Food

Emergency food for Babies

 

babyInfants and very small children would be the first victims of starvation during and after a pandemic, unless special preparations are made on their behalf. They need foods that are more concentrated and less rough. Most American mothers do not nurse their infants, and if a family’s supply of baby foods were exhausted the parents might experience the agony of seeing their baby slowly starve. Under unsanitary conditions, it is safer to make a formula 3 times a day. To do so, add 1/3 cup plus 2 teaspoons (a little less than one ounce) of instant nonfat milk powder to 1-1/3 cups (2/3 pint) of boiled water, and stir thoroughly. Then add 1 tablespoon (about 1/3 ounce, or 9 grams) of vegetable oil and 2 teaspoons of sugar, and stir. (If regular bakers’ milk powder is used, 1/4 cup is enough when making one-third of the daily formula, 3 times a day.) If baby bottles are not at hand, milk can be spoon-fed to an infant.
During a crisis, the best and most dependable food for an infant is mother’s milk provided the mother is assured an adequate diet. The possibility of disaster is one more reason why a mother should nurse her baby for a full year. Storing additional high-protein foods and fats for a nursing mother usually will be better insurance against her infant getting sick or starving than keeping adequate stocks of baby foods and the equipment necessary for sanitary feeding after evacuation or an attack. Read more…

Be the first to comment - What do you think?  Posted by Michael - August 21, 2017 at 12:57 am

Categories: Food   Tags: ,

Food Borne Illnesses

Salmonellosis Examples of foods involved: poultry, red meats, eggs, dried foods, and dairy products. Salmonellae. This bacteria is wide- sprea d in nature and lives and grows in the intestinal tracts of human beings and animals. Sever headache, followed by vomiting, diarrhea, abdominal cramps, and fever. Infants, elderly, and persons with low resistance are most susceptible. Severe infections cause high fever and may even cause death. Transmitted by eating contaminated food, or by contact with infected persons or carriers of the infection. Also transmitted by insects, rodents, and pets.
Onset: Usually within 12 to 36 hours.
Duration: 2 to 7 day s. Salmonellae in food are destroyed by heating the food to 140°F and holding for 10 minutes or to higher temperaturesfor less time; for instance,
155°F for a few seconds. Refrigeration at 40°F inhibits the increase of Salmonellae, but they remain alive in foods in the refrigerator or freezer, and even in dried foods.

Perfringens Examples of foods involved: stews, soups, or gravies made from poultry or red meat. Clostridium Perfringens. Spore-forming bacteria that grow in the absence of oxygen. Temperatures reached in thorough cooking of most foods are sufficient to destroy vegetative cells, but heat – resistant spores can survive.
Nausea without vomiting, diarrhea, acute inflammation of stomach and intestines. Transmitted by eating food contaminated with abnormally large numbers of the bacteria.
Onset: Usually within 8 to 20 hours.
Duration: May persist for 24 hours. To prevent growth of surviving bacteria in cooked meats, gravies, and meat casseroles that are to be eaten later, cool foods rapidly and refrigerate promptly at
40°F or below, or hold them about 140°F.

Staphylococcal poisoning (frequently called staph)
Examples of foods involved: custards, egg salad, potato salad, chicken salad, macaroni salad, ham, salami, and cheese.
Staphylococcus aureus. Bacteria fairly resistant to heat. Bacteria growing in food produce a toxin that is extremely resistant to heat. Vomiting, diarrhea, prostration, abdominal cramps. Generally
mild and often attributed to other causes. Transmitted by food handlers who carry the bacteria and by eating food containing the toxin. Growth of bacteria that produces toxin is inhibited by keeping hot foods above 140°F and cold foods at or below 40°F. Toxin is destroyed by boiling for several hours, or heating the food in a pressure cooker at 240°F for 30 minutes.

Botulism Examples of foods involved: canned low- acid foods, and smoked fish Clostridium botulinum. Spore- forming organisms that grow and produce toxin in
the absence of oxygen, such as in a sealed container. Double vision, inability to swallow, speech difficulty, progressive respiratory paralysis. Fatality rate is high, about 65% in the United States. Transmitted by eating food containing the toxin.
Onset: Usually within 12 to 36 hours or longer.
Duration: 3 to 6 days. Bacterial spores in food are destroyed by high temperatures obtained only in the pressure canner.* More than 6 hours is needed to kill the spores at boiling temperature (212°F). The toxin is destroyed by boiling for 10 to 20 minutes; time required depends on kind of food.

Be the first to comment - What do you think?  Posted by Michael - July 31, 2017 at 1:35 am

Categories: Food   Tags:

The Cardboard Box Oven

pattydiropen

A cardboard box will make an oven — and it works just as well as your oven at home! There are different ways to make a cardboard box oven.

1. The open top Box Oven

Cut off the flaps so that the box has four straight sides and bottom. The bottom of the box will be the top of the oven.
Cover the box inside COMPLETELY with foil, placing the shiny side out.
To use the oven, place the pan with food to be baked on a footed grill over the lit charcoal briquets. The grill should be raised about ten inches above the charcoal. Set the cardboard oven over the food and charcoal. Prop up one end of the oven with a pebble to provide the air charcoal needs to burn – or cut air vents along the lower edge of the oven.

Read more…

Be the first to comment - What do you think?  Posted by Michael - December 13, 2015 at 3:26 pm

Categories: Food   Tags: