Donate used and new costumes to Child and Family Services. Drop Offs to C&FS at CHWC and LRJHC. For more information, call 532-4035 or 945-5894.
Classes will be held weekly for 10 weeks, 3 hours per week, rotating weekly between each territory. Classes will be held at the Lionel R. John Health Center and the Community Health and Wellness Center
First class is 8/15. For more information, call the Allegany Seneca Strong office at 945-8413.
Two-day workshop: September 25 & 26th. Registration deadline: 9/7.
Various activities for the family. Brought to you by SALC and Child & Family Services.
Program is in collaboration with Allegany Language Department and is tailored for families to learn together. For more information, contact a Prevention Specialist at 716-945-9001.
For expectant mothers and new mothers. Come to an evening of learning & sharing. Contact: Mary Jacobs, LPN, at 716-532-5582 ext. 5220.
Childcare and dinner provided. Please call Child & Family Services at 532-4035 to RSVP, first 15 to apply will be accepted.
About 1 in 6 Americans get sick from exposure to foodborne illnesses and about 130,000 people end up hospitalized from those illnesses. Ground beef, and other ground meats like turkey and chicken, are processed differently than other cuts of meat. Because the meat is ground into tiny pieces, the bacterium found in the environment is mixed throughout the meat, making it harder to kill. Freezing and refrigerating ground meats will not kill all the bacteria. The best way to kill bacteria that may be in your ground beef is simply by cooking it to an internal temperature of 160° F or higher. This ensures that any bacterium left will be killed and cannot be passed down to those that are consuming the meat. If you are eating in a restaurant, it is important to send back meat you think is undercooked. www.nap.edu/resource/13069/Ground-Beef-Fact-Sheet.pdf
An E. coli outbreak occurs when people eat at restaurants or buys meat from grocery stores. E. coli infections vary but symptoms include severe stomach cramps and bloody diarrhea. The first person became sick on March 1, 2019 with 196 people across ten states ill by May 13, 2019.
The ongoing outbreak has caused K2D Foods and Grant Park Packing to recall 166,624 pounds of ground beef. https://www.foodsafetynews.com/2019/05/e-coli-count-nears-200-as-outbreak-stretches-to-10-states-ground-beef-implicated/
A Salmonella outbreak sickened 137 people from March 3 to May 1, 2019. Symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after coming into contact with the contaminated food. An epidemiological investigation tied the outbreak to pre-cut melons from Caito Foods, LLC. https://www.cdc.gov/salmonella/carrau-04-19/index.html
Many things can go wrong while preparing food
- Make sure ready-to-eat foods, such as fruits or vegetables, are washed thoroughly.
- Cook and reheat meat to the correct temperatures.
- Stop cross-contamination of meats and vegetables by keeping them separate and preparing them on clean surfaces.
- Not properly disposing of or storing food the right way will also get you get sick. Hot food should be kept hot (between 140-165°F), and cold food needs to be cold (40°F or colder).
Cleanliness has a huge impact on battling pathogens. Workstations that are not clean can cross contaminate and breed pathogens. The bacteria from undercooked meat can also contaminate other foods on your plate.
Stay up to date on both, food recalls and outbreaks: