Holiday food safety

St. Ignatius

By Barb Plouffe for the

Valley Journal

Merry Christmas to all the readers. May you have family and friends near and enjoy your time together. If you are traveling, take your time and be safe.

Menu: — Wednesday, Dec. 21: dinner at 5:30 p.m. - ham, scalloped potatoes, candied carrots, Watergate salad, rolls, carrot cake — Friday, Dec. 23: lunch at noon - fish, rice, veggies, Jell-O/fruit, corn bread, Christmas cookies — Tuesday, Dec. 27: lunch at noon - soup and sandwiches, green salad, fruit, dump cake, — Friday, Dec. 30: lunch at noon - honey garlic baked chicken legs, veggies, potatoes, rolls, fruit, lemon bars

If you are interested in a take-out meal, please call by 10 a.m. and leave a message if no one answers.

Bonnie Kiser has Gentle Yoga on Wednesday afternoons at 1 p.m. If you are interested, please call her at 406-2253-0171. Her rates are five sessions for $60.

Our St. Ignatius Senior Center is available for people to rent. If you are interested, please call 406-745-4462 and leave a message. We will call you back with the information you need.

Enjoy Christmas time with family and friends.

Polson

By Pete Mangels for the

Valley Journal

POLSON — The Polson Senior Center is open from 8 a.m.–3 p.m. on weekdays. Lunch is available from 11:45 a.m.12:30 p.m. weekdays. Call us at: 406-883-4735, email us at: polsonseniorcenter@ gmail.com; mail or visit us at: 504 Third Ave. E.

We are developing a Facebook page, email list and guest WIFI for our members. This will help promote better electronic communication. Sign up is voluntary and may removed upon request. We will not share this information. Email us if you wish to sign up or sign up at the center. See’s Candy still available for last minute giving.

Activities: Need a space for a get-together? Plan a party at the center. Call for more information.

Bowling fun league: pay by the day non-sanctioned, no-tap, Tuesdays, 1 p.m. weekly

Bingo: Fridays at 7 p.m. - “playing card” bingo is on the first Wednesday and the third Thursday of each month - New Year’s Eve Card Bingo Party 8 p.m. – midnight with potluck snacks - ring in the New Year with your friends at the center - new players are always welcome

Exercise for mobility: M- W- F, 10:30–11:30 a.m.

Pinochle: Thursdays 12:30 – 3 p.m. (earlier or later if you wish)

Bridge: Tuesdays and Fridays at 12:30 p.m. - open for all

Pool: open table from 8 a.m.3 p.m. weekdays

Veterans’ Rep: first Friday (Jan. 6) and third Tuesday (Dec. 20) of each month from 10 a.m.noon

Menu (subject to change): Sit-down, takeout, or delivery, only $5 from 11:45 a.m.-12:30 p.m. Wednesday, Dec.21: chef salad, assorted dressings, rolls, creamy peach salad, German chocolate cake

Thursday, Dec. 22: Polish dogs, onion/relish, potato chips, pasta salad, cookies

Friday, Dec. 23: Merry Christmas! Birthday dinner at lunch - everyone is invited - baked ham, potato, honey carrots, roll, butter, apple pineapple salad, pie

Monday, Dec. 26: closed

Tuesday, Dec. 27: chicken pot pie, biscuit, baked apples, Jell-O, bread pudding

Wednesday, Dec. 28: Catalina taco salad, Frito chips, Tex-Mex bean salad, cookie bars

Thursday, Dec. 29: ham/ potato bake, corn bread, peas, green salad, fruit cocktail

Friday, Dec. 30: Happy New Year! beef stir-fry, rice, egg roll, sweet/sour coleslaw, root beer cake

Preparation safety prior to the upcoming holiday season

News from DPHHS

MONTANA — State and local public health officials are reminding Montanans about ways to stay healthy when preparing and consuming food during the upcoming holiday season.

So far in 2022, there have been 25 gastrointestinal illness outbreaks reported in Montana in numerous counties. Twenty-three of these outbreaks were caused or suspected to be caused by norovirus. Norovirus is the most common cause of gastroenteritis outbreaks in Montana and the United States, and people with norovirus infection experience symptoms of diarrhea, vomiting, nausea, and stomach pain.

Foodborne illnesses are often caused by consuming food that is undercooked, has not been stored or washed properly, or has been contaminated by another food item or a sick food handler. Additionally, every year there are many foodborne illnesses that are never linked to an outbreak or never reported to providers and public health.

According to Rachel Hinnenkamp, epidemiologist for the Department of Public Health and Human Services, raw meat such as chicken, beef, and oysters may contain bacteria such as Salmonella, Shiga toxin-producing E. coli, and Vibriosis. “These foods should be cooked thoroughly to avoid causing illness,” she said.

Additionally, some groups of people are more likely to become seriously ill, including children under five, pregnant women, adults aged 65 and over, and immunocompromised individuals.

Staci Evangeline of the Food and Consumer Safety Section emphasizes that people should follow the four steps of food safety to avoid illness.

These steps are: — Clean: wash hands, utensils, and surfaces often when cooking. — Separate: separate germ-spreading raw meat, poultry, seafood, and eggs from cooked food and produce. — Cook: use a food thermometer to make sure foods are cooked to an internal temperature that kills germs. — Chill: refrigerate perishable foods and leftovers within two hours. Refrigerated products should be kept at or below 41 degrees Fahrenheit.

Evangeline says if there’s ever a question whether food is safe for consumption, always stick to this basic message: “When in doubt, throw it out,” she said. “It is also important to remember not to cook for others while you are ill, as this can spread illness to the people who are consuming your food.”

For more information, visit the Montana DPHHS website at: https://dphhs.mt.gov/ publichealth/cdepi/diseases/ foodborne