef, lamb, pork, or fish.
* Eggs ordered undercooked and food with uncooked egg ingredients—such as "runny" fried or poached eggs; dressings or sauces such as hollandaise, homemade mayonnaise, and Caesar salad dressing; desserts like chocolate mousse, meringue pie, and tiramisu.
2 Ask About Preparation
Recipes vary. If you're not sure whether a ready-to-eat item contains undercooked ingredients, ask how the food is prepared.
3 Request that Food be Thoroughly Cooked
If the item you are interested in selecting contains raw or undercooked meat, fish, shellfish, or eggs, ask if that ingredient can be eliminated. If the food is prepared to order, ask for it to be thoroughly cooked.
4 Make a Different Choice
With certain foods, such as oysters on the half shell or an egg-based mousse, it may be impossible to accommodate your request for thorough cooking. In that case, simply choose something else. It is a minor inconvenience compared to the major problems caused by foodborne illness.
To learn more about foodborne illness and ways to prevent it, talk to your health care professional or your local health department, or visit the www.FoodSafety.gov web site.
FDA Model Brochure Chart of Who's at Risk, Risky Foods, and Cause of Illness
While the following model chart is included in the FDA model brochure, inclusion in a custom-designed brochure, in whole or in part, is optional. Portions of the chart may be selected for use rather than using the entire chart, if only certain portions apply based on the foods offered. For example, a food establishment serving only shucked molluscan shellfish such as oysters on the half shell, may opt to include the portion of the chart dealing with shucked molluscan shellfish and omit the other
portions.
The model chart is not intended to be used independently of the brochure. Use of the chart alone constitutes noncompliance with the reminder requirement.
Foodborne illness is preventable - if you take the right precautions
RISKY FOODS
(This is a partial listing) WHO IS AT RISK CAUSE OF ILLNESS
Raw or undercooked eggs:
Caesar salad dressing; soft-cooked eggs; Monte Cristo sandwich; meringue pie; some puddings and custards; mousse; sauces made with raw eggs (e.g., Hollandaise) Eveyone, especially
Older Adults
Young Children
Immune-Compromised Salmonella Enteritidis
Raw dairy products:
Raw or unpasteurized milk;
some soft cheeses like...
Camembert, Brie Everyone, especially
Pregnant Women
Older Adults
Immune-compromised
Young Children Listeria monocytogenes
E. coli O157:H7
Campylobacter
Salmonella
Raw or rare meat:
Hamburger, carpaccio Everyone, especially
Older Adults
Young Children E. coli O157:H7
Salmonella
Raw or undercooked molluscan shellfish:
Raw clams or oysters on the half shell Everyone, especially
Persons with liver disease
or alcoholism
Immune-compromised Vibrio vulnificus
Other vibrios
Hepatitis A
Raw fish:
Sushi, ceviche, tuna carpaccio Everyone, especially
Immune-compromised
Older Adults Parasites
Vibrio parahaemolyticus
PDF version
Implementation Guidance for the Consumer Advisory Provision of the FDA Food Code (including Model
Brochure)
Hypertext updated by cjm/dms 2001-JAN-03 safely. If you don't know, give food the heave ho!
Tuesday, September 23, 2008
Advice vs. Greenwich Carriedo eatery; web sites with free useful information
Advisory vs. Greenwich Carriedo fast food eatery, which was identified as operated by Carriedo Cuisine Corporation. On September 23, 2008, while I was eating at said store, I: (1) noticed a live, moving fly in the dining area of said store; (2) the plate, which contained the exposed chicken I ordered, also contained sauce in a container. So the germs in the sauce container could contaminate the exposed
chicken. The comfort room for men, in said store, had a locked compartment. So men who wanted to "make number two" couldn't do so. Proof that I was at said eatery, on said date, is Carriedo Cuisine Corporation official receipt No. 869 dated 9/23/08.
5 Tips for a trip to the emergency room
http://abcnews.go.com/Health/story?id=5843080&page=1
back to school advice for children with asthma or allergies:
http://newsblogs.chicagotribune.com/triage/2008/08/back-to-school.html
hospitalsworldwide
http://www.hospitalsworldwide.com/
washingtonian web site
http://www.washingtonian.com/
How aging can mmake people stronger
http://www.washingtonian.com/articles/health/5225.html
chicken. The comfort room for men, in said store, had a locked compartment. So men who wanted to "make number two" couldn't do so. Proof that I was at said eatery, on said date, is Carriedo Cuisine Corporation official receipt No. 869 dated 9/23/08.
5 Tips for a trip to the emergency room
http://abcnews.go.com/Health/story?id=5843080&page=1
back to school advice for children with asthma or allergies:
http://newsblogs.chicagotribune.com/triage/2008/08/back-to-school.html
hospitalsworldwide
http://www.hospitalsworldwide.com/
washingtonian web site
http://www.washingtonian.com/
How aging can mmake people stronger
http://www.washingtonian.com/articles/health/5225.html
Monday, September 22, 2008
security lapse at SM Manila; etc.
Security lapse on September 22, 2008, at SM Manila. Deadly weapons could have been brought into said building because security guard, at said entrance, didn't inspect the luggage being held my companion. Said luggage was large enough to contain said weapons.
About antibiotics:
http://www.independent.co.uk/life-style/health-and-wellbeing/health-news/antibiotics-to-delay-prematur
e-birth-may-harm-babies-934231.html
About celebrity worship:
http://news.yahoo.com/s/time/20080916/hl_time/celebrityworshipgoodforyourhealth;_ylt=ApClBfA.GfT0iWIkZ
OZ5VbqQeZd4
About Chamomile Tea:
http://news.yahoo.com/s/hsn/20080920/hl_hsn/chamomileteamaywardoffdiabetesdamage&printer=1;_ylt=AvuouM
EPb33gSaYJGVJPVsy9j7AB
About Down's tests:
http://www.guardian.co.uk/society/2008/sep/14/children.mentalhealth
About LASIK:
http://news.yahoo.com/s/hsn/20080920/hl_hsn/healthtipislasikrightforyou;_ylt=AuW4drWcp.iXwOx4QSV.a4G3j
7AB
About prescription drugs:
http://www.latimes.com/features/health/la-he-drugside15-2008sep15,0,150748.story?track=rss
About Multiple Sclerosis:
http://news.yahoo.com/s/hsn/20080920/hl_hsn/redwinemoleculemightbattlems;_ylt=AkLoChDC7E_7JsIDkHXOWJO3
j7AB
Social Exclusion:
http://news.yahoo.com/s/hsn/20080920/hl_hsn/socialexclusionmayliterallyleavepeoplefrozenout;_ylt=AppCR
7LCid2YN5NEIInZC6e3j7AB
Vitamin D and MS:
http://news.yahoo.com/s/nm/20080919/hl_nm/vitamin_ms_dc;_ylt=AiJW1qCSwExh4Mr2zuhZl3nVJRIF
Vitamin C and Hypertension:
http://news.yahoo.com/s/hsn/20080920/hl_hsn/vitamincmighthelplowerhypertension&printer=1;_ylt=AlTYh9Eu
EUGfdoxcKcVXa9i9j7AB
About antibiotics:
http://www.independent.co.uk/life-style/health-and-wellbeing/health-news/antibiotics-to-delay-prematur
e-birth-may-harm-babies-934231.html
About celebrity worship:
http://news.yahoo.com/s/time/20080916/hl_time/celebrityworshipgoodforyourhealth;_ylt=ApClBfA.GfT0iWIkZ
OZ5VbqQeZd4
About Chamomile Tea:
http://news.yahoo.com/s/hsn/20080920/hl_hsn/chamomileteamaywardoffdiabetesdamage&printer=1;_ylt=AvuouM
EPb33gSaYJGVJPVsy9j7AB
About Down's tests:
http://www.guardian.co.uk/society/2008/sep/14/children.mentalhealth
About LASIK:
http://news.yahoo.com/s/hsn/20080920/hl_hsn/healthtipislasikrightforyou;_ylt=AuW4drWcp.iXwOx4QSV.a4G3j
7AB
About prescription drugs:
http://www.latimes.com/features/health/la-he-drugside15-2008sep15,0,150748.story?track=rss
About Multiple Sclerosis:
http://news.yahoo.com/s/hsn/20080920/hl_hsn/redwinemoleculemightbattlems;_ylt=AkLoChDC7E_7JsIDkHXOWJO3
j7AB
Social Exclusion:
http://news.yahoo.com/s/hsn/20080920/hl_hsn/socialexclusionmayliterallyleavepeoplefrozenout;_ylt=AppCR
7LCid2YN5NEIInZC6e3j7AB
Vitamin D and MS:
http://news.yahoo.com/s/nm/20080919/hl_nm/vitamin_ms_dc;_ylt=AiJW1qCSwExh4Mr2zuhZl3nVJRIF
Vitamin C and Hypertension:
http://news.yahoo.com/s/hsn/20080920/hl_hsn/vitamincmighthelplowerhypertension&printer=1;_ylt=AlTYh9Eu
EUGfdoxcKcVXa9i9j7AB
Sunday, September 21, 2008
DOH issues milk alert; web sites with free useful information
DOH issues milk alert
Health Secretary Franciso Duque III urged the public to exercise caution in buying milk as health authorities in China recalled infant formula found containing melamine, a substance used to make pkastic and fertilizer.
Duque said the public should avoid buying unbranded and repacked milk products reportedly abundant in markets like Divisoria in Manila.
In an interview, he noted that without the brand label, consumers would not lnow who to go after if there is a problem with the product.
about child booster seat safety:
http://news.yahoo.com/s/hsn/20080917/hl_hsn/healthtipboosterseatsafety;_ylt=ArkvwZFnLA6WUE5VtpDYy7XVJRIF
British Sleep Society
http://www.sleeping.org.uk
FDA Requires Stronger Fungal Infection Warning for TNF Blockers
http://www.fda.gov/consumer/updates/tnf091508.html
On this page:
* Reports of Infections
* Advice for Patients
On September 4, 2008, the U.S. Food and Drug Administration (FDA) announced that the makers of four drugs known as "tumor necrosis factor alpha blockers" (TNF-alpha blockers) must strengthen existing warnings on the risk of developing fungal infections. Some patients with invasive infections have died.
The TNF blockers are
* Humira
* Cimzia
* Enbrel
* Remicade
These drugs, which suppress the immune system, are approved to treat a variety of conditions which may include rheumatoid arthritis, juvenile idiopathic arthritis, psoriatic arthritis, plaque psoriasis, ankylosing spondylitis (a form of arthritis that affects the spine and other joints), and Crohn's disease.
FDA is requiring that the labeling change appear in the "Warnings and Precautions" sections of the drugs' prescribing information and in Medication Guides, paper handouts that are required to be distributed by pharmacists to patients with certain medications.
Reports of Infections
The risk of serious infections, including fungal infections, has been included in the prescribing information for the four drugs since the drugs were initially approved. However, reports reviewed by FDA indicate that health care professionals are not consistently recognizing cases of histoplasmosis and other invasive fungal infections. This has led to delays in treatment. Histoplasmosis is an infection caused by the fungus Histoplasma capsulatum.
* FDA reviewed 240 reports of histoplasmosis in patients being treated with Enbrel, Humira, or Remicade.
* Most of the reports involved people in the Ohio River and Mississippi River valleys, areas where the fungus is commonly found.
* In at least 21 of the reports, histoplasmosis was initially not recognized by health care professionals, and antifungal treatment was delayed. Twelve of those patients died.
* FDA reviewed one reported case of histoplasmosis in a patient taking Cimzia.
* The agency has received reports of cases, including deaths, of other fungal diseases in patients treated with TNF blockers.
Advice for Patients
People who take TNF blockers should
* be aware that they are more susceptible to serious fungal infections
* promptly seek medical attention if they develop a persistent fever, cough, shortness of breath, and fatigue
* tell their health care professionals where they live and what areas they have recently visited (to assist in the diagnosis)
Patients who develop a fungal infection may be advised to stop taking the TNF blocker until they recover.
This article appears on FDA's Consumer Health Information Web page (www.fda.gov/consumer), which features the latest updates on FDA-regulated products. Sign up for free e-mail subscriptions at www.fda.gov/consumer/consumerenews.html.
For More Information
FDA Press Release
http://www.fda.gov/bbs/topics/NEWS/2008/NEW01879.html
Information for Healthcare Professionals
http://www.fda.gov/cder/drug/InfoSheets/HCP/TNF_blockersHCP.htm
Date Posted: September 15, 2008
Health action could cut in half early deaths of women
http://news.bbc.co.uk/2/hi/health/7617146.stm
Taking Non-steroidal anti-inflammatory drugs:
http://news.yahoo.com/s/hsn/20080917/hl_hsn/healthtiptakingannsaid;_ylt=Ankk26yyu8pUo2LGKpMFpr23j7AB
Healthy Eating for Busy Families
Posted: 16 Sep 2008 03:28 AM CDT
Does eating healthy seem impossible for your family when you try to balance work, kids' activities, meetings and recreation? There are steps your family can take that ensure they are getting the energy and nutrients they need to grow, play and stay healthy!
Use Canada's Food Guide when you plan your families' meals. Aim for 3 meals and 2 or 3 snacks each day in order to fit in all of the healthy foods that provide energy and nutrients to growing bodies. Plan for least 3 of the 4 food groups at each meal and 2 food groups at snack time.
Here are some tips for healthy and quick meals and snacks:
* Create a meal plan with the family at the beginning of each week. Make a grocery list based on this meal plan so you have everything you need.
* Post a grocery list in the kitchen and remind family members to add items that run out.
* Try to set time aside one day a month when you can prepare extra meals. Foods such as soups, chili and tomato sauces can be frozen in containers and used later.
* Wash and cut up raw vegetables and fruit and store in containers in the refrigerator so they are ready to eat or grab as a snack or with a meal.
* Keep frozen vegetables in your freezer. These can be prepared in a short time as they are already cut and washed.
* Freeze portions of items such as grated cheese, chopped peppers, onions and nuts in freezer bags so they can be added quickly to recipes.
* Keep a variety of dry pantry items on hand: whole wheat pasta, rice, whole grain crackers, whole grain cereals, 100% real fruit juice boxes, canned spaghetti sauce, beans, peanut butter and granola bars.
* Create healthy snacks such as homemade trail mix (dry cereal, dried fruit, sunflower seeds, almonds) and keep in a large container so kids can take their own portions for snacks.
For days when you are on the go from after school through the evening consider using a small cooler in the car with ice packs to bring snacks or meals. Remember to refreeze the ice packs after each use. Ideas for the cooler include:
* bagel and turkey sandwiches
* ham & cheese tortillas
* cut up vegetables (grape tomatoes, cucumbers, celery)
* fruit (apples, grapes, bananas, melon)
* cheese cubes or strings
* frozen yogurt tubes
* homemade trail mix
For a copy of Canada's Food Guide, go to www.healthcanada.gc.ca/foodguide.
WRITTEN BY THE PUBLIC HEALTH NUTRITIONISTS OF SASKATCHEWAN
Originator: Danielle Campbell, R.D., Saskatoon Health Region
Editing Buddy: Carolyn Chu, Saskatoon Health Region
References:
Dietitians of Canada, www.dietitians.ca.
Heather Dzioba, M.Sc.(Nutr), Community Nutrition Resident Helen Flengeris, R.D., "Quick and Easy Meal Solutions", week of March 5, 2000.
What you can do to lower your blood pressure:
http://familydoctor.org/online/famdocen/home/common/heartdisease/risk/092.html
What you can do to avoid Bisphenol-A
http://www.thedailygreen.com/living-green/blogs/green-products-services/avoid-bisphenol-a-55091701?src=syn&dom=yah_buzz&mag=tdg&ha=1
How to Fight Gossip:
http://news.yahoo.com/s/time/20080917/hl_time/qahowtocombatgossip;_ylt=AiolahLVj5pV4o2hYSDiXoCQeZd4
Kids Deep Breathing Exercises:
http://stress.about.com/od/stressmanagementtools/ht/deep_breathing.htm
Protecting newborns:
http://abcnews.go.com/Health/ColdandFluNews/wireStory?id=5824347
Intuition of mothers:
http://www.momscape.com/articles/dillard-intuition.htm
U.S. National Institutes of Health web sites:
U.S. Department of Health and Human Services
NATIONAL INSTITUTES OF HEALTH NIH News
NIH Office of the Director (OD)
Office of Research on Women's Health (ORWH)
National Institute of Neurological Disorders and Stroke (NINDS)
National Institute of Mental Health (NIMH)
NEWScientist
http://www.newscientist.com/
Tips for Parents:
http://www.cnn.com/2008/HEALTH/family/09/17/helicopter.parents/index.html
Prevent Child Ear Pain on Airplanes:
http://news.yahoo.com/s/hsn/20080917/hl_hsn/healthtippreventearpaininflight;_ylt=AuMKfT5a3V5lATIxAdC2ui23j7AB
thedailygreen
http://www.thedailygreen.com/
Raising Emotionally Intelligent Children:
http://www.momscape.com/articles/emotionallyintelligentkids.htm
Working Mothers and Stress Relief:
http://stress.about.com/od/stressmanagementtools/a/working_moms.htm
Health Secretary Franciso Duque III urged the public to exercise caution in buying milk as health authorities in China recalled infant formula found containing melamine, a substance used to make pkastic and fertilizer.
Duque said the public should avoid buying unbranded and repacked milk products reportedly abundant in markets like Divisoria in Manila.
In an interview, he noted that without the brand label, consumers would not lnow who to go after if there is a problem with the product.
about child booster seat safety:
http://news.yahoo.com/s/hsn/20080917/hl_hsn/healthtipboosterseatsafety;_ylt=ArkvwZFnLA6WUE5VtpDYy7XVJRIF
British Sleep Society
http://www.sleeping.org.uk
FDA Requires Stronger Fungal Infection Warning for TNF Blockers
http://www.fda.gov/consumer/updates/tnf091508.html
On this page:
* Reports of Infections
* Advice for Patients
On September 4, 2008, the U.S. Food and Drug Administration (FDA) announced that the makers of four drugs known as "tumor necrosis factor alpha blockers" (TNF-alpha blockers) must strengthen existing warnings on the risk of developing fungal infections. Some patients with invasive infections have died.
The TNF blockers are
* Humira
* Cimzia
* Enbrel
* Remicade
These drugs, which suppress the immune system, are approved to treat a variety of conditions which may include rheumatoid arthritis, juvenile idiopathic arthritis, psoriatic arthritis, plaque psoriasis, ankylosing spondylitis (a form of arthritis that affects the spine and other joints), and Crohn's disease.
FDA is requiring that the labeling change appear in the "Warnings and Precautions" sections of the drugs' prescribing information and in Medication Guides, paper handouts that are required to be distributed by pharmacists to patients with certain medications.
Reports of Infections
The risk of serious infections, including fungal infections, has been included in the prescribing information for the four drugs since the drugs were initially approved. However, reports reviewed by FDA indicate that health care professionals are not consistently recognizing cases of histoplasmosis and other invasive fungal infections. This has led to delays in treatment. Histoplasmosis is an infection caused by the fungus Histoplasma capsulatum.
* FDA reviewed 240 reports of histoplasmosis in patients being treated with Enbrel, Humira, or Remicade.
* Most of the reports involved people in the Ohio River and Mississippi River valleys, areas where the fungus is commonly found.
* In at least 21 of the reports, histoplasmosis was initially not recognized by health care professionals, and antifungal treatment was delayed. Twelve of those patients died.
* FDA reviewed one reported case of histoplasmosis in a patient taking Cimzia.
* The agency has received reports of cases, including deaths, of other fungal diseases in patients treated with TNF blockers.
Advice for Patients
People who take TNF blockers should
* be aware that they are more susceptible to serious fungal infections
* promptly seek medical attention if they develop a persistent fever, cough, shortness of breath, and fatigue
* tell their health care professionals where they live and what areas they have recently visited (to assist in the diagnosis)
Patients who develop a fungal infection may be advised to stop taking the TNF blocker until they recover.
This article appears on FDA's Consumer Health Information Web page (www.fda.gov/consumer), which features the latest updates on FDA-regulated products. Sign up for free e-mail subscriptions at www.fda.gov/consumer/consumerenews.html.
For More Information
FDA Press Release
http://www.fda.gov/bbs/topics/NEWS/2008/NEW01879.html
Information for Healthcare Professionals
http://www.fda.gov/cder/drug/InfoSheets/HCP/TNF_blockersHCP.htm
Date Posted: September 15, 2008
Health action could cut in half early deaths of women
http://news.bbc.co.uk/2/hi/health/7617146.stm
Taking Non-steroidal anti-inflammatory drugs:
http://news.yahoo.com/s/hsn/20080917/hl_hsn/healthtiptakingannsaid;_ylt=Ankk26yyu8pUo2LGKpMFpr23j7AB
Healthy Eating for Busy Families
Posted: 16 Sep 2008 03:28 AM CDT
Does eating healthy seem impossible for your family when you try to balance work, kids' activities, meetings and recreation? There are steps your family can take that ensure they are getting the energy and nutrients they need to grow, play and stay healthy!
Use Canada's Food Guide when you plan your families' meals. Aim for 3 meals and 2 or 3 snacks each day in order to fit in all of the healthy foods that provide energy and nutrients to growing bodies. Plan for least 3 of the 4 food groups at each meal and 2 food groups at snack time.
Here are some tips for healthy and quick meals and snacks:
* Create a meal plan with the family at the beginning of each week. Make a grocery list based on this meal plan so you have everything you need.
* Post a grocery list in the kitchen and remind family members to add items that run out.
* Try to set time aside one day a month when you can prepare extra meals. Foods such as soups, chili and tomato sauces can be frozen in containers and used later.
* Wash and cut up raw vegetables and fruit and store in containers in the refrigerator so they are ready to eat or grab as a snack or with a meal.
* Keep frozen vegetables in your freezer. These can be prepared in a short time as they are already cut and washed.
* Freeze portions of items such as grated cheese, chopped peppers, onions and nuts in freezer bags so they can be added quickly to recipes.
* Keep a variety of dry pantry items on hand: whole wheat pasta, rice, whole grain crackers, whole grain cereals, 100% real fruit juice boxes, canned spaghetti sauce, beans, peanut butter and granola bars.
* Create healthy snacks such as homemade trail mix (dry cereal, dried fruit, sunflower seeds, almonds) and keep in a large container so kids can take their own portions for snacks.
For days when you are on the go from after school through the evening consider using a small cooler in the car with ice packs to bring snacks or meals. Remember to refreeze the ice packs after each use. Ideas for the cooler include:
* bagel and turkey sandwiches
* ham & cheese tortillas
* cut up vegetables (grape tomatoes, cucumbers, celery)
* fruit (apples, grapes, bananas, melon)
* cheese cubes or strings
* frozen yogurt tubes
* homemade trail mix
For a copy of Canada's Food Guide, go to www.healthcanada.gc.ca/foodguide.
WRITTEN BY THE PUBLIC HEALTH NUTRITIONISTS OF SASKATCHEWAN
Originator: Danielle Campbell, R.D., Saskatoon Health Region
Editing Buddy: Carolyn Chu, Saskatoon Health Region
References:
Dietitians of Canada, www.dietitians.ca.
Heather Dzioba, M.Sc.(Nutr), Community Nutrition Resident Helen Flengeris, R.D., "Quick and Easy Meal Solutions", week of March 5, 2000.
What you can do to lower your blood pressure:
http://familydoctor.org/online/famdocen/home/common/heartdisease/risk/092.html
What you can do to avoid Bisphenol-A
http://www.thedailygreen.com/living-green/blogs/green-products-services/avoid-bisphenol-a-55091701?src=syn&dom=yah_buzz&mag=tdg&ha=1
How to Fight Gossip:
http://news.yahoo.com/s/time/20080917/hl_time/qahowtocombatgossip;_ylt=AiolahLVj5pV4o2hYSDiXoCQeZd4
Kids Deep Breathing Exercises:
http://stress.about.com/od/stressmanagementtools/ht/deep_breathing.htm
Protecting newborns:
http://abcnews.go.com/Health/ColdandFluNews/wireStory?id=5824347
Intuition of mothers:
http://www.momscape.com/articles/dillard-intuition.htm
U.S. National Institutes of Health web sites:
U.S. Department of Health and Human Services
NATIONAL INSTITUTES OF HEALTH NIH News
NIH Office of the Director (OD)
Office of Research on Women's Health (ORWH)
National Institute of Neurological Disorders and Stroke (NINDS)
National Institute of Mental Health (NIMH)
NEWScientist
http://www.newscientist.com/
Tips for Parents:
http://www.cnn.com/2008/HEALTH/family/09/17/helicopter.parents/index.html
Prevent Child Ear Pain on Airplanes:
http://news.yahoo.com/s/hsn/20080917/hl_hsn/healthtippreventearpaininflight;_ylt=AuMKfT5a3V5lATIxAdC2ui23j7AB
thedailygreen
http://www.thedailygreen.com/
Raising Emotionally Intelligent Children:
http://www.momscape.com/articles/emotionallyintelligentkids.htm
Working Mothers and Stress Relief:
http://stress.about.com/od/stressmanagementtools/a/working_moms.htm
Friday, September 19, 2008
Security lapses at Ayala Center, Makati; warning vs. KFC store; etc.
Security lapses on September 18, 2008 at entrances to the the following buildings at Ayala Center :Landmark, Glorietta. Park Square 1, SM Makati. Because of laxity by guards at said entrances, deadly weapons could have been brought into said areas.
Warning vs. fast food store selling KFC chicken at the food court of The Landmark building at Ayala Center, Makati. On September 18, 2008, said store sold chicken strips. However, exposed chicken was placed on the same plate as wrapped rice and sauce container. So the germs from the sauce container and the wrapped rice could have contaminated the chicken. Evidence of purchase available.
Warning vs. store at the food court of SM Makati selling Salazar products. On September 18, 2008, said store sold Salazar food product without visible (to unaided eye) full name and address of the manufacturer of said product and list of ingredients of said product. I believe said store violated the Consumer Act of the Philippines.
Cosmetic Procedures People Should Avoid:
http://abcnews.go.com/Health/PainManagement/story?id=4585277&page=1
Ways to Save Money on Dental Care:
http://www.momscape.com/articles/discount-dental.htm
Treatment Guideline for Osteoporosis:
http://www.medpagetoday.com/Endocrinology/Osteoporosis/tb/10949
about Anti-Aging Skin Care Products
http://longevity.about.com/od/lifelongbeauty/a/aging_skin_care.htm
Warning vs. fast food store selling KFC chicken at the food court of The Landmark building at Ayala Center, Makati. On September 18, 2008, said store sold chicken strips. However, exposed chicken was placed on the same plate as wrapped rice and sauce container. So the germs from the sauce container and the wrapped rice could have contaminated the chicken. Evidence of purchase available.
Warning vs. store at the food court of SM Makati selling Salazar products. On September 18, 2008, said store sold Salazar food product without visible (to unaided eye) full name and address of the manufacturer of said product and list of ingredients of said product. I believe said store violated the Consumer Act of the Philippines.
Cosmetic Procedures People Should Avoid:
http://abcnews.go.com/Health/PainManagement/story?id=4585277&page=1
Ways to Save Money on Dental Care:
http://www.momscape.com/articles/discount-dental.htm
Treatment Guideline for Osteoporosis:
http://www.medpagetoday.com/Endocrinology/Osteoporosis/tb/10949
about Anti-Aging Skin Care Products
http://longevity.about.com/od/lifelongbeauty/a/aging_skin_care.htm
Wednesday, September 17, 2008
security lapse at Robinsons Place, Manila: etc.
Security lapse at Robinsons Place Manila on September 17, 2008. Because of lax security at P. Gil entrance to said mall, deadly weapons could have been brought into said mall. A guard at said entrance didn't inspect well the waist bag a person was using and the boots said person was wearing. Said objects were large enough to contain said objects.
Tips for people suffering from cold and flu:
http://abcnews.go.com/Health/ColdandFluNews/story?id=5808952&page=1
Boosting post-baby weight loss:
http://news.yahoo.com/s/nm/20080916/hl_nm/breastfeeding_weight_dc;_ylt=Ajp9wPbijwhjEiRVdR1hLpTVJRIF
about Metabolic and Cardiovascular Disorders:
http://www.medpagetoday.com/PublicHealthPolicy/EnvironmentalHealth/tb/10924
health news from National Library of Medicine National Institute of Health
* Gastric Bypass Beats Band for Faster Weight Loss (09/16/08)
* Most Women with Osteoporosis Unaware of Raised Fracture Risk (09/16/08)
* Are You At Risk for Deep Vein Thrombosis? (09/16/08)
about leg pain:
http://news.yahoo.com/s/ap/20080915/ap_on_he_me/blood_clots;_ylt=Avwh8ozfTzSTvK3xdTxvTdbVJRIF
about early daycare
http://news.yahoo.com/s/nm/20080916/hl_nm/daycare_asthma_dc;_ylt=AlHgucbhxJn37SmjWvbCJcXVJRIF
Ontario Ministry of Health and Long-Term Care
http://www.health.gov.on.ca/
Emergency Planning
Make an Emergency Plan
Be Prepared:
Make a Plan
Question
Place a check mark next to each item that applies:
Community
1. I know the unique risks of my community.
2. I am aware of my community’s emergency response plan.
3. I know the evacuation route for my home.
4. I am familiar with the schools’ emergency plans.
5. I am aware of the emergency plan for my workplace.
Home
1. The keys to the deadbolts are in a safe and easy-to-remember location.
2. I have smoke and CO detectors on each floor and I have tested them in the last six months.
3. I am aware of an alternate exit for each room on each floor.
4. I know how to turn off the gas/water/electricity.
5. The list of emergency telephone numbers is in a safe and easy-to-remember location.
6. My family and I have identified a meeting place outside the home.
Car
1. I understand the importance of having the gas tank at least half full.
2. I have an emergency survival kit in the car.
My Family and Me
1. I am aware of any special needs my family may have during an emergency.
2. We have emergency plans in place to care for our pets.
3. We have a home evacuation plan.
4. Everyone in the family has a copy of the emergency contact numbers list.
5. We have an emergency kit that is accessible and easily carried.
6. We have an emergency response plan and have discussed it in detail.
7. Someone in our family is trained and knows how to provide first aid.
FDA Issues Warning Letters to Ranbaxy Laboratories Ltd., and an Import Alert for Drugs from Two Ranbaxy Plants in India
http://www.fda.gov/bbs/topics/NEWS/2008/NEW01886.html
FDA News
FOR IMMEDIATE RELEASE
September 16, 2008
Media Inquiries:
Rita Chappelle, 240-753-8603
Christopher Kelly, 240-753-8610
Consumer Inquiries:
888-INFO-FDA
FDA Issues Warning Letters to Ranbaxy Laboratories Ltd., and an Import Alert for Drugs from Two Ranbaxy Plants in India
Actions affect over 30 different generic drugs; cites serious manufacturing deficiencies
The Food and Drug Administration (FDA) today issued two Warning Letters to Ranbaxy Laboratories Ltd., of the Republic of India, and an Import Alert for generic drugs produced by Ranbaxy's Dewas and Paonta Sahib plants in India.
The Warning Letters identify the agency's concerns about deviations from U.S. current Good Manufacturing Practice (cGMP) requirements at Ranbaxy's manufacturing facilities in Dewas and Paonta Sahib (including the Batamandi unit), in India.
Because of the extent and nature of the violations, FDA today issued an Import Alert, under which U.S. officials may detain at the U.S. border, any active pharmaceutical ingredients (API) (the primary therapeutic component of a finished drug product) and both sterile and non-sterile finished drug products manufactured at these Ranbaxy facilities and offered for import into the United States.
The problems at these two Ranbaxy plants relate to deficiencies in the company's drug manufacturing process. These actions are proactive measures that the FDA is taking in order to assure that all drugs that reach the American public are manufactured according to cGMP requirements. While this action does not involve removing products from the market, FDA has no evidence to date that Ranbaxy has shipped defective products. We will continue to monitor the situation.
Today's announcement does not impact products from Ranbaxy's other plants which are not affected by today's actions. FDA has inspected those facilities and, to date, they have met U.S. cGMP requirements for drug manufacturing.
The FDA recommends that consumers continue taking their medications manufactured by Ranbaxy and not disrupt their drug therapy, which could jeopardize their health. Patients who are concerned about their medications should discuss their concerns with their health care professional.
Earlier today, the FDA informed Ranbaxy that until it resolves the deficiencies at each of these two facilities and the plants come into compliance with U.S. cGMP requirements, FDA's drug compliance office will recommend denial of approval of
any New Drug Applications (NDAs) and Abbreviated New Drug Applications (ANDAs) that list the Paonta Sahib or Dewas plants respectively as the manufacturer of APIs or finished drug products
Ranbaxy is one of the largest foreign suppliers of generic drugs to the United States. The company makes a number of drug products.
The FDA Import Alert covers more than 30 different generic drug products (Drug List) produced in multiple dosage forms and dosage amounts ( i.e., 25 mg, 50 mg, and 100 mg) at these two locations.FDA has evaluated whether these actions would create
any potential drug shortages in the United States, and has determined that other suppliers can meet market demand, with one exception. Because Ranbaxy is the sole supplier to the U.S. of one drug product, Ganciclovir oral capsules (an antiviral
drug), to avoid creating a shortage of the drug, FDA generally will not detain shipments of this product, and plans to arrange for additional oversight and controls until the company resolves these manufacturing issues.
"With this action we are sending a clear signal that drug products intended for use by American consumers must meet our standards of safety and quality," said Janet Woodcock, M.D., director, FDA's Center for Drug Evaluation and Research (CDER).
"The FDA has notified other agencies and health care professionals to make them aware of today's actions so that they can take appropriate action and advise patients as needed." The Warning Letters issued today document the results of FDA investigations at these two sites.
One Warning Letter addressed problems at Ranbaxy's Dewas facility found during an inspection conducted by FDA in early 2008.
During that inspection, FDA investigators documented significant cGMP deviations in the manufacture of sterile and non-sterile finished products and violations with respect to the manufacture and control of APIs. Specific areas of concern included the following aspects of the firm's quality control program:
* The facility's beta-lactam containment program (measures taken to control cross-contamination), which appeared inadequate to prevent the potential for cross-contamination of pharmaceuticals;
* Inadequate batch production and control records;
* Inadequate failure investigations; (A failure investigation is done to address any manufacturing control or product rejection to determine the root cause and prevent recurrence); and,
* Inadequate aseptic (sterile) processing operations.
The second Warning Letter addressed the Paonta Sahib facility following an inspection at its Batamandi unit, also in early 2008.This inspection documented various cGMP deficiencies, including the following:
* The lack of assurance responsible individuals were present to determine the firm was taking necessary steps under cGMP;
* Inaccurate written records of the cleaning and use of major equipment;
* Incomplete batch production and control records; and,
* Inadequate procedures for the review and approval of production and control records for drug products.
Following the two inspections, FDA provided Ranbaxy with a separate list of inspectional findings for each of the facilities.
In mid-April and May, Ranbaxy responded in writing to these findings in lengthy submissions to FDA. The agency then evaluated its findings, Ranbaxy's responses, and the firm's overall inspectional history, an evaluation that required substantial time
due to the complex scientific and technical nature of both the identified deficiencies, particularly at the Dewas site, and the firm's responses. Ultimately, FDA concluded that the firm's responses were not adequate and that the Warning Letters were the appropriate regulatory response.
"Today's actions are clearly warranted by the serious violations established by FDA's investigations at these two sites," said Deborah M. Autor, director, CDER's Office of Compliance, FDA. "Until the company addresses these deficiencies, APIs and finished drug products from these plants will remain on the Import Alert, and we will not approve any Abbreviated New Drug Applications or New Drug Applications that list either of the two facilities as the manufacturer of APIs or finished drug products."
This represents the second time in less than three years FDA has issued a Warning Letter to Ranbaxy. In 2006, FDA cited Ranbaxy for violations of U.S. cGMP at its Paonta Sahib facility.
The FDA will continue to work with Ranbaxy's Dewas and Paonta Sahib plants to resolve these issues.
Links to the Warning Letters:
http://www.fda.gov/foi/warning_letters/s6922c.htm
http://www.fda.gov/foi/warning_letters/s6923c.htm
Link to Consumer Questions and Answers:
http://www.fda.gov/cder/drug/infopage/ranbaxy/qa.htm
Tips for a germ-free office
http://www.nfib.com/object/IO_32918.htm
Tips for people suffering from cold and flu:
http://abcnews.go.com/Health/ColdandFluNews/story?id=5808952&page=1
Boosting post-baby weight loss:
http://news.yahoo.com/s/nm/20080916/hl_nm/breastfeeding_weight_dc;_ylt=Ajp9wPbijwhjEiRVdR1hLpTVJRIF
about Metabolic and Cardiovascular Disorders:
http://www.medpagetoday.com/PublicHealthPolicy/EnvironmentalHealth/tb/10924
health news from National Library of Medicine National Institute of Health
* Gastric Bypass Beats Band for Faster Weight Loss (09/16/08)
* Most Women with Osteoporosis Unaware of Raised Fracture Risk (09/16/08)
* Are You At Risk for Deep Vein Thrombosis? (09/16/08)
about leg pain:
http://news.yahoo.com/s/ap/20080915/ap_on_he_me/blood_clots;_ylt=Avwh8ozfTzSTvK3xdTxvTdbVJRIF
about early daycare
http://news.yahoo.com/s/nm/20080916/hl_nm/daycare_asthma_dc;_ylt=AlHgucbhxJn37SmjWvbCJcXVJRIF
Ontario Ministry of Health and Long-Term Care
http://www.health.gov.on.ca/
Emergency Planning
Make an Emergency Plan
Be Prepared:
Make a Plan
Question
Place a check mark next to each item that applies:
Community
1. I know the unique risks of my community.
2. I am aware of my community’s emergency response plan.
3. I know the evacuation route for my home.
4. I am familiar with the schools’ emergency plans.
5. I am aware of the emergency plan for my workplace.
Home
1. The keys to the deadbolts are in a safe and easy-to-remember location.
2. I have smoke and CO detectors on each floor and I have tested them in the last six months.
3. I am aware of an alternate exit for each room on each floor.
4. I know how to turn off the gas/water/electricity.
5. The list of emergency telephone numbers is in a safe and easy-to-remember location.
6. My family and I have identified a meeting place outside the home.
Car
1. I understand the importance of having the gas tank at least half full.
2. I have an emergency survival kit in the car.
My Family and Me
1. I am aware of any special needs my family may have during an emergency.
2. We have emergency plans in place to care for our pets.
3. We have a home evacuation plan.
4. Everyone in the family has a copy of the emergency contact numbers list.
5. We have an emergency kit that is accessible and easily carried.
6. We have an emergency response plan and have discussed it in detail.
7. Someone in our family is trained and knows how to provide first aid.
FDA Issues Warning Letters to Ranbaxy Laboratories Ltd., and an Import Alert for Drugs from Two Ranbaxy Plants in India
http://www.fda.gov/bbs/topics/NEWS/2008/NEW01886.html
FDA News
FOR IMMEDIATE RELEASE
September 16, 2008
Media Inquiries:
Rita Chappelle, 240-753-8603
Christopher Kelly, 240-753-8610
Consumer Inquiries:
888-INFO-FDA
FDA Issues Warning Letters to Ranbaxy Laboratories Ltd., and an Import Alert for Drugs from Two Ranbaxy Plants in India
Actions affect over 30 different generic drugs; cites serious manufacturing deficiencies
The Food and Drug Administration (FDA) today issued two Warning Letters to Ranbaxy Laboratories Ltd., of the Republic of India, and an Import Alert for generic drugs produced by Ranbaxy's Dewas and Paonta Sahib plants in India.
The Warning Letters identify the agency's concerns about deviations from U.S. current Good Manufacturing Practice (cGMP) requirements at Ranbaxy's manufacturing facilities in Dewas and Paonta Sahib (including the Batamandi unit), in India.
Because of the extent and nature of the violations, FDA today issued an Import Alert, under which U.S. officials may detain at the U.S. border, any active pharmaceutical ingredients (API) (the primary therapeutic component of a finished drug product) and both sterile and non-sterile finished drug products manufactured at these Ranbaxy facilities and offered for import into the United States.
The problems at these two Ranbaxy plants relate to deficiencies in the company's drug manufacturing process. These actions are proactive measures that the FDA is taking in order to assure that all drugs that reach the American public are manufactured according to cGMP requirements. While this action does not involve removing products from the market, FDA has no evidence to date that Ranbaxy has shipped defective products. We will continue to monitor the situation.
Today's announcement does not impact products from Ranbaxy's other plants which are not affected by today's actions. FDA has inspected those facilities and, to date, they have met U.S. cGMP requirements for drug manufacturing.
The FDA recommends that consumers continue taking their medications manufactured by Ranbaxy and not disrupt their drug therapy, which could jeopardize their health. Patients who are concerned about their medications should discuss their concerns with their health care professional.
Earlier today, the FDA informed Ranbaxy that until it resolves the deficiencies at each of these two facilities and the plants come into compliance with U.S. cGMP requirements, FDA's drug compliance office will recommend denial of approval of
any New Drug Applications (NDAs) and Abbreviated New Drug Applications (ANDAs) that list the Paonta Sahib or Dewas plants respectively as the manufacturer of APIs or finished drug products
Ranbaxy is one of the largest foreign suppliers of generic drugs to the United States. The company makes a number of drug products.
The FDA Import Alert covers more than 30 different generic drug products (Drug List) produced in multiple dosage forms and dosage amounts ( i.e., 25 mg, 50 mg, and 100 mg) at these two locations.FDA has evaluated whether these actions would create
any potential drug shortages in the United States, and has determined that other suppliers can meet market demand, with one exception. Because Ranbaxy is the sole supplier to the U.S. of one drug product, Ganciclovir oral capsules (an antiviral
drug), to avoid creating a shortage of the drug, FDA generally will not detain shipments of this product, and plans to arrange for additional oversight and controls until the company resolves these manufacturing issues.
"With this action we are sending a clear signal that drug products intended for use by American consumers must meet our standards of safety and quality," said Janet Woodcock, M.D., director, FDA's Center for Drug Evaluation and Research (CDER).
"The FDA has notified other agencies and health care professionals to make them aware of today's actions so that they can take appropriate action and advise patients as needed." The Warning Letters issued today document the results of FDA investigations at these two sites.
One Warning Letter addressed problems at Ranbaxy's Dewas facility found during an inspection conducted by FDA in early 2008.
During that inspection, FDA investigators documented significant cGMP deviations in the manufacture of sterile and non-sterile finished products and violations with respect to the manufacture and control of APIs. Specific areas of concern included the following aspects of the firm's quality control program:
* The facility's beta-lactam containment program (measures taken to control cross-contamination), which appeared inadequate to prevent the potential for cross-contamination of pharmaceuticals;
* Inadequate batch production and control records;
* Inadequate failure investigations; (A failure investigation is done to address any manufacturing control or product rejection to determine the root cause and prevent recurrence); and,
* Inadequate aseptic (sterile) processing operations.
The second Warning Letter addressed the Paonta Sahib facility following an inspection at its Batamandi unit, also in early 2008.This inspection documented various cGMP deficiencies, including the following:
* The lack of assurance responsible individuals were present to determine the firm was taking necessary steps under cGMP;
* Inaccurate written records of the cleaning and use of major equipment;
* Incomplete batch production and control records; and,
* Inadequate procedures for the review and approval of production and control records for drug products.
Following the two inspections, FDA provided Ranbaxy with a separate list of inspectional findings for each of the facilities.
In mid-April and May, Ranbaxy responded in writing to these findings in lengthy submissions to FDA. The agency then evaluated its findings, Ranbaxy's responses, and the firm's overall inspectional history, an evaluation that required substantial time
due to the complex scientific and technical nature of both the identified deficiencies, particularly at the Dewas site, and the firm's responses. Ultimately, FDA concluded that the firm's responses were not adequate and that the Warning Letters were the appropriate regulatory response.
"Today's actions are clearly warranted by the serious violations established by FDA's investigations at these two sites," said Deborah M. Autor, director, CDER's Office of Compliance, FDA. "Until the company addresses these deficiencies, APIs and finished drug products from these plants will remain on the Import Alert, and we will not approve any Abbreviated New Drug Applications or New Drug Applications that list either of the two facilities as the manufacturer of APIs or finished drug products."
This represents the second time in less than three years FDA has issued a Warning Letter to Ranbaxy. In 2006, FDA cited Ranbaxy for violations of U.S. cGMP at its Paonta Sahib facility.
The FDA will continue to work with Ranbaxy's Dewas and Paonta Sahib plants to resolve these issues.
Links to the Warning Letters:
http://www.fda.gov/foi/warning_letters/s6922c.htm
http://www.fda.gov/foi/warning_letters/s6923c.htm
Link to Consumer Questions and Answers:
http://www.fda.gov/cder/drug/infopage/ranbaxy/qa.htm
Tips for a germ-free office
http://www.nfib.com/object/IO_32918.htm
Tuesday, September 16, 2008
hair care tips; weight loss; improving your mood; health fears; etc.
Faded Philippine national flag at Philippine Columbian building, Plaza Dilao, Paco, Manila.
about cot deaths:
http://news.bbc.co.uk/2/hi/science/nature/7606900.stm
about language:
http://encyclopedia.thefreedictionary.com/language
hair care tips:
www.free-beauty-tips.com/haircare.html
Day of the Week Calculator
http://www.searchforancestors.com/utility/dayofweek.html
weight loss:
http://shine.yahoo.com/channel/health/20-superfoods-for-weight-loss-212436
American Journal of Respiratory and Critical Care Medicine
http://ajrccm.atsjournals.org/
about resistance to antibiotics:
http://news.bbc.co.uk/2/hi/health/7608167.stm
Associated Press web site
http://ap.org/
about backpacks:
http://orthoinfo.aaos.org/topic.cfm?topic=A00043
how to improve your mood:
http://living.health.com/2008/09/11/boost-your-mood-naturally/
about protecting lungs:
http://news.bbc.co.uk/2/hi/health/7612813.stm
changes in seniors sleep patterns:
http://news.yahoo.com/s/hsn/20080914/hl_hsn/changesinseniorssleeppatternsneedattention;_ylt=AtSrqoowBBiwG.3rPbiLZ7rVJRIF
health fears:
http://news.bbc.co.uk/2/hi/health/7607755.stm
kids sport injuries:
http://news.yahoo.com/s/hsn/20080914/hl_hsn/safetygearamusttopreventkidssportsinjuries;_ylt=AhxxVFhu_Yikz1_3MzFBW9S3j7AB
self web site
http://www.self.com/
timeanddate web site
http://www.timeanddate.com/date/duration.html
heart resuscitation:
http://news.bbc.co.uk/2/hi/health/4633905.stm
about cot deaths:
http://news.bbc.co.uk/2/hi/science/nature/7606900.stm
about language:
http://encyclopedia.thefreedictionary.com/language
hair care tips:
www.free-beauty-tips.com/haircare.html
Day of the Week Calculator
http://www.searchforancestors.com/utility/dayofweek.html
weight loss:
http://shine.yahoo.com/channel/health/20-superfoods-for-weight-loss-212436
American Journal of Respiratory and Critical Care Medicine
http://ajrccm.atsjournals.org/
about resistance to antibiotics:
http://news.bbc.co.uk/2/hi/health/7608167.stm
Associated Press web site
http://ap.org/
about backpacks:
http://orthoinfo.aaos.org/topic.cfm?topic=A00043
how to improve your mood:
http://living.health.com/2008/09/11/boost-your-mood-naturally/
about protecting lungs:
http://news.bbc.co.uk/2/hi/health/7612813.stm
changes in seniors sleep patterns:
http://news.yahoo.com/s/hsn/20080914/hl_hsn/changesinseniorssleeppatternsneedattention;_ylt=AtSrqoowBBiwG.3rPbiLZ7rVJRIF
health fears:
http://news.bbc.co.uk/2/hi/health/7607755.stm
kids sport injuries:
http://news.yahoo.com/s/hsn/20080914/hl_hsn/safetygearamusttopreventkidssportsinjuries;_ylt=AhxxVFhu_Yikz1_3MzFBW9S3j7AB
self web site
http://www.self.com/
timeanddate web site
http://www.timeanddate.com/date/duration.html
heart resuscitation:
http://news.bbc.co.uk/2/hi/health/4633905.stm
Sunday, September 14, 2008
Tips on use of cell phones; Checklists for health of men and women over 50
Healthcare tips on the use of cell phones
From Nelly Favis Villafuerte
Saturday Sept. 13, 2008
Long-term exposure to cell phones is harmful to human health. More cell-phone users as well as users of other mobile phones are now reporting headaches, burning sensations of the facial skin, dizziness, impotence and even symptoms of Alzheimer's disease. In a study where 17,000 Norwegian and Swedish users of mobile phones were surveyed, nearly one of every four experienced at least one symptom that is harmful to health - like warm sensations and headaches which often begins within half an hour after the call and usually last for up to two (2) hours. Said symptoms were more likely to happen with calls lasting more than five (5) minutes.
Children are far more vulnerable to cell phone radiation than adults because of their thinner skull bones, smaller heads, and still-developing brains and nervous systems.
One study showed that radio waves from mobile phones definitely damage DNA and other cells in the body, and the damage extended to the next generation of cells.
One study reported that heavy cell phone users experienced an increased rate of brain cancer deaths, development of tumors and genetic damage.
Cell phone low radiation is very damaging to our health.
Cell phone use is banned at all times on commercial aircraft before takeoff or after landing and even while on the tarmac. This what one doctor says: "Microwave exposure from cell phones and even Wi-Fi inside the plane would be magnified by refections from the metal skin of the aircraft, making what is now one of the quietest microwave environments (in-flight) into one of the most intense - something like a very low power microwave oven. Airliners are worse than cars because there is much less glass area relative to reflective metal. When you use a cordless phone or cell phone while standing near a metal door or refrigerator you also increase your exposure because of this reflective effect."
If cell phones were allowed to be used on planes those sitting around the person on a cell phone or laptop connected to the internet would also be exposed to the microwaves.
Adults are advised not to use cell-phones (or Wi-Fi) around children, especially in a car, bus, train, or even worse, in a windowless van - especially in light of the fact that brain cancer has now overtaken lukemia as number one cancer killer of children.
The pulsating low intensity microwaves from mobile phones can exert subtle. non-thermal influences on your body because microwaves are waves. As such, they have properties other than just intensity.
The the effect of the cell phone low radiation is different from one person to another. Different cell phones emit radiation at different frequencies.
Pregnant women who use mobile phones may be more likely to give birth to children with behavioral problems.
It is better to use cell phones (if you cannot abstain from using cell phones) where the reception is strong. One study says that "the weaker the reception, the more power the cell phone must use to transmit, and the more power it uses, the more radiation it emits, and the deeper dangerous radio waves penetrate our bodies.
As long as our cell phone is on, it emits radiation intermittently, even when we are not making a call. Since it is hard for us to totally stop using cell phones we should turn off our cell phone more often and use only our cell phones for emergencies or for important matters.
===========================================================================================================================
Men: Stay Healthy at 50+
http://www.ahrq.gov/ppip/men50.htm
Checklists for Your Health
Use the checklists in this flyer to help you stay healthy at 50+. The checklists help answer your questions about what daily steps you can take for good health, whether you need medicines to prevent disease, and which screening tests you need and when to get them.
Daily Steps to Good Health
* Be tobacco free. For tips on how to quit, go to: http://www.ahrq.gov/path/tobacco.htm or visit http://www.smokefree.gov. To talk to someone about how to be tobacco free, call the National Quitline: 1-800-QUITNOW.
* Be physically active. If you are not already physically active, start small and work up to 30 minutes or more of moderate physical activity most days of the week. Walking briskly, mowing the lawn, dancing, swimming, and bicycling are just a few examples of moderate physical activity.
* Eat a healthy diet. Focus on fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products. Include lean meats, poultry, fish, beans, eggs, and nuts. Eat foods low in saturated fats, trans fats, cholesterol, salt, and added sugars.
* Stay at a healthy weight. Balance the calories you take in from food and drink with the calories you burn off by your activities. Check with your doctor if you start to gain or lose weight.
* If you drink alcohol, drink only in moderation. Have no more than two drinks a day if you are 65 or younger. If you are older than 65, have no more than one drink a day. A standard drink is one 12-ounce bottle of beer or wine cooler, one 5-ounce glass of wine, or 1.5 ounces of 80-proof distilled spirits.
Should You Take Preventive Medicines?
* Aspirin. Ask your doctor about taking aspirin to prevent heart disease.
* Immunizations. You need a flu shot every year. You can prevent other serious diseases, such as pneumonia, whooping cough, and shingles, by being vaccinated. Talk with your doctor or nurse about the vaccines you need and when to get them. You can also find out which immunizations you need by going to http://www2.cdc.gov/nip/adultImmSched/.
Screening Tests: What You Need and When
Health experts from the U.S. Preventive Services Task Force have made these recommendations, based on scientific evidence, about which screening tests you need and when to get them.
* Abdominal Aortic Aneurysm. If you are between the ages of 65 and 75 and have ever been a smoker, talk with your doctor about being screened.
* Colorectal Cancer. Have a test for colorectal cancer. Your doctor can help you decide which test is right for you.
* Depression. Your emotional health is as important as your physical health. If you have felt "down," sad, or hopeless over the last 2 weeks or have felt little interest or pleasure in doing things, you may be depressed. Talk to your doctor about being screened for depression.
* Diabetes. Have a blood test for diabetes if you have high blood pressure.
* High Blood Pressure. Have your blood pressure checked at least every 2 years.High blood pressure is 140/90 or higher.
* High Cholesterol. Have your cholesterol checked regularly.
* HIV. Talk with your doctor about HIV screening if any of these apply:
o You have had sex with men since 1975.
o You have had unprotected sex with multiple partners.
o You have used or now use injection drugs.
o You exchange sex for money or drugs or have sex partners who do.
o You have past or present sex partners who are HIV-infected, are bisexual, or use injection drugs.
o You are being treated for sexually transmitted diseases.
o You had a blood transfusion between 1978 and 1985
* Obesity. Have your body mass index (BMI) calculated to screen for obesity. (BMI is a measure of body fat based on height and weight.) You can find your own BMI with the BMI calculator from the National Heart, Lung, and Blood Institute at: http://www.nhlbisupport.com/bmi/.
* Sexually Transmitted Infections. Talk to your doctor about being tested for sexually transmitted infections.
A Note on Other Conditions. Every body is different. Always feel free to ask your doctor about being checked for any condition, not just the ones above. If you are worried about diseases such as glaucoma, prostate cancer, or skin cancer, for example, ask your doctor. And always tell your doctor about any changes in your health, including your vision and hearing.
Screening Test Record
Take this form to your doctor's office. You can use it to keep track of the date and results of your last screening tests, when you should have the test next, and questions you have for your next doctor visit.
Test For Last Test (mo/yr) Results Next Test Due (mo/yr) Questions for the Doctor
Abdominal Aortic Aneurysm(One-Time Test)
Colorectal Cancer
Diabetes
High Blood Pressure
High Cholesterol Total:
HDL (Good)
LDL (Bad)
HIV Infection
Obesity (BMI)
Sexually Transmitted Infections
Sources..The information in this fact sheet is based on research findings from the U.S. Department of Health and Human Services and the U.S. Preventive Services Task Force (USPSTF). The USPSTF, supported by AHRQ, is the leading independent panel of experts in prevention and primary care. This fact sheet was developed in partnership with AARP.
Put Prevention Into Practice, part of the AHRQ Dissemination and Implementation Program, is designed to increase the appropriate use of clinical preventive services, such as screening tests, preventive medications, and counseling. Based on the recommendations of the USPSTF and Government agencies such as the Centers for Disease Control and Prevention, Put Prevention Into Practice tools and resources help clinicians determine which preventive services their patients should receive and make it easier for patients to participate in, understand, and keep track of their preventive care.
For more information about USPSTF recommendations and Put Prevention Into Practice, go to the Agency for Healthcare Research and Quality Web site at: www.preventiveservices.ahrq.gov.
U.S. Department of Health and Human Services
Agency for Healthcare Research and Quality
AHRQ Publication No. 08-IP002
AARP Pub. No. 019005
Current as of May 2008
============================================================================================================================
Women_ Stay Healthy at 50 Plus
http://www.ahrq.gov/ppip/women50.htm
Women: Stay Healthy at 50+
Checklists for Your Health
Use the checklists in this flyer to help you stay healthy at 50+. The checklists help answer your questions about what daily steps you can take for good health, whether you need medicines to prevent disease, and which screening tests you need and when to get them.
Daily Steps to Health
* Be tobacco free. For tips on how to quit, go to: www.ahrq.gov/path/tobacco.htm or visit www.smokefree.gov. To talk to someone about how to be tobacco free, call the National Quitline: 1-800-QUITNOW.
* Be physically active. If you are not already physically active, start small and work up to 30 minutes or more of moderate physical activity most days of the week. Walking briskly, mowing the lawn, dancing, swimming, and bicycling are just a few examples of moderate physical activity.
* Eat a healthy diet. Focus on fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products. Include lean meats, poultry, fish, beans, eggs, and nuts. Eat foods low in saturated fats, trans fats, cholesterol, salt, and added sugars.
* Stay at a healthy weight. Balance the calories you take in from food and drink with the calories you burn off by your activities. Check with your doctor if you start to gain or lose weight.
* If you drink alcohol, drink only in moderation. Have no more than one drink a day. A standard drink is one 12-ounce bottle of beer or wine cooler, one 5-ounce glass of wine, or 1.5 ounces of 80-proof distilled spirits.
Should You Take Preventive Medicines?
* Aspirin. Ask your doctor about taking aspirin to prevent stroke.
* Breast Cancer Drugs. If your mother, sister, or daughter has had breast cancer, talk to your doctor about whether you should take medicines to prevent breast cancer.
* Estrogen Use for Menopause (Hormone Replacement Therapy). Do not use estrogen for the prevention of cardiovascular disease or other diseases. If you need relief from the symptoms of menopause, talk with your doctor.
* Immunizations. You need a flu shot every year. You can prevent other serious diseases, such as pneumonia, whooping cough, and shingles, by being vaccinated. Talk to your doctor or nurse about the vaccines you need and when to get them. You can also find out which immunizations you need by going to http://www2.cdc.gov/nip/adultImmSched/.
Screening Tests: What You Need and When
Health experts from the U.S. Preventive Services Task Force have made these recommendations, based on scientific evidence, about which screening tests you need and when to get them.
* Breast Cancer. Have a mammogram every 1 to 2 years.
* Cervical Cancer. Have a Pap smear every 1 to 3 years if you have ever been sexually active. If you are older than 65 and recent Pap smears before you turned 65 were normal, you do not need a Pap smear.
* Colorectal Cancer. Have a test for colorectal cancer. Your doctor can help you decide which test is right for you.
* Depression. Your emotional health is as important as your physical health. If you have felt "down," sad, or hopeless over the last 2 weeks or have felt little interest or pleasure in doing things, you may be depressed. Talk to your doctor about being screened for depression.
* Diabetes. Have a blood test for diabetes if you have high blood pressure.
* High Blood Pressure. Have your blood pressure checked at least every 2 years. High blood pressure is 140/90 or higher.
* High Cholesterol. Have your cholesterol checked regularly.
* HIV. Talk with your doctor about HIV screening if any of these apply:
o You have had unprotected sex with multiple partners.
o You have used or now use injection drugs.
o You exchange sex for money or drugs or have sex partners who do.
o You have past or present sex partners who are HIV-infected, are bisexual, or use injection drugs.
o You are being treated for sexually transmitted diseases.
o You had a blood transfusion between 1978 and 1985
* Obesity. Have your body mass index (BMI) calculated to screen for obesity. (BMI is a measure of body fat based on height and weight.) You can find your own BMI with the BMI calculator from the National Heart, Lung, and Blood Institute at: http://www.nhlbisupport.com/bmi/.
* Osteoporosis (Bone Thinning). Have a bone density test at age 65 to screen for osteoporosis. If you are younger than 65, talk to your doctor about whether you should be tested. You may need to have this test again after 2 or more years.
* Sexually Transmitted Infections. Talk to your doctor about being tested for sexually transmitted infections.
A Note on Other Conditions. Every body is different. Always feel free to ask your doctor or nurse about being checked for any condition, not just the ones above. If you are worried about diseases such as glaucoma or skin cancer, for example, ask your doctor about them. And always tell your doctor about any changes in your health, including your vision and hearing.
Screening Test Record
Take this form to your doctor's office. You can use it to keep track of the date and results of your last screening tests, when you should have the test next, and questions you have for your next doctor visit.
Test For Last Test(mo/yr) Results Next Test Due(mo/yr) Questions for the Doctor
Breast Cancer (Mammogram)
Cervical Cancer (Pap Smear)
Colorectal Cancer
Diabetes
High Blood Pressure
High Cholesterol Total
HDL (Good)
LDL (Bad)
HIV Infection
Obesity (BMI)
Osteoporosis(Bone Density Test)
Sexually Transmitted Infections
Sources. The information in this fact sheet is based on research findings from the U.S. Department of Health and Human Services and the U.S. Preventive Services Task Force (USPSTF). The USPSTF, supported by AHRQ, is the leading independent panel of experts in prevention and primary care. This fact sheet was developed in partnership with AARP.
Put Prevention Into Practice, part of the AHRQ Dissemination and Implementation Program, is designed to increase the appropriate use of clinical preventive services, such as screening tests, preventive medications, and counseling. Based on the recommendations of the USPSTF and Government agencies such as the Centers for Disease Control and Prevention, Put Prevention Into Practice tools and resources help clinicians determine which preventive services their patients should receive and make it easier for patients to participate in, understand, and keep track of their preventive care.
For more information about USPSTF recommendations and Put Prevention Into Practice, go to the Agency for Healthcare Research and Quality Web site at: www.preventiveservices.ahrq.gov.
U.S. Department of Health and Human Services
Agency for Healthcare Research and Quality
AHRQ Publication No. 08-IP001
AARP Pub. No. D19005
Current as of May 2008
From Nelly Favis Villafuerte
Saturday Sept. 13, 2008
Long-term exposure to cell phones is harmful to human health. More cell-phone users as well as users of other mobile phones are now reporting headaches, burning sensations of the facial skin, dizziness, impotence and even symptoms of Alzheimer's disease. In a study where 17,000 Norwegian and Swedish users of mobile phones were surveyed, nearly one of every four experienced at least one symptom that is harmful to health - like warm sensations and headaches which often begins within half an hour after the call and usually last for up to two (2) hours. Said symptoms were more likely to happen with calls lasting more than five (5) minutes.
Children are far more vulnerable to cell phone radiation than adults because of their thinner skull bones, smaller heads, and still-developing brains and nervous systems.
One study showed that radio waves from mobile phones definitely damage DNA and other cells in the body, and the damage extended to the next generation of cells.
One study reported that heavy cell phone users experienced an increased rate of brain cancer deaths, development of tumors and genetic damage.
Cell phone low radiation is very damaging to our health.
Cell phone use is banned at all times on commercial aircraft before takeoff or after landing and even while on the tarmac. This what one doctor says: "Microwave exposure from cell phones and even Wi-Fi inside the plane would be magnified by refections from the metal skin of the aircraft, making what is now one of the quietest microwave environments (in-flight) into one of the most intense - something like a very low power microwave oven. Airliners are worse than cars because there is much less glass area relative to reflective metal. When you use a cordless phone or cell phone while standing near a metal door or refrigerator you also increase your exposure because of this reflective effect."
If cell phones were allowed to be used on planes those sitting around the person on a cell phone or laptop connected to the internet would also be exposed to the microwaves.
Adults are advised not to use cell-phones (or Wi-Fi) around children, especially in a car, bus, train, or even worse, in a windowless van - especially in light of the fact that brain cancer has now overtaken lukemia as number one cancer killer of children.
The pulsating low intensity microwaves from mobile phones can exert subtle. non-thermal influences on your body because microwaves are waves. As such, they have properties other than just intensity.
The the effect of the cell phone low radiation is different from one person to another. Different cell phones emit radiation at different frequencies.
Pregnant women who use mobile phones may be more likely to give birth to children with behavioral problems.
It is better to use cell phones (if you cannot abstain from using cell phones) where the reception is strong. One study says that "the weaker the reception, the more power the cell phone must use to transmit, and the more power it uses, the more radiation it emits, and the deeper dangerous radio waves penetrate our bodies.
As long as our cell phone is on, it emits radiation intermittently, even when we are not making a call. Since it is hard for us to totally stop using cell phones we should turn off our cell phone more often and use only our cell phones for emergencies or for important matters.
===========================================================================================================================
Men: Stay Healthy at 50+
http://www.ahrq.gov/ppip/men50.htm
Checklists for Your Health
Use the checklists in this flyer to help you stay healthy at 50+. The checklists help answer your questions about what daily steps you can take for good health, whether you need medicines to prevent disease, and which screening tests you need and when to get them.
Daily Steps to Good Health
* Be tobacco free. For tips on how to quit, go to: http://www.ahrq.gov/path/tobacco.htm or visit http://www.smokefree.gov. To talk to someone about how to be tobacco free, call the National Quitline: 1-800-QUITNOW.
* Be physically active. If you are not already physically active, start small and work up to 30 minutes or more of moderate physical activity most days of the week. Walking briskly, mowing the lawn, dancing, swimming, and bicycling are just a few examples of moderate physical activity.
* Eat a healthy diet. Focus on fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products. Include lean meats, poultry, fish, beans, eggs, and nuts. Eat foods low in saturated fats, trans fats, cholesterol, salt, and added sugars.
* Stay at a healthy weight. Balance the calories you take in from food and drink with the calories you burn off by your activities. Check with your doctor if you start to gain or lose weight.
* If you drink alcohol, drink only in moderation. Have no more than two drinks a day if you are 65 or younger. If you are older than 65, have no more than one drink a day. A standard drink is one 12-ounce bottle of beer or wine cooler, one 5-ounce glass of wine, or 1.5 ounces of 80-proof distilled spirits.
Should You Take Preventive Medicines?
* Aspirin. Ask your doctor about taking aspirin to prevent heart disease.
* Immunizations. You need a flu shot every year. You can prevent other serious diseases, such as pneumonia, whooping cough, and shingles, by being vaccinated. Talk with your doctor or nurse about the vaccines you need and when to get them. You can also find out which immunizations you need by going to http://www2.cdc.gov/nip/adultImmSched/.
Screening Tests: What You Need and When
Health experts from the U.S. Preventive Services Task Force have made these recommendations, based on scientific evidence, about which screening tests you need and when to get them.
* Abdominal Aortic Aneurysm. If you are between the ages of 65 and 75 and have ever been a smoker, talk with your doctor about being screened.
* Colorectal Cancer. Have a test for colorectal cancer. Your doctor can help you decide which test is right for you.
* Depression. Your emotional health is as important as your physical health. If you have felt "down," sad, or hopeless over the last 2 weeks or have felt little interest or pleasure in doing things, you may be depressed. Talk to your doctor about being screened for depression.
* Diabetes. Have a blood test for diabetes if you have high blood pressure.
* High Blood Pressure. Have your blood pressure checked at least every 2 years.High blood pressure is 140/90 or higher.
* High Cholesterol. Have your cholesterol checked regularly.
* HIV. Talk with your doctor about HIV screening if any of these apply:
o You have had sex with men since 1975.
o You have had unprotected sex with multiple partners.
o You have used or now use injection drugs.
o You exchange sex for money or drugs or have sex partners who do.
o You have past or present sex partners who are HIV-infected, are bisexual, or use injection drugs.
o You are being treated for sexually transmitted diseases.
o You had a blood transfusion between 1978 and 1985
* Obesity. Have your body mass index (BMI) calculated to screen for obesity. (BMI is a measure of body fat based on height and weight.) You can find your own BMI with the BMI calculator from the National Heart, Lung, and Blood Institute at: http://www.nhlbisupport.com/bmi/.
* Sexually Transmitted Infections. Talk to your doctor about being tested for sexually transmitted infections.
A Note on Other Conditions. Every body is different. Always feel free to ask your doctor about being checked for any condition, not just the ones above. If you are worried about diseases such as glaucoma, prostate cancer, or skin cancer, for example, ask your doctor. And always tell your doctor about any changes in your health, including your vision and hearing.
Screening Test Record
Take this form to your doctor's office. You can use it to keep track of the date and results of your last screening tests, when you should have the test next, and questions you have for your next doctor visit.
Test For Last Test (mo/yr) Results Next Test Due (mo/yr) Questions for the Doctor
Abdominal Aortic Aneurysm(One-Time Test)
Colorectal Cancer
Diabetes
High Blood Pressure
High Cholesterol Total:
HDL (Good)
LDL (Bad)
HIV Infection
Obesity (BMI)
Sexually Transmitted Infections
Sources..The information in this fact sheet is based on research findings from the U.S. Department of Health and Human Services and the U.S. Preventive Services Task Force (USPSTF). The USPSTF, supported by AHRQ, is the leading independent panel of experts in prevention and primary care. This fact sheet was developed in partnership with AARP.
Put Prevention Into Practice, part of the AHRQ Dissemination and Implementation Program, is designed to increase the appropriate use of clinical preventive services, such as screening tests, preventive medications, and counseling. Based on the recommendations of the USPSTF and Government agencies such as the Centers for Disease Control and Prevention, Put Prevention Into Practice tools and resources help clinicians determine which preventive services their patients should receive and make it easier for patients to participate in, understand, and keep track of their preventive care.
For more information about USPSTF recommendations and Put Prevention Into Practice, go to the Agency for Healthcare Research and Quality Web site at: www.preventiveservices.ahrq.gov.
U.S. Department of Health and Human Services
Agency for Healthcare Research and Quality
AHRQ Publication No. 08-IP002
AARP Pub. No. 019005
Current as of May 2008
============================================================================================================================
Women_ Stay Healthy at 50 Plus
http://www.ahrq.gov/ppip/women50.htm
Women: Stay Healthy at 50+
Checklists for Your Health
Use the checklists in this flyer to help you stay healthy at 50+. The checklists help answer your questions about what daily steps you can take for good health, whether you need medicines to prevent disease, and which screening tests you need and when to get them.
Daily Steps to Health
* Be tobacco free. For tips on how to quit, go to: www.ahrq.gov/path/tobacco.htm or visit www.smokefree.gov. To talk to someone about how to be tobacco free, call the National Quitline: 1-800-QUITNOW.
* Be physically active. If you are not already physically active, start small and work up to 30 minutes or more of moderate physical activity most days of the week. Walking briskly, mowing the lawn, dancing, swimming, and bicycling are just a few examples of moderate physical activity.
* Eat a healthy diet. Focus on fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products. Include lean meats, poultry, fish, beans, eggs, and nuts. Eat foods low in saturated fats, trans fats, cholesterol, salt, and added sugars.
* Stay at a healthy weight. Balance the calories you take in from food and drink with the calories you burn off by your activities. Check with your doctor if you start to gain or lose weight.
* If you drink alcohol, drink only in moderation. Have no more than one drink a day. A standard drink is one 12-ounce bottle of beer or wine cooler, one 5-ounce glass of wine, or 1.5 ounces of 80-proof distilled spirits.
Should You Take Preventive Medicines?
* Aspirin. Ask your doctor about taking aspirin to prevent stroke.
* Breast Cancer Drugs. If your mother, sister, or daughter has had breast cancer, talk to your doctor about whether you should take medicines to prevent breast cancer.
* Estrogen Use for Menopause (Hormone Replacement Therapy). Do not use estrogen for the prevention of cardiovascular disease or other diseases. If you need relief from the symptoms of menopause, talk with your doctor.
* Immunizations. You need a flu shot every year. You can prevent other serious diseases, such as pneumonia, whooping cough, and shingles, by being vaccinated. Talk to your doctor or nurse about the vaccines you need and when to get them. You can also find out which immunizations you need by going to http://www2.cdc.gov/nip/adultImmSched/.
Screening Tests: What You Need and When
Health experts from the U.S. Preventive Services Task Force have made these recommendations, based on scientific evidence, about which screening tests you need and when to get them.
* Breast Cancer. Have a mammogram every 1 to 2 years.
* Cervical Cancer. Have a Pap smear every 1 to 3 years if you have ever been sexually active. If you are older than 65 and recent Pap smears before you turned 65 were normal, you do not need a Pap smear.
* Colorectal Cancer. Have a test for colorectal cancer. Your doctor can help you decide which test is right for you.
* Depression. Your emotional health is as important as your physical health. If you have felt "down," sad, or hopeless over the last 2 weeks or have felt little interest or pleasure in doing things, you may be depressed. Talk to your doctor about being screened for depression.
* Diabetes. Have a blood test for diabetes if you have high blood pressure.
* High Blood Pressure. Have your blood pressure checked at least every 2 years. High blood pressure is 140/90 or higher.
* High Cholesterol. Have your cholesterol checked regularly.
* HIV. Talk with your doctor about HIV screening if any of these apply:
o You have had unprotected sex with multiple partners.
o You have used or now use injection drugs.
o You exchange sex for money or drugs or have sex partners who do.
o You have past or present sex partners who are HIV-infected, are bisexual, or use injection drugs.
o You are being treated for sexually transmitted diseases.
o You had a blood transfusion between 1978 and 1985
* Obesity. Have your body mass index (BMI) calculated to screen for obesity. (BMI is a measure of body fat based on height and weight.) You can find your own BMI with the BMI calculator from the National Heart, Lung, and Blood Institute at: http://www.nhlbisupport.com/bmi/.
* Osteoporosis (Bone Thinning). Have a bone density test at age 65 to screen for osteoporosis. If you are younger than 65, talk to your doctor about whether you should be tested. You may need to have this test again after 2 or more years.
* Sexually Transmitted Infections. Talk to your doctor about being tested for sexually transmitted infections.
A Note on Other Conditions. Every body is different. Always feel free to ask your doctor or nurse about being checked for any condition, not just the ones above. If you are worried about diseases such as glaucoma or skin cancer, for example, ask your doctor about them. And always tell your doctor about any changes in your health, including your vision and hearing.
Screening Test Record
Take this form to your doctor's office. You can use it to keep track of the date and results of your last screening tests, when you should have the test next, and questions you have for your next doctor visit.
Test For Last Test(mo/yr) Results Next Test Due(mo/yr) Questions for the Doctor
Breast Cancer (Mammogram)
Cervical Cancer (Pap Smear)
Colorectal Cancer
Diabetes
High Blood Pressure
High Cholesterol Total
HDL (Good)
LDL (Bad)
HIV Infection
Obesity (BMI)
Osteoporosis(Bone Density Test)
Sexually Transmitted Infections
Sources. The information in this fact sheet is based on research findings from the U.S. Department of Health and Human Services and the U.S. Preventive Services Task Force (USPSTF). The USPSTF, supported by AHRQ, is the leading independent panel of experts in prevention and primary care. This fact sheet was developed in partnership with AARP.
Put Prevention Into Practice, part of the AHRQ Dissemination and Implementation Program, is designed to increase the appropriate use of clinical preventive services, such as screening tests, preventive medications, and counseling. Based on the recommendations of the USPSTF and Government agencies such as the Centers for Disease Control and Prevention, Put Prevention Into Practice tools and resources help clinicians determine which preventive services their patients should receive and make it easier for patients to participate in, understand, and keep track of their preventive care.
For more information about USPSTF recommendations and Put Prevention Into Practice, go to the Agency for Healthcare Research and Quality Web site at: www.preventiveservices.ahrq.gov.
U.S. Department of Health and Human Services
Agency for Healthcare Research and Quality
AHRQ Publication No. 08-IP001
AARP Pub. No. D19005
Current as of May 2008
Saturday, September 13, 2008
security lapse at SM department store; web sites with free useful information
Security lapse at entrance (opposite SMX building) to SM Department store at Mall of Asia. Guard, identified as Gonzales, didn't inspect well my waist bag, which was large enough to contain a deadly weapon.
How to avoid influenza:
http://abcnews.go.com/Health/ColdandFluNews/story?id=5781649&page=1
first aid tips:
http://www.independent.co.uk/life-style/health-and-wellbeing
American Pregnancy Association
http://www.americanpregnancy.org/
tip about reducing migraines:
http://www.reuters.com/article/domesticNews/idUSN1123337920080911
about an operation offered to ease the symptoms of osteoarthritis:
http://news.bbc.co.uk/2/hi/health/7607891.stm
about early detection of cancer:
http://news.yahoo.com/s/hsn/20080912/hl_hsn/broadscreeningofbloodclotsmayfindcancersearlier;_
ylt=AuFyQOrV0vf_LufBosV3aIXVJRIF
about preventing heart damage:
http://news.bbc.co.uk/2/hi/health/7610376.stm
tip for calming dental patients'
http://news.bbc.co.uk/2/hi/health/7611862.stm
minimizing weight loss
http://news.yahoo.com/s/nm/20080912/hl_nm/residential_care_dc;_ylt=AvuRCkZ2CQmFw3kWzWrzz27VJR
IF
reducing risk of developing disease:
http://news.yahoo.com/s/hsn/20080912/hl_hsn/
National Heart Lung and Blood Institute
http://www.nhlbi.nih.gov/
about pollution:
http://www.independent.co.uk/
about pregnancy:
http://news.yahoo.com/s/hsn/20080912/hl_hsn/
wannalearn web site
http://www.wannalearn.com/
How to avoid influenza:
http://abcnews.go.com/Health/ColdandFluNews/story?id=5781649&page=1
first aid tips:
http://www.independent.co.uk/life-style/health-and-wellbeing
American Pregnancy Association
http://www.americanpregnancy.org/
tip about reducing migraines:
http://www.reuters.com/article/domesticNews/idUSN1123337920080911
about an operation offered to ease the symptoms of osteoarthritis:
http://news.bbc.co.uk/2/hi/health/7607891.stm
about early detection of cancer:
http://news.yahoo.com/s/hsn/20080912/hl_hsn/broadscreeningofbloodclotsmayfindcancersearlier;_
ylt=AuFyQOrV0vf_LufBosV3aIXVJRIF
about preventing heart damage:
http://news.bbc.co.uk/2/hi/health/7610376.stm
tip for calming dental patients'
http://news.bbc.co.uk/2/hi/health/7611862.stm
minimizing weight loss
http://news.yahoo.com/s/nm/20080912/hl_nm/residential_care_dc;_ylt=AvuRCkZ2CQmFw3kWzWrzz27VJR
IF
reducing risk of developing disease:
http://news.yahoo.com/s/hsn/20080912/hl_hsn/
National Heart Lung and Blood Institute
http://www.nhlbi.nih.gov/
about pollution:
http://www.independent.co.uk/
about pregnancy:
http://news.yahoo.com/s/hsn/20080912/hl_hsn/
wannalearn web site
http://www.wannalearn.com/
Friday, September 12, 2008
Advisory vs. Robinsons Supermarket; etc.
Advisory vs. Robinsons supermarket at Robinsons Place Manila.
On September 12, 2008, I saw eggs at said store which were not refrigerated. According to information from the U.S. Food and Drug Administration, only buy eggs that are refrigerated in the store. Also, on said date, I didn't see any checkout lane designated for senior citizens. Said store used to have a checkout lane designated for senior citizens. Said store sold imported potato chips which did not bear visible, to unaided eye, name and address of the importer of said product. I believe said store violated the Consumer Act of the Philippines.
best ways to avoid virus in the office:
http://www.forbes.com/lifestyle/2008/09/08/office-illness-avoidance-forbeslife-cx_avd_0908hea
lth.html?partner=yahoobuzz
foods rich in calcium:
http://health.webmd.com/cgi-bin21/DM/y/e1ya0Mx7FN0CBe0BTDQ0EV
Depression in Seniors
http://news.yahoo.com/s/hsn/20080911/hl_hsn/healthtipdepressioninseniors;_ylt=AjMYl_R4LmEb.BL
p1kJ1zIzVJRIF
about the Right Calcium Supplements
http://health.webmd.com/cgi-bin21/DM/y/e1ya0Mx7FN0CBe0BTDP0EU
forbes web site
http://www.forbes.com/
How to avoid heart disease
http://news.yahoo.com/s/afp/20080910/hl_afp/healthdiseasehearthygieneteeth;_ylt=AjZmiLNzX_00d
MiexfHr3XrVJRIF
How to Get Sufficient Calcium:
http://www.webmd.com/osteoporosis/features/calcium-gotta-have-it-for-healthy-bones?ecd=wnl_da
y_091108
lessening of patient pain and anxiety after major surgery:
http://www.time.com/time/health/article/0,8599,1695812,00.html?xid=feed-yahoo-full-world-rela
ted
Study Casts Doubt on Knee Surgery Benefits:
http://news.yahoo.com/s/time/20080911/hl_time/studydoubtskneesurgerybenefits
On September 12, 2008, I saw eggs at said store which were not refrigerated. According to information from the U.S. Food and Drug Administration, only buy eggs that are refrigerated in the store. Also, on said date, I didn't see any checkout lane designated for senior citizens. Said store used to have a checkout lane designated for senior citizens. Said store sold imported potato chips which did not bear visible, to unaided eye, name and address of the importer of said product. I believe said store violated the Consumer Act of the Philippines.
best ways to avoid virus in the office:
http://www.forbes.com/lifestyle/2008/09/08/office-illness-avoidance-forbeslife-cx_avd_0908hea
lth.html?partner=yahoobuzz
foods rich in calcium:
http://health.webmd.com/cgi-bin21/DM/y/e1ya0Mx7FN0CBe0BTDQ0EV
Depression in Seniors
http://news.yahoo.com/s/hsn/20080911/hl_hsn/healthtipdepressioninseniors;_ylt=AjMYl_R4LmEb.BL
p1kJ1zIzVJRIF
about the Right Calcium Supplements
http://health.webmd.com/cgi-bin21/DM/y/e1ya0Mx7FN0CBe0BTDP0EU
forbes web site
http://www.forbes.com/
How to avoid heart disease
http://news.yahoo.com/s/afp/20080910/hl_afp/healthdiseasehearthygieneteeth;_ylt=AjZmiLNzX_00d
MiexfHr3XrVJRIF
How to Get Sufficient Calcium:
http://www.webmd.com/osteoporosis/features/calcium-gotta-have-it-for-healthy-bones?ecd=wnl_da
y_091108
lessening of patient pain and anxiety after major surgery:
http://www.time.com/time/health/article/0,8599,1695812,00.html?xid=feed-yahoo-full-world-rela
ted
Study Casts Doubt on Knee Surgery Benefits:
http://news.yahoo.com/s/time/20080911/hl_time/studydoubtskneesurgerybenefits
Thursday, September 11, 2008
Warning vs. PowerNut store; etc.
customer advisory vs. PowerNut store and Domini M. Torrevillas. Said store's address was identified as: 2nd/F, GSquare Arcade, Barangka Street, Mandaluyong. For their own protection, prospective customers of said store will benefit, if, before buying products from said store, make certain that the product they plan to buy has the following information on said product: the complete name and address of the source of said product, the list of ingredients of said product, the consume before/best before date/expiration date of said product. Before paying for the product they decide to purchase, it is beneficial for them to make certain that the proof of sale does not already bear a signature below the words: "Received the above in good order and condition." There is evidence that the Office of the Mandaluyong Mayor received a complaint vs. said store. Domini M. Torrevillas was identified as the source of the following comments regarding the PowerNut store: "A test, conducted by the Department of Science and Technology indicated that the total solubility solids of the store's products had neutral PH-level and does not cause tooth decay." What proof, if any, does said Torrevillas have regarding said alleged test? Said article also has the following claims: "Malunggay is also said to be four times more potent than the Vitamin C in oranges and the calcium in milk, two times the Vitamin A in carrots, and three times the potassium in bananas." Who, if any, said that? "It is considered to be anti-bacterial and anti-cancer due to the phyto-chemicals present in malunggay leaves . . ." Who, if any, considered malunggay to be anti-bacterial and anti-cancer due to the phyto-chemicals present in malunggay leaves?
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08394.html
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207
FOR IMMEDIATE RELEASE
September 10, 2008
Release #08-394
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
CPSC Focuses On Safety in the Nursery and Around the House for Baby Safety Month
Pillows Pose One of the Greatest Dangers Where Babies Sleep
WASHINGTON, D.C. – As parents prepare for a new baby with love and care, CPSC urges keeping safety in the mix. One area of great concern for the CPSC is pillow use in cribs. The CPSC is urging all parents to forego putting any kind of pillows in the crib due to the high risk of suffocation and entrapment. The CPSC is aware of at least 47 infant deaths between January 2006 and May 2008 associated with pillow use in the sleeping environment. In the 16 years between January 1992 and May 2008, pillows and cushions have been associated with 531 infant deaths.
“Parents should be especially vigilant when preparing for a new baby,” said Acting Chairman Nancy Nord. “Babies represent our most precious and vulnerable population.”
Nursery Safety
* To reduce the risk of SIDS and suffocation, place baby to sleep on his or her back in a crib that meets current safety standards.
* To prevent suffocation never use a pillow as a mattress for baby to sleep on or to prop baby’s head or neck.
* Infants can strangle to death if their bodies pass through gaps between loose
components, broken slats and other parts of the crib and their head and neck become entrapped in the space.
o Do not use old, broken or modified cribs.
o Regularly tighten hardware to keep sides firm.
* Infants can suffocate in spaces between the sides of the crib and an ill fitting mattress; never allow a gap larger than two finger widths at any point between the sides of the crib and the mattress.
* Never place a crib near a window with blind or curtain cords; infants can strangle on the cords.
Safety Around the House
* Properly set up play yards according to manufacturers’ directions. Only use the
mattress provided with the play yard. Do not add extra mattresses, pillows or cushions to the play yard, which can cause a suffocation hazard for infants.
* Look for a toy chest that has a support that will hold the hinged lid open in any position in which it is placed or buy one with a detached lid or doors.
* Small Parts – For children younger than age three, avoid toys with small parts, which can cause choking.
* Magnets – For children younger than age eight, avoid building sets with small magnets. If magnets or pieces with magnets are swallowed, serious injuries and/or death can occur.
* Select toys to suit the age, abilities, skills and interest level of the intended child. Look for sturdy construction, such as tightly-secured eyes, noses and other potential small parts.
* For all children younger than age eight, avoid toys that have sharp edges and points.
* Verify that furniture is stable on its own. For added security, anchor to the floor or attach to a wall.
* Use outlet covers and outlet plates to help prevent electrocution.
CPSC encourages parents to routinely check toys and nursery products against CPSC recall lists and remove recalled products from your home.
Tips on shoes:
http://news.yahoo.com/s/hsn/20080910/hl_hsn/healthtipiftheshoefits;_ylt=AnQFFmkDBIhZ.jynxYPpA
C63j7AB
Tips for parents:
http://news.yahoo.com/s/hsn/20080910/hl_hsn/healthtiphelpyourchilddevelophealthyhabits
Tips on choosing a cellphone:
http://www.lockergnome.com/cellphones/2008/09/08/how-to-choose-a-cell-phone/
http://www.cpsc.gov/cpscpub/prerel/prhtml08/08394.html
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs Washington, DC 20207
FOR IMMEDIATE RELEASE
September 10, 2008
Release #08-394
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
CPSC Focuses On Safety in the Nursery and Around the House for Baby Safety Month
Pillows Pose One of the Greatest Dangers Where Babies Sleep
WASHINGTON, D.C. – As parents prepare for a new baby with love and care, CPSC urges keeping safety in the mix. One area of great concern for the CPSC is pillow use in cribs. The CPSC is urging all parents to forego putting any kind of pillows in the crib due to the high risk of suffocation and entrapment. The CPSC is aware of at least 47 infant deaths between January 2006 and May 2008 associated with pillow use in the sleeping environment. In the 16 years between January 1992 and May 2008, pillows and cushions have been associated with 531 infant deaths.
“Parents should be especially vigilant when preparing for a new baby,” said Acting Chairman Nancy Nord. “Babies represent our most precious and vulnerable population.”
Nursery Safety
* To reduce the risk of SIDS and suffocation, place baby to sleep on his or her back in a crib that meets current safety standards.
* To prevent suffocation never use a pillow as a mattress for baby to sleep on or to prop baby’s head or neck.
* Infants can strangle to death if their bodies pass through gaps between loose
components, broken slats and other parts of the crib and their head and neck become entrapped in the space.
o Do not use old, broken or modified cribs.
o Regularly tighten hardware to keep sides firm.
* Infants can suffocate in spaces between the sides of the crib and an ill fitting mattress; never allow a gap larger than two finger widths at any point between the sides of the crib and the mattress.
* Never place a crib near a window with blind or curtain cords; infants can strangle on the cords.
Safety Around the House
* Properly set up play yards according to manufacturers’ directions. Only use the
mattress provided with the play yard. Do not add extra mattresses, pillows or cushions to the play yard, which can cause a suffocation hazard for infants.
* Look for a toy chest that has a support that will hold the hinged lid open in any position in which it is placed or buy one with a detached lid or doors.
* Small Parts – For children younger than age three, avoid toys with small parts, which can cause choking.
* Magnets – For children younger than age eight, avoid building sets with small magnets. If magnets or pieces with magnets are swallowed, serious injuries and/or death can occur.
* Select toys to suit the age, abilities, skills and interest level of the intended child. Look for sturdy construction, such as tightly-secured eyes, noses and other potential small parts.
* For all children younger than age eight, avoid toys that have sharp edges and points.
* Verify that furniture is stable on its own. For added security, anchor to the floor or attach to a wall.
* Use outlet covers and outlet plates to help prevent electrocution.
CPSC encourages parents to routinely check toys and nursery products against CPSC recall lists and remove recalled products from your home.
Tips on shoes:
http://news.yahoo.com/s/hsn/20080910/hl_hsn/healthtipiftheshoefits;_ylt=AnQFFmkDBIhZ.jynxYPpA
C63j7AB
Tips for parents:
http://news.yahoo.com/s/hsn/20080910/hl_hsn/healthtiphelpyourchilddevelophealthyhabits
Tips on choosing a cellphone:
http://www.lockergnome.com/cellphones/2008/09/08/how-to-choose-a-cell-phone/
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image of registry return receipt of letter addressed to Makati councilor J. J. Binay
