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News for 08-Aug-26 Source: MedicineNet Asthma General
Oximetry Source: MedicineNet Asthma General
ephedrine (oral) Source: MedicineNet Asthma General
Advair Diskus, Advair HFA (fluticasone and salmeterol oral inhaler) Source: MedicineNet Asthma General
Asthma Medications Source: MedicineNet Diabetes General
Chemo More Damaging to Hearts of Diabetics: Study Source: MedicineNet Diabetes General
glipizide and metformin (Metaglip has been discontinued in the US) Source: MedicineNet Asthma General
Bronchodilators (Drug Class) Source: MedicineNet Diabetes General
Health Tip: Prepare for Travel With Diabetes Source: MedicineNet Diabetes General
Jardiance (empagliflozin) Source: MedicineNet Asthma General
Mice May Be Key to Kids' Asthma Attacks at School
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Safety Tips For Barbecuing
by: News Canada
(NC)-When barbecuing, use the following tips from Health Canada to safely prepare, cook, serve and store ground beef:
Before cooking
- Wash hands thoroughly, for at least 20 seconds, with warm water and soap, before and after handling raw meat.
- Clean and sanitize all utensils and work surfaces with soap and water after preparing each food item and before you move on to the next food. For added protection, sanitize utensils and counter surfaces with a mild bleach solution of 5 ml (1 tsp) bleach to 750 mL (3 cups) of water.
- Use different utensils for raw and cooked meat or thoroughly wash them between uses. This includes flipping spatulas, tongs, food thermometers, plates, trays, etc.
- Ensure the gas barbecue is pre-heated before starting to cook. If using a charcoal barbecue, use enough charcoal and make sure it is glowing red before starting to cook.
- Keep raw meat away from cooked meat; do not use the same plate to carry burgers to and from the barbecue. Keep salads and perishable foods in the refrigerator until you are ready to serve them. If food is being stored in a cooler, pack the cooler with ice or freezer packs. Keep lid closed as much as possible, store cooler in shade and away from birds and animals.
During cooking
- Use a food thermometer to ensure that the hamburger has reached a safe internal temperature. All ground beef products should be cooked to 71°C (160°F). Insert a probe-type instant-read thermometer through the side of the beef patty until the tip reaches the centre. Fork -style thermometers can be inserted through the top into the centre of the patty.
- Reduce the heat of the gas barbecue or raise the height of the charcoal grill if food starts to burn during cooking, but ensure that correct internal temperature is still met. Remember that colour is not an indicator that the patty is safe to eat.
After cooking
- Keep serving bowls covered.
- Put cooked food on a clean plate.
- Eat food as soon as it is ready.
- Clean and sanitize all utensils and work surfaces.
- Store leftovers within 2 hours in separate shallow, covered containers in the refrigerator and eat within 3 days. Reheat leftovers to 74°C (165°F), using a food thermometer to check the temperature.
For more information on food safety, visit the Canadian Partnership for Consumer Food Safety Education Web site at www.canfightbac.org.
About The Author
News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web.
News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial "fill" items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services.
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