Tuesday, June 18 2013 5:12 PM EDT2013-06-18 21:12:52 GMT
A 13-year-old boy was arrested and charged with second degree murder after his 5-year-old sister died Sunday. Jefferson Parish Sheriff's Detectives say the boy admitted to practicing "WWE" moves on theMore >>
A 13-year-old boy was arrested and charged with second degree murder after his 5-year-old sister died Sunday. Jefferson Parish Sheriff's Detectives say the boy admitted to practicing "WWE" moves on the girl, even after she told him that she was in pain.More >>
Tuesday, June 18 2013 4:10 PM EDT2013-06-18 20:10:44 GMT
WWL-TV reports there has been a possible explosion in Washington Parish early Tuesday morning. The station stated on its website officials are on their way to the town of Isabel to investigate. According toMore >>
There was a gas line explosion early Tuesday morning, according to Washington Parish Sheriff Randy Seal. The gas fire is out, but trees in the area are still burning. More >>
Tuesday, June 18 2013 10:36 AM EDT2013-06-18 14:36:47 GMT
Louisiana State Police reports I-10 East is closed at Whiskey Bay on the Atchafalaya Basin Bridge due to multiple crashes. Traffic on I-10 East is being diverted onto I-49 North.Drivers trying to get toMore >>
Louisiana State Police said I-10 East was closed for a while Tuesday morning due to multiple crashes near Whiskey Bay on the Atchafalaya Basin Bridge.More >>
Tuesday, June 18 2013 12:18 PM EDT2013-06-18 16:18:50 GMT
A man accused of stealing air conditioners was arrested on theft and drug charges Monday. Johnny Williams Jr., 34, of Hammond, faces charges of felony theft and possession of marijuana. The Tangipahoa ParishMore >>
A man accused of stealing air conditioners was arrested on theft and drug charges Monday. Witnesses said they saw him take the units. More >>
Tuesday, June 18 2013 11:37 AM EDT2013-06-18 15:37:41 GMT
Sheriff's deputies are asking for the public's help in finding a suspected rapist. The Ascension Parish Sheriff's Office reported Justo Venegas, 31, is wanted on a charge of forcible rape. Chief DeputyMore >>
Sheriff's deputies are asking for the public's help in finding a suspected rapist. He is wanted for forcible rape involving a girl. More >>
What Is Foodborne Illness?
Foodborne illness often presents itself as flu-like symptoms such as nausea, vomiting, diarrhea, or fever, so many people may not recognize the illness is caused by bacteria or other pathogens in food.
Thousands of types of bacteria are naturally present in our environment. Not all bacteria cause disease in humans. For example, some bacteria are used beneficially in making cheese and yogurt.
Bacteria that cause disease are called pathogens. When certain pathogens enter the food supply, they can cause foodborne illness. Millions of cases of foodborne illness occur each year. Most cases of foodborne illness can be prevented. Proper cooking or processing of food destroys bacteria.
Age and physical condition place some persons at higher risk than others, no matter what type of bacteria is implicated. Very young children, pregnant women, the elderly and people with compromised immune systems are at greatest risk from any pathogen. Some persons may become ill after ingesting only a few harmful bacteria; others may remain symptom free after ingesting thousands.
How Bacteria Get in Food
Bacteria may be present on products when you purchase them. Plastic-wrapped boneless chicken breasts and ground meat, for example, were once part of live chickens or cattle. Raw meat, poultry, seafood, and eggs are not sterile. Neither is fresh produce such as lettuce, tomatoes, sprouts, and melons.
Foods, including safely cooked, ready-to-eat foods, can become cross-contaminated with bacteria transferred from raw products, meat juices or other contaminated products, or from food handlers with poor personal hygiene.
The "Danger Zone"
Bacteria multiply rapidly between 40°F and 140°F. To keep food out of this "danger zone," keep cold food cold and hot food hot.
Store food in the refrigerator (40°F or below) or freezer (0°F or below).
Cook food to 160°F (145°F for roasts, steaks, and chops of beef, veal, and lamb).
Maintain hot cooked food at 140°F or above.
When reheating cooked food, reheat to 165°F.
Provided by the United States Department of Agriculture