Overheating puts babies at risk

Parents could be putting their babies at an increased risk of cot death by overheating them without realising it, research finds.

The survey, by the Foundation for the Study of Infant Deaths, found 56% of parents did not know the correct room temperature for their baby.

One in five thought it should be hotter than the recommended range of 16-20C (61-68�F).

Four out of ten parents thought their home was cooler than it actually was.

Just one in five correctly guessing the temperature within 2C.

Yet only a third of families with young babies have a room thermometer in the room where their baby sleeps.

Joyce Epstein, FSID's Director, said: 'Babies who get too hot are at an increased risk of cot death.

'Our message to parents is: look at and touch your baby to see if they are too warm, and keep an eye on the room temperature.

'Getting a simple room thermometer will help you create a safer sleep environment for your baby.'

If a baby is sweating, then they are too hot. Cold hands and feet are nothing to worry about.

The best way to cool a baby down is to remove one or more layers of blankets.

Babies who are unwell need fewer, not more bedclothes.

A total of 187 parents with babies aged under one year took part in the survey.

Non-Invasive Blood Sugar Monitoring Device

Hitachi is Developing Non-Invasive Blood Sugar Monitoring Device

- Proprietary Technologies Would Take the Pain and Hassle Out of Measuring Blood Sugar Levels -

Hitachi, Ltd. (NYSE:HIT / TSE:6501) announced development of a non-invasive blood sugar monitoring device for diabetics using Hitachi's unique measuring technologies.

Requiring no blood specimen, the cutting-edge device is intended to compute blood sugar levels by using special sensors to detect physiological parameters related to the body's metabolism, such as thermal energy, oxygen supply, and blood flow.

While not yet approved for sale, the device will undergo clinical testing to support a premarket submission to the U.S. Food and Drug Administration (FDA) and the Japan Ministry of Health, Labour and Welfare.

Diabetes is a disease in which the body does not produce or properly use insulin, and where blood glucose levels can undergo significant fluctuations. Without proper medical treatment, it can cause blood vessel problems, neuropathy, retinopathy, nephropathy, and other complications.

The treatment of diabetes involves moderating blood sugar levels through diet, exercise, and medication. To assure effective treatment, diabetics must measure their blood sugar levels periodically and continually.

Conventional monitoring devices require patients to collect blood from their fingertips or other extremities, which is painful, and the use of disposable test strips. Accordingly, a non-invasive blood sugar monitoring device that eliminates the need for a blood sample has long been sought after by diabetics.

Hitachi has conducted extensive research concerning the thermal energy generated by metabolic reactions in the human body, which reflect a balance between blood sugar levels and local oxygen supply.

Hitachi has determined that it is possible to compute the level of blood sugar by measuring parameters such as the thermal energy generated by metabolic reactions, the level of oxygen saturation of hemoglobin, and blood flow.

Hitachi's investigational device uses special sensors that accurately measure various temperatures and light characteristics in a person's fingertip. The device is intended to compute blood sugar levels based on the analysis of various physiological parameters involved in the generation of metabolic thermal energy, and would therefore eliminate the need to obtain a blood sample.

Hitachi's device is compact by virtue of the development of a complex sensor pick-up, which contains a contact thermometer, a radiation thermometer, and a multi-wavelength reflective dispersion photometer, all in one unit.

Hitachi's goal is to use these technologies to dramatically improve the quality of life of diabetics by making it, easier to measure blood sugar levels, which would greatly contribute to the prevention and treatment of lifestyle-related diseases, such as diabetes.

A 2002 survey found that there were approximately 150 million diabetics in the world and it is estimated that there will be as many as 300 million by 2025.1 In Japan, a 2002 survey found that 7.4 million people are strongly suspected to have diabetes.2

Hitachi plans to gather further experimental data and, after conducting clinical trials, file for regulatory approval under the Pharmaceutical Affairs Law in Japan and to the FDA. Targeted plans call for the device to go on sale in 2005, subject to regulatory approval. Hitachi is targeting sales of this device of 15,000 million yen in 2007.

Hitachi is endeavoring to expand its health solution business, which is aimed at the prevention and treatment of lifestyle-related diseases. The new blood glucose monitoring device will be a key product in this strategy. Hitachi's aim is to further develop its personal healthcare business as the core of its medical business, alongside its existing medical system and diagnostic equipment businesses.

Note
1 World Health Organization (WHO), 2002 survey.
2 Japan Ministry of Health, Labour and Welfare, 2002 diabetes survey.

About Hitachi, Ltd.

Hitachi, Ltd. (NYSE: HIT), headquartered in Tokyo, Japan, is a leading global electronics company, with approximately 340,000 employees worldwide. Fiscal 2002 (ended March 31, 2003) consolidated sales totaled 8,191.7 billion yen ($68.3 billion). The company offers a wide range of systems, products and services in market sectors, including information systems, electronic devices, power and industrial systems, consumer products, materials and financial services. For more information on Hitachi, please visit the company's Web site at http://www.hitachi.com.

Information contained in this news release is current as of the date of the press announcement, but may be subject to change without prior notice.

 

How can I prevent foodborne Illness?

The idea that the food on the dinner table can make someone sick may be disturbing, but there are many steps you can take to protect your families and dinner guests. It's just a matter of following basic rules of food safety.

Prevention of foodborne illness starts with your trip to the supermarket.

-- Pick up your packaged and canned foods first.

-- Don't buy food in cans that are bulging or dented or in jars that are cracked or have loose or bulging lids.

-- Don't eat raw shellfish and use only pasteurized milk and cheese and pasteurized or otherwise treated ciders and juices if you have a health problem, especially one that may have impaired your immune system.

-- Choose eggs that are refrigerated in the store. Before putting them in your cart, open the carton and make sure that the eggs are clean and none are cracked.

-- Select frozen foods and perishables such as meat, poultry or fish last. Always put these products in separate plastic bags so that drippings don't contaminate other foods in your shopping cart.

-- Don't buy frozen seafood if the packages are open, torn or crushed on the edges. Avoid packages that are above the frost line in the store's freezer. If the package cover is transparent, look for signs of frost or ice crystals. This could mean that the fish has either been stored for a long time or thawed and refrozen.

-- Check for cleanliness at the meat or fish counter and the salad bar. For instance, cooked shrimp lying on the same bed of ice as raw fish could become contaminated.

-- When shopping for shellfish, buy from markets that get their supplies from state-approved sources; stay clear of vendors who sell shellfish from roadside stands or the back of a truck. And if you're planning to harvest your own shellfish, heed posted warnings about the safety of the water.

-- Take an ice chest along to keep frozen and perishable foods cold if it will take more than an hour to get your groceries home.

Safe Storage

-- The first rule of food storage in the home is to refrigerate or freeze perishables right away. The refrigerator temperature should be 40 degrees Fahrenheit (5 degrees Celsius), and the freezer should be zero F (minus 18 C). Check both "fridge" and freezer periodically with a refrigerator/freezer thermometer.

-- Poultry and meat heading for the refrigerator may be stored as purchased in the plastic wrap for a day or two. If only part of the meat or poultry is going to be used right away, it can be wrapped loosely for refrigerator storage. Just make sure juices can't escape to contaminate other foods.

-- Wrap tightly foods destined for the freezer. Leftovers should be stored in tight containers.

-- Store eggs in their carton in the refrigerator itself rather than on the door, where the temperature is warmer.

-- Seafood should always be kept in the refrigerator or freezer until preparation time.

-- Don't crowd the refrigerator or freezer so tightly that air can't circulate. Check the leftovers in covered dishes and storage bags daily for spoilage. Anything that looks or smells suspicious should be thrown out.

-- A sure sign of spoilage is the presence of mold, which can grow even under refrigeration. While not a major health threat, mold can make food unappetizing. Most moldy foods should be thrown out. But you might be able to save molding hard cheeses, salami, and firm fruits and vegetables if you cut out not only the mold but a large area around it. Cutting the larger area around the mold is important because much of the mold growth is below the surface of the food.

-- Always check the labels on cans or jars to determine how the contents should be stored. Many items besides fresh meats, vegetables, and dairy products need to be kept cold. For instance, mayonnaise and ketchup should go in the refrigerator after opening. If you've neglected to refrigerate items, it's usually best to throw them out.

-- Some precautions will help make sure that foods that can be stored at room temperature remain safe. Potatoes and onions should not be stored under the sink because leakage from the pipes can damage the food. Potatoes don't belong in the refrigerator, either. Store them in a cool, dry place. Don't store foods near household cleaning products and chemicals.

-- Check canned goods to see whether any are sticky on the outside. This may indicate a leak. Newly purchased cans that appear to be leaking should be returned to the store, which should notify the FDA.

Keep It Clean

The first cardinal rule of safe food preparation in the home is: Keep everything clean.

The cleanliness rule applies to the areas where food is prepared and, most importantly, to the cook.

-- Wash hands with warm water and soap for at least 20 seconds before starting to prepare a meal and after handling raw meat or poultry.

-- Cover long hair with a net or scarf, and be sure that any open sores or cuts on the hands are completely covered. If the sore or cut is infected, stay out of the kitchen.

-- Keep the work area clean and uncluttered. Wash countertops with a solution of 1 teaspoon of chlorine bleach to 1 quart of water or with a commercial kitchen cleaning agent diluted according to product directions. They're the most effective at getting rid of bacteria.

-- Also, be sure to keep dishcloths clean because, when wet, they can harbor bacteria and may promote their growth. Wash dishcloths weekly in hot water in the washing machine.

-- Sanitize the kitchen sink drain periodically by pouring down the sink a solution of 1 teaspoon of bleach to 1 quart of water or a commercial kitchen cleaning agent. Food particles get trapped in the drain and disposal and, along with the moistness, create an ideal environment for bacterial growth.

-- Use smooth cutting boards made of hard maple or a non-porous material such as plastic and free of cracks and crevices. Avoid boards made of soft, porous materials. Wash cutting boards with hot water and soap, using a scrub brush. Then, sanitize them by washing in an automatic dishwasher or by rinsing with a solution of 1 teaspoon of chlorine bleach to 1 quart of water.

-- Always wash and sanitize cutting boards after using them for raw foods, such as seafood or chicken, and before using them for ready-to-eat foods. Consider using one cutting board only for foods that will be cooked, such as raw fish, and another only for ready-to-eat foods, such as bread, fresh fruit, and cooked fish.

-- Always use clean utensils and wash them between cutting different foods.

-- Wash the lids of canned foods before opening to keep dirt from getting into the food. Also, clean the blade of the can opener after each use. Food processors and meat grinders should be taken apart and cleaned as soon as possible after they are used.

-- Do not put cooked meat on an unwashed plate or platter that has held raw meat.

-- Wash fresh fruits and vegetables thoroughly, rinsing under running water. Don't use soap or other detergents. If necessary--and appropriate--use a small scrub brush to remove surface dirt.

Keep Temperature Right

The second cardinal rule of safe home food preparation is: Keep hot foods hot and cold foods cold.

-- Use a digital or dial food thermometer to ensure that meats are completely cooked. Insert the thermometer into the center of the food and wait 30 seconds to ensure an accurate measurement. Beef, lamb, and veal should be cooked to at least 145 F (63 C); pork and ground beef to 160 F (71 C); whole poultry and thighs to 180 F (82 C); poultry breasts to 170 F (77 C); and ground chicken or turkey to 165 F (74 C).

-- Eggs should be cooked until the white and the yolk are firm. Avoid foods containing raw eggs, such as homemade ice cream, mayonnaise, eggnog, cookie dough and cake batter, because they carry a Salmonella risk. Their commercial counterparts usually don't because they're made with pasteurized eggs. Cooking the egg-containing product to an internal temperature of at least 160 F (71 C) will kill the bacteria.

-- Seafood should be thoroughly cooked to an internal temperature of at least 145 F (63 C). Fish that's ground or flaked, such as a fish cake, should be cooked to at least 155 F (68 C), and stuffed fish to at least 165 F (74 C).

If you don't have a food thermometer, look for other signs of doneness. For example:

-- Fish is done when the thickest part becomes opaque and the fish flakes easily when poked with a fork.

-- Shrimp can be simmered three to five minutes or until the shells turn red.

-- Clams and mussels are steamed over boiling water until the shells open (five to 10 minutes). Then boil three to five minutes longer.

-- Oysters should be saut�ed, baked or boiled until plump, about five minutes.

Protect food from cross-contamination after cooking, and eat it promptly.

-- Cooked foods should not be left standing on the table or kitchen counter for more than two hours. Disease-causing bacteria grow in temperatures between 40 and 140 F (4 and 60 C). Cooked foods that have been in this temperature range for more than two hours should not be eaten.

-- If a dish is to be served hot, get it from the stove to the table as quickly as possible. Reheated foods should be brought to a temperature of at least 165 F (74 C). Keep cold foods in the refrigerator or on a bed of ice until serving. This rule is particularly important to remember in the summer months.

-- After the meal, leftovers should be refrigerated as soon as possible. (Never mind that scintillating dinner table conversation!) Meats should be cut in slices of three inches or less and all foods should be stored in shallow containers to hasten cooling. Be sure to remove all the stuffing from roast turkey or chicken and store it separately. Giblets should also be stored separately. Leftovers should be used within three days.

And here are just a few more parting tips to keep your favorite dishes safe.

-- Don't thaw meat and other frozen foods at room temperature. Instead, move them from the freezer to the refrigerator for a day or two; or defrost submerged in cold water. You can also defrost in the microwave oven or during the cooking process. Cook foods immediately after defrosting in the microwave or cold water.

-- Never taste any food that looks or smells "off" or comes out of leaking, bulging or severely damaged cans or jars with leaky lids.

Though all these dos and don'ts may seem overwhelming, remember, if you want to stay healthy, when it comes to food safety, the old saying "rules are made to be broken" does not apply!

http://www.cfsan.fda.gov/~dms/qa-fdb1.html

 

Four Rules For Handling Leftovers Safely; NSF International Offers Free Tips To Help Keep Food Safe This Holiday Season

At many holiday gatherings where food will be served, there are usually plenty of leftovers for hosts and guests to enjoy later. Unfortunately, even if the food is properly handled and cooked, leftovers can become dangerous to eat if they are not handled and stored properly.

NSF International, an independent, not-for-profit organization, helps protect you by certifying products and writing standards for food, water and consumer goods. As part of its educational efforts, NSF offers four key rules to help keep leftovers safe this holiday season:

-- Rule #1: Refrigerate or freeze prepared foods, leftovers and other perishables within two hours of preparation or purchase.

Freshly prepared hot dishes can be kept warm in the oven provided the internal temperature stays at least 140 degrees F. If dinner is done early or guests are going to be delayed for a significant period of time, separate the main and side dishes into shallow containers and refrigerate for reheating later.

-- Rule #2: Be sure your refrigerator is set at 40 degrees F.

Use a thermometer to check the temperature of your refrigerator regularly. Harmful foodborne organisms can grow on food if the temperature in the refrigerator exceeds 40 degrees F.

-- Rule #3: Never thaw frozen foods, including leftovers, at room temperature.

Always thaw frozen foods and leftovers in the refrigerator. A microwave can also be used to thaw and reheat food more quickly if it will be consumed right away.

-- Rule #4: When storing leftover foods, get the temperature of the food down rapidly to discourage any type of bacterial growth.

Since bacteria grow most rapidly between 40 degrees F and 140 degrees F, hot foods need to be cooled as quickly as possible. It's okay to place hot food directly in the refrigerator, provided larger dishes are divided into shallow containers for quicker cooling. Leave hot foods partially uncovered while cooling, and then cover completely once they reach 40 degrees F.

Properly handled leftovers can usually be kept in the refrigerator for about four days. If not eaten within that time, they should be discarded. Leftovers can also be immediately frozen for reheating later. Always reheat leftovers to at least 165 degrees F before serving.

Consumers can visit http://www.nsfconsumer.org to obtain more holiday safety tips as well as additional information on food safety, drinking water issues and handwashing (http://www.scrubclub.org). Consumers can also email inquiries to info@nsf.org or call the NSF Consumer Affairs Office at 1-888-99-SAFER.

About NSF International: NSF International, an independent, not-for-profit organization, helps protect you by certifying products and writing standards for food, water, air and consumer goods (http://www.nsf.org). Founded in 1944, NSF is committed to protecting public health and safety worldwide. NSF is a World Health Organization Collaborating Centre for Food and Water Safety and Indoor Environment. Additional services include safety audits for the food and water industries, management systems registrations delivered through NSF International Strategic Registrations, Ltd., organic certification provided by Quality Assurance International and education through the NSF Center for Public Health Education.

NSF International
http://www.nsf.org

 

 

A Happy Thanksgiving Meal - Keeping Your Food Safe From Bacteria This Holiday Season

By now you've heard the stories of E. coli and other harmful bacteria finding their way into different foods and on to tables around the country. As many of us start planning for holiday meals, it's the perfect time to remember to keep food safety at the top of the menu.

Most would agree it just wouldn't be Thanksgiving without the turkey! But be sure that juicy bird is thoroughly cooked - and the stuffing too. Food experts say to use a meat thermometer to check the internal temperatures of both the turkey and the stuffing. A whole turkey should reach 180 degrees Fahrenheit in the thigh and the stuffing should reach 165 degrees.

"To prevent the spread of harmful bacteria, a turkey should be thawed in a refrigerator set below 40 degrees Fahrenheit. If you're pressed for time, thaw your wrapped turkey in a sink filled with cold tap water, but be sure to change the water every half-hour," said Julie Bender, dietitian at Baylor University Medical Center at Dallas.

And here are some other tips to remember: While many of us look forward to feasting on turkey sandwiches after the big holiday meal, Bender warns that leftovers have a refrigerated shelf life of only three to four days. As for the leftover gravy, make sure to bring it to a boil on the stove before pouring it on your food.

Bender advises us to check the USDA cold storage chart (http://www.fsis.usda.gov/Fact_Sheets/Basics_For_Handling_Food_Safely/index.asp) for optimum storage times for all foods.

"More than one-third of holiday meals are buffet or potluck-style. After you set your spread, set your timer - after 2 hours, harmful bacteria can multiply rapidly, putting you and your guests at risk of food borne illness. Help ensure safety of your holiday smorgasbord by promptly refrigerating foods below 40 degrees within 2 hours," adds Bender.

As you are preparing your meal, remember that you shouldn't thaw the frozen turkey or other main meal dish on the kitchen counter, in the oven or even under hot water. To prevent the spread of harmful bacteria, frozen meat should be thawed in a refrigerator set below 40 degrees Fahrenheit. If pressed for time, thaw a wrapped frozen turkey in a sink filled with cold tap water, but make sure to change the water every 30 minutes.

Bender also reminds us to WASH OUR HANDS before and after handling food.

And remember, smell and appearance will NOT indicate if food is contaminated with bacteria. Bender says bacteria that most commonly cause disease usually do not change the taste, smell or appearance of foods.

Use a meat thermometer and follow these guidelines:

Food Proper Internal Temp (F)

Turkey:
Thigh 180
Breast 170
Stuffing 165

Ham:
Fresh/Raw 160
Fully cooked 140
Fully cooked as leftovers 165

Baylor Health Care System
2001 Bryan St., Ste. 2200
Dallas, TX 75201
United States
http://www.BaylorHealth.com

 

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