ILLINOIS DEPARTMENT OF PUBLIC HEALTH: Multi-State Salmonella Outbreak Linked To Raw Chicken

Illinois Department of Public Health issued the following announcement on Oct. 17.

The Illinois Department of Public Health (IDPH) is reporting five cases of multi-drug resistant Salmonella infantis illness. This is part of a multi-state outbreak, which includes 92 cases in 29 states and is being investigated by the Centers for Disease Control and Prevention (CDC). The initial investigation indicates a link to raw chicken. Nearly 90% of cases report preparing or eating chicken products that were purchased raw, including ground chicken, chicken pieces, and whole chicken.

“IDPH is working with our partners to investigate this multistate outbreak of Salmonella infections linked to raw chicken products,” said IDPH Director Nirav D. Shah, M.D., J.D. “This outbreak is a reminder to always handle raw chicken carefully and to cook chicken to an internal temperature of 165˚F to prevent food poisoning.”

Most people affected by Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after eating food contaminated by the bacteria. The illness usually lasts 4 to 7 days, and most people recover without treatment. However, diarrhea for some people may be so severe that they need to be hospitalized. The CDC has indicated there have been more hospitalizations with this outbreak than what is typically seen. The elderly, infants, and those with compromised immune systems are more likely to have a severe illness.

The outbreak strain was identified in live chickens and many types of raw chicken products, indicating it might be widespread in the chicken industry. The CDC continues to investigate the outbreak.

This outbreak is a reminder to follow food safety guidelines. When handling raw chicken, follow these steps to help prevent Salmonella:

• Wash your hands. Wash hands before and after preparing or eating food, after contact with animals, and after using the restroom or changing diapers.  Salmonella infections can spread from one person to another if hands have Salmonella germs on them.

• Cook raw chicken thoroughly to kill harmful germs.  Chicken should always be cooked to an internal temperature of 165°F to kill harmful germs.  Leftovers should be reheated to 165°F.  Use a food thermometer to check and place it in the thickest part of the food.

• Don’t spread germs from raw chicken around food preparation areas.  Don’t wash raw poultry before cooking; germs can splash around your kitchen.  Thoroughly wash hands, counters, cutting boards, and utensils with warm, soapy water after they touch raw chicken.  Use a separate cutting board for raw chicken and other raw meats if possible.

• CDC does not recommend feeding raw diets to pets.  Germs like Salmonella in raw pet food can make your pets sick.  Your family also can get sick by handling the raw food or cleaning up after your pet.

More information can be found on the CDC website at

Original source can be found here.

For the Dogs | Features

After acquiring D.O.G. Bakery, Pets Naturally expands at home and online
By Al Parker | Oct. 20, 2018

Kathy Hyland loves dogs.

So when Lucy, her beloved Boston Terrier, developed intestinal and skin issues, Hyland made it her mission to get to the root of the problems. “I researched pet foods and was shocked to find out some of the things about the pet food industry,” she said.

What Hyland learned was that most commercial dog food brands are owned by large corporations, leading her to believe the quality of ingredients had been compromised in pursuit of profits.
“Our pets are being forced to eat foods that are not good for them,” said Hyland, who moved to Traverse City from downstate in 1979. “Once Lucy’s diet was changed to a healthy whole food kibble containing real meat and no corn, her issues vanished.”

That was in 2010 and Hyland’s passion to help animals, along with the urging of her husband, Tim, led her to open Pets Naturally, a shop devoted to providing healthy foods and more for dogs, cats and other beloved companions.   The Traverse City store also stocks health aids and accessories for dogs and cats and some items for rabbits, hedge hogs and koi.

And while her in-store sales have grown, Pets Naturally’s online presence has boosted the business’ awareness and revenues even further, prompting further growth and a move. Located for several years at 1420 West South Airport Road, this week the shop moved a half-mile east to a new location at 1117 South Airport, just a dog bone toss west of Garfield Avenue. The new store more than doubles the retail space available for pet items.

The new location also boasts a convenient self-serve dog wash that can handle dogs up to 175 pounds. Dog owners will be able to give their furry friends a complete, comfortable 30-minute bath for only $20, and $6 for each additional 15 mines.
“We’ll supply the shampoo, conditioner, towels and a commercial dryer,” said Hyland. “It’s the only one in Traverse City.”              
One of Pets Naturally’s most popular items is a complete line of grain-free dog treats produced by The D.O.G. Bakery, which Pets Naturally acquired last year and relocated from its long-time Front Street location to the South Airport site.
Kathy Hyland’s Pet Food Notes
o  Dry kibble, one of the most popular and convenient ways to feed your pet, are complete, balanced meals. The best types are free of by-products, corn, wheat, soy and artificial preservatives, dyes or chemicals, according to Hyland.
o  Canned foods are convenient and contain high moisture levels. Meat ingredients are closer to their natural state, so they are more palatable and appetizing to pets.
o  Dehydrated and freeze-dried meals are complete, balanced meals. Because the ingredients are not cooked, the foods are rich in vitamins, minerals, phytonutrients, antioxidants and amino acids.
o  A raw diet is designed to mimic a dog’s or cat’s ancestral diet. These foods contain meat, bones and organs. “These diets offer 95 percent meat, organ and  bone and only 5 percent fruits and vegetables,” said Hyland. “Benefits of a raw diet are improved digestion and improved skin and coats. A raw diet is made so one can prepare their companion’s meals easily by just thawing in the refrigerator a day or two in advance.”    

To learn more, visit

Processed Food Industrial Sector – Daily Times

Sir: Farm produced food have a short shelf life, but if the good is processed into new products, for example turning wheat into biscuits, than it’s shelf life greatly increases helping a country achieve higher food storage and security. Pakistan lacks a good food processing industry and our country exports raw food rather than processed products at higher rates.

Our country also has the World’s 5th largest population and therefore a very large market for food. In recent years due to the WTO rules many new processed food products like cheese, breakfast cereals etc have been imported and sold in our country. But with these imports our trade imbalances also have increased.

Recently while shopping in Bharia Town near Rawalpindi I noticed a box of Kellogs Coco breakfast cereal. The box proudly displayed the sign “made with wheat from Indian fields”. The manufacturer facility was listed as in India. Shocking as it was to find Indian manufactured products in Rawalpindi, the box also gave me an idea.

The Government of Pakistan are trying to ban processed food imports into Pakistan. But this can lead to increased smuggling. Therefore the Government should advocate for the establishment of local manufacturing plants of processed food companies. The incentive for these companies would be to sell to Pakistan and also be able to sell to Afghanistan and Central Asian countries. Cheap local labor and raw material would be additional benefits. While the icing on the cake would the Government’s efforts to highly tax processed foods imports.

Many of the major food companies like Nestle, Pepsi, Coca cola, P&G, Unilever etc are already operating in Pakistan. While the establishment of such industrial sector will increase jobs, improve nutrition and increase food security. Malaysia had achieved success through such an initiative in the 1990’s. While for developed nation’s the processed food industry has increased their food storage by many years.

Shahryar Khan Baseer,


Published in Daily Times, October 20th 2018.

Salads From Walmart, Whole Foods, Trader Joe’s and 7-Eleven Are Being Recalled

Ready-to-eat salads sold at Trader Joe’s, Walmart, Whole Foods and 7-Eleven are being recalled due to possible salmonella and listeria contamination.

On Wednesday, the U.S. Department of Agriculture’s Food Safety and Inspection Service announced more than 2,800 pounds of the salads may have been compromised from food suppliers GHSE, Prime Deli Corporation, Mary’s Harvest Fresh Foods, Inc., and GH Foods CA.

The following products have been recalled: Walmart’s Marketside brand Fiesta Salad with Steak, 7-Eleven Bistro Southwest Style Salad with Bacon, Trader Joe’s Mexicali Inspired Salad with Chili Seasoned Chicken, Mary’s Harvest Southwest Chicken Wrap with Rib Meat, 365 by Whole Foods Market BBQ Style Chopped Salad with Chicken, 365 by Whole Foods Market Chicken Fajita Salad, GH Foods CA’s Santa Fe Style Salad with Chicken and BBQ Style Salad Kit with White Chicken.

RELATED: Christmas Cheer! Pillsbury Just Released Elf-Themed Sugar Cookies Featuring Buddy Himself

Each of these salads contains corn that has potentially been contaminated and the products were all produced earlier this month.

RELATED VIDEO: Baked by Melissa’ Founder Melissa Ben-Ishay Reveals Her Secret Ingredient for Jazzing Up Cake Batter

There is also a current salmonella outbreak linked to chicken products, but the Center for Disease Control and Prevention has not been able to name a specific brand associated with it.

RELATED: ‘Widespread’ Salmonella Outbreak from Raw Chicken Sickens 92 People in 29 States

The CDC reported on Wednesday that 92 people have been infected with a strain of the bacteria, which is resistant to multiple types of antibiotics. Of the infected people, 21 were hospitalized but no deaths have been reported.

Symptoms of salmonella include diarrhea, fever, and stomach cramps. Though most people recover without treatment, young children and older adults are at a greater risk.

Foods Meghan Markle Won’t Be Allowed to Eat While Pregnant

Unpasteurized juices

Freshly squeezed orange juice.kina8/Shutterstock

When fruits and vegetables are peeled, cut, or fresh-squeezed, harmful bacteria that may be on the skin of the produce can spread to the inside, according to the U.S. Food and Drug Administration. That includes Toxoplasma, a parasite found on unwashed fruits and vegetables; this parasite can be particularly harmful to moms-to-be and unborn babies. The FDA recommends that pregnant women only drink juices that have been pasteurized or otherwise treated to kill bacteria. Find out how Harry and Meghan’s baby will change the line of succession.

Unwashed fruit and veggies

Tropical fresh fruits and vegetables organic for healthy lifestyle, Arrangement different vegetables organic for eating healthy and dietingPeangdao/Shutterstock

“Remember to thoroughly rinse raw fruits and vegetables under running water before eating or preparing them at home,” the FDA strongly advises. This holds true even when it comes to bananas, oranges, melons, and other fruits with thick skins or rinds: Once you cut into a fruit, anything on the outside can be transferred to the inside.

Too much tea

Black tea cups and pot / herbal tea cupShulevskyy Volodymyr/Shutterstock

Since marrying Prince Harry, Duchess Meghan has taken quite nicely to the royal habit of regular tea-drinking. The issue? Tea contains caffeine—an 8-ounce cup contains about 47 mg, which is the same as half a cup of coffee. Although the effects of caffeine on a fetus aren’t clear, the Mayo Clinic recommends limiting intake to under 200 mg a day. Meghan will need to stay under four cuppas a day. Find out the clues you missed that Meghan Markle was pregnant.

Alta Adams Chef Wants to Make Honest California Soul Food for LA

Chef Keith Corbin fires up the stove at Alta Adams. Raw rice, soon to be the bed for a helping of slow-braised oxtails, starts to sizzle in a cast iron pan. Dressed in a black chef’s coat and already sweaty on his brow, Corbin looks focused. The restaurant, which opened last week in the neighborhood of West Adams, is his first gig as an executive chef. Here, he hopes to display his personalized style of soul food, using California ingredients and a lighter touch with fats and oils. But Alta Adams has plenty of battles to address, from issues of gentrification to finding the right audience in a stretch of LA that doesn’t have much in the way of sit-down dining.

Corbin, 37, is no stranger to the kitchen, but his path to Alta Adams has hardly been a conventional one. The Watts native learned to cook from his grandmother, who raised him from an early age. They lived in South LA’s housing projects, a place Corbin clearly recalls with love. There wasn’t always a lot in the kitchen cupboards but they would share whatever they had.

“My granny made big pots of food every night and the door stayed open,” he said. “She had five grandkids in the house with her. She cooked for them, for the kids outside, for the community.”

Corbin liked feeding his siblings and anyone else nearby who was hungry. Even when he fell into trouble, the kitchen was his safety net. Corbin spent seven years in prison but cooked nearly the entire time. He says his creativity as a chef likely stems from those non-professional years, preparing meals with just a few ingredients and making the best of it.

Corbin went back home to Watts when he was released from prison. He got a job at an oil refinery, but after his employers did a background check they let him go. He was walking around his neighborhood a week and a half later when he spotted a job posting for Locol, Daniel Patterson and Roy Choi’s groundbreaking fast food restaurant. Corbin worked in the kitchen before moving into a leadership role, where his skill was visible from the start.

Patterson recalls, “During that time, when everything was chaotic, what was very clear was that Keith had a passion for cooking, a great palate, and a lot of drive. Those things have carried him throughout his life. And they are things we look for in a chef.”

Patterson, a San Francisco chef who’s earned accolades and recognition for his Bay Area restaurants, gave Corbin a chance to learn from more established kitchens. Corbin helped open Locol in Oakland while interning at Patterson’s fine dining establishment Coi in San Francisco and also at Reem Assil’s Dyafa restaurant in Oakland, honing what Corbin would eventually dub “California soul food.”

Seating at Alta Adams

Seating at Alta Adams

Wonho Frank Lee

Corbin’s grandmother’s cooking inspired many of Alta Adams’s early dishes. For example, the oxtail meat and potato burritos Corbin ate as a kid were seasoned with dry spices like garlic salt and onion powder. The Alta version uses four hour braised oxtails in a miso and soy broth. Black-eyed pea fritters replace traditional cornflour hushpuppies, pairing them with a spicy herb sauce of serrano peppers, cilantro, parsley, and garlic. Corbin candies yams with brown butter, almond milk, and less sugar than usual.

“We are taking something you’re used to and making it unique, making it better. It’s like N.W.A.,” Corbin chuckles. “We always had hip hop in New York, but then N.W.A. came out and it was a smash. They took hip hop and made it West Coast. They changed the beat, they changed the way it was delivered. That’s what I want to do with this: California cuisine, California soul.”

It feels appropriate to wonder if Alta, even with the best of intentions, will thrive in West Adams. Though Patterson and Roy Choi’s Locol, which closed in Watts in August, and Alta are very different restaurants, similar questions arise from their stories. Locol is a fast food restaurant intent on bringing reasonably-priced, quality, made-from-scratch fare to underserved communities. But Locol is no longer open to the public anymore (they still do catering in Watts), perhaps in part because the customer base couldn’t make it a profitable enterprise. Will locals feel at home at Alta and Adams Coffee Shop, its adjoining casual space? One also wonders if the prices ring reasonable in a neighborhood where the median annual household income hovers around $40,000. Or if Angelenos living in other neighborhoods will make the drive to West Adams like they do to Downtown’s Arts District.

Corbin just works to refine what they can control. He thinks the location is just right. He’s cooking his version of soul food in a community that, to him, feels similar to Watts. The main thoroughfare — in this case, Adams Boulevard — is surrounded by homes full of people cooking, and there’s a limited number of places to eat out. And in terms of more sit-down restaurants with table service, there’s only the longtime Creole restaurant Harold and Belle’s, two miles away on Jefferson Boulevard. It’s a niche that Corbin hopes to build in West Adams, on his own terms, and in a way that welcomes everyone.

“This is the perfect time for us to come in and connect with the community that’s here right now,” he says. Go to any neighborhood association meeting in the area and learn quickly that gentrification is an ugly word for many residents. And while they take pride in their corner of Los Angeles, the locals also want more access to quality food, to gathering places, to family-friendly resources. But they want those things to come without pushing anyone out.

Black eyed pea fritters that Corbin hopes will land on every table at Alta Adams

Black eyed pea fritters that Corbin hopes will land on every table at Alta Adams

Wonho Frank Lee

Corbin and Patterson realize how important this first impression is. At Adams Coffee Shop, drip coffee costs $2. Lunch dishes include an $8 cold fried chicken salad sandwich, $9 roasted turkey muffuletta, and $11 sprouted grain bowl.

At Alta Adams, the menu allows guests to go high or low in terms of price. Side dishes cost $6 each, and includes collard greens, glazed carrots, candied yams, mac and cheese, long-cooked green beans, mashed potatoes, or beans and rice. Entrees top out with a $23 plate of oxtails and rice and or $28 smothered hanger steak, both of which can be shared. A grilled whole fish sells at market price.

Patterson urges guests to think beyond price, too. “We want to create a space that is super accessible,” he says. “The cuisine and the vibe speaks to the history of here. What we’re also focused on is: Can we provide great jobs? Can we pay people living wages? Can we be a place that creates opportunity in all kinds of ways? But as you know, if you’re going to pay people well, you can’t then charge a little bit. So then you have to have a conversation about the value of food, and that takes you into this big fabric of things.”

It’s no simple thing to be something to everyone in that fabric. But it seems that some locals share Corbin and Patterson’s optimism. Lillie Mae Briggs, 72, lives a few blocks from Alta. She’s retired and on a fixed income, but the thought of a soul food spot she can walk to thrills her. Briggs is originally from Beaumont, Texas, but relocated to Los Angeles when she was 21. Even a glass of iced tea or a slice of coconut cake will lure her in, she says.

“Once you go to a place, if they make something that’s got a taste you really like, you’ll find the money to treat yourself,” Briggs remarks. “Because in this life, you only live once. So you have to have some sort of enjoyment.”

Hannibal Tabu, project manager by day and comic book writer by night, is a slightly tougher sell, mostly because he has a go-to soul food spot already with Chef Marilyn’s less than two miles away on Crenshaw Boulevard. But the thought of soul food prepared in a healthier way by a local black chef piques his interest. “I’m 45 now, so I have to take better care of myself,” says Tabu. “I can’t do Roscoe’s every week like I used to.”

He thinks about the politics of spending, too. Tabu is more than willing to drive out of the neighborhood if it means providing his daughters, ages 8 and 14, a healthier meal, or if it means supporting a black business. He says his added effort is an example of the black tax, the axiom that black people must work harder to access or achieve the same things as their white counterparts.

Tabu also represents the family demographic of the area. In the 90016 zip code, which is where Alta sits, about 31 percent of homes have children under the age of 18. Nicole Lemoine, 37, is a stylist, ceramicist, model, actor, and mother who’s been in the area since 2007. She checks out anything new in the neighborhood with her three-year-old son, and thinks that creating a welcoming and equitable space is crucial to a business’s success.

“There are some really great people who have lived here for ages, and also many who are moving in that want to experience community,” she says. “If inclusion is taken into consideration within the business model, whether it be in design or in price, everyone will see it as a win.”

Corbin and Patterson welcome the challenge of being the new kids on the block. They’ve already fielded locals’ concerns, from noise on the patio to parking and accessible prices. They’ve tested and tweaked the food they think will please their customers. Only time will tell the rest.

“We can’t do anything about how we’re perceived,” says Patterson. “What we can do is be honest with ourselves, do the best work we can do, and be really kind to each other and the people who come in. That’s what we’re promising.”

Corbin promises to serve honest food in an inviting atmosphere. He hopes guests will chat with him over the bar, and he’ll likely watch as they take their first bite of a dish, because that’s his favorite moment.

“For me, it’s always gonna be about the people,” he said. “Energy reflects energy. If you’re coming with love, you’ll be met with love.”

Alta Adams opened October 11 in West Adams with hours from 5 to 10 p.m. daily, and until 10:30 p.m. on weekends. The coffee shop is open daily from 7 a.m. to 4 p.m.

Alta Adams. 5359 W. Adams Blvd., Los Angeles, CA

Edited by Matthew Kang

Here’s What Really happens When You Don’t Wash Your Hands

Washing your hands should be something you do several times a day. However, not everyone is as conscious of germs as they should be. If you’re one who doesn’t always wash your hands after using the bathroom or touching raw meat, you may want to read on. Here’s everything that can happen if you don’t wash your hands.

Washing Hands Hand washing is extremely important. | monkeybusinessimages/iStock/Getty Images

You’ll get sick more often

Sick woman with headache You’ll get sick more often. | BartekSzewczyk/iStock/Getty Images

This one is a no brainer. The less you wash your hands, the greater the opportunity for bacteria to pile up on them. As a result, you’re exposing yourself to more illnesses, which means one is bound to weasel its way into your body and make you sick. Spending a whole 20 seconds properly washing your hands might not seem exciting, but it can do a lot to protect your body in the long run.

Next: In addition to getting germs, you’re also spreading germs. 

Helpful or harmful to health raw food diet – 24 Channel

Корисне чи шкідливе для здоров'я сироїдіння - 24 Канал

A raw food diet is an alternative food system, in which a person refuses to consume food that has passed any thermal treatment.

According to nutritionist Lyudmila Goncharova, vegetables is to eat fresh, but raw food can be dangerous to health, reports “Today”.

The only caution is cereals. Buckwheat can be filled with water in the evening and by morning it will be ready. As for the other cereals is not very useful, because it emits toxic substances. It is better to use seedlings,
– advises the nutritionist.

She added that the herbal products without heat treatment better for the body because retain 40% more minerals and vitamins. But the meat that raw foodists are used to eat dried, is a poison to the body.

After all, when heat treated protein is more easily absorbed by the body, and to digest raw piece of meat, the stomach requires a lot of energy.

In addition, the raw food diet harms not only digestion, but also hormones. Men from raw food reduces the level of testosterone and women estrogen. And that can lead to infertility.

More news about treatment of different diseases, medicine in Ukraine, healthy lifestyle and nutrition, pregnancy and childbirth, discoveries in the field of medicine and more – see Health.

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Global Pet Raw Food Market Analysis Report 2018- WellPet, Stella & Chewy, K9 Naturals, Vital Essentials Raw, Bravo – Money Broker

The global “Pet Raw Food market” research report is crafted with the concise assessment and extensive understanding of the realistic data of the global Pet Raw Food market. Data collected cover various industry trends and demands linked with the manufacturing goods & services. The meticulous data gathered makes the strategic planning procedure simple. It also helps in creating leading tread alternatives. In addition, it also highlights the dominating players in the market joined with their market share. The well-established players in the market are WellPet, Stella & Chewy, K9 Naturals, Vital Essentials Raw, Bravo, Nature’s Variety, Steve’s Real Food, Primal Pets, Grandma Lucy’s, NRG Freeze Dried Raw, Orijen, NW Naturals, Dr. Harvey’s.

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The perfect demonstration of the most recent improvements and latest technologies offers the user with a free hand to grow ultramodern products and procedures to update the service offering. This ultimately helps to work with perfect business options and apply smart implementations. The global Pet Raw Food report highlights the latest trends, growth, new opportunities, and dormant tricks to provide an inclusive view of the global Pet Raw Food market. Demand proportion and development of innovative technologies are some of the key points explained in the global Pet Raw Food market research report.

Read Detailed Index of full Research Study at::

The research report also highlights the in-depth analysis of various decisive parameters such as profit & loss statistics, product value, production capability, and many more. The report showcases back-to-back parameters such as application, improvement, product growth, and varied structures & processes. It also highlights a variety of modifications done to improve the process functioning of the global Pet Raw Food market.

A well-crafted Pet Raw Food market research report is based on the primary and secondary source. It is presented in a more communicative and expressed format that allows the customer to set up a complete plan for the development and growth of their businesses for the anticipated period.

There are 15 Chapters to display the Global Pet Raw Food market

Chapter 1, Definition, Specifications and Classification of Pet Raw Food , Applications of Pet Raw Food , Market Segment by Regions;
Chapter 2, Manufacturing Cost Structure, Raw Material and Suppliers, Manufacturing Process, Industry Chain Structure;
Chapter 3, Technical Data and Manufacturing Plants Analysis of Pet Raw Food , Capacity and Commercial Production Date, Manufacturing Plants Distribution, R&D Status and Technology Source, Raw Materials Sources Analysis;
Chapter 4, Overall Market Analysis, Capacity Analysis (Company Segment), Sales Analysis (Company Segment), Sales Price Analysis (Company Segment);
Chapter 5 and 6, Regional Market Analysis that includes United States, China, Europe, Japan, Korea & Taiwan, Pet Raw Food Segment Market Analysis (by Type);
Chapter 7 and 8, The Pet Raw Food Segment Market Analysis (by Application) Major Manufacturers Analysis of Pet Raw Food ;
Chapter 9, Market Trend Analysis, Regional Market Trend, Market Trend by Product Type Frozen Pet Food, Freeze-Dried Pet Food, Market Trend by Application Dog, Cat, Other;
Chapter 10, Regional Marketing Type Analysis, International Trade Type Analysis, Supply Chain Analysis;
Chapter 11, The Consumers Analysis of Global Pet Raw Food ;
Chapter 12, Pet Raw Food Research Findings and Conclusion, Appendix, methodology and data source;
Chapter 13, 14 and 15, Pet Raw Food sales channel, distributors, traders, dealers, Research Findings and Conclusion, appendix and data source.

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Eat Healthier, Tailgate Safer |

WEST PITTSTON, Pa. — Eating a balanced diet can sometimes unbalance your funds, but there’s a group in Luzerne County that’s helping those on a fixed income eat healthier.

They also educate them on food safety, from your home to a football tailgate.

If you are looking to eat better on a budget, the Penn State Extension in West Pittston can help. The folks there focus on educating people around northeastern Pennsylvania on an array of health and wellness programs.

One of them is called Nutrition Links where they work with lower income families to get them to eat healthier

“I try to help them stay within their budget, proper shopping, how to prepare vegetables, how to prepare meats, food safety,” said nutrition education adviser Karel Zubris.

Food safety doesn’t just mean inside the home; it also extends outside to your next football tailgate.

“We want to make sure people have separate coolers — coolers for drinks and coolers for raw foods — and also be very mindful of how long your food is out,” said Mary Ehret, Penn State Nutrition Links.

Many times at a tailgate, you’re too busy having a good time and forget about things like cross-contamination.

“If you use the same cooler, your raw meat could touch the top of the soda can,” Ehret said. “Another way could be putting your raw meat on the grill with your hands and then going to get a pretzel or a chip.”

The best way to protect yourself?

“There are some barriers, not like everyone wants to carry plastic gloves but it’s not a bad thing to do,” Ehret added.

Another thing the people at the Penn State extension advise is to eat more vegetables, including things like kohlrabi which they say makes a great side dish at any tailgate.

Get more information about Penn State Extension here.