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BALTIMORE - Food safety experts are warning parents to be mindful when packing perishables like sandwiches and yogurts in your child's lunch.Tanya Brown with the United States Department of Agriculture (USDA) said you're looking at a two-hour window before those brown bag lunches become breeding grounds for bacteria.“You should not put perishable items like bologna sandwiches, turkey sandwiches, cheese or yogurt in a brown paper bag and send a child to school with it,” Brown said.Foods can hit the "danger zone," or temperatures between 40-140 degrees Fahrenheit, when it’s left out of refrigeration over two hours. After four hours, the food item should be tossed.“You want to make sure you put them in an insulated lunch bag with at least two cold sources and those two cold sources could be a frozen water bottle or frozen juice packs or gel packs in there. So, you want to put those perishable items in there and make sure the child does not open the bag and keep opening and closing the bag before lunchtime,” said Brown.If you're sending them with something hot, use a thermos, and warm it up first.“The best way to prepare it is to pour boiling hot water into the thermos first, then discard the hot water and then put the hot soup or stew in there. Make sure it's at 165 degrees Fahrenheit,” Brown said.However, the leading cause of sickness is poor hand washing. Brown said this is an easy problem to solve:“Oftentimes, children don't get an opportunity to wash their hands before they go to lunch and just to trigger their memory put a moist toilette in there or some hand sanitizer to remind them before they start to eat their lunch,” she said.Click here for more information on the danger zone and safe handling of food. 1751

As the number of COVID-19 cases rapidly increases, you might feel more apprehensive about eating out now.So WFTS took your questions straight to a former health inspector, who believes certain food safety protocols should be followed when you're dining out."I think everyone should be wearing a mask if they're in public," said Danielle Egger, who started her own restaurant consultation company called Florida Food Safety Systems, after being a health inspector for many years.She says since restaurant inspections are public, you should look up past inspections here to see how the restaurant performed before the pandemic hit."If the restaurant has had concerns about sanitation in the past before COVID started, it might be a good idea to consider going elsewhere. And if sanitation issues, handwashing, and cleanliness were an issue before this ever started, chances are they're struggling to get up to compliance now," she explained.When you walk into a restaurant, Egger says employees should be constantly cleaning, especially highly-touched areas."I have been advising them to set timers so that every 30 minutes, they're wiping down high touched areas. That's going to be any of the door handles, any of the points of sale systems that they're using to complete transactions," she said.And that includes stylists, pens, and even credit card machines because the virus can live on surfaces."There are some studies that say that COVID-19 is possibly able to survive on a surface like plastic for about three days so it's definitely possible," Egger said.But can the virus live on food?"It appears as though coronavirus and COVID is actually heat sensitive, which means that most of the time, those temperatures we're cooking those food items too is able to cook off any kind of the virus," she explained.And you may have heard that eating outside is safer than inside. So why is that?"I believe there were three reported cases of people consuming food in restaurants in an enclosed area and they actually did find the virus in the air conditioning system," she said.And masks are a must right now."Anybody that's facing our customers should be wearing masks, that includes general managers. That includes anybody who's out on the floor, interacting with customers or employees," she said.And the biggest mistake people make when wearing a mask? They don't cover their nose."You're still running the risk of inhaling that potentially contaminated air. So we have to keep everything covered," she explained.Egger also recommends restaurants display on their door what they're doing to keep you safe and what they expect of their customers.That may include things like 'masks required', 'please social distance' or 'think about take-out if you're not feeling well.'''Egger says disposable menus are the safest but if a restaurant hands you a reusable menu, they should be sanitizing that menu between each customer.WFTS' Wendy Ryan first reported this story. 2971

AUSTIN, Texas (AP) — Authorities say two cranes collided and at least partially collapsed at a construction site in Austin, Texas, injuring at least 22 people. Footage posted by TV station KVUE after Wednesday's accident shows two cranes tangled several stories above a building under construction a few miles north of downtown in a rapidly growing neighborhood that includes residential, retail and office space. TV footage showed one of the crane operators still inside the crane cabin, although it did not appear to be damaged.Austin-Travis County EMS reports that at least 22 people were hurt, including at least seven who were being treated and prepped for transport to a hospital. At least eight ambulances were headed to the scene. 746

ATLANTA, GA. – The prevalence of adult obesity is increasing in the United States, according to new data from the Centers for Disease Control and Prevention (CDC).The CDC said Thursday that its 2019 Adult Obesity Prevalence Maps show that 12 states now have an obesity prevalence at or above 35%. Those states include Alabama, Arkansas, Indiana, Kansas, Kentucky, Louisiana, Michigan, Mississippi, Oklahoma, South Carolina, Tennessee, and West Virginia. This is up from nine states in 2018 and six states in 2017.The data also shows that racial and ethnic disparities still persist across the nation.A total of 34 states and Washington D.C. had an obesity prevalence of 35% or higher among non-Hispanic Black adults, 15 states had a prevalence of 35% or higher among Hispanic adults, and six states had a prevalence of 35% or higher among non-Hispanic white adults.Addressing the prevalence of obesity in America is more important than ever, because the CDC says obese adults are at heightened risk for severe outcomes from COVID-19. It increases the risk of severe illness, hospitalization, and death.The CDC says obesity also disproportionately impacts some racial and ethnic minority groups who are also at increased risk of COVID-19.“These disparities underscore the need to remove barriers to healthy living and ensure that communities support a healthy, active lifestyle for all,” wrote the CDC in a press release.While system and environment changes can take time, officials say Americans can take small steps now to maintain or improve their health and protect themselves during the pandemic.“Being active and eating a healthy diet can support optimal immune function and help prevent or manage chronic diseases that worsen outcomes from COVID-19,” the CDC wrote. “These actions, as well as getting enough sleep and finding healthy ways to cope with stress can help with weight maintenance and improve overall health.” 1934

BALTIMORE — A doctor described as providing care to the "sickest patients" in Baltimore died of COVID-19, Mercy Medical Center said in a Facebook post.Dr. Joseph J. Costa, the chief of critical care at the hospital, was 56 years old."Joe was more than a trusted colleague; he was also a true friend to many. He dedicated his life and career to caring for the sickest patients. And when the global pandemic came down upon us, Joe selflessly continued his work on the front lines—deeply committed to serving our patients and our City during this time of great need. His memory will live on as an example to us all," the hospital said in a Facebook post.Costa joined Mercy in 1997 and became Chief of Critical Care in 2005. From 2010 to 2016 he served as an officer of the Mercy Medical Staff, culminating with his 2-year tenure as President of the Medical Staff."Joe was admired and respected among providers throughout the Baltimore region for his clinical expertise. He was beloved by his patients and their family members—known for his warm and comforting bedside manner as well as his direct and informative communication style. When he counseled our patients and families, he did so with great compassion and empathy. For all the nurses and staff who worked closely with Joe on the Intensive Care Unit, he was like an older brother that all admired and revered," the post continued.Read the full letter below. Dear Friends of Mercy, It is with great sadness that we mourn the loss of Joseph J. Costa, M.D., Chief, Division of...Posted by Mercy Medical Center, Baltimore, MD on Saturday, July 25, 2020 This story was originally published by Brandon Ingram on WMAR in Baltimore. 1702