Thomas Wagner, D.O.
Thomas Wagner, DO, received his bachelor's degree from Ohio University, and his doctorate degree at Ohio University College of Medicine. He completed his internship and Family Medicine residency at South Point Hospital in Warrensville Heights, Ohio and St. John Medical Center in Westlake, Ohio.
In keeping with his Family Medicine training, Dr. Wagner cares for patients of all ages. He manages chronic diseases, acute illness and counsels patients in preventative health. He provides office procedures including mole removal, wart treatment, and joint injections. Dr. Wagner and his staff are committed to care for your whole family, and will make every attempt to make same day appointments for his patients.
34960 Center Ridge Road, North Ridgeville
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Packing your picnic basket with safety in mind
Summer is finally here and many of us are looking forward to picnics and barbecues. Avoiding pesky picnic ants is usually much easier than avoiding something far more dangerous - food bacteria. These harmful bacteria (food borne pathogens) are often impossible to detect by sight, small, or even taste.
The "Summer Bug," as it has been dubbed, can wreak havoc and cause utter misery. Symptoms include nausea, vomiting, diarrhea, fatigue, headache, dry mouth, double vision, muscle paralysis, and even respiratory failure. Most people have hear or read about botulism, the E. Coli bacteria, or salmonellae poisoning; however there are at least eight other types of food poisoning that can cause food borne illness. Symptoms can last anywhere from one hour to three weeks, depending on the severity of the food borne pathogen. Some types of food poisoning can even cause death in young children and older adults with weak immune systems.
To reduce the possibility of food poisoning, keep these tips in mind when packing your picnic basket:
- Pack only what you need. That way, you won't have to worry about storage of leftovers.
- Wash hand and work areas; be sure all utensils are clean before preparing food.
- Pack chilled foods directly from refrigerator to cooler, using sufficient ice.
- Take-out foods, such as fried chicken, must be eaten within two hours or thoroughly chilled before packing in the cooler.
- At the picnic, keep the cooler in the shade. Keep lid closed and replenish melted ice. Use a separate cooler for drinks so the one containing food won't be constantly opened and closed.
- Place leftover foods in the cooler soon after grilling or serving. Any food left outside for more than an hour should be discarded. A good rule is, if there is still ice in the cooler when you get home, the leftovers are okay to eat.
Meat requires special care. Never eat undercooked or raw meat, since harmful bacteria can be present. Always cook meat until it is no longer pink in the center and juices run clear. Don't grill hamburgers or steaks partially with plans to finish later. When taking food off the grill, don't re-use the plate that held the raw meat - always put cooked meat on a clean plate. Most important, when handling any cut of meat always start and finish with clean hands. Take care to marinate meat, poultry, and fish in a covered container in the refrigerator. Never marinate for longer than 24 hours and always discard any leftover marinated.
Good choices to include in your picnic basket are pasta, parsley potato and three bean salads, pita crisps, trail mix, fresh fruit, and rice krispie treats. It is a good rule to avoid foods made with mayonnaise, as they do not fare well in the heat and can cause serious illness. You can be fun and creative when packing your picnic basket, but always remember to put food safety first.
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