June 2007
Monthly Newsletter; Issue Number 06-07

TOOTHBRUSH TLC

Don't take your toothbrush for granted! Give it the TLC it deserves. Here are some tips, courtesy The Soap and Detergent Association.

• Wash your hands before handling your toothbrush.
  
• Keep it to yourself. Don't share your toothbrush with anyone else.
  
• Rinse it thoroughly after you're done brushing.
  
• Store upright so it can air-dry. If there's more than one toothbrush in the holder, don't let the bristles come in contact with one another.
  
• Keep it out in the open. When toothbrushes are covered or stored in closed containers, moisture is trapped, creating a humid environment that is more conducive to bacterial growth than the open air.
  
• Replace your toothbrush at least every 3 to 4 months - or sooner if the bristles appear worn or splayed. This recommendation from the American Dental Association is based on the expected wear of the toothbrush and its subsequent loss of mechanical effectiveness, not on its bacterial contamination.

SUMMER FOOD SAFETY

Food safety is more important in summer because microorganisms love heat. When the weather warms up, take some special precautions.

The No. 1 food safety rule is "Keep hot foods hot and cold foods cold." Don't keep perishable food at room temperature (or in the "danger zone" of 40°F to 140°F) any longer than two hours. If you're outdoors and temperatures reach 90°F or more, two hours is too long. In that heat, microorganisms can grow much more quickly, spelling trouble. On a hot summer day, food safety experts say to never let food sit out for more than one hour.
Second, keep it clean. Wash your hands before handling food and pack sanitizing wipes for your picnic or keep them in your car. If you're grilling, don't use

the same plate and utensils for the cooked meat as you used for the raw. Take care that raw juices from beef, pork, poultry or other meats do not contaminate your perfectly grilled main dish.

Cook meats to safe internal temperatures. Use a food thermometer to make sure poultry and fully cooked meats like hot dogs are heated through to 165°F; burgers and all cuts of pork to 160°F; and steaks or other cuts of beef, veal or lamb are cooked to 145°F for rare or 160°F for medium.

Treat coolers with care. Use plenty of ice and store coolers out of direct sunlight. Don't open them too frequently. Try storing beverages in a separate cooler to avoid exposing Mom's potato salad to warm air every time you get thirsty.

Keep food safety in mind when shopping, too. Don't leave food in a hot trunk as you finish running errands after grocery shopping. If you have a long trip home, store perishables in a cooler with ice or keep them in the air-conditioned passenger area rather than the trunk of
the car.
Source: Chow Line, Ohio State University Extension.

ALL ABOUT STRAWBERIES!

Picking berries. Berries don't like it too hot-so pick them early in the morning or in the evening. The best berries are known to seek shelter under the leaves. To get the best bang out of your berry, look for small- to medium-sized strawberries that are dry and fully ripened. Unlike some other fruits, strawberries don't ripen any further after being picked. Watch out for overly large ones that frequently have a hollow space in the center, offering less sweetness, juiciness and flavor. Avoid berries that appear shrunken or dull and those with soft spots or large seedy areas, and, of course, any with signs of decay or mold. In addition, green leafy stems should be intact and remain so until after you wash the berries.

Storing. Store strawberries loosely packed without washing. Wash them quickly just before using to avoid them becoming water logged. Drain and pat dry with paper towels to remove excess moisture. One quart of berries will yield about two cups of crushed berries for making jams.

Freezing. Berries can be frozen with or without sugar. To freeze whole berries without sugar, wash, cap and drain the berries. Spread them in a single layer on a baking sheet or jelly roll pan. Freeze them until they are frozen solid. Then transfer them to plastic freezer bags. To freeze whole, sliced or crushed strawberries in sugar, add ¾ cup sugar to 1 quart strawberries. Stir until most of the sugar is dissolved and let stand for 15 min-utes before putting into containers. Soft sliced berries will yield sufficient syrup for covering if the fruit is layered with sugar and allowed to stand 15 minutes. Artificial sweeteners may be used but do not provide the beneficial effects of sugar such as color protection and thickness of syrup. Use manufacturer's directions to determine the amount of artificial sweetener to use.

Nutrition. Strawberries are a great source of Vitamin C -- a cup of raw strawberries has a tad more (97 milligrams) than a cup of orange slices. It also provides plenty of fiber (three grams per cup) and manganese, and it's not a bad source of folate and potassium. Strawberries are also chockfull of phytonutrients that fight cancer, heart disease and macular degeneration, including lutein, zeaxanthin, ellagic acid and anthocyanins (the pigment that makes strawberries red). And all that for about 50 calories.

The bottom line? The best strawberries are those that are fresh and in season -- enjoy them while you can.
Source: Chow Line, Ohio State University Extension and Let's Preserve, Penn State Cooperative Ext. in Lancaster Co.

Q: Because lilies are my mother's favorite flowers, we always give them to her on Mother's Day. More than once, pollen stains have been a problem. How do we get them out?

A: Resist the urge to brush the pollen off with your hands. Not only do you run the risk of rubbing the pollen into the fabric, but there's also the chance that the oil from your hands may set the stain. Instead, gently shake or vacuum the fabric to remove as much pollen as possible. Use the sticky side of a piece of tape to carefully lift off any remaining loose particles. Pretreat with a prewash stain remover and launder in the hottest water that's safe for the fabric. If the stain remains, launder again, using chlorine bleach, if safe for the fabric, or oxygen bleach.

Sincerely,

 

Janice M. Ronan	Holly K. Hedstrom
Extension Educator - Family Living/4-H	County Extension Director
Lynn B. Clint		tlv
Extension Educator - Family and Consumer Sciences		6/13/07

Penn State encourages persons with disabilities to participate in its programs and activities. If you anticipate needing any type of accommodation or have questions about the physical access provided, please contact Janice M. Ronan or Holly K. Hedstrom at 814-825-0900 in advance of your participation or visit.

This publication is available in alternative media on request.

The Pennsylvania State University is committed to the policy that all persons shall have equal access to programs, facilities, admission, and employment without regard to personal characteristics not related to ability, performance, or qualifications as determined by University policy or by state or federal authorities. It is the policy of the University to maintain an academic and work environment free of discrimination, including harassment. The Pennsylvania State University prohibits discrimination and harassment against any person because of age, ancestry, color, disability or handicap, national origin, race, religious creed, sex, sexual orientation, or veteran status. Discrimination or harassment against faculty, staff, or students will not be tolerated at The Pennsylvania State University. Direct all inquiries regarding the nondiscrimination policy to the Affirmative Action Director, The Pennsylvania State University,
201 Willard Building, University Park, PA 16802-2801,
Tel 814-865-4700/V, 814-863-1150/TTY.