Archive for November, 2010
Airport pat-downs may raise infection risk
Screeners who pat one passenger down after another may be spreading germs from one person to another, health experts say. “When you touch people, you start picking up their organisms,” said Patrick Schlievert of the University of Minnesota Medical School. “That might be OK if you wear gloves, but what about everyone else you’re touching down the road?”
When Hillary Bessiere flew to Cancun from Phoenix last week, she saw something that grossed her out, and validated her stringent travel hygiene habits: A woman changing a baby’s diaper on an airplane, with nothing between his naked little bottom and the seat.
“I’m a mother, too, and I would never, ever do that,” said Bessiere, director of business development at an event-planning firm in San Francisco.
This sort of incident is what spurs Bessiere, who travels about two weeks a month for work, to wipe down seats with disinfectant, use hand sanitizer religiously and wash her hands regularly. Health experts say her habits aren’t in vain — especially if the bacteria from a baby’s diaper ended up on the glove of a Transportation Security Administration officer during a security check.
Airports and airplanes were never clean places to begin with – after all, they’re where large crowds from across the world converge in confined spaces.
But as screening procedures get stricter and more passengers opt for pat-downs instead of graphic X-rays, the likelihood of bacteria being spread increases, said Patrick Schlievert, a microbiology and immunology professor at the University of Minnesota Medical School.
The more aggressive the searches, and the more intimate contact there is, the higher the likelihood of transmitting infection, Schlievert said.
“When you touch people, you start picking up their organisms,” he told MyHealthNewsDaily. “That might be OK if you wear gloves, but what about everyone else you’re touching down the road?”
And when people stand huddled in long lines at security checkpoints and gates, they increase their chance of exposure to bacteria and viruses, he said.
“The key thing you need to do when you get through security is to avoid being coughed on, which can be very hard,” Schlievert said. “These organisms are being spread around, and close, crowded places are the best places for doing so.”
Although Bessiere is concerned about germs, she thinks the benefits of the security measures outweigh the ick-factor.
“They’re taking measures necessary to check people thoroughly,” and it’s better to go through an uncomfortable search than for a bad guy to get through security scot-free, she said.
Where are the germs?
In one hour, adults touch their face 15.5 times, their eyes 2.5 times, their noses five times and their lips eight times on average, said Charles Gerba, a microbiology professor at the University of Arizona.
And the easiest way to catch something is to touch a surface that’s been colonized with bacteria, and then touch your face, said Gerba, who is an expert on the prevalence of bacteria on common surfaces.
He recently collected bacteria from 20 airplanes to find the most infected spots. Airplane bathrooms won by a landslide — most seeing 50 people between cleanings, and see 75.
“It’s the probably the germiest toilet you’ll come across,” Gerba told MyHealthNewsDaily.
Most of the bathrooms he swabbed had E. coli bacteria. Thirty percent of sinks, flush handles and faucet handles had E. coli, as did 20 percent of toilet seats, according to his research.
And the closet-sized bathrooms easily allow droplets to splash out of the toilet and land all over the place, he said. Because bacteria thrive in moist environments, the surfaces are ripe for colonization.
And in turn-around flights, there’s not much time to clean thoroughly before the next flight’s passengers board, Gerba said. Some oft-neglected parts: seat-back trays and the luggage compartment bin handles.
Gerba found norovirus, MRSA and influenza virus on trays. However, he wasn’t able to measure levels of the bacteria or viruses to see if they were high enough to make someone very sick.
In airports, check-in kiosks are another area to beware of.
“You’ve got hundreds of people who use those self-checkout counters,” Gerba said. “Every time you push a button, you can transfer a germ.”
Dr. Aaron Glatt, president of St. Joseph Hospital in Bethpage, N.Y., said he doesn’t think heightened security procedures will increase the likelihood of passing around germs, but he said “there will always be the potential for transmission in a lot of different ways with a lot of different factors.”
Contrary to common belief, the air in airplanes is not loaded with germs, Gerba said. Air circulates through air filters, so it’s not the same air that’s being passed back and forth.
Measures for Cleanliness
The TSA provides hand sanitizer to its officers and requires them to wear gloves when doing pat-downs and body searches, said TSA spokesman Greg Soule.
“We promote general good hygiene for officers to protect them and passengers,” Soule said.
The bins that hold belongings during the X-ray screens are also cleaned regularly, Soule told MyHealthNewsDaily, though he couldn’t give an estimate for how often.
Airlines set their own cleaning and sanitation guidelines for their planes.
American Airlines cleans each plane during its overnight stay in the airport, which includes cleaning the bathrooms, wiping down seats and tray tables, vacuuming the aisles and replacing blankets, said Tim Smith, a spokesman for the airline. And between flights, a cleaning crew checks the lavatories and replaces any obviously soiled blankets or pillows.
Every 30 days, airplanes are given a deep-cleaning. “That’s exactly what it sounds like – washing seat covers, cleaning carpets and floors, lavatories, bins, tray tables – the whole cabin,” Smith said.
Flight attendants are also encouraged to sanitize their hands throughout their shift, he said.
Sanitation protocols are similar on Southwest Airlines. Bathrooms are also cleaned throughout the day when the planes stop at one of 26 home bases across the country, Southwest spokeswoman Marilee McInnis said. Planes are scheduled so they hit one of the cleaning stops every few hours.
But clueless passengers can make things dirty despite airlines’ best efforts, said Bobby Laurie, a flight attendant who flies up to four times a day.
“You’ll find baby diapers inside a seat-back pocket, and the same thing with sunflower seeds,” Laurie told MyHealthNewsDaily. “That’s mostly what it comes down to, is people don’t know how to properly dispose of what they accumulate.”
There aren’t really any airline procedures beyond requiring attendants to pick up trash every 20 to 30 minutes, he said.
Because crews clean planes overnight, airplanes are cleanest for early-morning flights, and dirtiest during red-eye flights, Laurie said.
“There’s not enough time to do it [a deep clean] on the 50 minutes” between flights, he said. “That’s why a lot of times when you fly, you’ll put down your tray table and find something there. Usually we’ll get a call button saying there’s something sticky.”
Using Lights to Maximize Duck Egg Production – Part Two
In last week’s blog, we talked about how long the day length should be to maximize duck egg production. Now I want to go over the types of lights to use, the use of time clocks and how geese are completely different than other poultry in terms of light stimulation.
The choice of bulb depends on how many birds you have to light. If you have a small flock, a single 100 watt incandescent bulb is sufficient. Fluorescent bulbs are more efficient than incandescent. The most efficient, which most commercial poultry operations use, are high pressure sodium lights. This is what we use. They are often used as street lights and give off an orange colored light.

A high pressure sodium light in our duck breeder building.
Birds are stimulated reproductively by the orange/red spectrum in light. Incandescent and sodium lights have plenty of these colors. If you have a choice with your fluorescent bulbs, try to get the more natural colored tubes and not the cool white tubes which have more of the blues and greens in them.
There are two basic time clocks. Industrial time clocks are wired into your electrical system and can control a complete circuit containing many lights. The home type of time clock is one that plugs into an outlet and is normally used in a home to turn a light on and off. One of the advantages of the industrial type is you can make as small an adjustment as you want when you want to change on and off times. You just loosen the screw, move it slightly and re-tighten it. They are also heavy duty for a long life and can handle quite a few lights.

Industrial type time clock.
The main advantage of the home type is they are easy to find and use. A disadvantage of the home type is that it has plug-in on/off switches with a minimum adjustment of 15 minutes. Another disadvantage of the home type time clock is that they normally do not have a grounding plug or slot.

Home style time clock
Green – on
Red – off

Notice there is not a grounding plug in the back and there is not a hole for a grounding plug on the time clock itself.
Most people cannot see their birds’ lights in the evening and morning. So how do you know the time clock is really working? We plug a home style time clock into the circuit of lights that are coming on and off each night. Nothing is plugged into this time clock – we just use it as a monitoring device. The dial on this time clock is set at 12:00. Every morning we check to see how long the time clock has run the previous night and then turn it back to 12:00. If your lights are supposed to be on for two hours in the evening and two hours in the morning, then the time clock should read 4:00 in the morning when you pick up eggs. If it doesn’t, then something is not working correctly. Of course this will not tell you if a bulb has burned out – but only if your time clock is working correctly.

Monitoring time clock to make sure the controlling time clock is working properly – must be reset to 12:00 each morning.
It is probably better to have two smaller lights instead of just one big light in case one bulb burns out. The birds will not be as adversely affected with some light versus no light.
If your birds have access to an outside pen during the night, you should light that pen, too. You want them exposed to the light, no matter where they bed down at night. By the way, the light enters the brain directly, it does not go through their eyes – so the light stimulates them whether they are awake or asleep.
Geese are unique in how light stimulates them reproductively. No one photo-stimulates geese in North America to maximize egg production – as is typically done with other poultry. The reason is that excessive light (meaning 13+ hour lighted day lengths) depresses egg production in geese. For other poultry you maximize egg production with 16-17 hour days. You can only achieve maximum egg production in geese by providing a maximum of 10-11 hour days! Looking at the light charts from last week’s blog, you can see that most of the time our days are longer than 11 hours – and this is too long for maximum egg production for geese. So to maintain egg production as long as possible in geese, you need light tight houses – which means no natural light enters the building. The only light is provided by lights so you can provide them only 10 or 11 hours of light a day – no matter the time of year. More on this later.
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Using Lights to Maximize Duck Egg Production
Maximizing Egg Production
The egg production of ducks varies tremendously due to genetics and management. The genetics depends on the breed chosen and the hatchery. We recommend our Golden 300 Hybrid and White Layer for egg production. We have bred them exclusively for maximum egg production. If you are not sure if you want ducks or chickens, read Raising Ducks, an excellent article comparing them. It also recommends how to manage ducks for easy care and optimal egg production.
The management factors that most affect egg production are:
1) Good quality of feed. Fresh, proper nutrient levels, no molds, no insect damage.
2) Proper quantity of feed. For maximum production a duck must have limited feed from 3 weeks of age until they are laying well – no more than .35 pounds of feed/duck/day for the larger strains. Otherwise they become overweight with egg production, fertility and hatchability suffering. When you start increasing their day length (see below) you can begin to increase their feed. Increase a little every week and by the time they are laying at 40% production (4 eggs for every 10 females every day) you can start to give them as much as they want to eat. Ideally they should clean up their feed every day but it should be available most of the day.
Note: If you are raising your ducks in the spring, they may start laying eggs too soon. The problem with this is that they may not be sufficiently mature to sustain a long period of egg production if they start too soon. All you can do at this point is to reduce their feed level in the hopes of preventing more ducks from starting egg production.
3) Good water. Ducks can tolerate stinky water but making them tolerate it does not promote excellent egg production. Contrary to popular belief, they do not have to have swimming water to prosper. If you can handle the dirty water they will produce by swimming in it, then provide it. But it is not necessary.
4) Proper lighting. An increasing day length (January – June) brings sexually mature ducks into egg production and a decreasing day length (July-December) slows or stops their egg production. To prevent this from happening, natural light needs to be supplemented with artificial light in the morning and evening so the laying duck has 17 total hours of light a day. Once the birds are 20-23 weeks of age (smaller breeds at 20 weeks, larger breeds at 23 weeks) you can gradually increase the length of day using artificial light. The easiest way to do this is to have a light on a time clock. Initially add about one hour to the natural day length. Using the time clock, have the lights come on when the sun is setting and turn off in ½ hour. Then have the lights come on ½ hour before sunrise and have it shut off at sunrise. With these two ½ hour periods, you have increased the day one hour and this will stimulate egg production. Then every week you can add another 45 minutes (a little in the morning and a little in the evening) until you have a total of 17 hours of light. For us this means the lights are off at 9:30pm and come back on at 4:30am. This gives them seven hours of darkness which means they will have 17 hours of light.
5) Lack of stress. Ducks love a routine. Same time out in the morning, same person feeding them at the same time, same person following the same route to collect their eggs, same person wears the same clothes every day, same feed all the time, same weather every day, same time put in at night, same bedding used every day, etc. You get the point. They will be happiest under the same routine. And they can get used to almost anything if it happens regularly. I remember visiting a large duck farm in Indiana many years ago and the owner made this point by saying “If a train goes by the barn 50′ away every night at midnight, it won’t bother them. But they can hear their first dog barking a mile away and it will panic them.” You can often diagnose a production problem by first looking for a change in their diet, bedding or routine.
6) Do not have too many males. The ratio of males to females should be 1 to 5-6. Too many males promotes overly aggressive, competitive males which results in injured, nonlaying females. If you see females with the back of their head scabby or bloody, you have too many males. Remember, you do not need males for the females to produce eggs, you only need males for the females to produce fertile eggs.
If you provide your ducks with these six points, you should be on your way to a happy, healthy flock of ducks providing you a wonderful supply of eggs.
Happy Birthday to My Husband, Jim!
Dear Readers,
Today our family celebrated Jim’s birthday, and it was grand! Family came home and all of our sixteen children were here except for Janelle and her husband, Paul, who had traveled to Portland, Oregon, to be fair and spend time with Paul’s family for Thanksgiving. They alternate every other year, so we look forward to next year and having them here.
Brianne and her husband took Jim and me out for Jim’s birthday breakfast at the Max, where we talked for four hours! Meanwhile, back at the house, Kyler and Kelsey cooked homemade turkey pot pie from the Thanksgiving leftovers. It turned out great. And of course, Jim also chose to have his favorite dessert—German Chocolate Cake and Homemade Vanilla Ice Cream.
Check out the pot pie recipe below for a tasty way to use up your leftovers.
Take care!
Turkey Pot Pie
Ingredients:
1½ c. frozen peas and carrots, thawed under cold water
5 Tbs. butter
5 Tbs. all-purpose flour
¼ c. chopped onion
½ tsp. salt
¼ tsp. pepper
1¾ c. turkey or chicken broth
⅔ c. milk
3 c. diced cooked turkey
pastry for 9-inch two-crust pie
Directions:
- Preheat oven to 425 degrees F.
- Drain peas and carrots; set aside.
- Heat butter in 2-quart saucepan over low heat until melted.
- Stir in flour, onion, salt and pepper.
- Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Stir in turkey and vegetables.
- Prepare pastry.
- Roll ⅔ of the pastry into 13-inch square; ease into ungreased 9-inch square pan.
- Pour turkey mixture into pastry-lined pan.
- Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter.
- Place square over filling; turn edges under and crimp.
- Bake until golden brown, about 35 min.
Yields: 6 servings.
Happy Thanksgiving 2010!
Thanksgiving is wonderful day to pause and reflect on the many blessings that we have and realize we have. It is also a day to reflect and give thanks on the many blessings that we take for granted, which include the many freedoms we take for granted each day, and the many gifts we have that come to us in a variety of packages.
The difficult challenge is to stretch our comfort zone to return our thanks and share our blessings with others in our all too busy lifestyle. Thanksgiving is a great time to take time and analyze how we can spend time giving to others in our daily lives and to those in our local communities and global communities.
Keisha made a pecan pie for our Thanksgiving dinner, and it was great. Following are the recipes she used. This pie crust is now our favorite!
Best Pie Crust
Ingredients:
1 c. all-purpose flour
7 Tbs. cold salted butter
¼ c. ice water
Directions:
- Preheat oven to 350 degrees F.
- Sift flour into mixing bowl.
- Using large holes of a hand grater, grate butter into bowl with flour.
- Lightly blend butter and flour with your fingertips until texture is like coarse cornmeal; be careful not to overwork dough.
- Add ice water and blend until thoroughly incorporated.
- For dough into ball, and place on floured surface; roll out dough to ⅛-inch thick, adding flour as necessary.
- Place 8½-inch pie pan face down on dough, and cut dough to fit, leaving a border of about 1 inch.
- Line pie pan with dough, trim edges, and refrigerate until ready to use.
Yields: One 8½-inch pastry shell.
Pecan Pie
Ingredients:
3 eggs
1 c. white sugar
1 c. dark corn syrup
2 Tbs. melted butter
1½ tsp. pure vanilla extract
⅛ tsp. salt
½ c. darkly roasted pecans, ground
1 c. med. pecan pieces
¾ c. pecan halves
1 unbaked 8½-in. pie shell
Directions:
- Preheat oven to 350 degrees F.
- Prepare pie shell; set aside.
- In electric mixer, add eggs and beat on high speed until frothy, about 1 minute.
- Add sugar, corn syrup, butter, vanilla, salt, and ground roasted pecans; beat on medium speed until well blended.
- Stir in pecan pieces; pour filling into prepared pie shell.
- Spread pecan halves on top filling, and press lightly.
- Bake for 40 minutes; reduce heat to 325 degrees F., and bake until filling is brown on top and crust is light golden brown, 35 to 40 minutes.
- Remove from oven and cool at room temperature for 1 hour before serving.
Yields: One 8½-inch pie.



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