North Shore Times : November 16th 2010
17 NORTH SHORE TIMES, NOVEMBER 16, 2010 WOMENS HEALTH SPECIALIST CENTRE Dr Bernie Brenner Uro-Gynaecologist Do you suffer from leaky bladder and need to know where all the loos are before you leave home? This need not be - Minimally invasive treatment is available. We specialise in all aspects of female incontinence & pelvic floor dysfunctions, including monthly group physiotherapy sessions (or one on one if preferred) with our Physiotherapist Sia Blom. INTRODUCING Dr Ammar Abid Obstetrician and Gynaecologist For help with heavy periods, abnormal bleeding, pelvic pain, endometriosis, abnormal smears or any gynaecological problems. Specialist Maternity care available please phone (09) 486 0182 fax (09) 486 0817 email firstname.lastname@example.org to arrange an appointment. Visit our website www.pelvicfloorclinic.co.nz Cosmetic surgery | Appearance medicine | General surgery | Skin cancer | Dermatology | Skincare Skin Cancer Concern? Talk to the Experts. We’re here to help. Summer is here and it’s the perfect time to talk to the skin experts at the Skin Institute – the only multi-discipline skin cancer clinic in New Zealand with specialist doctors and nurses offering exceptional quality of care. We offer full body checks, revolutionary non-surgical treatments and comprehensive skin cancer management. There are over 70,000 new skin cancers discovered on New Zealanders each year. Early detection is essential. Call 0800 754 637 for a consultation. 7 clinics across Auckland. Affiliated provider to • Removes pollen, dust, allergens and other contaminants from the air • Especially beneficial for sufferers of asthma and airborne allergies • Silent, compact and energy efficient • Neutralises odours, leaving fresh, clean air • Carries the British Allergy Foundation Seal of Approval Safe, effective air purification Start breathing easy today. To enter, email your answers to email@example.com by 30 Dec 2010. Win a CleanaerTM Starter Pack 09 415 9985 firstname.lastname@example.org www.cleanaer.co.nz Answer three quick questions to go in the draw: 1. Name two triggers that can cause Asthma and Allergies 2. How big is the CleanaerTM unit? 3. How often are the Liquid-ions released into the air? Pack includes console, your choice of aroma or fragrance free cartridge, wall bracket and AA batteries, valued a $199.95 . Each cartridge provides air purification for one month. Refills are available for $19.50 per month + P&P Enter to Win your CleanaerTM Starter Pack today Remember the four Cs to stay safe One of the great things about summer is that the fine weather brings us out of hibernation to socialise more with friends and family, often over festive meals and at picnics and barbeques. There’s nothing better than fine weather, food and com- pany – and almost nothing worse when that meal bites back because it was harb- ouring bacteria, viruses or other organisms that cause food-borne illness. These bugs are thought to make around 200,000 New Zealanders sick each year. Nearly 40 percent of those cases – around 80,000 – are thought to result because of unsafe food handling, prep- aration or storage in the home. Remembering the 4Cs – Clean, Cook, Cover and Chill – and hand washing rules helps keep you safer. Clean Washing hands your thoroughly – with soap, under hot water for 20 seconds and then drying them – is one of the main ways to prevent food-borne illnesses but cooking utensils, surfaces, chopping boards and equipment need to be clean as well. Dirty chopping boards are a common way of transmit- ting bacteria and viruses. It is not important whether a chopping board is made from wood, plastic, glass or cer- amic. What matters is how it is used and cleaned. Remember to use dish- cloths, hand towels and tea towels for the jobs they are meant for. Meat and poultry juice spills are best cleaned up with disposable paper towels then wiped with a cloth and hot, soapy water. Always clean dishcloths and tea towels regularly. One tip is to put a fresh dishcloth out daily and to change tea towels when they get wet. To get your dishcloths nice and clean, soak them in shal- low water overnight with 5-10 drops of ordinary house- hold bleach or put them through the hot wash cycle of the automatic dishwasher. A good launder and a day on the line exposed to wind and the sun’s ultraviolet rays will also do the job. You can also clean a dish- cloth or sponge by putting the wet item in a microwave on high for three to four minutes. The heat kills off bacteria and viruses but take care when taking it out off the microwave as it will be hot. Cook Always defrost frozen foods thoroughly before cooking, unless the manufacturer’s instructions tell you to cook from frozen. Defrosting ensures the food will cook properly and within the normal cooking time. Foods shouldn’t be left on the kitchen bench to defrost as this increases the chances of bacteria growing because the defrosted surface quickly warms to room temperature, even though the middle might still be frozen. The safest way to defrost foods is to put them in the fridge overnight or, if short of time, use defrost or the lowest power setting on your microwave. When cooking, it is import- ant to ensure that minced meat and sausages are cooked right through, and poultry is cooked through to the bone. The New Zealand Food Safety Authority recom- mends using a meat ther- mometer. More details about these can be found on its website www.nzfsa.govt.nz If you don’t have a ther- mometer, cook poultry and pork until the juices run clear and sausages and meat patties until they are no longer pink in the middle. Cover Covering your food until you eat it helps avoids germs getting into your food. This is essential when eat- ing outside to keep unwanted insects and bugs out. Ready-to-eat foods, such as salads, that are not covered or stored properly can be cross-contaminated by raw food. Before putting anything in your fridge, cover it first with cling film or foil or put it into containers with tight- sealing lids. If you open a can of food and don’t use it all straight away, empty the food into a bowl, or another covered con- tainer and put it in the fridge. It is particularly important that raw meat and poultry are kept covered and away from ready-to-eat food, fruit and vegetables (these should all be covered too whenever possible). Food should never be allowed to sit at room tem- perature for longer than two hours. The warmer the tem- perature, the shorter the time food will stay safe. Bacteria love the warmth, and can double in numbers in minutes. Chill Keep your fridge at the rec- ommended temperature of two to four degrees cellcius is important because it helps prevent harmful bacteria from multiplying. A suitably chilly fridge allows perishable foods to be stored and eaten safely over two or three days. Think about keeping food cool before it gets to the fridge too. Keep a chilly bin or bag in the car for taking those perishables home from the shop, especially if it’s a hot day and the traffic is slow.
November 12th 2010
November 18th 2010