The U.S. Department of Agriculture is providing recommendations to those affected by severe weather and flooding in the Midwest. USDA is hopeful that this information will help minimize the potential for foodborne illnesses due to power outages and other problems that are often associated with severe weather events.

“Severe weather events can mean power outages, floods, and other problems that can affect the safety of food,” said USDA Under Secretary for Food Safety Dr. Richard Raymond. “People living in areas subject to floods may cope by raising refrigerators or freezers off the floor, putting cement blocks under their corners. Even if you can’t manage this, canned goods and other foods kept in a basement or low cabinets should be moved higher in the event of a flood.”

Steps to follow to prepare for a possible weather emergency:

• Keep an appliance thermometer in the refrigerator and freezer. An appliance thermometer will indicate the temperature in the refrigerator and freezer in case of a power outage and help determine the safety of the food.
• Make sure the freezer is at 0 °F or below and the refrigerator is at 40 °F or below.
• Freeze containers of water for ice to help keep food cold in the freezer, refrigerator or coolers after the power is out.
• Freeze refrigerated items such as leftovers, milk and fresh meat and poultry that you may not need immediately — this helps keep them at a safe temperature longer.
• Plan ahead and know where dry ice and block ice can be purchased.
• Store food on shelves that will be safely out of the way of contaminated water in case of flooding.
• Have coolers on hand to keep refrigerator food cold if the power will be out for more than 4 hours. Purchase or make ice cubes and store in the freezer for use in the refrigerator or in a cooler. Freeze gel packs ahead of time for use in coolers.
• Group food together in the freezer — this helps the food stay cold longer.

Steps to follow after the weather emergency:

• Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
• The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) and the door remains closed.
• Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers and deli items after 4 hours without power.
• Food may be safely refrozen if it still contains ice crystals or is at 40 °F or below when checked with a food thermometer.
• Never taste a food to determine its safety!
• Obtain dry or block ice to keep your refrigerator and freezer as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic-foot full freezer for 2 days.
• If the power has been out for several days, check the temperature of the freezer with an appliance thermometer. If the appliance thermometer reads 40 °F or below, the food is safe to refreeze.
• If a thermometer has not been kept in the freezer, check each package of food to determine its safety. If the food still contains ice crystals, the food is safe.
• Drink only bottled water if flooding has occurred.
• Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Discard wooden cutting boards, plastic utensils, baby bottle nipples and pacifiers.
• Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved.
• Thoroughly wash all metal pans, ceramic dishes and utensils that came in contact with flood water with hot soapy water and sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water.
• When in Doubt, Throw it Out!
• Food Safety During Power Outages
, a Public Service Announcement (PSA), illustrates practical food safety recommendations for handling and consuming foods stored in refrigerators and freezers during, and after, a power outage.

School is out and summer is here!

Children are headed to camp, are off to the pool and beach to swim, and will explore the great outdoors during their time off. What can you do to protect them from summer’s elements? Find effective ways to prevent sunburn, bug bites, poison ivy rashes and other environmental hazards by following the tips in our Summer Safety: Avoiding Bugs and Burns brochure.

There has been a lot talk in the news lately about the safety of different types of plastics, what does it all mean? To learn more about what plastic is made of, what the numbers on the bottom stand for, and current findings concerning their safety download our Decoding Plastic brochure.

Have you had your daily dose of the “sunshine vitamin”?

Vitamin D, a hot topic in the news and research, is an important component of bone health, autoimmune disease regulation, and reduced cancer risk. But how much is enough, and how do you get vitamin D through diet and lifestyle habits?

Download Vitamin D, the Sunshine Vitaminto learn more about Vitamin D’s attributes, food sources, and how much you should be getting each day.

Cited: References

Noroviruses are the most common cause of gastroenteritis in the industrialized world and it is estimated that they are responsible for some 23 million infections each year in the United States. First recognized in 1972, the virus has undergone several name changes since it was first identified as the cause of an elementary school “stomach flu” outbreak in Norwalk, OH.

Symptoms include severe vomiting, diarrhea, nausea, fever, aching and tiredness. Most people recover without complication but as with other gastrointestinal infections, the young, the elderly and the immunocompromised are at higher risk from complications of dehydration.

Home and community settings, including hospitals, are the common location for norovirus outbreaks although outbreaks in the home are underreported and under recognized. Person-to-person spread, either directly or via contaminated surfaces and contaminated food are the main routes of transmission of norovirus and therefore, prevention is based on effective hygiene practices, including hand hygiene, surface sanitation and food safety.

For more information about preventing norovirus contamination and infection: Norovirus Infection in Home and Community Settings Brochure

Play it Safe this Holiday Season!

The holidays are approaching and brings parties, family, friends, gift giving and, if you are a child, toys!

You may have recently heard in the news about toy recalls regarding specific types of toys and safety hazards concerning materials used to create and decorate them. It’s important to make sure that any toy offered to a child is free from toxins that can cause them harm. All toys have age appropriate levels, too.

Follow the guidelines offered in our brochure to help ensure a safe and happy season for all of the young ones on your list. Toy Safety and Hygiene Brochure

Most holiday gatherings would not be complete without that special food or recipe that only comes around once a year. Even though you may know the instructions for that special dish by heart, it’s always important to pay attention to food safety while preparing the recipe. Keep your celebration safe by following the tips in our Holiday Food Safety brochure.

Most college students are pressed for time, under a lot of stress, and can find themselves eating on the go. A healthy diet can help you feel better and cope well with stress, putting you on the right track for a successful semester! Download our Back to School Nutrition Tips for some helpful nutrition guidance.

You can also view a hand washing demonstration by following this link: Handwashing Demonstration

Starting college, a new semester, or returning to school after a hiatus can effect not only your mental health but your physical health as well.

Practicing good personal hygiene can go a long way to prevent yourself from becoming ill during what can often be a stressful time. Learn what good personal hygiene is all about in our Back to Campus Hygiene Tips brochure.

Back to Campus Hygiene Tips

If you are visiting the great outdoors this season, hygiene is more than just needing a long hot shower after a few days in the woods. Your health and personal comfort, the health of fellow campers and backpackers and the wellbeing of the wilderness environment itself are all at stake as well. Good hygiene practices can reduce the spread of disease.

Campers, day hikers, and backpackers need to be cautious about bacteria, viruses and other pathogens which can be kept at bay through personal hygiene practices and environmental cleanliness. Getting ill can spoil your camping or backpacking experience, so stay healthy and have fun! Download our helpful guidelines to have a safe and happy time while exploring the great outdoors.

Camping and Backpacking Hygiene and Health Tips Brochure

Eat your leafy greens. While nutritionists commonly suggest this, a recent study by two Simmons students looking at the cleanliness of bagged spinach has uncovered data that could have ramifications for future research as well as the entire produce industry.

Simmons College nutrition graduate student Diana Bruen and undergraduate biochemistry major Asja Asceric received a grant from the Society for Applied Microbiology and this past spring traveled to Wales, England, to attend a four-day Food Microbiology Conference. During the conference, the two young women gave a presentation of their spinach study.

While taking a microbiology class last year with Professor Elizabeth Scott, Bruen became interested in the bacteria levels present on “ready-to-eat” produce. In an effort to facilitate cross collaboration between departments, Bruen and Asceric conducted their independent study in the biology department on the amount of bacteria present in pre-packaged spinach.

With assistance from Scott, the Center for Hygiene and Health in Home and Community, and the biology department, the students began their research last September looking into spoilage bacteria and E.coli contamination on three types of spinach: “field washed” spinach that has only been rinsed and not packaged, “triple-washed,” and “thoroughly washed” pre-packaged spinach.

During the course of several months, they conducted bi-weekly test samplings and culturings and found that - over the course of seven days - bacteria levels increased in all three types of spinach, including significant growth in the “thoroughly washed” brand.

The students found that pre-packaged spinach advertised as “ready-to-eat” is actually misleading, and that consumers should wash all types of spinach before consumption. Bruen and Asceric hope to see future studies exploring this topic to see if reducing bacterial counts by various washing techniques could increase the refrigerated shelf life of pre-packaged spinach.

Cooking outdoors has become a year round practice in America and barbecuing is even more popular during the summer time. But the warm summer temperatures are ideal for bacteria and other pathogens & allow them to multiply and cause foodborne illness. There are three important areas to consider regarding food safety when planning a BBQ or just grilling in the back yard:

Personal hygiene Transportation and storage of food Food Preparation

Grill up some safe and delicious food by following the tips highlighted in our new pamphlet, which you can download here: Food Safety and the BBQ

The ready availability of inexpensive flights has enabled people to travel and explore many areas of the globe; however, this luxury is not without its risks. The risk of becoming sick while traveling abroad often depends on two important factors:

Making adequate pre-departure preparations Taking safety precautions while traveling

Play it safe by following the tips highlighted in our new pamphlet, which you can download here: Tips for Staying Healthy While Traveling Abroad

Spring Cleaning Tips (PDF)

Spring Cleaning Tips (Word)

Food Safety Myths (PDF)

Food Safety Myths (Word)

Nutrition and Physical Activity During the Winter (PDF)

Nutrition and Physical Activity During the Winter (Word)

Preventing Cold and Flu in the Workplace (PDF)

Preventing Cold and Flu in the Workplace (Word)

Tips to Prevent Colds and Flu (PDF)

Tips to Prevent Colds and Flu (Word)

Para Previnir la Enfermedad (PDF)

Para Previnir la Enfermedad (Word)

Cleaning Up After a Flood (PDF)

Cleaning Up After a Flood (Word)

Food Safety Tips for College Students (PDF)

Food Safety Tips for College Students: Advice for college students on how to avoid food poisoning. (Word)