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July 2009
Volume 3,    Issue 2
  Important Numbers
  Summer Food Safety

A thorough knowledge of the Bible is worth more than a college education. - Theodore Roosevelt (26th U.S. President 1901-1909

 

Summer is the season when food poisoning is most likely to occur. Since harmful bacteria don't take a vacation, be extra vigilant about preparing, transporting, and serving food this summer. Here are five myths about what's safe, what's not, and how to protect yourself, your family, and your friends from getting food poisoning this summer:                                              

Myth: Mayonnaise is a major culprit in food-poisoning outbreaks.
Truth: Store-bought mayo can actually retard the growth of food-borne bacteria thanks to some of its ingredients, including salt and lemon juice. But many dishes that contain mayonnaise tend to be handled a lot — you add celery or parsley to egg salad and then spread it on bread, for instance — so there are more opportunities for the food to be contaminated.
Safety Tip: Wash and dry veggies before adding them to a salad, use separate cutting boards for meat and produce, and be sure your hands and work surface are scrupulously clean before making sandwiches. Homemade mayonnaise, by the way, does not contain preservatives and should be used only in foods that will remain refrigerated.                                                              

Myth: You can nuke meat and poultry early in the day and then just put it on the grill for long enough to get those great grill marks.
Truth: Cooling down cooked meat and then reheating it encourages food-borne pathogens like salmonella and E. coli to grow, so don't partially cook meat and then put it in the fridge.
Safety Tip: Transport raw meat to your picnic site in an insulated, well-chilled cooler, take along extra plates so you'll have one for raw foods and another for cooked foods, and discard any used marinade. Be sure to defrost meat in the refrigerator before you leave home, not at the picnic site. When you defrost outdoors in the summer the surface of the meat gets warm enough for harmful bacteria to multiply by the time the inside has thawed.    

Myth: You can tell a burger's done by its color, and brown means it's safe to eat.
Truth: Don't count on color. The only way to be certain that harmful bacteria have been destroyed is to take the temperature of whatever you're grilling. (An instant-read meat thermometer costs less than $10.)
Safety Tip: Experts agree that burgers should be cooked until they reach an internal temperature of 160 degrees. According to the latest, recently updated guidelines from the USDA, whole chickens and turkeys as well as pieces and ground poultry should be cooked to an internal temperature of no lower than 165 degrees. (The previous guidelines called for temperatures ranging from 165 for ground poultry to 180 for whole birds, thighs, legs, and wings, while the new standard is uniform for all poultry.) The American Dietetic Association, another organization consulted for this story, is updating its recommendations to reflect the new USDA temperature guidelines, according to Susan Moores, RD, an ADA spokesperson.                                                                                           

Myth: You don't need a cooler if you've got an air-conditioned car, and those sandwiches will be fine in the backseat till you get to the beach.
Truth: Just because you're happy at 75 degrees doesn't mean your ham and cheese on rye is. In fact, this atmosphere is the ideal breeding ground for harmful bacteria, which multiply rapidly when they're in the temperature danger zone of 40 to 140 degrees.
Safety Tip: Food can safely be kept at room temperature for up to two hours or one hour if the temperature is above 90 degrees. That means two hours TOTAL, so be sure you count the time the sandwiches sat out in the sun while guests played beach volleyball. 

Myth: Foods packed in a chilled cooler are safe to eat for hours.
Truth: Foods that require refrigeration should be kept at or below 40 degrees, so don't leave home without a refrigerator thermometer for your cooler.
Safety Tip: To ensure safe temps, stock your cooler with plenty of ice or ice packs, freeze bottles of water and pack them around the foods (you can drink them when they thaw), and always keep the cooler in the air-conditioned backseat of your car, not in the trunk!

Keeper of Safety

Stop - Look - Listen

cyber safety videos:

 
Town Hall Meeting

Internet Safety for Parents
Internet Chase Video
tips to stay safe online:

Tips for Kids Tips for Parents Tips for Consumers
 

The National Institute on Alcohol Abuse and Alcoholism adolescent underage drinking prevention Web site at www.thecoolspot.gov

Texas Department
of Public Safety

Is This Love?

teen justice

Texas Advocacy Project provides free legal services to victims of domestic violence and sexual assault throughout the state of Texas.

 www.women-law.org/

    Special Event  
   

Hunting 101
Firearm Safety

 

2nd Annual Rabies Clinic - Fund Raiser

 ¨ When -  July 11, 2009

¨ Where - VF D, 105 W. Gregg Street, Mount Enterprise

¨ Time - 8:00 a.m. to 11:00 a.m.

Mark your calendars!  Be sure and bring your pets to town so they can get their rabies shots.  This will also be helping out our Volunteer Fire Department.  All proceeds will go to the Volunteer Fire Department. 

Sewer Ordinance

Updated  - The City Council currently updated the sewer ordinance if you are on the city sewer please be sure to read the Ordinance for some changes that might affect you.  If you have any questions please feel free to call me.

   Summer Recipe  
Grilled Packet Potatoes

8 red or russet potatoes, sliced 1/4 inch thick

8 green onions, chopped with some of the green

2 cloves garlic, minced

4 Tbsp olive oil

Salt and Pepper

These can be prepared in the oven or the grill. 

Place two 18-inch long pieces of heavy-duty foil on a flat surface.  Divide the potatoes, green onions, and garlic between the two pieces of foil, keeping the mixture in the center of each sheet.  Drizzle the potatoes with the olive oil and season them to your liking.  Gently toss the ingredients on the foil, then fold and crimp the foil along the sides to make a flat packet. 

Grill the packets for 15 minutes, then turn them over and grill for 10 minutes more.  The potatoes can be served directly from the foil packets, sprinkled with additional green onion. 



Fall Recipe
Holiday Fruit Cocktail Cake
Volume 1,Issue 1


Winter Recipe
Cranberry Bars
Volume 2, Issue 1

Spring Recipe
Easter Story Cookies
Volume 2, Issue 2

  Trash Service Information  
 

The City of Mount Enterprise has once-per-week pickup for curbside trash on Monday’s for those citizens within the city limits.

All trash should be set at the curb no later than 7:00 a.m. on Monday. Pineywoods begins pickup around 7:00 a.m. and may miss your pickup if your trash is not at the curb when they come by.

Each residential customer is allowed six 30-gallon bags per week. All garbage must be bagged, even if you have cans. The cost for this service is $30.00 per quarter, and is billed once a Quarter. If you would like a trash container you will need to call Pineywoods to set this up.  If you live outside the city limits you can also call Pineywoods Sanitation at 800-324-2092 to setup pick-up. Pick up days will vary by address.

   If service is disconnected the customer will be responsible for paying a late fee in addition to the next quarter’s bill before service will be turned back on. 

Pineywoods Sanitation has two holidays per year: Thanksgiving Day, and Christmas Day.

     Only one household per account. 

     No leaves, straw or yard waste will be picked up.

     No hazardous, toxic or illegal substances, tires, paint, batteries maybe placed in trash.

If your trash is missed on Monday, please call the office as soon as possible so that we might be able to contact the driver before he leaves the area.

No more mosquitoes

Remember during the season to keep your lawns mowed & weed- eated, and remove all standing, stagnant water from your property to prevent
  mosquitoes.
    Important Numbers

  

OUR CITY NEWSPAPER
The City of Mt Enterprise would like to thank
the Henderson Daily News  
for the news coverage of city meetings.


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