Have a Food Safe 4th of July #FoodSafe4th

How can you NOT love Independence Day? It's so festive, with friends and family gathering from near and far to celebrate. And, of course, the FOOD. Grilling and cookouts are a huge part of the 4th of July holiday. And while picking up ingredients for your cookout may be in the plans, contracting food poisoning is not.

YUCK!



Food poisoning is not simply an upset stomach; it is a serious public health threat in America. In fact, the CDC estimates that about 1 in 6 Americans (about 48 million people) could suffer from foodborne illness this year. The result is approximately 128,000 hospitalizations and sadly, an estimated 3,000 deaths!

Because warm weather events often present an opportunity for bacteria to thrive and high temperatures cause bacteria to multiply more rapidly, the summer months typically see a spike in reports of foodborne illness and outbreaks.

And friends? Seeing ISN'T believing. Did you know: Many people assume that if a hamburger is brown in the middle, it is done. However, looking at the color and texture of food is not enough— you have to use a food thermometer to be sure! According to USDA research, 1 out of every 4 hamburgers turns brown before it reaches a safe internal temperature. 


YIKES!

We need to grill safe this summer. The USDA has shared some great food safety tips just in time for the 4th of July holiday:

• Carry cold perishable food like raw hamburger patties, sausages, and chicken in an insulated cooler packed with several inches of ice, frozen gel packs, or containers of ice. 

• Be sure raw meat and poultry are wrapped securely to prevent their juices from cross-contaminating ready-to-eat food. If possible, store these foods near the bottom of the cooler, so that juices don't contaminate other foods in the cooler. 

• If you can't keep hot food hot during the drive to your location, plan and chill the food in the refrigerator before packing it in a cooler. Reheat the food to 165 °F as measured with a food thermometer. 

• A general rule of thumb for entertaining: keep hot foods hot and cold foods cold. Keep cold foods chilled to 40 degrees Fahrenheit or below and hot foods heated to 140 degrees Fahrenheit or above. 

• The two-hour rule is also in effect: food should not sit at room temperature for more than two hours. If bringing hot take-out food (like chicken fingers, wings etc.), eat it within 2 hours of purchase (1 hour if the temperature is above 90 °F). 

• Instead of using large serving bowls, serve dips and items with dairy in smaller containers. Make several in advance and keep them chilled in the refrigerator or coolers until you need them. 

• Offer serving spoons and small plates to reduce opportunity for guests to eat items like dip and guacamole directly from the serving container (double-dipping is a no-no and can increase the chances for food contamination).

Join the conversation! The #FoodSafe4th Twitter Chat is TODAY at 1pm EST.
Follow hosts @martieparty @buzzmommy and @usdafoodsafety to learn more and get some great recipes.

For more great resources, check out the "Is It Done Yet?" brochure from USDA.

World Cup Food Safety #WorldCupChat

GOOOOOOOOOOAL!

It's the victory chant we've been hearing shouted from the roof tops since the World Cup began last week. There is something victorious and festive about watching the World Cup. Supporting your team (or your country!), having something to root for, and, of course, an excuse to throw a viewing party!


With so many aspects going into the preparation of any party, many overlook one of the most important: food safety. Food poisoning is not simply an upset stomach; it is a serious public health threat in America. Did you know the CDC estimates that about 1 in 6 Americans (about 48 million people) could suffer from foodborne illness this year?

We get so excited about the new dip we found on Pinterest or the new marinade we stumbled across from the grilled flank steak, that we sometimes forget to keep things cool or to cook things thoroughly.

Luckily, FoodSafety.gov has us covered. They are offering these 4 simple steps to food safety for game day:

Clean: When preparing party food, clean kitchen surfaces, utensils, and hands with soap and water. We’re used to washing our hands before sitting down for a meal, but may forget in a party atmosphere.



Separate: Cross-contamination occurs when raw meats, like your chicken wings or steaks, touch ready-to-eat foods like veggies. In the refrigerator, place raw meat, poultry, and seafood in containers or sealed plastic bags to prevent their juices from dripping onto other foods. When taking food off the grill or out of the oven, don’t put cooked food on the same platter that held raw meat or poultry.



Cook: Cook foods to the right temperature by using a food thermometer. That’s the only way to know it’s a safe temperature. For example sausages should be cooked at 160° F and poultry to 165° F.



Chill: Chill raw and prepared foods promptly if not consuming after cooking. Follow the two hour rule: you shouldn’t leave food at room temperature for longer than two hours and try nestling foods in ice to keep them safe for guests!

Good tips not just for World Cup, but for throwing parties all year 'round!


To learn more about keeping your party guests food safe, join the World Cup Chat twitter party on Tuesday, June 17, at 1pm EST—just hours before the anticipated Brazil vs. Mexico game! @USDAFoodSafety will be offering game-day party tips. Just follow the hashtag #WorldCupChat for the English chat and #WorldCupFiesta for the Spanish version.

Colon Cancer Awareness Twitter Chat with Penn Medicine #ColonCancerACC

It scares me how rampant cancer seems to be spreading in our society. People I love dearly have been affected by cancer, and I've had to watch people dear to


me suffer (and, for some, lose) the fight against this awful disease.

Colon Cancer currently affects 1 in 20 people.

One. In TWENTY.

To put that in perspective, there are 20 kids in Chica's kindergarten class.

Which one will grow up to be the statistic?

It makes me sad.

March is Colorectal Cancer Awareness Month. Symptoms like persistent stomachaches and pains, rapid weight loss and bloody bowel movements may be symptoms of colon cancer.  

The good news? Colorectal cancer is highly treatable when found early, and, in some cases, can even be prevented with regular screenings. 

I truly believe colonoscopies save lives. 

We need to educate ourselves, and a lot of us probably have many questions about these cancers so affecting us. Luckily, the great people of Penn Medicine are ready to educate and answer pressing questions!



Join Penn Medicine and the Abramson Cancer Center for a Twitter chat on Thursday, March 20 from Noon to 1 pm ET, #ColonCancerACC as they discuss colon cancer, prevention, and the factors that increase your risk.



Their fantastic panelists will include:

1. Timothy C. Hoops, MD, Director, Gastrointestinal Cancer Risk Evaluation Program at the Abramson Cancer Center

2. Gregory G. Ginsberg, MD, Director Endoscopic Services at Penn Medicine

3. Ursina Teitelbaum, MD, Medical Oncologist specializing in GI cancer at the Abramson Cancer Center

4. Skandan Shanmugan, MD, Colon and Rectal Surgeon specialized in minimally invasive surgery for benign and malignant disease

Mark your calendars, pack your lunch. Penn Medicine will be sharing important information that could save your life!

#ColonCancerACC

Hosts: @PennMedicine and @PennCancer

Thursday, March 20

Noon to 1 pm ET

On Twitter