Now that football season is starting up across the country, tailgaters are firing up their grills and breaking out their hamburgers, hot dogs and polish sausages. But a lot of hungry fans could be headed for the emergency room if they don't take food safety precautions. A few well-planned steps may mean the difference between a food-safety nightmare and a sure success.
Although you can't see or smell them, and often can't taste them, bacteria are everywhere - especially on foods of animal origin. Under the right conditions bacteria can grow; food may spoil and foodborne illness may occur.
Which foods are safe to serve? Single-serving, pre-packaged portions are the safest. Consider offering sandwiches, cookies, or other food items in individual, food-grade plastic bags or film wrap. This will minimize the number of people who come in contact with the food. Dry foods or those high in sugar are almost always safe. Breads, rolls, cakes (without cream filling), fresh fruits, cookies and crackers are safe. Use caution when serving cooked or processed foods such as lunch meat, hot dogs, vegetables and salads. High-protein foods like meat, milk and dishes containing eggs are potentially hazardous. You will want to be extra cautious with marinades.
Potatoes, rice, custards, puddings, pies, gravies and stuffings should be served with extreme caution. Time and temperature control of these foods is extremely important. The life of most deli meats and foods is short. Roast beef, chicken breast, and turkey have a shorter refrigerator life than processed meats or cold cuts. These are just a few of the many foods that should be taken into precaution. The real true of the matter is that food safety should be taken into consideration for ALL FOODS.
Follow these simple steps to ensure safety for your next tailgate party.
* Buy reasonable quantities.
* If food won't be served soon, store in a cooler immediately.
* If food has been exposed to extreme temperatures while tailgating, don't take home and reserve it. Go ahead and discard it before you leave the tailgate site.
* REMEMBER most food poisoning bacteria can NOT be seen, smelled, or tasted. Bacteria multiply fastest between temperatures of 41 and 140; it's what we call the Danger Zone.
So when you are in doubt, throw it out! Keep hot foods HOT (above 140° F)
and cold foods COLD (41° F or below ). For more food safety resources on how to keep your food safe, contact MSU Extension - Choctaw County in the Courthouse Annex or call 285-6337.
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Submitted by: Juli Hughes, County Coordinator/Extension Agent III
Mississippi State University Extension - Choctaw County 662-285-6337
Baking Smarter
Start a new tradition. Pull out your favorite recipe - you know the ones and see if you can do a healthy makeover with it. It may take you a couple of tries to get it just right - but it will be a special gift that you can pass on to the next generation.
Use these tips to help modify your baking recipes.
1. Use applesauce in place of half or more of the fat in baked goods like muffins and quick breads. Use tub margarine in place of butter or stick margarine.
2. Eliminate salt.
3. Substitute ¼ cup egg whites or nonfat egg substitute for each whole egg.
4. Use white whole-wheat flour in place of all-purpose flour. Find this product in whole-foods markets. It adds the fiber and nutrients from the whole-grain.
5. Use a light sugar for baking such as Sugar Lite or Splenda Sugar Blend for Baking to help lower calories.
6. Use skim milk in place of whole milk
7. Use just one piecrust on the top.
8. Eliminate frosting or use sparingly on a frozen cake
9. Bake smaller batches
10. Cut smaller pieces and make smaller cookies.
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Written by: Dr. Jeff Wilson
Submitted by: Juli Hughes County Coordinator/Extension Agent III
MSU Extension Service - Choctaw County 662-285-6337
Gardening in the Fall!
Besides cheering for our favorite team on Saturdays in the fall, gardening is the favorite pastime. As temperatures drop and the rains become more frequent, some of us start getting excited about working in the garden again. Whether you are planting new shrubs and trees or dividing existing plant material, fall is a great time to work in the landscape.
If planting a new area, the most important thing to remember is to select healthy plant material at the nursery. Garden centers usually have a wide selection of ornamentals at this time. Remember to dig a wide hole to allow for proper root growth. Planting in the fall will require less water and gives plants time to root during the winter before showing top-growth in the spring. You may have to wait until late fall if you wish to plant balled & burlap (B&B) or bare-root (BR) plants. Many large shade and fruit trees fit into these categories.
The most popular cool season annuals are pansies, snapdragons and ornamental cabbage and kale. There are wide ranges of colors to choose from to match any landscape. Chrysanthemums will be booming before long and providing mass displays of color. Spring flowering bulbs should also be planted in the fall. Remember to plant the bulb twice as deep as the bulb's diameter. Some bulbs may even need to be chilled before planting, so be sure to ask your local landscape professional.
Fertilizing ornamentals should not be done in the fall. It is usually recommended to wait and fertilize ornamentals in the early spring. This will prevent any new growth from getting freeze damage. Treating the turf with a weed-preventer will assist in keeping winter weeds down. Be sure the product is labeled for your turf type. One possible major pest to be on the lookout for this month is Fall Armyworms. They feed day or night and can quickly destroy a small lawn. These creatures are army green in color and have an inverted Y on the top of their head. They can be treated using carbaryl (Sevin), acephate (Orthene) or other products. Don't delay if you find them in your turf.
Fall is also a great time for general cleanup in the landscape. Pick up any fallen or discarded fruit from under the trees and mow the area. Prune any dead, diseased, or unwanted limbs at this time. Any severe pruning should be left until early spring. Sanitation is the key to a healthy landscape. Good luck and get growing!
