{ "document_id": 13470, "page": 1, "width_pt": 612, "height_pt": 792, "rotation": 0, "pipeline_version": "paddleocr-vl-1.6+paul-48", "engine": "paddleocr_vl", "source_run_id": 13580, "item_count": 16, "counts_by_type": { "figure": 2, "header": 1, "heading": 1, "list": 1, "list_item": 3, "text": 7, "title": 1 }, "build_ms": 2, "items": [ { "id": "p1.1", "order": 1, "type": "header", "bbox": { "l": 36.96, "t": 763.68, "r": 580.32, "b": 690 }, "text": "COOPERATIVE\nKENTUCKY\nSTATE\nUNIVERSITY\nFACT SHEET", "attrs": { "block_label": "header" }, "level": 2 }, { "id": "p1.2", "order": 2, "type": "text", "bbox": { "l": 32.4, "t": 677.28, "r": 493.68, "b": 662.64 }, "text": "Information about the Kentucky State University Cooperative Extension Program\n2020" }, { "id": "p1.3", "order": 3, "type": "title", "bbox": { "l": 125.28, "t": 646.56, "r": 486, "b": 614.16 }, "text": "Keeping Food Safe in Crises", "attrs": { "block_label": "doc_title" }, "level": 2 }, { "id": "p1.4", "order": 4, "type": "text", "bbox": { "l": 86.64, "t": 607.44, "r": 523.2, "b": 574.32 }, "text": "Dr. Kristopher R. Grimes, Associate Professor and State Extension Specialist for Nutrition and Nutrition Education;" }, { "id": "p1.5", "order": 5, "type": "text", "bbox": { "l": 95.04, "t": 572.88, "r": 515.76, "b": 540 }, "text": "Dr. Avinash Topè, Associate Professor, Human Nutrition and Food Safety, Interim Chair, School of Family and Consumer Sciences" }, { "id": "p1.6", "order": 6, "type": "figure", "bbox": { "l": 35.76, "t": 514.32, "r": 295.2, "b": 341.28 }, "text": "", "attrs": { "block_label": "image" } }, { "id": "p1.7", "order": 7, "type": "text", "bbox": { "l": 33.12, "t": 324, "r": 298.8, "b": 124.56 }, "text": "Food safety is a concept that we always need to remember. Whether it's cooking chicken to the proper temperature, how we thaw out a turkey, or the way we cleanse raw meats, there are many ways for food to get exposed to harmful organisms that can lead to illness. The Centers for Disease Control and Prevention (CDC) estimates that there are roughly 48 million cases of foodborne illnesses every year in the United States. Of those 48 million, approximately 128,000 people are hospitalized and 3,000 die (www.cdc.gov). Some of the more common infections, such as Norovirus and Salmonella, can lead to nausea, diarrhea, and stomach pain, but usually clear up on their own in a matter of few days. Some of the less common infections, such as E. Coli and Listeria, are more dangerous and can lead to hospitalization." }, { "id": "p1.8", "order": 8, "type": "text", "bbox": { "l": 32.88, "t": 113.04, "r": 291.36, "b": 45.36 }, "text": "However, when a family or a community is facing some type of health crisis, such as a natural disaster or a health pandemic, sometimes our routines change. For instance, if you are quarantined at home, you likely are eating more home-cooked meals. In addition, you may feel as though you need to stock your pantry or freezer with more foods, making food storage safety more of a concern. Also, if you are eating at home more often, it's likely that you will have more leftovers, and handling those safely should be a priority. For that reason, it's important to keep safe and healthy practices in mind when preparing or storing food. Let's look at a few recommendations." }, { "id": "p1.9", "order": 9, "type": "text", "bbox": { "l": 311.28, "t": 516.48, "r": 571.2, "b": 422.4 }, "text": "you need to stock your pantry or freezer with more foods, making food storage safety more of a concern. Also, if you are eating at home more often, it's likely that you will have more leftovers, and handling those safely should be a priority. For that reason, it's important to keep safe and healthy practices in mind when preparing or storing food. Let's look at a few recommendations." }, { "id": "p1.10", "order": 10, "type": "heading", "bbox": { "l": 312.24, "t": 409.2, "r": 473.04, "b": 393.6 }, "text": "Cleaning and Preparation", "attrs": { "block_label": "paragraph_title" }, "level": 3 }, { "id": "p1.11", "order": 11, "type": "text", "bbox": { "l": 311.52, "t": 384.24, "r": 575.52, "b": 331.44 }, "text": "One of the primary ways that you can prevent foodborne illnesses is the manner in which you sanitize the work area, wash your hands and prepare the ingredients. Here are three important factors to keep in mind:" }, { "id": "p1.12", "order": 12, "type": "list", "bbox": { "l": 321.6, "t": 332.1621, "r": 577.44, "b": 225.12 }, "text": "", "attrs": { "item_count": 3 }, "children": [ { "id": "p1.12.1", "order": 13, "type": "list_item", "bbox": { "l": 321.6, "t": 332.1621, "r": 563.52, "b": 292.08 }, "text": "Always make sure to wash your hands, knives and cutting boards with antibacterial soap before and after you use them.", "marker": "-" }, { "id": "p1.12.2", "order": 14, "type": "list_item", "bbox": { "l": 322.08, "t": 292.5621, "r": 565.92, "b": 252.24 }, "text": "Make sure you keep fresh meats and the associated kitchenware separate from other foods, like vegetables and fruits.", "marker": "-" }, { "id": "p1.12.3", "order": 15, "type": "list_item", "bbox": { "l": 321.6, "t": 252.96209999999996, "r": 577.44, "b": 225.12 }, "text": "Never rinse or wash the meats beforehand. Splattered water can contaminate surfaces.", "marker": "-" } ] }, { "id": "p1.13", "order": 16, "type": "figure", "bbox": { "l": 314.64, "t": 209.52, "r": 575.28, "b": 36.96 }, "text": "", "attrs": { "block_label": "image", "embedded_text": "Thawing Frozen Foods\nThawing foods can be messy and, if done improperly, can\nlead to unsafe conditions. The best way to thaw food is in a\nrefrigerator over a period of hours or days. When thawing,\nmake sure the food is in some type of container that will\nprevent juices from contaminating other food. Another\nmethod is to thaw with cold water. Again, you should make\nsure the frozen food is in a sealed container, then prepare\nthe food immediately after thawing. Finally, you can thaw\nfood using a microwave. But, like before, make sure that\nyou prepare your meal after thawing the food." } } ], "excluded_furniture": { "first": [], "last": [] } }