Wednesday, July 8, 1998
The University Daily Kansan
Section B·Page 3
Germs can spoil food, fun
Caution urged in preparing for cookouts
By Leslie Potter
Kanson staff writer
Food-borne illnesses pose a greater risk during the summer months, according to the Kansas Department of Health and Environment.
"Microbes that cause foodborne illnesses reproduce faster in warm temperatures," said Steve Paige, director of the Kansas Department of Health and Environment Bureau of Environmental Health Services. "We generally hear reports of food-borne illnesses more frequently during the summer months."
The most common food contaminants are E. coli, salmonella, hepatitis A and Norwalk, said Don Brown, public information officer for the Kansas Department of Health and Environment. Eating foods infected with these microbes can cause mild-to-life-threatening symptoms, he said.
"These microscopic organisms infect the digestive tract," Brown said. "They have the abl-
ity to live on food for extended periods of time. Even if the food is frozen, the bacteria can reproduce again once it's thawed."
Most of the organisms can cause flu-like symptoms such as diarrhea, nausea, vomiting, headache and fever.
"If you have symptoms that occur longer than a day and get worse, you should see a physician," Brown said.
Food-borne illnesses can be prevented with proper food preparation.
Paige recommended washing hands before food preparation and cooking meat until its center is gray or brown.
"These organisms thrive and grow at temperatures between 45 degrees to 140 degrees," Brown said. "During the cooking process, after 140 degrees you begin to kill the organisms. At 160 degrees, you have effectively killed all of the organisms."
Brown said that disease-causing microbes could live on surfaces such as knives, cutting boards and counter tops. Knives and plates touched by uncooked meat should never be used for cooked meat because contamination could result.
"Food-borne illness is easy to prevent," Paige said. "Proper food handling and preparation make the difference."
Alicia Probasco, Ozawkie sophomore, prepares to barbecue on her back patio. Precautions should be taken to avoid food-borne illness. Photo by Lizz Weber / KANSAN
NOW gets names for petition at fair area group to meet
By Joyce Newman
Kansan staff writer
The National Organization for Women set up a booth last Thursday at the Lilith Fair.
"We got a great response at the booth," said Lockhart. "There was a continuous stream of beoole."
Kansas NOW State Coordinator Sharon Lockhart and two members of the national chapter attended the fair and passed out information.
Some people who visited the booth signed a petition for the "Love Your Body Campaign." This petition is being used to stop the exploitation of women's bodies to endorse products, Lockhart said.
Although there is not a NOW chapter at the University of Kansas, the Lawrence chapter gets involved with many campus groups. Co-President of the Lawrence NOW chapter, Sylvie Rueff, says the Feminist Coalition had served as a sister group in past years.
When women issues arise, all groups join together and support one another, Rueff said. One such supported group is Women's Transitional Care Services, which helps women who need to leave their homes because of violence, abuse or other reasons. Another group supported by NOW and others is the Rape Victim Survivors Services.
Some of the issues NOW is focusing on for the upcoming election year is birth control, affirmative action and educational issues including opportunities for women in school and sex education.
"A lot of women come together from different groups and get involved," Rueff said. "There's a lot of overlap."
"The strongest part of our chapter is our communication network. We keep everyone aware and informed by phone and newsletters." Rueff said.
The next meeting for the Lawrence NOW chapter is 10 a.m. Tuesday, July 14. For more information or questions on how to get involved call Rueff at 832-2992.
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