<html xmlns:v="urn:schemas-microsoft-com:vml" xmlns:o="urn:schemas-microsoft-com:office:office" xmlns:w="urn:schemas-microsoft-com:office:word" xmlns:m="http://schemas.microsoft.com/office/2004/12/omml" xmlns="http://www.w3.org/TR/REC-html40"> <head> <meta http-equiv=Content-Type content="text/html; charset=unicode"> <meta name=ProgId content=Word.Document> <meta name=Generator content="Microsoft Word 12"> <meta name=Originator content="Microsoft Word 12"> <link rel=File-List href="Ag_wellnessNewsletter_files/filelist.xml"> <link rel=Edit-Time-Data href="Ag_wellnessNewsletter_files/editdata.mso"> <style type="text/css"> <!-- body,td,th { font-family: Palatino Linotype, Book Antiqua, Palatino, serif; font-size: 13px; color: #34342E; } a:link { color: #960; } body { background-color: #D0CFCA; margin-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; } .style1 {font-size: 9pt} --> </style> <script type="text/javascript"> <!-- function MM_preloadImages() { //v3.0 var d=document; if(d.images){ if(!d.MM_p) d.MM_p=new Array(); var i,j=d.MM_p.length,a=MM_preloadImages.arguments; for(i=0; i<a.length; i++) if (a[i].indexOf("#")!=0){ d.MM_p[j]=new Image; d.MM_p[j++].src=a[i];}} } //--> </script> </head> <body> <table width=600 border=1 align="center" cellpadding=0 cellspacing=0 bordercolor="#555442"><tr> <td><table border=0 cellspacing=0 cellpadding=0 width=600 bgcolor="#F1F1ED"> <tr> <td colspan=2> <p><img src="images/Ag_nutrition-boarder2.jpg" width=758 height=138 border="0" id="_x0000_i1037"></p> </td> </tr> <tr style='mso-yfti-irow:1'> <td width=164 rowspan="2" align="center" valign=top nowrap bgcolor="#9F9E80" style="font:bold; font-size:10px"><br /> <div align="left" style="width:155px; padding-left:3px"> <font color="#FFFFFF"> <p><a href="#tips"><font color="#FFFFFF" style="font-size:11pt; text-decoration:none"><img src="images/AG_1pxbox.gif" width="8" height="8" border="0"> Timely Tips:</font><br> <font color="#CED15A" style="font-size:13px; text-decoration:none" face="Times New Roman, Times, serif">Food-Safety Basics for<br> Thanksgiving</font></a></p> <p><a href="#picks"><font color="#FFFFFF" style="font-size:11pt; text-decoration:none"><img src="images/AG_1pxbox.gif" width="8" height="8" border="0"> Produce Picks:<br> </font><font color="#CED15A" style="font-size:13px; text-decoration:none" face="Times New Roman, Times, serif">Persimmons</font></a> </p> <p><a href="#cuis"><font color="#FFFFFF" style="font-size:11pt; text-decoration:none"><img src="images/AG_1pxbox.gif" width="8" height="8" border="0"> Cuisine Corner:<br> </font><font color="#CED15A" style="font-size:13px; text-decoration:none" face="Times New Roman, Times, serif"> Persimmons &amp; Apple Salad</font> </a></p> <p><a href="#find"><font color="#FFFFFF" style="font-size:11pt; text-decoration:none"><img src="images/AG_1pxbox.gif" width="8" height="8" border="0"> News You Can Use:<br> </font><font color="#CED15A" style="font-size:13px; text-decoration:none" face="Times New Roman, Times, serif">Should You Sanitize<br> Kitchen Sponges &amp;<br> Dishcloths?</font> </a></p> <font color="#FFFFFF"> <p><a href="#call"><font color="#FFFFFF" style="font-size:11pt; text-decoration:none"><img src="images/AG_1pxbox.gif" width="8" height="8" border="0"> Calls To The Agent</font></a> </p> </font> <a href="http://www.marioncountyfl.org/CountyExtension/Ag_SmallFarmGuide.aspx" target="_blank"></a><a href="http://www.marioncountyfl.org/CountyExtension/Ag_SmallFarmGuide.aspx" target="_blank"></a><a href="http://www.marioncountyfl.org/CountyExtension/Ag_SmallFarmGuide.aspx" target="_blank"></a></div> <br /> <table width="97%" border="0" align="center" cellpadding="4" cellspacing="0"> <tr> <td bgcolor="#DBDBB7"><p style="font-size:10px; margin-bottom:4pt"><font style="font-size:12px" color="#990000"><strong>UPCOMING EVENTS<br> </strong></Font>Please call Nancy Gal or Lori Ball at (352) 671-8400 for more information.<strong><br> <br> <font color="#CB6B01" style="font-size:14px">&nbsp;&nbsp;*** <em>October</em> ***</font></strong><em><br> </em><strong>Healthy Lifestyle Practices for Your Heart</strong><br> <em>Oct. 11 &nbsp; &zwnj; &nbsp;&nbsp;9:30 a.m. - noon<br> </em>Proper nutrition and regular physical activity can help reduce your risk for heart disease and high blood pressure. Increase your understanding of heart healthy practices by engaging in hands-on activities such as calculating daily calorie needs, label reading, recipe modification, and meal planning that can truly make a difference in your health. <em><br> Place: On Top of the World<br> (352) 861-9751 or <a href="http://www.masterthepossibilities.com" target="_blank">MasterThePossibilities</a> for more information or to register.</em></p> <p style="font-size:10px; margin-bottom:4pt"><em><br> <strong><font color="#CB6B01" style="font-size:14px">&nbsp;&nbsp;*** November ***</font></strong></em><br> </em><strong>Navigating Food Labels </strong><em><strong><br> </strong>Nov. 15 &nbsp; &zwnj; <em>&nbsp;&nbsp;1:30 - 3:30 p.m.</em> <br> </em>Enhance your knowledge of food labels and health claims to make healthier food choices.<em><br> Place: Hospice Auditorium - Munroe Regional Hospital&rsquo;s Prestige 55 Education Program (352) 671-8400 by Nov. 9th to register </em></p> <p style="font-size:10px; margin-bottom:10px"><em><br> </em> <strong>ServSafe&reg; Food Manager&rsquo;s Training &amp; Exam</strong><br> <em>Nov. 17</em> &nbsp; &zwnj; <em>&nbsp;8:45 - 3:30 p.m.</em><br> Provides training which enables food managers and staff to offer Florida consumers food that is prepared in a clean and safe environment. Cost: $110.00 for class and exam; $165.00 for class, exam and textbook.<br> <em>Place: Marion County Extension Service </em><br> <em>(Pre-registration required.<br> Contact University of Florida Food Safety program toll-free 888-232-8723 or <a href="http://fycs.ifas.ufl.edu/foodsafety/" target="_blank">UF/IFAS Food Safety and Quality</a> for more information and to register.) </em></p></td> </tr> </table> <p><a href="http://www.marioncountyfl.org/email_forms/Extension/Wellnessnewsform.asp" target="_blank"><img src="images/Ag_wellnesssignup.gif" alt="Wellness Matters newsletter" width="154" height="146" border="0"></a></p> <p>&nbsp;</p> <p>&nbsp;</p> <p><a href="http://www.marioncountyfl.org/CountyExtension/Ag_SmallFarmGuide.aspx" target="_blank"><img src="images/Ag_buyLocal.jpg" width="154" height="126" vspace="6" border="0"></a></p></td> <td width=604 valign="top" style='width:453.0pt;border:none;border-left:outset 3.0pt;padding:10.0pt 10.0pt 10.0pt 10.0pt;border:margin:10pt'> <table width="100%" border="0" cellspacing="0" cellpadding="0"> <tr> <td width="50%" valign="top"><span style="font-size:11.0pt; mso-fareast-font-family:&quot;Times New Roman&quot;;color:#660"><strong>October 2010</strong></span></td> <td width="50%" align="right"><span style="font-size: 9.0pt; color: #660"><em>Published by: Nancy Gal, Extension Agent IV<br> Health, Nutrition, and Food Safety<br> </em><a href="http://www.marioncountyfl.org/CountyExtension/Ag_wellnessNewsletter.html#meet" target="_blank" style="text-decoration:none"><strong>Meet the Agent </strong></a></span></td> </tr> </table> <p>&nbsp;</p> <a name=tips id=tips></a> <span style='mso-fareast-font-family:"Times New Roman"; font-size:32px'><font color="#990000"><strong>Timely Tips: </strong></font></span><span style="font-size:22px"><strong>Food-Safety Basics <strong>for Thanksgiving</strong> </strong></span> <div align=center style='text-align:center'><span style='mso-fareast-font-family:"Times New Roman"'> <hr size=2 width="100%" noshade style='color:#660' align=center> </span></div> <table border=0 cellspacing=10 cellpadding=0 align=right width=210 style='width:157.5pt;mso-cellspacing:3.7pt;mso-yfti-tbllook:1184; mso-table-lspace:2.25pt;mso-table-rspace:12.25pt;margin-right:10.0pt; mso-table-anchor-vertical:paragraph;mso-table-anchor-horizontal:column; mso-table-left:right;mso-table-top:middle'> <tr style='mso-yfti-irow:0;mso-yfti-firstrow:yes'> <td style='padding:.75pt .75pt .75pt .75pt'> <p align=center style='text-align:center'><span style='mso-fareast-font-family:"Times New Roman";mso-no-proof:yes'><img src="images/Ag_thanksgiving.jpg" name="_x0000_i1035" width=196 height=232 border="1" id="_x0000_i1035" style="border-color:#660"></span><span style='mso-fareast-font-family:"Times New Roman"'><o:p></o:p></span></p> </td> </tr> <tr style='mso-yfti-irow:0;mso-yfti-firstrow:yes'> <td style='padding:.75pt .75pt .75pt .75pt'><table border=0 cellpadding=0 width=205 style='width:153.75pt;mso-cellspacing:1.5pt;mso-yfti-tbllook:1184; mso-padding-top-alt:3.75pt;mso-padding-left-alt:3.75pt;mso-padding-right-alt: 3.75pt'> <tr style='mso-yfti-irow:0;mso-yfti-firstrow:yes;mso-yfti-lastrow:yes'> <td valign=top style='padding:3.75pt 3.75pt .75pt 3.75pt'><p><strong><font style="font-size:16px;color:#660">&quot; ...It is important to consider not only what delights we are going to make, but more importantly the safe preparation and handling&quot;</font></strong></p></td> </tr> </table></td> </tr> </table> <p><strong>Well, the summer heat is finally behind us and fall has arrived.</strong> The cool weather signals the beginning of the traditional holiday season. So as we begin to plan our holiday meals, it is important to consider not only what delights we are going to make, but more importantly the safe preparation and handling of those foods to prevent foodborne illness.</p> <p>The Food Safety and Inspection Service of the United States Department of Agriculture provide comprehensive food safety guidelines for preparing poultry and stuffing. As you plan your menu and write your shopping list, keep in mind times, temperatures and safe handling practices to prepare safe food that can be enjoyed by all. Here are the basics to get you on your way to preparing a safe Thanksgiving meal.<br> </p> <p><strong>Thawing<br> </strong>Turkeys must be kept at a safe temperature during thawing. While frozen, a turkey is safe indefinitely. However, if the turkey is allowed to thaw at a temperature above 40 &deg;F, any harmful bacteria that may have been present before freezing can begin to grow again unless proper thawing methods are used. Remember to remove the giblets after thawing and before cooking. They can be cooked separately.<br> There are three safe ways to thaw food: in the refrigerator, in cold water, and in the microwave oven. <br> </p> <p><strong>Refrigerator<br> </strong> When thawing a turkey in the refrigerator, plan ahead. For every 4-5 pounds of turkey, allow approximately 24 hours of thawing time in a refrigerator set at 40 &deg;F or less.</p> <strong>Refrigerator Turkey Thawing Times: </strong> <table width="200" border="0" cellpadding="0" cellspacing="0"> <tr> <td><u>Pounds</u></td> <td><u>Days</u></td> </tr> <tr> <td>4 - 12</td> <td>1 to 3</td> </tr> <tr> <td>12 -16</td> <td>3 to 4</td> </tr> <tr> <td>16 - 20</td> <td>4 to 5</td> </tr> <tr> <td>20 - 24</td> <td>5 to 6</td> </tr> </table> <p><br> </p> <p><strong>In Cold Water<br> </strong>Allow about 30 minutes per pound when thawing a turkey in cold water. Be sure the turkey is in leak-proof packaging. Submerge the turkey in cold water. Change the water every 30 minutes until the turkey is thawed. Turkeys thawed by this method should be cooked immediately. <br> </p> <strong>Cold Water Thawing Time: </strong> <table width="200" border="0" cellpadding="0" cellspacing="0"> <tr> <td><u>Pounds</u></td> <td><u>Hours</u></td> </tr> <tr> <td>4 - 12</td> <td>2 to 6</td> </tr> <tr> <td>12 - 16</td> <td>6 to 8</td> </tr> <tr> <td>16 - 20</td> <td>8 to 10</td> </tr> <tr> <td>20 - 24</td> <td>10 to 12</td> </tr> </table> <p><br> </p> <p><strong>Microwave<br> </strong>Follow the manufacturer's instructions when thawing a turkey in the microwave oven. Plan to cook it immediately after thawing because some areas of the turkey may become warm and begin to cook during microwave thawing.<br> </p> <p><em><strong>Cooking<br> </strong></em>* Place turkey on a rack in a shallow roasting pan in an oven set no lower than 325 &deg;F.<br> * For safety reasons it is not recommended to stuff a turkey. Cook the stuffing separately.<br> * Use a food thermometer to make sure the turkey and stuffing have reached a safe minimum internal temperature of at least 165&deg;F.<br> Approximate Cooking Times (325 &deg;F)<br> Times are based on fresh or completely thawed turkeys at a refrigerator temperature of 40 &deg;F or below. These are guidelines; use a food thermometer to determine safe doneness.</p> <strong>Roasting Times (Unstuffed)<br> </strong> <table width="210" border="0" cellpadding="0" cellspacing="0"> <tr> <td width="97"><u>Pounds</u></td> <td width="113"><u>Hours</u></td> </tr> <tr> <td valign="top">4 - 8 <em>(breast)</em></td> <td valign="top">1 1/2 to 3 1/4</td> </tr> <tr> <td valign="top">8 - 12 </td> <td valign="top">2 3/4 to 3</td> </tr> <tr> <td valign="top">12 - 14</td> <td valign="top">3 to 3 3/4</td> </tr> <tr> <td valign="top">14 - 18</td> <td valign="top">3 3/4 to 4 1/4</td> </tr> <tr> <td valign="top">18 - 20</td> <td valign="top">4 1/4 to 4 1/2</td> </tr> <tr> <td valign="top">20 - 24</td> <td valign="top">4 1/2 to 5</td> </tr> </table> <p><em><strong>Storing Leftovers<br> </strong></em>Throw out any turkey, stuffing, and gravy left out at room temperature for more than 2 hours. Refrigerate stuffing in shallow containers. Use leftover stuffing within 1 to 2 days for best quality. Divide food into smaller amounts, place in shallow containers no deeper than 4 inches and refrigerate or freeze promptly. Use refrigerated turkey and stuffing within 3 to 4 days; gravy within 1 to 2 days. Frozen leftovers are best used within 2 to 6 months. </p> <p><strong><em>Reheating Leftovers<br> </em></strong>Cooked turkey may be eaten cold or reheated. Whether reheating in the oven, on top of the stove, or in a microwave, make sure the turkey, stuffing, and gravy reach at least 165&deg;F. </p> <p><strong>REMEMBER:</strong> Cleanliness is a critical component of food safety. Always wash hands, utensils, food preparation surfaces, the sink, and anything else that comes in contact with raw turkey and its juices with soap and water.<br> <br><font style="font-size:10px"> <strong>Reference:</strong> <a href="http://www.fsis.usda.gov/fact_sheets/Lets_Talk_Turkey/index.asp" target="_blank">USDA Fact Sheet: Poultry Preparation</a></font></p> For further information, contact:<br>USDA Meat and Poultry Hotline:<br> 1-888-MPHotline (674-6854)<br> 1-800-256-7072 (TTY) <p><a href="#top"><span style='font-size:7.5pt;font-family:"Verdana","sans-serif";color:#B95428'> return to top</span></a> </p></td> </tr> <tr style='mso-yfti-irow:2'> <td style='border-top:outset 3.0pt;border-left:outset 3.0pt;border-bottom: none;border-right:none;padding:10.0pt 10.0pt 10.0pt 10.0pt; border:margin:10pt'> <p><span style='mso-fareast-font-family:"Times New Roman"; font-size:32px'><font color="#990000"><strong>Produce Picks:</strong></font></span><span style="font-size:22px"><strong> Persimmons</strong></span> <a name=picks id=picks></a> </span> </p> <div align=center style='text-align:center'><span style='mso-fareast-font-family:"Times New Roman"'> <hr size=2 width="100%" noshade style='color:#660' align=center> </span></div> <table border=0 cellspacing=5 cellpadding=0 align=right width=210 style='width:157.5pt;mso-cellspacing:3.7pt;mso-yfti-tbllook:1184; mso-table-lspace:2.25pt;mso-table-rspace:12.25pt;margin-right:10.0pt; mso-table-anchor-vertical:paragraph;mso-table-anchor-horizontal:column; mso-table-left:right;mso-table-top:middle'> <tr style='mso-yfti-irow:0;mso-yfti-firstrow:yes'> <td style='padding:.75pt .75pt .75pt .75pt'> <p align=center style='text-align:center'><span style='mso-fareast-font-family:"Times New Roman";mso-no-proof:yes'><img border=1 width=196 height=156 id="_x0000_i1034" src="images/Ag_persimmons.jpg" alt="Small Farm" style="border-color:#660"></span><span style='mso-fareast-font-family:"Times New Roman"'><o:p></o:p></span></p> </td> </tr> <tr style='mso-yfti-irow:1;mso-yfti-lastrow:yes'> <td valign=top style='padding:.75pt .75pt .75pt .75pt'> <div align=center> <table border=0 cellpadding=0 width=205 style='width:153.75pt;mso-cellspacing:1.5pt;mso-yfti-tbllook:1184; mso-padding-top-alt:3.75pt;mso-padding-left-alt:3.75pt;mso-padding-right-alt: 3.75pt'> <tr style='mso-yfti-irow:0;mso-yfti-firstrow:yes;mso-yfti-lastrow:yes'> <td valign=top style='padding:3.75pt 3.75pt .75pt 3.75pt'> <p><font style="font-size:16px;color:#660"><strong>&quot;Persimmons are a good source of several nutrients including manganese, potassium, soluble fiber, and vitamins A, C, and B6.&quot;</strong></font></p> </td> </tr> </table> </div></td> </tr> </table> <p>Persimmons are a fruit available September through December; peaking during November. They are a good source of several nutrients including vitamins A, C, and B6; manganese; potassium; and soluble fiber.</p> <p>There are two main varieties of persimmons available commercially - Hachiya and Fuyu. The Hachiya represents about 90 percent of the available crop. This variety is bright orange and shaped like a large acorn and is astringent until it becomes soft ripe. The Fuyu, common in Japan is becoming popular in the United States. It is a non astringent variety with the same bright orange color, but smaller and sweeter than the Hachiya and is suitable for eating while still firm.</p> <p>There are several factors to consider when selecting persimmons. Choose fruit with a deep red tinge. In general, look for fruit that are round and plump with a smooth and glossy skin. Make sure the fruit is free of bruises or cracked skin and missing the stem cap and green leaves at the top. If you want to eat the fruit right away select ripe persimmons. If not, select firmer fruit and allow them to ripen.<br> </p> <p> Ripen persimmons in a paper bag at room temperature with an apple or banana and turn daily. The apple or banana helps to accelerate ripening. Once ripen, it is best to eat as soon as possible since overripe fruit can become mushy.<br> </p> <p>Ripe Hachiya persimmons will be soft and juicy, while the Fuyu variety will be crisp. Just to note, unripe Hachiya persimmons are very bitter and pungent and not good to eat. However, the astringency goes away as the fruit ripens.</p> <p><font style="font-size:10px"><strong>Reference:</strong> <a href="http://www.fruitsandveggiesmatter.gov/month/persimmons.html" target="_blank">Center for Disease Control: Fruit of the Month - Persimmons</a></font></p> <a name=cuis id=cuis></a> <div style="float:right; padding:10pt"> <table bgcolor="#FFFFFF" border="2" cellpadding="0" cellspacing="0" bordercolor="#b9c9eb"> <tr> <td align="left" valign="top"><table width="100%" height="96" border="0" align="left" cellpadding="0" cellspacing="0" background="images/Ag_cuisineBg.jpg"> <tr> <td width="154" height="48" align="left"><img src="images/Ag_cuisinecorner.jpg" width="154" height="48" border="0" align="left"></td> <td height="48" align="left" nowrap><p><font style="color: #BC1010; font-size:22px"><strong>Persimmons and Apple Salad</strong></font></p> </td> </tr> <tr> <td colspan="2" align="center" valign="top" bgcolor="#FFFFFF"><table width="98%" border="0" align="right" cellpadding="4" cellspacing="0"><tr><td valign="top"><p style="margin:6pt; font-size:9pt"><strong> Yield: </strong>6 Servings<strong> / Time: </strong>15 minutes <img src="images/Ag_foodsafe2.jpg" alt="Salad" width="250" height="216" hspace="0" vspace="0" border="0" align="right"></p> <p style="margin:6pt; font-size:11px">3 firm-ripe Fuyu persimmons (rinsed, stemmed, and thinly sliced lengthwise) </p> <p style="margin:6pt; font-size:11px">3 sweet variety apples (rinsed, cored, and thinly sliced lengthwise)</p> <p style="margin:6pt; font-size:11px"> 1 Tbsp walnut pieces, toasted</p> <p style="margin:6pt; font-size:11px"> 2 Tbsp orange juice</p> <p style="margin:6pt; font-size:11px"> 1 Tbsp sherry vinegar</p> <p style="margin:6pt; font-size:11px"><span class="style1">1 Tbsp olive oil</span></p> <p style="margin:6pt; font-size:9pt">&nbsp;</p> <p style="margin:6pt; font-size:9pt"><strong>Directions:<br> </strong>1. In a bowl, combine orange juice, vinegar, and olive oil</p> <p style="margin:6pt; font-size:9pt"> 2. Add apples, persimmons, and toasted walnuts and mix to coat. </p> <p style="margin:6pt; font-size:9pt">&nbsp;</p> <p style="margin:6pt; font-size:9pt"><strong>Nutrition info per serving:</strong><br> Calories: 120 cal; Total Fat 0g; Sodium 0mg; Total Carbohydrates 25g; Fiber 4g; Protein 1g; Vitamin A* 30%; Vitamin C* 20%; Calcium* 2%; Iron* 2% </p> <p> <em>*Percentage of daily value based on 2,000 calories.<br> </em><br> <font style="font-size:10px"><strong>Adapted from:</strong> <a href="http://apps.nccd.cdc.gov/dnparecipe/recipesearch.aspx" target="_blank">Center for Disease Control: Recipes</a><br> <strong>Source:</strong> <a href="http://edis.ifas.ufl.edu/pdffiles/FY/FY111500.pdf" target="_blank">UF/IFAS EDIS: Florida Fresh Persimmons</a><br> </font> <br> </p></td></tr></table></td> </tr> </table> </td></tr></table> </div> <p align=right style='text-align:right'><span style='mso-fareast-font-family:"Times New Roman"'><a href="#top"><span style='font-size:7.5pt;font-family:"Verdana","sans-serif";color:#B95428'>return to top</span></a><o:p></o:p></span></p> </td> </tr> <tr style='mso-yfti-irow:3'> <td valign=top nowrap bgcolor="#9F9E80" style="font:bold; font-size:10px">&nbsp;</td> <td align="left" style='border-top:outset 3.0pt;border-left:outset 3.0pt;border-bottom: none;border-right:none;padding:10.0pt 10.0pt 10.0pt 10.0pt; border:margin:10pt'><span style='mso-fareast-font-family:"Times New Roman"; font-size:32px'><font color="#990000"><strong><span style="mso-fareast-font-family:&quot;Times New Roman&quot;"><a href="#top"><span style="font-size:7.5pt;font-family:&quot;Verdana&quot;,&quot;sans-serif&quot;;color:#B95428"><a name=find id=find></a></span></a></span>News You Can Use:</strong></font></span><span style="font-size:22px"><strong> Should You Sanitize Kitchen Sponges and Dishcloths?</strong></span> <div align=center style='text-align:center'><span style='mso-fareast-font-family:"Times New Roman"'> <hr size=2 width="100%" noshade style='color:#660' align=center> </span></div> <p><img src="images/Ag_sponge.jpg" alt="sponge" width="196" height="156" hspace="0" vspace="0" border="0" align="right">Cleanliness in the kitchen is a key component in reducing risk of foodborne illness. Research has shown that kitchen cloths and sponges can significantly contribute to the transfer (cross-contamination) of potentially harmful microorganisms (bacteria, fungi, and viruses) to food, hands, and surfaces in the home kitchen; increasing risk of foodborne illness. Therefore, it is prudent to routinely clean <strong>and then </strong>sanitize these items to prevent the spread of pathogens (disease causing microorganisms).</p> <p>There are distinct differences between cleaning, sanitizing, and sterilizing. <strong>Cleaning</strong> is the removal of food and other types of soil from a surface. Cleaning removes the source of food or nutrients for the microorganisms.<strong> Sanitizing</strong> reduces the number of microorganisms from a clean surface to a safe level. Therefore, it is necessary to clean before sanitizing; you can't sanitize a dirty surface. In addition to cleaning and sanitizing, there is sterilization.<strong> Sterilization</strong> eliminates all forms of microorganisms from a surface. Sterilization requires special tools or equipment. Although a surface may be sterilized, it can be re-contaminated again if not protected. </p> <p>The two most common methods to sanitize cloths and sponges are heat or chemicals. The easier of the two is probably heat. Using heat, especially with the microwave, is a simple way of safely sanitizing in the home.</p> <p>A temperature of 171&deg;F for at least 30 seconds is necessary to destroy live bacterial cells. This can be done by either heating cellulose sponges in hot water at 171&deg;F for at least 30 seconds or for 2-3 minutes in the microwave. When microwave sanitizing, the sponges must be wet before heating. In addition to heat sanitizing in the microwave or with hot water, you can also sanitize sponges in the dishwasher.</p> <p>In summary, regular cleaning of kitchen cloths and sponges (after each use) and sanitizing (every other day) is definitely important to help prevent the spread of dangerous microorganisms such as bacteria, viruses, and fungi that cause foodborne illness.</p> <p><strong><img src="images/Ag_arrow2.gif" width="20" height="20" border="0"> Important safety reminders:<br> 1) </strong>Use caution when heating sponges and dishcloths in hot water or microwave!<strong><br> 2) </strong>Cellulose sponges must be wet with water for microwave sanitizing. </p> <p><font style="font-size:10px"><strong>Reference:</strong> <a href="http://fycs.ifas.ufl.edu/newsletters/rnycu06/index.htm" target="_blank">UF/IFAS Family, Youth and Community Sciences</a></font></p> <p>&nbsp;</p> <p align=right style='text-align:right'><span style='mso-fareast-font-family:"Times New Roman"'><a href="#top"><span style='font-size:7.5pt;font-family:"Verdana","sans-serif";color:#B95428'>return to top</span></a> </span></p></td> </tr> <tr style='mso-yfti-irow:3'> <td width=158 valign=bottom nowrap bgcolor="#9F9E80" style="font:bold; font-size:10px"> <p><a href="http://www.marioncountyfl.org/CountyExtension/Extension_default.aspx" target="_blank"><img src="images/Ag_gotQuestions.jpg" width="154" height="300" vspace="10" border="0" onload="MM_preloadImages('images/Ag_buyLocal.jpg');MM_preloadImages('images/Ag_gotQuestions.jpg')"></a></p></td> <td align="left" style='border-top:outset 3.0pt;border-left:outset 3.0pt;border-bottom: none;border-right:none;padding:10.0pt 10.0pt 10.0pt 10.0pt; border:margin:10pt'> <a name=call id=call></a><span style='mso-fareast-font-family:"Times New Roman"; font-size:32px'><font color="#990000"><strong>Calls to the Agent</strong></font></span> <div align=center style='text-align:left'><span style='mso-fareast-font-family:"Times New Roman"'> <hr size=2 width="100%" noshade style='color:#660' align=center> </span><font style="font-size:12px"><em>Do you have any health, nutrition or food safety questions? Call 352-671-8400 or <a href="../email_forms/webmail_form.asp?titlecode=Nancy Gal" target="_blank">email</a> to speak with Nancy Gal.</em></font></div> <p><font color="#990000"><strong>Q: </strong></font><strong>How do I safely deep fry a turkey?</strong></p> <p><font color="#990000"><strong>A: </strong></font>A whole turkey can be successfully cooked by the deep fat frying method provided the turkey is NOT stuffed and has been completely thawed. The turkey should be 12 pounds or less in size. Since there are obvious safety concerns when working with such a large amount of hot oil, it is very important to be extra careful in following the directions. Select a cooking vessel large enough to completely submerge the turkey in oil without it spilling over. The oil should cover the turkey by 1 to 2 inches. To determine the amount of oil needed, do a preliminary test using water. Place the turkey in the cooking utensil and add water to cover. Then remove the turkey and measure the amount of water. This is the amount of oil needed.</p> <p> Select a safe location outdoors for deep fat frying a turkey. Heat the cooking oil to 350 &deg;F. Slowly and carefully lower the turkey into the hot oil. Monitor the temperature of the oil with a thermometer constantly during cooking. Never leave the hot oil unattended. Allow approximately 3 to 5 minutes per pound cooking time. Remove turkey from the oil and drain oil from the cavity. Check the temperature of turkey with a food thermometer. The turkey is safely cooked when the food thermometer reaches a minimum internal temperature of 165 &deg;F in the innermost part of the thigh and wing and the thickest part of the breast. </p> <p>If the turkey is not done, immediately return the turkey to the hot oil for additional cooking. When the turkey is done, remove it from the oil and place it on a sturdy tray lined with paper towels. The skin can be golden to dark brown to almost black. Let it rest about 20 minutes before carving. </p> <p>Allow the used oil to cool before pouring it into containers for refrigerator storage. The oil can be reused if it is strained, covered, and used within a month. </p> <p><br> </p> <p><font color="#990000"><strong>Q: </strong></font><strong>What is Ultra High Temperature (UHT) milk?</strong></p> <p><font color="#990000"><strong>A: </strong></font>Ultra High Temperature (UHT) milk is fluid milk (low-fat or whole milk) that is packed in an airtight sterilized, cardboard container. The product is processed at 290 &deg;F in a method called flash sterilization. This is considered ultra high temperature because it is twice the temperature of normal pasteurization. This kills any bacteria or microorganisms in the milk. In normal pasteurization, the milk is heated to 161 &deg;F for 15 seconds, inactivating or destroying organisms that grow rapidly in milk. However, pasteurization does not destroy organisms that grow slowly or produce spores.</p> <p>The milk is then packed into sterilized containers and is shelf stable for six months. Beyond that time, while it is still safe, there could be quality changes affecting flavor, color, and viscosity. Once opened, the milk must be refrigerated and used within one week.<br> <br> </p> <p align=right style='text-align:right'><span style='mso-fareast-font-family:"Times New Roman"'><a href="#top"><span style='font-size:7.5pt;font-family:"Verdana","sans-serif";color:#B95428'>return to top</span></a></span></p> <p><span style='font-size:9px; font-family:Arial, Helvetica, sans-serif; color:#660'>Foundation for The Gator Nation. An Equal Opportunity Institution.</span></p></td> </tr> <tr style='mso-yfti-irow:4'> <td colspan="2" align="center" valign=top nowrap bgcolor="#6C6B53" style="font-size:11px; color:#FFF; padding:5px">UF/IFAS Marion County Extension Service<span style="font-size:14px"><strong> |</strong></span> 2232 NE Jacksonville Rd Ocala, FL 34470<span style="font-size:14px"><strong> |</strong></span> 352-671-8400<span style="font-size:14px"><strong> |</strong> </span><a href="http://www.marioncountyfl.org/CountyExtension/Extension_default.aspx" target="_blank"><font style="font-size:11px; color:#FFF; text-decoration:underline">marioncountyfl.org/IFASextension.htm</font></a></td> </tr> </table></td></tr></table> </div> </body> </html>