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"Coastal Flood Statement" ...Coastal Flood Warning for this evening is cancelled... ...Localized minor coastal flooding Tuesday morning... * locations...low lying areas along western Long Island Sound. * Tidal departures...2 1/2 to 3 ft above astronomical tides Tuesday morning. * Timing...coastal flood threat has ended for this evening. Localized minor coastal flooding expected with the Tuesday morning high tide cycle. * Coastal flood impacts...brief and localized minor flooding of the most vulnerable Waterfront and shoreline roads and adjacent properties due to height of storm tide and wave action. , "Wind Advisory" ...Wind Advisory in effect until 6 am EST Tuesday... ...High Wind Warning is cancelled... The National Weather Service in Upton has issued a Wind Advisory...which is in effect until 6 am EST Tuesday. The High Wind Warning has been cancelled. * Winds...northeast 25 to 35 mph with gusts up to 55 mph. * Timing...the strongest winds are expected until late tonight. * Impacts...strong winds may blow down limbs...trees...and power lines. Scattered power outages are expected. Limited visibilities will make travel very difficult. Precautionary/preparedness actions... A Wind Advisory is issued when sustained winds of 31 to 39 mph... or gusts of 46 to 57 mph...are expected or occurring. Winds this strong can make driving difficult...especially for high profile vehicles. Use extra caution. , "Gale Warning" ...Gale Warning in effect until 6 am EST Tuesday... ...Storm Warning is cancelled... The National Weather Service in Upton has issued a Gale Warning... which is in effect until 6 am EST Tuesday. The Storm Warning has been cancelled. * Winds and seas...northeast winds 20 to 30 kt with gusts up to 45 kt. Seas 3 to 6 feet. Precautionary/preparedness actions... A Gale Warning means sustained winds or frequent gusts of 34 to 47 kt are expected or occurring. Operating a vessel in gale conditions requires experience and properly equipped vessels. It is highly recommended that mariners without the proper experience seek safe Harbor prior to the onset of gale conditions. -- Tuesday Jan.24 17,12:00 AM

5 Tips to Avoid Foodborne Illness as Beef Consumption Spikes over July 4

The Food Safe Families campaign has released an infographic to help celebrators stay safe on the Fourth.

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New York, NY - July 2, 2014 - Did you know U.S. beef sales are highest during the week of July 4 at $400 million? While the warmer conditions may be ideal for outdoor picnics and BBQs, the summer months see a spike in foodborne illnesses due to warmer conditions. Nothing ruins a holiday weekend like food poisoning. 
 
Below is an infographic created by the Food Safe Families campaign – an initiative on behalf of the Ad Council, USDA, FDA and CDC – that highlights six tips for safe summer entertaining as well as statistics on foodborne illnesses, including:
  • 1 in 6: Americans get food poisoning each year.
  • 128,000: People are hospitalized for foodborne illnesses annually.
  • 25%: Increase in beef sales for July 4 vs. an average week.
5 Basic Tips for Safe Summer Entertaining:
  • HOW TO CLEAN AND WASH (EVEN IF YOU PLAN TO PEEL): Clean surfaces, utensils and hands with soap and water. If you are going to a picnic, bring moist towelettes. Wash all produce under plain running water before eating, cutting or cooking.
  • USE SEPARATE PLATES AND UTENSILS: When grilling, keep separate plates and utensils for raw meat and cooked meat, as well as ready-to-eat foods such as raw vegetables.
  • BEWARE OF BROWN BURGERS: Just because your burger is brown and not pink does not mean it is safe to eat. Always use a food thermometer; this is the safest way to know if your food is cooked to a safe temperature. For example, a burger should be 160 degrees farenheight, chicken cooked to 165 degrees, sausage 160 degrees and steaks to 145 degrees with three minutes resting time.
  • CHILL RAW FOOD PROMPTLY: If after you pick up the meat from the butcher you decide you need to pick up your dry cleaning, you may be at risk. It is advisable to freeze raw food promptly if you are not going to cook it right away.
  • DON’T LEAVE FOOD OUT FOR MORE THAN TWO HOURS: If planning a picnic, perishable food should be kept in an insulated cooler packed with ice or ice packs.
 

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