Archive for the ‘Environmental’ category

Food Safety while Boating

May 27th, 2011

Safe Summer Grilling

May 26th, 2011

Memorial Day Food Safety

May 25th, 2011

How to have a safe picnic

May 24th, 2011

Reduce Standing Water After Spring Rains to Help Avoid Mosquito Bites

May 12th, 2011

FRANKFORT, Ky. (May 11, 2011) –The recent rains and flooding in many areas of the state may lead to an increased numbers of mosquitoes, common insects that breed in and around areas of standing water. Kentuckians should take steps to eliminate mosquito breeding grounds to avoid mosquito bites, which can cause illnesses such as West Nile Virus (WNV).

“We tend to think of mosquitoes as a nuisance in the summer, but they can be a serious health threat and are known to carry disease,” said Kentucky Department for Public Health (DPH) Commissioner William Hacker, M.D. “Some mosquitoes carry diseases, which can be extremely debilitating and even deadly in some cases. Young children and the elderly are at higher risk for serious illness.”

DPH urges residents to maintain prevention efforts not only during times of flooding, but also throughout the summer until a hard freeze occurs:

— Survey property for areas of standing water, and eliminate mosquito breeding areas by removing it as it accumulates. Destroy or dispose of tin cans, old tires, buckets, unused plastic swimming pools or other containers that collect and hold water. Do not allow water to accumulate in the containers for more than two days.

— Be aware that mosquitoes are most active at dawn, dusk and early evening, and stay inside if possible.

— Wear long-sleeved shirts and long pants outdoors.

— Spray exposed areas of skin and clothing with repellents containing permethrin, DEET (N, N-diethyl-m-toluamide), picardin or oil of lemon eucalyptus. (For more information on insect repellants visit http://www.cdc.gov/ncidod/dvbid/westnile/RepellentUpdates.htm.)

— Apply insect repellent sparingly to exposed skin. Be sure to read and follow the manufacturer’s directions for use.

— Report swimming pools that are neglected and in a state of disrepair.

Dogs and cats also are susceptible to diseases, such as WNV and other illnesses spread by mosquitoes, so pet owners should use a veterinarian-recommended mosquito and tick repellent. Be sure to read and follow the manufacturer’s directions for use.  

The Kentucky Department of Agriculture (KDA) sprays for mosquitoes at the request of local governments and health departments. A KDA county spraying schedule and more information about the program are on the Department’s website www.kyagr.com.

Packing Safe School Lunches

April 29th, 2011

Myth: I don’t need to wash my produce if I am going to peel it.

April 27th, 2011

Myth:  I don’t need to wash my produce if I am going to peel it.

Fact:  You should wash fresh fruits and vegetables under running tap water just before eating, cutting or cooking.  Harmful bacteria could be on the outside of the produce.  If you peel or cut it without first washing it the bacteria could be transferred to the part you eat.  Wash delicate produce such as grapes or lettuce under cool running water.  Blot dry with a clean cloth towel or paper towel.  Rub firm-skin fruits and vegetables under running tap water or scrub with a clean produce brush.  Never use detergent or bleach to wash fresh fruits or vegetables.  These products are not intended for consumption.

Fight BAC! PSA

April 22nd, 2011

Food Handling Myths

April 15th, 2011

Myth: The stand time recommended for microwaveable foods is optional, it’s just so you don’t burn yourself.

April 8th, 2011

Myth:  The stand time recommended for microwaveable foods is optional, it’s just so you don’t burn yourself.

Fact:  Stand time is not about cooling the microwaved food, but rather is an important part of the cooking process.  Stand times are usually just a few minutes and the time is necessary to bring the food to a safe internal temperature as measured with a food thermometer. To ensure safety with microwave cooking, always read and follow package instructions, know your microwave’s wattage, and use a food thermometer to ensure food has reached a safe internal temperature.