Food and Nutrition Electronic Newsletters
Volume 5, Number 11 (November, 2003)
- Strong Women Newsletter
- Cook It Quick
- Your Game Plan for Preventing Type 2 Diabetes--Small Steps, Big Rewards
- Food Reflections
- CDC's One-Way Physical Activity Newsletter
- New Website for the National Clearinghouse on Child Abuse and Neglect Information
- Lifetime Risk for Diabetes Mellitus in the United States
- New Report from the Economic Research Service
- Question and Answer: What are the "Fried Turkey" Facts?
- Holiday Website and Hotline Links
- Immigrants' Children Fuel Growth Among Latinos Native-Born Population
- Nutrition Education Resources for October
- Fact Sheet - Food safety tips for Halloween
Strong Women Newsletter [top]
IN THIS MONTH'S ISSUE
- Hormone Injection Shows Promise In Appetite Regulation
- The Tufts Marathon Challenge
- Reader Questions and Answers
- How quickly do I lose bone after an injury?
- Will solid dumbbells work better than adjustable?
- Will strength training reduce fibromyalgia symptoms?
- From the Mailbox - Success Stories
- Recipe - Baked Apples and Sweet Potatoes
Author of Strong Women Book Series
Strong Women and Men Beat Arthritis
Founder of http://www.strongwomen.com
Cook It Quick [top]
October celebrates Halloween, and is the national month for pasta, popcorn, pork, seafood, apples and cranberries. Find tips and recipe ideas at: http://lancaster.unl.edu/food/ciqlinks.htm#october
DRYING AND ROASTING PUMPKIN SEEDS
Learn how to roast pumpkin seeds at; http://lancaster.unl.edu/food/ciq-roasting-pumpkin-seeds.htm
QUICK FOOD TIP OF THE MONTH
"Core No More" with this food tip: http://lancaster.unl.edu/food/ciqtips.htm
FOOD SAFETY STORAGE CHART FOR YOUR KITCHEN
1) Print off a food storage chart to keep in your kitchen at: http://lancaster.unl.edu/food/storeitchart.pdf
2) Visit our food safety tips for fall at: http://lancaster.unl.edu/food/foodsafety.htm#fall
HAVE YOU USED OUR HERBS & SPICES TIPS AND RECIPES YET?
Since my last COOK IT QUICK e-mail, the Centers for Disease Control and Prevention have chosen these materials among those they have sent to all states to promote healthy eating.
To print off tip and recipe sheets, go to: http://lancaster.unl.edu/food/spiceherb.htm
(NOTE: If you have PowerPoint software on your computer, you can also download a PowerPoint presentation.)
SEE ALL UNIVERSITY OF NEBRASKA COOPERATIVE EXTENSION HAS TO OFFER
Check our other resources for youth, environment/natural resources, household pests, gardening, home environment and acreages/agriculture at http://lancaster.unl.edu/
Happy Cooking and Healthy Eating!
Alice Henneman, MS, RD, Extension Educator
Univ. Nebraska Cooperative Extension in Lancaster County
444 Cherrycreek Rd., Ste. A; Lincoln, NE 68528 USA
402/441-7180 Fax: 402/441-7148
Web site: http://www.lancaster.unl.edu/food
Your Game Plan for Preventing Type 2 Diabetes--Small Steps, Big Rewards [top]
The Small Steps, Big Rewards, Game Plan website contains a toolkit for professionals on the lifestyle changes used in the Diabetes Prevention Program (DPP) sponsored by the National Institutes of Health. All the resources can be reproduced without permission. You can find the printed material or handouts that you can use. This program emphasizes that 5 to 7% weight loss and at least 150 minutes activity per week as beneficial in the prevention and treatment of Type 2 diabetes. The web site address is: http://ndep.nih.gov/materials/pubs/DPP/GPtoolkit.pdf
For more information about diabetes prevention and control, call the National Diabetes Education Program at 1.800.438.5383 or visit their web site at: www.ndep.nih.gov.
Food Reflections [top]
by Alice Henneman, MS, RD, Extension Educator & Registered Dietitian
University of Nebraska Cooperative Extension - Lancaster County
FEATURE: KITCHEN AND PANTRY PESTS
by Guest author, Barb Ogg, PhD, Extension Educator & Entomologist University of Nebraska Cooperative Extension - Lancaster County
What is food for us is also food for kitchen and pantry pests. This month, I've asked my co-worker and entomologist, Barb Ogg, PhD, to write an article for you on dealing with kitchen and pantry pests.
Our kitchens are warm, have food and water sources. They are natural places for some pests to thrive. Kitchen pests include cockroaches, and a number of tiny beetles and moths that infest stored food in our pantry. Most of us will encounter stored product pests from time to time.
The biggest pest problem in a kitchen is a cockroach infestation. Many people mistakenly believe that only "dirty" kitchens get cockroaches, but this is a myth. Every home or commercial kitchen has the potential to have a cockroach problem
Once a cockroach infestation gets started, its severity is usually determined by the resources available for cockroach survival -- food, water and harborage (i.e., hiding places) -- factors we often control. The biggest cockroach problems are often in homes where there is a clutter problem because, the more stuff people have, especially in the kitchen, the more hiding places for roaches. But, clean, neat and tidy kitchens can still have roaches. For example, cockroaches can hide underneath the labels of canned goods and eat the paste off the labels.
Because cockroaches tend to frequent garbage cans, sewers and other disease-laden locations, germs attach to cockroaches' bodies and can transfer to food contact surfaces (utensils, plates) during the normal course of roach activities. These include disease-causing bacteria: Campylobacter, Salmonella, Shigella, E. coli, Streptococcus (pneumonia), (bubonic plague), Yersinia pestisMycobacterium leprae (leprosy), several helminths (hookwoorm, pinworms, tapeworms), and even viruses (poliomyelitis). If this hasn't convinced you they are bad to live with, cockroaches also produce a powerful allergen that causes allergies and asthma.
The biggest problem in U.S. kitchens is the German cockroach, Blattella germanica. It is a small cockroach, with two distinctive longitudinal stripes just behind its head. The German cockroach requires moisture regularly, has a high reproductive rate and is small enough to live in small cracks and crevices. It is commonly found in multi-family dwellings.
The standard method of treating for cockroaches has been to spray insecticides on baseboards and in cupboards, with the hope that cockroaches will crawl across the band of dried insecticide and the residue left from the application will kill them. We now know this type of treatment is not very effective. Reasons why include:
Cockroaches do not live behind baseboards, but live in dark, damp locations near food and water sources. Efforts to locate and treat these hiding places are much more effective.
Insecticides are not 100 percent effective and, unless efforts are made to reduce food, water and harborage, populations of the prolific German cockroach are likely to rebound.
Cockroaches species, including the German cockroach, have developed insecticidal resistance to the many insecticides.
Most insecticidal sprays, especially aerosol treatments, don't have much residual activity.
TOOLS AND TIPS FOR SUCCESS
It is possible to eradicate cockroaches, but effort and persistence must be greater than their reproductive rate. To be successful, a multi-tactic approach must be used. This means not relying on a single strategy (like sprays), but using several types of control tactics.
Sanitation efforts alone (eliminating food, water, harborage) may not be enough to eliminate a cockroach problem, but will reduce the population and make other control efforts work better. Getting rid of clutter is extremely important. Eliminating water and food will make roaches move farther to obtain them and come into contact with baits and other control tactics.
Cleaning cupboards and under/around appliances is important. Keep a vacuum cleaner handy. Vacuuming roaches is an easy way to make a dent in the population. Just be sure to take the vacuum cleaner bag outside afterwards.
Because roaches usually travel pretty close to where they hide, use sticky traps (glue boards) to see where roaches are hiding. Replace them when the surface is covered with roaches. Over time, glue boards will indicate how well controls are working and identify new infestations.
The biggest improvement in controlling cockroaches in recent years is the availability of effective bait products. They are available in small plastic containers (bait stations) or as a dispensable gel. Baits use fipronil, hydamethylnon, boric acid or abamectin as their active ingredient. Use gel baits (best) or bait stations in areas where roaches are caught on sticky traps. Bait areas where roach specks are found—these are locations where roaches spend a lot of time.
Other low toxic approaches include:
Use boric acid dusts in wall voids or under appliances. Boric acid, used alone, isn't terribly effective, but a good supplementary treatment. When roaches walk through it, it sticks to their body. They ingest it as they groom themselves and it is a slow-acting stomach poison.
Dusts of silica dioxide or diatomaceous earth kill roaches by abrading their waxy cuticle and desiccating them. Use these in wall voids.
Use cold or hot temperatures to kill roaches. If roaches get into electronic appliances, bag them and put them in the freezer overnight.
Controlling cockroaches takes persistence. Some people may want to hire a pest-management professional. If pesticides are needed, professionals are trained to apply them safely; but they can still use low toxic methods, like bait. Make sure you clearly discuss treatments before they get started.
By following these tips and others found in a "Cockroach Control Manual" written to help the general public deal with cockroaches, eradication is really possible. More information can be found on the website: http://pested.unl.edu/cocktoc.htm
STORED PRODUCT INSECT PESTS
There are many insects --- particularly moths and beetles -- that feed on and contaminate cereals, grains, nuts, dried fruits, spices and processed foods.
Where do these infestations come from? Some products might already be infested when we buy them. For example, an all-too-easy way to start an Indian meal moth infestation is to purchase bird seed and bring it home. It is often infested when we buy it -- just wander through the pet store and notice the little moths flying in the bird seed aisle. The extra protein won't hurt birds, but, once inside the home, it is very easy for the infestation to spread to other stored foods in the pantry. Another scenario is for insects to enter through window screens and find their way into the pantry.
Some of the most common stored product pests include:
INDIAN MEAL MOTH. The infesting stage is a small, light-colored worm that produces dirty webbing that contaminates the surface of the food. After feeding, mature worms (about 1/2-inch long) often leave the food and spin a small silken cocoon in cracks and secluded places. They emerge from their cocoon as adult moths that lay eggs and reinfest food.
DERMESTID BEETLES. These beetles are the most common unknown insect in the pantry. Some people call these insects "weevils", but this is a misnomer. The infesting stage is a tiny hairy, cigar-shaped larva hat feeds on spices, grain-based foods and is often found in flour. Adults are small oval beetles that are not usually found in food, but may be found in window sills or light fixtures because they are attracted to light. Dermestid beetles also are called carpet beetles and chew tiny holes in natural fabrics, like wool and silk.
CIGARETTE AND DRUGSTORE BEETLES. These are small robust beetles that infest a wide range of processed foods, including dry pet food, cereals, spices, drugs and other packages foods. They also attack tobacco. They can chew through tin foil and penetrate most food packaging materials.
SAWTOOTHED GRAIN BEETLE. This is a small, flattened beetle about 1/10-inch long. It has six saw-like teeth on each side of the prothorax, but a hand-lens might be needed to see this characteristic. Its varied food preferences make it one of the most common kitchen pests. It prefers processed grains, oats, pet food and seeds, but also feeds on rice, cereals, dried fruits, breakfast foods, grain meals, sugar, chocolate and pastas.
Check out pictures of pantry pests at: http://lancaster.unl.edu/enviro/pest/factsheets/304.htm
Finding and throwing away infested stored products is the best approach for controlling beetle and moth infestations. The use of insecticidal sprays in pantry areas is not recommended. Other helpful tips include:
Store grain-based products and nuts in pest-proof containers such as glass or plastic containers with tight fitting lids to help protect food. Small beetles can chew their way through cardboard or plastic, so unopened packages aren't pest proof.
Put foods in the freezer to protect them from getting infested and kill insects that are already in stored foods. Refrigeration will also protect non-infested food, but may not kill insects if the food is already infested.
Heat infested food in the oven to 140 degrees F for an hour to destroy insect infestations.
Use pheromone traps for problem Indian meal moth infestations. Pheromones are emitted by female insects to attract males for mating. These pheromones have been synthesized by scientists and incorporated into traps. Only male insects are attracted to these traps, but it is a way to monitor infestations and passively reduce much of the population. Locating the infestation is still needed to solve the problem.
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HELPFUL INFORMATION FOR READERS:
NEW Web Resources:
**FREE** Food Storage Poster: http://lancaster.unl.edu/food/storeitchart.pdf
**FREE** Worksite/community site posters (refrigerator & handwashing), table tents:
Program Materials (most are FREE): http://lancaster.unl.edu/food/resources.htm
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NOTE: If you'd like to read this newsletter on the Internet, go to http://lancaster.unl.edu/food/ftoct03.htm
Alice Henneman, MS, RD, Extension Educator
University of Nebraska Cooperative Extension in Lancaster County
444 Cherrycreek Rd., Suite A; Lincoln, NE 68528-1507 USA
Phone: (402) 441-7180
CDC's One-Way Physical Activity Newsletter [top]
October 10, 2003
n 1998, the U.S. Department of Agriculture (USDA) funded a childhood obesity prevention initiative called Fit WIC. The purpose of this initiative was to examine how the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) could better respond to the issue of childhood obesity. The USDA recognized that WIC has widespread access to the population of young low-income children that is at greatest risk for obesity, and that reaching very young children is critical to any prevention strategy.
The Fit WIC implementation manual contains the experiences of the five Fit WIC Project Teams, their procedures, requirements, problems experienced, suggested solutions, outcomes, lessons learned and recommendations. The manual presents five intervention programs that can be implemented in your WIC agency or in other community agencies directed toward the prevention of overweight in young children.
Please visit http://www.nal.usda.gov/wicworks/Sharing_Center/statedev_FIT.html for more information or to download the manual. The website also has copies of state developed materials.
The Future of Health Promotion and Health Education: Transforming Vision Into Reality
22nd National ASTDHPPHE/CDC Conference on Health Education and Health Promotion and
SOPHE Midyear Conference
May 5-7, 2004 in Orlando, Florida
Call for Abstracts (due Dec. 1)
ON-LINE SUBMISSION AT www.dhpe.org/nationalconference
You are invited to submit abstracts for an oral presentation session, poster session, workshop session or roundtable discussion session at the 2004 national conference, The Future of Health Promotion and Health Education: Transforming Vision Into Reality, sponsored by the Directors of Health Promotion and Education (DHPE), formerly ASTDHPPHE, Society for Public Health Education (SOPHE), and the U.S. Centers for Disease Control and Prevention (CDC). The 2004 National Conference on Health Education and Health Promotion is accepting abstracts in the thematic areas presented below. Abstracts should describe innovative research or public health initiatives that have been completed, evaluated, and are based upon the use of rigorous scientific methods or appropriate program planning, implementation, and evaluation methods. Abstracts should describe implications for practice, policy change, and advocacy.
Conference information is available at www.sophe.org and www.dhpe.org
Active Living Research Annual Conference
January 30-31, 2004, Del Mar, California
Active Living Research announces the Active Living Research Annual Conference. This two-day conference will include the latest thinking, methods and research on policy and environmental issues related to physical activity. Sessions will include:
1. Oral presentations and posters selected from Abstracts (the Call For Abstracts announcement is available at www.activelivingresearch.org/04conference/)
2. Study plans and findings of Active Living Research grantees; and
3. Presentations on cutting-edge issues by invited experts.
Please visit the conference web site www.activelivingresearch.org/04conference/ for more information.
Sarah Martin, Ph.D.
Physical Activity and Health Branch
Division of Nutrition and Physical Activity
Centers for Disease Control and Prevention
4770 Buford Hwy NE; Mailstop K-46
Atlanta GA 30341-3717
phone: 770 488-5413
fax: 770 488-5473
Koger Office Park
Rhodes Building, Room 5119
3005 Chamblee-Tucker Rd.
Atlanta, GA 30341-4133
New Website for the National Clearinghouse on Child Abuse and Neglect Information [top]
The National Clearinghouse on Child Abuse and Neglect Information is pleased to announce the launch of its newly redesigned Web site! While the information you've come to rely on will remain the same, effective October 10, 2003, our new Web address will be http://nccanch.acf.hhs.gov
We will also have a new look and feel...get a sneak preview!
The new design addresses challenges identified in extensive testing of the Web site by you, our customers, while maintaining the features and content from the old site that you expect to find. The new site also encourages users to provide feedback through "Give Us Suggestions" and "Rate this Publication" features. Other notable improvements include:
Reorganization of the site around child welfare topics
Improved search features that provide a more comprehensive list of child welfare resources on your topic of interest
A new section on the home page to quickly link you to the site's most popular resources
Information and resources for your particular State. Online ordering of hundreds of publications distributed by the Clearinghouse
The contact information remains the same:
National Clearinghouse on Child Abuse and Neglect Information
330 C Street, SW
Washington, DC 20447
Phone: (800) 394-3366 or (703) 385-7565
Fax: (703) 385-3206
The Clearinghouses are services of the Children's Bureau, Administration for Children and Families, U.S. Department of Health and Human Services.
Lifetime Risk for Diabetes Mellitus in the United States [top]
Authors: K. M. Venkat Narayan, MD; James P. Boyle, PhD; Theodore J. Thompson, MS; Stephen W. Sorensen, PhD; David F. Williamson, PhD (JAMA. 2003;290:1884-1890.)
Although diabetes mellitus is one of the most prevalent and costly chronic diseases in the United States, no estimates have been published of individuals' average lifetime risk of developing diabetes.
Read this abstract at: http://jama.ama-assn.org/cgi/content/full/290/14/1884
Sharon Francey Robinson, PhD, RD
Assistant Professor and Nutrition Specialist
Texas Cooperative Extension
New Report from the Economic Research Service [top]
The Economic Research Service has just released a report entitled:
Food Assistance Landscape, September 2003
Food Assistance and Nutrition Research Report No. (FANRR28-3) 6 pp, September 2003
"This report uses preliminary data from USDA's Food and Nutrition Service (FNS) to examine trends in the food assistance programs at the midpoint of fiscal 2003. It also discusses two recent congressionally mandated studies conducted by ERS: an assessment of WIC cost-containment practices, and an evaluation of the USDA Fruit and Vegetable Pilot Program."
Lynne Sinder RD LD
Food Stamp Nutrition Connection
Food and Nutrition Information Center
USDA/National Agricultural Library
10301 Baltimore Ave., Room 105
Beltsville, MD 20705-2351
Question and Answer: What are the "Fried Turkey" Facts? [top]
What is a home turkey fryer where an entire turkey can be deep fat fried at one time, in peanut oil. Does anyone have the nutrient composition of a turkey cooked in this manner? What is the recommended cooking temperature and time for deep fat frying an entire turkey?
Fried Turkey has been prepared in the South for 4 to 5 years. You buy a special cooker for it. I think no larger than a 10 pound turkey is recommended.
The National Turkey Federation has information on cooking and nutrient content.
From their website, www.eatturkey.com/consumer go down the page to "Frequently asked questions."
Serving size: 5.9 ounce portion
Protein: 45 g
Fat: 21 g
Carbohydrates: 1 g
Sodium: 1116 mg
Cholesterol: 129 mg
NC State University, College of Agriculture & Life Sciences
Family and Consumer Sciences
Raleigh, NC 27695
Holiday Website and Hotline Links [top]
These are just two of the many Cuisine web sites from Mick's Picks:
Turkey for the Holidays
This excellent web site, maintained by the University of Illinois Extension, provides information on how to select a turkey, cooking techniques, turkey safety, nutrition, carving, side dishes, what to do with leftovers, links, and much more.
Turkey Links from the University of Illinois Extension are as follows:
Butterball Turkey Talk-Line: 1-800-288-8372
Home economists and nutritionists answer questions and offer assistance on turkey cooking from
November 1 - December 21.
HoneySuckle White: 1-800-810-6325
Automated assistance to questions about turkey. Anytime through Dec. 31.
Reynolds Wrap Turkey Tips Line: 1-800-745-4000
Recorded message on defrosting turkey as well as four ways to roast turkey. You can order a free "Turkey Made Easy" brochure and collection of newest recipes.
Land O'Lakes Holiday Bakeline: 1-800-782-9606
Home economists answer questions. 9-7 PM daily through Dec. 24.
Shady Brook Farms Dial-A-Chef Holiday Hotline: 1-888-723-4468:
Pre-recorded tips for holiday feasts and entertaining from selected chefs across the country as well as wine pairings. Call October 1 - January 1.
USDA Meat and Poultry Hotline: 1-800-535-4555
Provides information on food safety concerns. 10-4 weekdays. Open 8 am - 2 PM Thanksgiving Day.
Foster Farms Turkey Help Line: 1-800-255-7227
Foster Farms Turkey Help Line provides consumers with tips on how to tell of their turkey is truly fresh as well as answers to questions on number of servings, serving size, thawing times, basting and roasting techniques, 24 hours-a-day, seven days-a-week. November 15-26. Recipes, nutritional information and food safety tips are also available.
General Mills' Betty Crocker Help Line: 888-275-2388
7:30 am - 5:30 pm weekdays
Jennie-O Turkey Hotline: 800-887-5397
24 hours a day
Empire Kosher Poultry Turkey Hotline: 800-367-4734
7 am - 3:30 pm Monday to Thursday; 7 am - 2 pm Friday
The Webb Cooks
American Diabetes Association web site features articles and recipes appropriate for use by persons with diabetes or those just interested in healthful foods. The Webb Cooks articles by Robyn Webb, MS, a nationally known cooking school instructor, nutrition educator, and cookbook author. Once at this website, go to Nutrition and then to The Webb Cooks. You can review some of the holiday recipes for persons with diabetes. Recipes include the nutritional analysis and meal exchange information.
Immigrants' Children Fuel Growth Among Latinos Native-Born Population [top]
Taking New Paths in Education, Workforce and Beliefs, Researchers Say
By D'Vera Cohn
Washington Post Staff Writer
Tuesday, October 14, 2003
The U.S.- born children of immigrant parents are the fastest-growing generation in the Latino population. The shift from their parents to the U.S. - born children of immigrants will have profound effects on the country's largest minority group according to a report by the Pew Hispanic Center. By 2020, nearly half the growth in the nation's Latino population will be from this second generation. And through 2020, it is forecast to make up one in four new members of the nation's workforce.
Sonia M. Perez, deputy vice president of the National Council of La Raza said: "There is going to be even more diversity in the population, not just in national origin, but diversity in opinion, diversity in interests, and diversity in what the problems are. For marketers, this is not just a bloc." The rise of the Latino second generation will pose opportunities and potential pitfalls for those seeking to interest this fast-growing and potentially less - cohesive group.
To learn more about this demographic change, read about it in the Washington Post at the following address: http://www.washingtonpost.com/wp-dyn/articles/A21405-2003Oct13.htm
Nutrition Education Resources for October [top]
Holiday Education - NEW
Updated 2003 holiday handouts - English, Spanish, color and more!
Clip Art for October: Halloween, fiber, pizza
2003 Health Observances Calendar
Monthly Recipe: Witch's Slaw
Monthly Tip - the trick to a healthy Halloween
Halloween links - pumpkin carving and a whole lot more!!!!!!!! Updated for 2003!!
Food & Health Communications, Inc.
Fact Sheet - Food safety tips for Halloween [top]
October 21, 2003
From a press release
TIPS FOR PARENTS
- Children shouldn’t snack while they’re out trick-or-treating before parents have a chance to inspect the goodies. To help prevent children from munching, give them a snack or light meal before they go—don’t send them out on an empty stomach.
- Tell children not to accept—and, especially, not to eat—anything that isn’t commercially wrapped.
- When children bring their treats home, discard any homemade candy or baked goods. Parents of young children should also remove any choking hazards such as gum, peanuts, hard candies or small toys.
- Wash all fresh fruit thoroughly, inspect it for holes, including small punctures, and cut it open before allowing children to eat it.
- Remember, when in doubt, throw it out.
- Inspect commercially wrapped treats for signs of tampering, such as an unusual appearance or discolouration, tiny pinholes, or tears in wrappers. Throw away anything that looks suspicious.
- Some Halloween treats may trigger allergic reactions in susceptible individuals. For more information, please visit CFIA’s Web site at the following address: http://inspection.gc.ca/english/corpaffr/foodfacts/orale.shtml
In the past, mini-cup jelly products have been known to pose a choking hazard as they may become lodged in the throat and may be difficult to remove due to their consistency. Individual jellies are about the size of a coffee creamer, with rounded edges and usually contain a flavoured centre enclosed in a shell of konjac jelly (also conjac, konuyaku or glucomannan). These products are traditionally manufactured in South-east Asia and sold under various brand names. The products which are now available on the Canadian market have been reformulated into a softer product which does not appear to pose a choking risk. While the original mini-cup jellies with konjac should have been removed from the market, it is possible that some may have been brought into the country by travellers from countries where the original product may still be for sale.
If juice or cider is served to children at Halloween parties, make sure it is pasteurized or otherwise treated to destroy harmful bacteria. For more information, please visit CFIA’s Web site at: http://www.inspection.gc.ca/english/corpaffr/foodfacts/juicee.shtml.
For more information about street-proofing for trick-or-treaters, visit the following Web site:Health Canada - Have a Safe and Spooky Halloween
For information on receiving recalls by electronic mail, or for other food safety facts, visit the CFIA Web site at: http://www.inspection.gc.ca.
Last updated: 6 December, 2013
Educational programs of the Texas A&M AgriLife Extension Service are open to all people without regard to race, color, sex, religion, national origin, age, disability, genetic information or veteran status.