Eight police officers injured following South Belfast riot

first_imgHomepage BannerNews RELATED ARTICLESMORE FROM AUTHOR By News Highland – April 3, 2021 Harps come back to win in Waterford Facebook Previous articleAlmost 5,000 people facing prosecution for not paying Covid-19 finesNext articleGRA to meet with NIAC to discuss Garda vaccine decision News Highland Facebook Pinterest WhatsApp Important message for people attending LUH’s INR clinic WhatsApp Google+center_img Twitter Twitter Eight police officers have been injured following a riot that took place in South Belfast last night.Police attended the Sandy Row area at 8 O’Clock where a small protest escalated into an attack on police.Rioters threw a number of objects at officers, including metal rods, fireworks and manhole covers.Seven people were arrested at the scene. News, Sport and Obituaries on Monday May 24th DL Debate – 24/05/21 Google+ Journey home will be easier – Paul Hegarty Pinterest Eight police officers injured following South Belfast riot Arranmore progress and potential flagged as population growslast_img read more

Put safety first on Fourth

first_imgHandling leftoversWhen it’s done, never put grilled food back on the dish it camefrom. “If you put meat or poultry back onto plates with rawjuices,” she said, “you can put bacteria right back on the foodsyou just cooked.”Grilled food never tastes better than when it’s hot, right offthe grill. It’s never safer, either.”As with any food, don’t eat grilled foods that have been left atroom temperature for more than two hours,” Harrison said. “If thefood is outside on a hot day (85 or warmer), one hour is a saferrule.”If foods have sat outside on buffet tables with lots of chancesfor contamination to occur,” she said, “it’s best to throwleftovers away.”Safe grilling tipsTo make sure your outdoor grilling project is safe, follow these tips:* Be careful lighting the fire. Never use gasoline, fuel oil orkerosene. (They’re dangerous, and their smoke leaves an oilyaftertaste on the food.)* Keep clothes close. Roll up shirt sleeves, tuck shirts in andavoid wearing loose, flowing skirts or scarves. Keep long hairrestricted, too.* Use long-handled utensils and potholders. Keep cookware handlesturned to one side away from the heat. Keep a water spray bottleor hose close by.* Be sure the fire is completely out before you leave it.(April Reese is a writer with the University of Georgia Collegeof Agricultural and Environmental Sciences.) Follow these stepsSteps for safe grilling1. Start with clean hands, utensils, dishes and work surfaces.”If you’re grilling away from home, take some disposable handwipes along,” Harrison said.2. Keep any meats refrigerated or in a cooler with ice until thegrill is hot.3. Marinate raw meat, fish and poultry in the refrigerator orcooler, not on the counter.4. Once you put it on the grill, cook meat and poultrythoroughly. “Use a meat thermometer to know for sure when foodsare safely cooked,” she said.Cook cuts of beef like roasts to an internal temperature of atleast 145 degrees Fahrenheit for medium rare, 160 for medium and170 for well done. “Be aware that meat cooked to 145 degreesstill carries some bacterial risk,” she said. Cook whole poultryto 180 degrees.Whatever you do, don’t undercook hamburgers. “To be sure youdestroy bacteria, cook meat patties to at least 160 degrees andground poultry to 165 degrees,” Harrison said.Some outdoor chefs like to speed grilling time by partiallyprecooking meat or poultry. That’s OK if the food goes right fromthe microwave or range to the grill, she said. But interruptedcooking is risky business. By April ReeseUniversity of GeorgiaThe choice of chicken, ribs, burgers or steaks isn’t the mostimportant preparation for your backyard cookout. Not the way JudyHarrison sees it.”Put safety first,” says Harrison, a foods specialist with theUniversity of Georgia College of Family and Consumer Sciences.”Safe food handling is always important. But during the summergrilling season, we need to be even more aware of food handlingpractices.”People cooking in the backyard or at a picnic site may not alwaysbe as good at hand-washing and personal hygiene as they are inthe kitchen, she said.But keeping hands, dishes and utensils clean is critical whengrilling. Bacteria thrive on hot days, and this can lead tofood-borne illness.Foodborne illness is no picnic”Nothing can spoil summer fun like a case of food-borne illness,”Harrison said.Symptoms can range from diarrhea, vomiting, abdominal pain andfever to long-term health problems such as arthritic conditions,heart complications and central nervous system or kidneydisorders. Some cases can kill.Anyone can get sick from the backyard grill or whenever food ismishandled, Harrison said. Infants, young children, pregnantwomen and the elderly are especially susceptible to complicationsof food-borne illness. So are people whose immune systems areweakened by AIDS, liver disease or cancer treatment.”Fortunately, food-borne illness is preventable,” she said. “Youjust have to pay attention to food safety rules.”last_img read more