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Thursday, August 31, 2006 Golden Valley News & Billings County Pioneer 5
Don't let food borne illness
ruin your family reunion or
community gathering.
That's the message from food
safety experts in the wake of an
E. coli 0157:H7 outbreak in the
Longville, Minn area. A 73-
year-old Longville woman died
earlier this month after appar-
ently eating contaminated food
at a church dinner July 19.
E. coli also sickened up to 30
people in the area in the last
six weeks.
State health investigators
traced the E. coli to ground beef
that came from a meat plant
where a routine inspection
turned up a matching strain
of the bacteria. The meat went
to a distributor and then to
a Longville area grocery store
and restaurants. The investiga-
tors said the ground beef may
have cross-contaminated other
foods, such as potato salad and
lettuce salad, at the church
dinner.
"Food that is mishandled can
cause very serious consequenc-
es for all, especially infants, the
elderly, pregnant women, and
people with weakened immune
systems," says Julie Garden-
Robinson, the North Dakota
State University Extension
Service's food and nutrition
specialist. "For this reason,
volunteers must be especially
careful when preparing and
serving food to large groups."
She says the four basic rules
to remember are:
* Clean - Frequently wash
your hands and food prepara-
tion surfaces, such as cutting
boards, utensils and counter
tops, with hot water and soap.
Wash your hands for at least 20
and regulations governing food
preparation and service for
groups.
The person in charge also
should instruct volunteers on
food safety, and oversee the
food's preparation, service, and
cleanup.
* Have the right equipment,
such as cutting boards, utensils,
food thermometers, cookware,
soap, paper towels, and shallow
containers for food storage.
* For outdoor events, have a
source of clean water. If none
is .available, bring enough
water for washing hands, uten-
sils, and food thermometers.
Develop a plan for transporting
cleanup equipment to the site.
* Have adequate refrigerator
and freezer space to store food
before and after it's prepared.
* Don't buy canned goods
that have sharp dents in the
seams or are bulging.
* Buy cold foods last and
refrigerate or freeze them as
soon as possible if they won't
be cooked immediately. If your
destination is more than 30
minutes from where you pur-
chased the food, bring coolers
with ice or commercial freezing
gels to keep the perishables
cold.
* Never thaw food at room
temperature. Thaw it in the
refrigerator, microwave, or cold
water.
* Marinate food in the refrig-
erator, not on the counter. Don't
reuse sauce used to marinate
seconds dach time. raw meat, fish, poultry, or sea-
-i ' fo0i] off k/id food. Reserve
* Separate - Keep raw meat, some of the marinade for dip-
poultry, and seafood separated
from other foods in your gro-
cery shopping cart and refrig-
erator.
* Cook - Make sure to cook
or reheat foods to the prop-
er temperature. According to
U.S. Department of Agriculture
guidelines, cook ground beef to
160 F and whole poultry to 180
F. Use a food thermometer to
check the food's internal tern-
perature.
* Chill - Refrigerate or freeze
perishable food or leftovers no
more than two hours after buy-
ing or preparing them, or no
more than an hour if serv-
ing outdoors in temperatures
above 90 F. Use an appliance
thermometer to check whether
refrigerators are at 40 F and
freezers are at 0 F.
ping.
* Don't buy fruits and vege-
tables that are bruised or dam,
aged.
* Don't buy cut-up produce,
such as packaged salads or pre-
cut melon, that hasn't been
refrigerated. Rinse fresh pro-
duce under water and scrub
with a clean vegetable brush if
necessary.
For more information about
food safety, visit the NDSU
Extension Web site at www.
ag.ndsu.nodak.edu/safety.htm
or the USDA's Food Safety and
Inspection Service Web site
at www.fsis.usda.gov/Fact
Sheets/C king-f r-Gr ups-
index/index.asp.
Here is some other advice
on preparing food for groups of
people:
* Select a reliable person
to be in charge. That person
should contact the local health
department to learn the rules
By Kris Ringwall, Beef Specialist
NDSU Extension Service
Now is the time to plan ahead for thin
cows. When doing that, there are two very
important points to consider. Cows that
are thin at this time will be thin to thin-
ner in the spring, if adequate nutrition is
not increased now. Also, thin cows do not
compete well with cows that are in better
condition.
"Thin cows do not compete and need
more feed" needs to be written on the barn
wall, painted on pasture fences and noted
on all your paperwork. Why now? The
weather is nice and most cows are entering
the second trimester of pregnancy, so their
milk production is decreasing for the calf at
their side.
Better yet, for thin cows pull or early
wean their calves, thus shutting their milk
production off. As a dry cow, weight gain
will be easier to attain, especially with
good fall weather. As a producer, what you
do not want to do is get done celebrating
Christmas and the New Year and then go
out'and try to develop a plan to put weight
on cows in their third trimester. The cold
nights and dry grass will fight you all the
way. In the end, the cows at calving are
thinner than they were at weaning - some-
thing you just cannot let happen.
So, let's look at additional feeding opportu-
nities today, not tomorrow. It is well-known
that thin cows (nutritionally deprived) do
not breed well. Logic would say that thin
cows potentially have more problems asso-
ciated with pregnancy, adequate immune
response, and subsequent colostrum and
milk production following calving. Trying to
add weight at calving also is difficult. While
trying to calve the cows, the associated poor
nutritional impacts of newborn calves can
be manifested by increased health prob-
lems, such as scours.
what can we do? The solution is not very
difficult, if one involves a good nutritionist
and common sense. Yes, supplementation is
an additional cost to the operation, but the
right supplement can be very beneficial for
production and financial reasons.
A big point - not all the cows are thin.
Some are moderately conditioned and doing
fine, while others are on the fat side, if not
more than fat. These groups of cows need
to be handled and fed differently. The most
practical solution is to split the herd into at
least two groups. Those cows that are thin,
showing no fleshiness or even some obvious
rib and bone structure, need to be sorted
out. These cows are more than likely some
of the more productive cows in the cow
herd, having put their heart into raising a
good calf.
Their milk production warrants the extra
feed and the need to recoup is real. In addi-
tion to these thins cows, younger cows also
may be added to this group or grouped by
themselves simply because they are not
very high in the pecking order, so older,
bossier cows will dominate their portion of
the supplement.
The same is true for the old cows, but
frankly, sell them during a dry year. The
other group should "'
be the better-con-
ditioned, mature
cows and should
be fed accordingly.
This group of cows i
should not require
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of supplementation the first sort needs.
There is a third group, which are fat
cows. In herds that don't have good records,
there can be a significant number of poor-
producing cows that do not milk well and
simply keep their calf company for the
summer. Do not get me wrong, these cows
are good mothers, but they tend to produce
light calves.
Granted, this also is a function of frame.
Some smaller-frame cows simply may flesh
easily, but take a good look at their calves.
If they are not what you think they should
be, those fat cows will sell well.
After all this thinking, do something.
The bottom line is, do not wait. Fall is the
time to bring cows back into condition, and
if you are going to buy some supplement,
put it where it needs to go. Move the calves
to the lot, feed them well, and split the cow
herd. Those needing extra, feed them well,
and for those holding their own, just feed
them. Sort, sort, and then sort some more.
Remember, thin cows will only be thinner
at calving unless you do something now.
May you find all your ear tags.
Your comments are always welcome at
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BEACH & GOLVA
St. John the Baptist Catholic
Church
Fr. David Richter
Reconciliation: 1 hr. before Sat.
Mass-Beach; lhr before Sun.
Mass-Golva or by appt.
Mass-Beach 4 p.m. Saturday
and 10:30 a.m. Sunday
8 a.m. Sunday in Golva
Starting Nov. l-Apr.30, 6:30pm
Saturday-Beach
St. Paul's Lutheran Church
LCMS
Pastor Scott Hojnacki
Sunday Worship. 10:15 a.m.
Sunday School 11:15 a.m.
First Lutheran Church-ELCA
Pastor Paul Pcterson
Sunday School 8:10 a.m.
Sunday Worship 9:30 a.m.
Beach Evangelical Church
Worship Service Sunday 10:45
a.m Sunday School 9:30 a.m.
Seventh Day Adventist
Pastor Bruce Bowen
Services Saturday 10 a.m.
United Community Church
Pastor Warren Max ted
Suhday Worship 8 a.m.
MEDORA
Medora Lutheran ELCA
Rev. Roger Dietetic, pastor
Sunday Worship 8:30 a.m.
Union Congregational
Sunday Worship 10:30 a.m.
Community Center
Catholic Mass Saturdays 6:30
p.m.-Medora during summer
through Oct. 31; Nov. 1 -April
30, 4pm-lst weekend of month,
Dec-April. at church
Trotters Church
1st and 3rd Sunday of each
month
SENTINEL BUTTE
Trinity Lutheran Church
Pastor Paul Peterson
Sunday Worship 8 a.m.
JAMES J. WOSEPKA, P.C.
cERTIFIED PUBLIC ACCOUNTANT
LICEXSED 1~ NORm DAKOTA AND MONTANA
41 Central Ave. South
P.O. Box 970
Beach, North Dakota 58621
701-872-4321
WIBA UX, MT
United Methodist Church
Rcv. T. C. Chatman
Sunday Worship 9 a.m.
Calvary Temple, Assembly ol
God
Pastor Warren Maxted
Sunday Worship 10:30 a m.
Sunday School 9:30 a.m.
Trinity Lutheran Church,
ELCA
Pastor Paul Peterson
.Sunday School 10 a.m.
Sunday Worship 11:15 a.m.
Christian Fundamental
Church
Jercmy Stradicy, pastor
Sunday School 9:45 a.m.
Sunday Worship 11:00 a.m
BELFIELD
St. Bernard's Catholic
Church
Fr. Shannon G. Lucht, Pastor
Saturday, Confessions: 3:15-
3:45pm, Mass: 4:00 p.m.
Sunday, Confessions 7:45 a.m.
to 8:15am, Mass: 8:30 a.m.
St. John's Ukrainian
Catholic Church
Sunday Mass 8 a.m. on 1st, 3rd
5th Sundays. 10 a.m. on 2nd
4th Sundays
St. Peter's Lutheran-LCMS
Pastor Scott Hojnacki
Worship Service
Sunday-8:00 a.m.
Belfield Lutheran, ELCA
Rev. Roger Dieterle, Pastor
Sunday: 10 a.m.
Daglum Evangelical Lutherar
Church-ELCA
Rev. Roger Dieterle, Pastor
Located 25 miles southeast of
Belfield.
Sunday Worship 11:45 a.m.
First Presbyterian Church
Pastor Kathleen Chestnut
Sunday Worship 8:30 a.m.
Buckboard Inn
Beach ND 701-872-4794