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Fourth of July celebrations may look a little different this year, but the U.S. Department of Agriculture says you should still be able to enjoy your favorite patriotic foods in a safe way.No matter how you’re celebrating, the USDA is encouraging Americans to make food safety and other public health recommendations a part of their festivities.USDA officials offered these tips to ensure a food safe Fourth of July:Don’t cross-contaminateAlways keep raw meat and their juices from touching other foods.While grilling, avoid using the same utensils for cooked and ready-to-eat foods that were previously used with raw meat or poultry products. Wash and sanitize all surfaces and utensils after they touch raw items. (A recent USDA survey showed that 34% of respondents do not follow an important step to use a different utensil to take food off the grill.)Bring enough tools to keep your raw meat and poultry away from any cooked or ready-to-eat foods and have extra cleaning and sanitizing supplies ready for your surfaces, plates and utensils.Use a food thermometerSome grill masters may say they know their food is done just by looking at its color when it comes off the grill, but the USDA says that’s not possible and shouldn’t be relied upon. That’s where a food thermometer comes in.“More than 25% of burgers can turn brown inside before they are fully cooked,” said FSIS Administrator Paul Kiecker. “Although your grilled foods may look done, foodborne illness causing germs are not killed until the safe internal temperature has been reached. Using a food thermometer is the only way to know your food is done and safe to eat.”The USDA recommended safe minimum internal temperatures are:· Beef, pork, lamb and veal (steaks, roasts and chops): 145°F then rest for three-minutes· Fish: 145°F· Ground meats (beef, pork, lamb and veal): 160°F· Whole poultry, poultry breasts and ground poultry: 165°FKeep foods at safe temperaturesPerishable food items should not be left outside for more than two hours, and only one hour if the temperature is at or above 90°F.Keep your food at or below 40°F, in coolers or containers with a cold source, such as ice or frozen gel packs. This includes any leftovers from the grill, cold salads and even cut fruits and vegetables.Leftovers should be refrigerated or placed back in the cooler within 2 hours of being placed outside (1 hour if temperatures are at or above 90°F).If you are not sure how long food has been sitting out, throw it out immediately.Questions?If you have questions about these tips, or any other food safety topics, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday.“Foodborne illness can increase during summer because of the warmer temperatures and extended time spent outside,” said Dr. Mindy Brashears, the USDA’s Under Secretary for Food Safety. “You may not be grilling at the park this year, but instead you may be grilling at home. As we celebrate this Fourth of July holiday, I encourage consumers to use food safety steps to reduce their risk of illness.” 3150

FORT MYERS, Fla. -- A medical examiner's report shows a 17-year-old girl who died of COVID-19 may have contracted the coronavirus at a church party in Florida. In the report, it says the party Carsyn Davis attended on June 10 had about 100 people there. It said none of them were wearing masks, and only three days later, the Fort Myers teen started showing symptoms.The church is defending itself against criticism on social media, saying on Facebook that it did not ignore protocols or intentionally expose children to the virus, and that media reports suggesting these things are “absolutely false and defamatory.”However, a gathering of that size and the lack of masks is against both Florida Department of Health and CDC guidelines.The report also shows that after Davis started experiencing symptoms, her parents didn’t immediately take her to the hospital. They instead treated her with two prescription medications, one of which was hydroxychloroquine.“I read a few of the recent studies on hydroxychloroquine, and some of the reports, and it has shown some promise, but that’s all. It’s not that it’s totally effective," said Dr. Jay Gupta at Florida Gulf Coast University. Gupta said it’s not a drug you should ever try without talking with a doctor. The medical examiner report shows that on June 19, Davis had her oxygen levels drop when her mother measured them. Gupta said that’s a big warning sign.“If they’re having breathing trouble, then they should certainly go to a doctor," said Gupta.But Davis didn’t see a doctor.Instead, the report said her mother, a nurse, put her on an oxygen tank they had in the house for her grandfather. When that didn’t work, she was taken to the hospital on June 20. Davis died only two days after being hospitalized, according to the report. It also shows that, when in the hospital, her parents decided not to have her put on a ventilator.This story was originally published by Rob Manch at WFTX. 1955

French President Emmanuel Macron told France's overseas ambassadors gathered in Paris on Monday that Europe can "no longer rely" upon the US for its security."It is up to us today to take our responsibilities and guarantee our own security, and thus have European sovereignty," Macron said.Since his election in 2016, US President Donald Trump has been distancing himself from the North Atlantic Treaty Organization, challenging a post-World War Two consensus on peace and security in Europe.Macron said he wanted to see a complete rethink of how Europe defends itself in the future."I want us to launch an exhaustive review of our security with all Europe's partners, which includes Russia," he added.Macron's call for greater European military cooperation echoes recent comments by German Foreign Minister Heiko Maas.Writing in the Handelsblatt newspaper, Maas called last week for Europe to "take an equal share of the responsibility" and "form a counterweight" to Washington as Europe-US relations cool, AFP reported.The French President was also critical of the European Union, saying "we are paying the price of several decades of a weakened Europe," adding that efforts must be redoubled.Turning to Syria, Macron said showing support for President Bashar al-Assad would be a "grave mistake," but the sovereignty of the country should be respected "by allowing the Syrian people to express themselves." 1416

Former prisoners are helping former prisoners break in to college courses.  The Urban Scholars Union is a relatively new organization created by ex-cons for ex-cons looking to better themselves through education. USU’s President Cesar Garcia said they started 18 months ago at San Diego City College to help “justice impacted” students succeed. “[We want to] empower them and motivate them to be productive members of society,” said Garcia. “We’re not monsters that they make us out to feel and make us out to be,” said San Diego City College student Ryan Rising. “We’re humans that made poor choices.” Rising spent 15 years behind bars for carjacking and attempted extortion but will matriculate to Cal Berkley on a scholarship after earning his Associate’s at City.“I’m super proud of myself,” he said. Garcia, who served seven years for a list of crimes, said the USU provides a space for former prisoners to get help, guidance, and support. The organization recently expanded to Southwestern College and is working on helping students at Mesa and Grossmont Colleges. USU also recently received its largest donation to date.  Current prisoners at Donovan Correctional in Otay Mesa donated ,000 to USU for scholarships and grants for former prisoners. “It just goes to show you how we do look out for each other,” said Garcia. “We just need go out and advocate to erase all these stigmas,” said Rising. 1470

Fourth of July celebrations may look a little different this year, but the U.S. Department of Agriculture says you should still be able to enjoy your favorite patriotic foods in a safe way.No matter how you’re celebrating, the USDA is encouraging Americans to make food safety and other public health recommendations a part of their festivities.USDA officials offered these tips to ensure a food safe Fourth of July:Don’t cross-contaminateAlways keep raw meat and their juices from touching other foods.While grilling, avoid using the same utensils for cooked and ready-to-eat foods that were previously used with raw meat or poultry products. Wash and sanitize all surfaces and utensils after they touch raw items. (A recent USDA survey showed that 34% of respondents do not follow an important step to use a different utensil to take food off the grill.)Bring enough tools to keep your raw meat and poultry away from any cooked or ready-to-eat foods and have extra cleaning and sanitizing supplies ready for your surfaces, plates and utensils.Use a food thermometerSome grill masters may say they know their food is done just by looking at its color when it comes off the grill, but the USDA says that’s not possible and shouldn’t be relied upon. That’s where a food thermometer comes in.“More than 25% of burgers can turn brown inside before they are fully cooked,” said FSIS Administrator Paul Kiecker. “Although your grilled foods may look done, foodborne illness causing germs are not killed until the safe internal temperature has been reached. Using a food thermometer is the only way to know your food is done and safe to eat.”The USDA recommended safe minimum internal temperatures are:· Beef, pork, lamb and veal (steaks, roasts and chops): 145°F then rest for three-minutes· Fish: 145°F· Ground meats (beef, pork, lamb and veal): 160°F· Whole poultry, poultry breasts and ground poultry: 165°FKeep foods at safe temperaturesPerishable food items should not be left outside for more than two hours, and only one hour if the temperature is at or above 90°F.Keep your food at or below 40°F, in coolers or containers with a cold source, such as ice or frozen gel packs. This includes any leftovers from the grill, cold salads and even cut fruits and vegetables.Leftovers should be refrigerated or placed back in the cooler within 2 hours of being placed outside (1 hour if temperatures are at or above 90°F).If you are not sure how long food has been sitting out, throw it out immediately.Questions?If you have questions about these tips, or any other food safety topics, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday.“Foodborne illness can increase during summer because of the warmer temperatures and extended time spent outside,” said Dr. Mindy Brashears, the USDA’s Under Secretary for Food Safety. “You may not be grilling at the park this year, but instead you may be grilling at home. As we celebrate this Fourth of July holiday, I encourage consumers to use food safety steps to reduce their risk of illness.” 3150

来源：资阳报