News Stories

• Food safety in the ‘Good Old Summertime’
• Preventing the itch
• Rattlesnake season poses concerns for pets and other animals
• How to be an ‘agritourist’ with CalAgTour.org
• Death cap mushrooms spreading in California
• Insects are biological indicators of water quality
• Know your watershed before you eat fish
• Thirsty children and pesticides
• Swimmers’ handmade dams are havens for pesky black flies

Food safety in the ‘Good Old Summertime’
The warm sunny days of summer are ideal for picnics in the park, trips to the beach, camping vacations and backyard barbecues. Food always plays an important role in these events. It is important to take precautions to keep food safe and prevent foodborne illnesses. Food contaminated with bacteria does not look, smell or taste bad. The best way to control bacteria in food is to carefully follow a few simple food handling rules at all your outdoor events, according to Susan Giordano, UC Cooperative Extension nutrition education coordinator in Los Angeles County:

• Start clean. Wash your hands, counters, work areas, knives and utensils with hot soapy water before preparing food.
• If possible, choose foods that won’t spoil easily. Some foods that travel well include peanut butter, cheese and whole fruits and vegetables. Salads made with store-bought mayonnaise are safe, provided they are kept cold.
• Prepare cold foods in advance so that they will be thoroughly chilled before packing.
• Never partially cook meat or poultry to finish later or the next day.
• Be careful that raw meat juices do not contaminate cooked food or food that will be eaten raw, such as fruit.
• Keep cold foods cold. Put cold foods right from the refrigerator into a well-insulated chest with enough ice or freezer packs to keep the temperature below 40 degrees F.
• For serving cold foods outdoors, use the two-bowl method:  Put a plastic bag with ice into a large bowl, than put the bowl with the food inside the bowl with the ice.
• Carry the ice chest in the passenger area of your car.
• When you arrive, keep the cooler in the shade, and try not to open it too often.
• Keep hot foods hot.  Use an insulated bag or a thermos to keep the temperature of the food at or above 140 degrees F.
• If hand washing facilities are not available, bring along a package of antibacterial wipes to clean your hands before preparing or serving food.
• Cook meat and poultry thoroughly. An added precaution is to use an “instant read” thermometer to be sure your barbequed food has reached a safe temperature. (Burgers – 160 degrees; ground poultry – 165 degrees.) Whole pieces of chicken are safe at 165 degrees, although you may prefer dark meat a little more done. 
• Don’t use the same plate for raw and cooked meat.
• Never eat anything that has been sitting out in the hot sun for more than an hour (2 hours tops, if it’s a cool day).
• Eat first, play later. Remember, bacteria on food will rapidly multiply at room temperature or warmer.

For more information, contact Giordano at (323) 260-3201, sugiordano@ucdavis.edu.  Tip by Dohee Kim, (323) 260-3880, deekim@ucdavis.edu.

Preventing the itch
Poison oak (Toxicodendron diversilobum) can be a serious problem in rural home landscapes, on acreage or while out camping and hiking in the woods. While the plant itself is a source of forage and habitat for wildlife, the oils in the plant can cause a serious skin rash at any time of year. The toxic oil is rapidly absorbed into the skin and within one to six days, the skin will develop a rash, itching begins, followed by blistering. Not everyone is susceptible to poison oak. Only about 50 percent of the population is clinically sensitive and 75 percent to 80 percent of the population can develop the allergy upon exposure to high concentrations of the toxic oil. Most animals do not develop sensitivity to poison oak because they are protected by their fur. However, dogs may contact poison oak on their tummies and noses. To protect from poison oak:

• Wear protective clothing such as a long-sleeve shirt, long pants and socks.
• Make sure that you avoid direct contact with the plant, or with smoke from burning poison oak or with objects that may have touched poison oak, like your dog, or gloves or tools that may have been used to dig out the plant. 
• If you do come in contact with the plant, immediately rinse with a mild solvent such as isopropyl alcohol (rubbing alcohol), which will dissolve the oil and prevent skin irritation. This should be followed by a long cold water rinse. The alcohol treatment must be done within five minutes of exposure to prevent a rash. 
• If you don’t have any isopropyl alcohol available, then just rinse the area with plenty of water. Hand wipes don’t prevent a rash from forming as they tend to spread the oil around. 
• If you rinse off using the alcohol or soap, you have also rinsed off all of your own protective oils which could increase sensitivity to the poison oak oils. If there is a possibility that you might be reexposed, just use water to rinse. When you come in for the day, then use the soap, isopropyl alcohol and plenty of water.  

For more information on poison oak management in the landscape or garden, download a free Pest Note at http://www.ipm.ucdavis.edu/PMG/PESTNOTES/pn7431.html. Tip by Pam Geisel, UC statewide Master Gardener coordinator, (559) 456-7554, pmelam@ucdavis.edu.

Rattlesnake season poses concerns for pets and other animals
An estimated 150,000 rattlesnake bites of dogs and cats take place nationwide each year, according to veterinarian Karl Jandrey of the UC Davis School of Veterinary Medicine. Snakebites in dogs, cats and horses usually occur on the face or limbs, Jandrey said. Wounds vary widely in severity. The amount and type of venom differs with each situation, and some rattlesnake bites -- up to 25 percent -- contain no venom at all. One or more puncture marks, swelling and bleeding indicate a rattlesnake bite, Jandrey said. These signs may be accompanied by pain, agitation or depression in the animal. The Mojave green rattlesnake's venom, a nerve toxin, may cause weakness or seizures. If a pet is bitten by a snake, Jandrey said, veterinary help should be sought as soon as possible. "We can treat the animal aggressively with fluid therapy, pain control, antivenin and monitoring of the animal's condition overnight,” Jandrey said. He noted that the teaching hospital stocks antivenin -- the antidote for snake venom -- for its animal patients. While some veterinarians carry a commercial preventive rattlesnake vaccine, the teaching hospital does not stock the product, according to Valerie Wiebe, pharmacy coordinator. "Due to the complex makeup of venom in different species and regions, as well as a lack of objective clinical trials to date, teaching hospital faculty currently do not advocate the vaccine for their patients," Wiebe said. To prevent snakebites in pets, experts advise pet owners to become familiar with common local species and keep rattlesnakes out of the home and garden by removing rodents and potential snake nesting sites. While hiking or camping, keep pets on a leash, stay on trails and avoid areas of tall grass, rocks or woodpiles. For more information, contact Lynn Narlesky at (530) 752-5257, lnarlesky@ucdavis.edu. Tip by Pat Bailey, (530) 752-9843, pjbailey@ucdavis.edu.

How to be an ‘agritourist’ with CalAgTour.org
Looking for a new twist on a California vacation? The UC Small Farm Program operates CalAgTour.org, an agricultural tourism website with information about hundreds of farms, ranches and wineries open to public visitors throughout the state. Agricultural and nature tourism allows travelers a chance to visit working farms and ranches and can include experiences such as picking their own peaches, visiting a petting zoo, touring a vineyard, buying fresh produce, riding horses or exploring a wildlife preserve. Kristin Reynolds, Small Farm Program representative, says that the increase in on-farm recreational opportunities—from harvest festivals to wedding facilities—suggests an increase in agritourism. In a survey of Northern California residents, she found that 68 percent of respondents reported participating in agritourism or nature tourism in the previous year. “Agritourism can lead to increased revenues for small-scale family producers,” Reynolds said. “It also offers visitors a chance to experience rural and agricultural landscapes, support farmers and ranchers directly, and celebrate the diversity of California’s agriculture.” CalAgTour.org includes information about what activities are available at an agricultural site, as well as contact information and hours of operation. Interested tourists can browse through sites based on location, or they can search for a locale that provides the recreational, entertainment or educational experiences they’re seeking. For farmers interested in starting their own agritourism operation, the Small Farm Program has publications available online and in print. For more information, contact Kristin Reynolds at (530) 752-7779, kareynolds@ucdavis.edu. Tip by Brenda Dawson, (530) 752-7849, bldawson@ucdavis.edu.

Death cap mushrooms spreading in California
“You really have to know what you’re doing to collect mushrooms in the Sierra Nevada mountains now,” according to UC Davis Cooperative Extension plant pathologist Michael Davis. The poisonous death cap mushroom (Amanita phalloides) is spreading in the spectacular mountain range treasured by outdoor enthusiasts for backpacking, camping and hiking. Ingesting death cap mushrooms damages the liver and kidneys, often fatally. Death cap mushrooms are not native to the United States. Scientists believe they were unintentionally introduced from Europe on cork oak being imported for the wine industry. The death cap has been associated with tanoak and coast live oak in California’s coastal area and many oak species in the Sierras. Unfortunately, the death cap’s appearance is similar to an edible Amanita mushroom that aficionados have collected in the Sierra Nevada for decades. “The death cap mushroom is lime green to yellow green and has a thin white patch or is bald on the surface. It has a cup at the base of the stalk,” Davis said. “Sometimes, the mushroom is almost white, adding confusion to its identification. The edible Amanita mushroom has a thicker, more cottony patch on the surface.” Because Amanita phalloides is so dangerous, Davis said, “I think that everyone should stay away from the Amanita species of mushroom altogether.” For more information, contact Davis at (530) 752-0303, rmdavis@ucdavis.edu. Tip by Jeannette Warnert, jwarnert@ucop.edu, (559) 241-7514.

Insects are biological indicators of water quality
Some 89 million people actively engage in fishing, making the sport one of the most popular participatory sports in the United States, a 2006 survey shows. While many people associate water quality with the health and vitality of the fish population, they don’t realize that it is often the insect population that is actually more sensitive to water quality, says entomologist Michael Parrella, UC Davis entomology professor. “Insects are commonly used as biological indicators of water quality,” he says, “and since insects are a main source of food for many salmonids (like trout), trout populations will often decline unless the appropriate number and diversity of insects are present.” Parrella, an avid fly fisherman, also teaches a course on “Entomology for Fly Fishers,” discussing insect life in the aquatic ecosystem. For more information, contact Parrella at mpparrella@ucdavis.edu, (530) 752-8473. Tip by Kathy Keatley Garvey, kegarvey@ucdavis.edu, (530) 754-6894.

Know your watershed before you eat fish
Know your watershed before you eat freshwater fish, advises ecologist Sharon Lawler, UC Davis associate professor of entomology. Gold miners used millions of pounds of mercury in hydraulic mining operations following the 1848 discovery of gold in the Sierra Nevada. The result: environmental mercury contamination. “Mercury accumulates up the food chain, from aquatic insects to predatory fish to people,” Lawler says. “We should be concerned about consuming fish with elevated mercury levels, our total fish consumption and where the fish were caught — the specific bodies of water.” For fish consumption advice, she recommends accessing the California Office of Environmental Health Hazard Assessment Web site at http://www.oehha.ca.gov/fish.html. For example, OEHHA advises that women of childbearing age and children 17 years and younger eat a limited number of fish from Clear Lake (Lake County) and Cache Creek (Yolo County), eat largemouth bass or channel catfish no more than once a month, and bluegill, trout or crayfish no more than once a week. No one should eat any fish or shellfish from Bear Creek (Colusa County), the OEHHA warns. Lawler also recommends reading the OEHHA’s advisory information for specific water bodies, http://www.oehha.ca.gov/fish/so_cal/index.html. “This is not to say that we should eliminate all fish from our diets,” Lawler points out. “Fish are nutritious and contain omega-3 fatty acids, which have significant health benefits.” For more information, contact Lawler at (530) 754-8341, splawler@ucdavis.edu. Tip by Kathy Keatley Garvey (530) 754-6894, kegarvey@ucdavis.edu.

Thirsty children and pesticides
When they get thirsty, children less than 5 years old often will reach for any container that resembles something they have drunk from in the past, according to area pest management advisor Cheryl Wilen of UC Cooperative Extension in Los Angeles County. This includes soda bottles and cans, paper cups and glasses. While the California Department of Pesticide Regulation has not reported any pesticide poisoning of children since 2000 (2005 is the latest year for which data are available), in previous years, incidents occurred where young children were injured by drinking pesticides poured into inappropriate containers.  For example, a 2-year-old girl drank some insecticide that her grandmother had diluted into a drinking bottle, and a 4-year-old boy drank from a water bottle, in which a neighbor had diluted a pesticide containing a number of different ingredients. Also, a 2-year-old boy became critically ill when he drank an insecticide poured into what he recognized as a juice container. Luckily all of these children recovered. “Pesticides, even those described as organic, should never be used around children, and food and drink containers should never be used to store pesticides,” Wilen said. She advises the use of dedicated measuring cups and spoons for pesticides so that food will not be contaminated. All pesticides and cleaners should be stored out of reach of children, preferably in locked cabinets outside of the home. The National Poison Control Center Hotline (800-222-1222) can provide information, but if pesticide poisoning is suspected, take the child to a doctor immediately. If possible, be able to give the doctor the name of the suspected product. For more information, contact Wilen at (858) 694-2846, cawilen@ucdavis.edu. Tip by Dohee Kim, (323) 260-3880, deekim@ucdavis.edu.

Swimmers’ handmade dams are havens for pesky black flies
Human-made dams at a popular Southern California recreation area could be responsible for increased populations of pest species, particularly the black fly, according to research by Christopher Solek, a graduate student researcher in UC Berkeley’s College of Natural Resources. Solek has studied popular summer recreation areas on the East Fork of the San Gabriel River, located in the heavily visited Angeles National Forest. Visitors often construct handmade dams to create pools for swimming and wading. These dams are composed mostly of boulders and large rocks, but trash and other synthetic items are also used. More than 300 such handmade dams were inventoried within a three-and-a-half-mile reach in 2003, and more than 250 were counted within a four-mile reach in 2005. The dams create ideal habitat for various species of filter-feeding insects that thrive in the turbulent flow conditions on and below the dam structures. In particular, immature black flies (Diptera: Simuliidae) use the dams and pieces of in-stream trash as habitat. The adults of several of these species can bite humans and are a nuisance. Studies have shown that the presence of these small dams and trash in the stream can affect the densities of immature black flies. Additionally, in the absence of substantial winter runoff, the larger dams can remain in place throughout the year and affect the habitat of a large portion of the stream. According to Solek, removal of existing dams and discouraging the construction of new dams by visitors could help control populations of black flies and rehabilitate stream habitat for other aquatic organisms. For more information, contact Solek at csolek@nature.berkeley.edu or (510) 642.5913. Tip by Stephanie Ludwig.