What can you do to keep your children reading during summer vacation?

There are so many things to do during the summer other than reading. Yet, every child needs to keep up their reading skills. Family members can motivate children to read by using strategies that integrate reading into summer activities and events. Here are a few:

• Before going to the beach, a park, visiting a historical site, a sporting event, or other activity make reading about the upcoming activity part of the planning, and then talk about the book and the activity over a snack, afterwards.
• Check you library’s summer reading programs. Make attending these programs a summer activity, as well as stocking up on books to borrow.
• Let your children see you reading regularly. Grab a magazine when you are in a waiting room. Bring a book to the beach.  Have a book on your night stand.
• Talk to them about what you have learned and continue to learn from books.
• Build reading time into your child’s  day, not as something to do when day is done and kids are too tired to do anything but zone out in front of the TV.

• Much reading during the school year is required reading; make summer a time for fun reading on subjects of interest to your children

• Give your children the opportunity to read a variety of materials, not just storybooks,  such as magazines, newsletters, and papers geared to their age and interests.
• Road trips area great time for children to get in some reading
• Encourage your children to join or start a  friends book club that can meet every two weeks to discuss a book they all read.

Reading during the summer will give your children a jump start when returning to school, not only with reading but with vocabulary and grammar!

Warmer temperatures call for extra attention to food safety when cooking and eating outdoors.

Memorial Day weekend marks the unofficial start to summer, and many Americans will celebrate with cookouts, camping, road trips and other activities that involve food. The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is reminding families to take extra care not to let foodborne bacteria, which grows more quickly in hot weather, ruin the fun.

“This Memorial Day weekend and all summer long, I encourage families to get outside and enjoy our natural resources, national parks and forests, and the variety of food America’s farmers are able to provide,” said Agriculture Secretary Vilsack. “It’s important to remember that bacteria grow faster in the same warm temperatures that people enjoy, so extra care needs to be taken to prevent food poisoning when preparing meals away from home. The USDA reminds everyone to use a food thermometer, and take advantage of resources like our FoodKeeper app to help with any food handling questions.”

The USDA recently launched its FoodKeeper mobile app, which contains specific guidance on more than 400 food and beverage items, including safe cooking recommendations for meat, poultry and seafood products.

The app provides information on how to store food and beverages to maximize their freshness and quality. This will help keep products fresh longer than if they were stored improperly, which can happen more often during hot summer days. The application is available for free on Android and Apple devices.

Due to a variety of factors, including warmer temperatures, food borne illness increases in summer. To help Americans stay healthy and safe, the USDA offers the following food safety recommendations.

When bringing food to a picnic or cookout:
• Use an insulated cooler filled with ice or frozen gel packs. Frozen food can also be used as a cold source.
• Foods that need to be kept cold include raw meat, poultry, and seafood; deli and luncheon meats or sandwiches; summer salads (tuna, chicken, egg, pasta, or seafood); cut up fruit and vegetables; and perishable dairy products.
• A full cooler will maintain its cold temperature longer than a partially filled one. When using a cooler, keep it out of the direct sun by placing it in the shade or shelter.
• Avoid opening the cooler repeatedly so that your food stays colder longer.

If you are going to be cooking on a grill:
• Use separate cutting boards and utensils for raw meat and ready-to-eat items like vegetables or bread.
• Keep perishable food cold until it is ready to cook.
• Use a food thermometer to make sure meat and poultry are cooked thoroughly to their safe minimum internal temperatures
• Beef, Pork, Lamb, & Veal (steaks, roasts, and chops): 145 °F with a 3 minute rest time
• Ground meats: 160 °F
• Whole poultry, poultry breasts, & ground poultry: 165 °F
• Always use a fresh, clean plate and tongs for serving cooked food. Never reuse items that touched raw meat or poultry to serve the food once it is cooked.
Serving food outdoors:
• Perishable food should not sit out for more than two hours. In hot weather (above 90 °F), food should NEVER sit out for more than one hour.
• Serve cold food in small portions, and keep the rest in the cooler. After cooking meat and poultry on the grill, keep it hot until served – at 140 °F or warmer.
• Keep hot food hot by setting it to the side of the grill rack, not directly over the coals where they could overcook.

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June 08, 2015

By Crystal McDade-Ngutter, Ph.D., Food Safety Education Staff, Food Safety and Inspection Service, USDA

It’s summer time! Break out the swim suit, sunglasses, sandals and grill. Not only is summer peak season for backyard barbeques, it is also prime time for foodborne illnesses. Bacteria grow fast at warmer temperatures and can make you sick—leaving you with not so good memories of your family barbeque this summer.

Listeria monocytogenes is a dangerous bacterium that you should be on the lookout for all year round—especially in the summer months. Listeria can cause a foodborne illness called listeriosis. It can grow at refrigeration temperatures and is one of the deadliest foodborne illnesses.

Pregnant women are more likely to be affected by Listeria than healthy people. In fact, they are about 10 times more likely than the general population to get listeriosis. Listeria can be passed to your unborn baby, even when you show no sign of sickness. It can lead to premature delivery, miscarriage, stillbirth, and death in newborns.

During pregnancy, it is important to be aware of the foods you are eating. Listeria is commonly found in ready-to-eat foods. These foods include:

• Soft-ripened cheeses (traditional Mexican-style cheeses, Camembert, Brie, Feta, and Ricotta);
• Raw vegetables;
• Store-brought salads (ham, chicken, tuna, and seafood);
• Deli meats; and,
• Hot dogs (a barbeque favorite).

If these foods can’t be reheated or cooked, pregnant women should avoid eating them.

Hot dogs are a certainty at any barbeque. For this reason, it is important to keep Listeria from lurking in your hotdogs especially for pregnant guests, their unborn babies, and newborns. Here are a few tips to keep your grilled hot dogs in tip-top shape:

• Never eat hotdogs straight out the package as a pre-BBQ snack—hot dogs must always be heated to 165°F or higher before eaten.
• Wash hands after handling hot dogs from the package.
• Avoid getting hot dog juice from the package on other foods, utensils, or preparation surfaces.
• After grilling hot dogs, keep the temperature at 140°F or higher until served.
• Make sure leftover hot dogs are refrigerated or put on ice two hours after they are removed from the grill or one hour if the temperature is over 90°F. When you reheat them, heat them to 165^?F or higher.
• Leftover hot dogs that have been refrigerated should be eaten within three to four days.

Properly cooking hot dogs WILL help keep Listeria from making a surprise appearance at your backyard BBQ.

Please visit www.foodsafety.gov for more information about food safety and direct food safety questions to the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or www.AskKaren.gov.

With summer comes the need to be aware of the places that snakes usually inhabit.

The University of Alabama at Birmingham recently treated its first snakebite case of the season, noted Dr. Janyce Sanford, chair of the university’s department of emergency medicine.

“That is a usual pattern. As soon as the weather starts to warm up, snakes begin to get active and we begin seeing a bite or two. Still, we only see a few each spring, and people have a much greater chance of being stung by a bee or wasp or being bitten by a tick than being bitten by a snake,” Sanford said in a university news release.

If you’re in the woods or near rivers and creeks, keep an eye out for snakes and wear boots and long pants, she warned. It’s also a good idea to carry a cellphone.

“Get to an emergency department as quickly as you safely can, and that can often be accomplished by calling 911,” Sanford said. “Snap a picture of the snake with the cell phone if possible, but leave the snake behind. The last thing we need in a crowded emergency room is a snake, dead or alive.”

Emergency doctors do not need to see the snake that caused the bite. A large number of bites are dry — with no venom injected — or are from nonpoisonous snakes, Sanford noted. By monitoring the wound for a few hours, doctors can tell if venom is present, and appropriate antivenin can then be given to the patient.

Most bites by snakes are not fatal. Those at higher risk include the elderly, very young children and people with underlying medical problems”, Sanford said.

More information:

The U.S. National Library of Medicine has more about snakebites.

SOURCE: University of Alabama at Birmingham, news release, April 24, 2014

Health Day News recently reported the following health safety tips for parents sending their children to summer camp.

Regular hand washing and proper hygiene are essential to avoiding common summer-camp health issues such as lice, pinworm and bathing-suit dermatitis, according to a former summer camp physician.

Dr. Alfred Scott Lea, now a professor of infectious disease at the University of Texas Medical Branch at Galveston, stated that making sure cuts and abrasions are clean is particularly important around lakes and rivers, where bacteria can cause potentially dangerous wound infections.

“Some of what kids encounter at camp and parents must endure — from colds and viruses to broken bones — is often just part of being a kid,” Lea said in a university news release. “But parents can take steps to help make their child’s summer as healthy and painless as possible. A little prep work, such as packing the right essentials and communicating with the camp nurse, can go a long way toward avoiding the most common problems.”

Lea suggested other ways to prepare children for potential health hazards, including:

• Focus on prevention. Be sure to pack essentials such as sunscreen and bug spray. It’s important to plan ahead for children who are on medications or have special needs, Lea said. “A lot of children need to bring medicines to camp for asthma, [attention-deficit/hyperactivity disorder] and seizures, just to name a few,” he said. “Make sure the nurse knows how to administer these medicines and be sure to supply extra just to be safe. Also alert camps to dietary needs.”
• Voice concerns. Parents also should speak directly to the camp director to discuss any worries they may have, Lea said. “If you’re especially concerned about any activities or possible injuries, talk to the camp about what they’re doing to make safety a priority,” he said. “Worrying about a child horseback riding is normal, but you might feel better when you know your child will be wearing a helmet.”
• Be realistic. Parents should also recognize that not all camp injuries are preventable, Lea said. “Put 300 little kids in 20 cabins, encourage energy and competitiveness, and things happen,” he said. “Kids fall. Baseballs fly astray. Boys have sword fights with golf clubs. No amount of preparation can stop kids from being kids.”

More information

The U.S. Centers for Disease Control and Prevention offers more camping health and safety tips