Mused after watching some of the World Cup soccer matches. Somewhat surprised at
the enthusiasm from those visiting from other countries at the abundance of food, land,
and other things we take for granted. Frenchman philosopher de Tocqueville, in the 1830s,
visited the U.S. and was impressed with the individualism and opportunities this country
provided. We have continued this democracy and entrepreneurial spirit today, from
“influencers” to those developing AI. Live outside the U.S. (like I did), and you’ll return with
an understanding and appreciation for how remarkable this country truly is. So as my late
father used to say every 4th
of July “Happy Birthday America!”
FOOD SAFETY OUTDOORS FOR THE 4TH AND SUMMER
High temperatures can increase the risk of foodborne illness, commonly known as “food
poisoning”. The most common pathogens are Salmonella, Listeria, and E. coli. The very
old and young, pregnant women, and those with a suppressed immune system are most
susceptible.
The “danger zone” of food poisoning, where organisms grow quickly, is between 40
degrees and 140 degrees. Follow the “two-hour rule”. Anything perishable should not be at
these temperatures for longer than two hours. If the temp is above 90 degrees, food is
safe outside for only one hour. (And here I am eating a chicken salad sandwich that has
been sitting on my desk all morning while I was seeing patients. Duh!)
(Did You Know? The CDC estimates that foodborne illness each year causes 128,000
hospitalizations and 3,000 deaths.)
The first step to avoid food poisoning is cleanliness. Wash pathogens from hands,
produce, surfaces, and utensils. Especially don’t mix cutting boards, utensils, or plates
used for raw meat, poultry, or seafood with other food.
Secondly, be chill. Keep food below 40 degrees. Use coolers, cold packs, and refrigerate
food until the last minute before transporting. Again, keep uncooked meats and seafood
away from other foods to avoid cross-contamination. Consider a second cooler for drinks
where it may be opened and closed frequently, raising the inside temp. Keeping the
coolers fuller also helps keep them cold, as does packing them in the air conditioning and
not the hot trunk.
Lastly, gauge the temperature of the meat and seafood to make sure it’s at least 145
degrees. Poultry should be at least 165 degrees. Serve hot food hot and keep cold food
cold by putting serving dishes on ice. When mostly done, cover all until everyone has
finished.
Respect the two-hour rule and toss perishable food. Pay attention to a food’s color, smell,
or taste (actually my chicken salad wasn’t half bad).
-Tuft’s Health and Nutrition Letter
SKIN CARE SPECIAL:
Purchase a sunscreen in July and receive a free sun hat! While supplies last.
LA DOLCE VITA, JOIE DE VIVRE:
Marinating, Marinating Chicken, and Grilled Balsamic Chicken Recipe
Marinating does not penetrate all the way through meat or truly tenderize it. The acid
works on the surface, loosening proteins and helping the chicken, meat, or seafood retain
its moisture as it cooks.
The basic parts of a marinade are oil, acid, salt, and seasonings. Salt starts the process of
breaking down the protein and gently tenderizes it. The acid loosens the proteins. The
seasonings add flavor. The oil is the boat that carries all these things. Most spices are fatsoluble and combine with the oil to transport into the protein cells.
For CHICKEN, marinate 1-2 hours. This author for Food and Wine Magazine studied
various times from 30 minutes to 6 hours. Too soon, not enough tenderness or flavor. Too
long and the proteins become mushy.
Grilled Balsamic Chicken
½ cup balsamic vinegar
¼ cup olive oil
3 garlic cloves, crushed
1 Tbsp honey
1 Tbsp Dijon mustard
¾ tsp crushed red pepper
¼ tsp salt
¼ tsp pepper
8 boneless, skinless chicken breasts, cut in half
Combine all ingredients, except the chicken, in a large sealable bag or container. Mix
well. Add chicken and marinate 1-2 hours. Preheat grill to high. After marinating, place
chicken on grill for about 4 minutes each side, until internal temp is 165 degrees. Remove,
cover with foil, and let rest 5 minutes before serving.
(If you want to use any marinade as a sauce, boil it first to destroy any pathogens.)
-Food and Wine Magazine, Tuft’s Health & Nutrition Letter
MONTHLY PAYMENT PLANS:
Monthly Payment Plans for surgeries, skincare, and injectables through CareCredit and
Patient Fi. Call us for details. Currently, there is no interest on 6-month plans.
TESTIMONIAL:
“Everyone was caring and made me feel comfortable. I appreciate it all.” M.T.
Healthy Living,
Peter McKenna, M.D.
513.793.5772
mckennamd.com
McKenna Cosmetic Surgery Center | 513.793.5772 |10577 Montgomery Road | Cincinnati, OH 45242
Over 30 Years of Improving Lives
A Cincinnati Magazine “Top Doc” since 1998
Allergan Top 500 Physician
SkinCeuticals “Flagship” Practice, Only one in Ohio
City Beat Magazine Top Plastic Surgeon
(I do write all the emails and have done so since 2007. -PJM)
