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News for 20-May-26 Source: MedicineNet Senior Health General
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With Benefits Unproven, Why Do Millions of Americans Take Multivitamins?
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One of the major downsides of chat rooms is that ignorant people may pose as experts. If someone states they are a publishers expert then how can this be verified? If you have expertise in the field of publishers then you'll be able to verify their credentials. It's a matter of picking the expert from the fake.
Talking of fakes it's sad to see so many publishers fakes bombarding email servers with unsolicited spam emails trying to sell publishers. Spam is a great threat to how the Internet works. Our website does not contain any email addresses for this reason. If you visit the publishers linked site above you will find that they treat your email address with great respect.
Talking online real people who are very knowledgeable about publishers can be like attending a real publishers convention ... except that there are no airfares or accommodation expenses.
MD News Index
urger Safety Tips
by: News Canada
(NC)-Here are some hamburger food safety tips from Health Canada:
Preparing:
- Wash hands thoroughly with warm soapy water before and after handling any raw meat.
- Thaw frozen meat in the refrigerator. If you must thaw food quickly, keep the food in its original wrapping and place in a container of cold water. Change the water every half hour to ensure the water remains cold. If raw meat comes in contact with sinks and kitchen surfaces, remember to wash them immediately.
- You can also thaw meat in the microwave by using the "defrost" setting if the food is to be cooked immediately.
- Marinate meat in the refrigerator, not on the counter. Discard the marinade after use because it contains raw juices, which may harbour bacteria. If you want to use the marinade as a dip or sauce, reserve a portion of it before adding it to the raw meat.
- Do not allow cooked food to come in contact with raw meat. Use separate cutting boards and utensils or wash items thoroughly between uses.
Cooking:
- Ground beef must be cooked to an internal temperature of 71° C (160° F). Using an instant-read food thermometer is crucial. In fact, research results indicate that some ground beef may prematurely brown before a safe internal temperature has been reached. The colour of meat alone is not considered a reliable indicator of ground beef safety. If eating out, order your hamburger cooked well done.
Serving:
- Keep hot foods hot at 60° C (140° F) or higher and cold foods cold at 4° C (40° F) or lower.
- Do not keep cooked food unrefrigerated or unfrozen for more than two hours.
For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
About The Author
News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.
News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial "fill" items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.
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