Posted by & filed under Health Alerts, Uncategorized.

Food poisoning is not fun. In fact, it can be quite serious. See how well you know the dos and don’ts of proper food safety.

  1. Harmful bacteria can accurately be detected by sight, smell or taste.
  2. Federal regulations require product dating on all foods.
  3. It’s OK to eat bread that has mold on it as long as the mold is scraped off.
  4. Washing raw chicken removes bacteria.
  5. You can drink milk past the date on the carton.
  6. Food can be left out for up to 2 hours.

Food safety 

  1. Harmful bacteria can accurately be detected by sight, smell or taste.
    You cannot tell if food is still safe just by looking at it. Dangerous bacteria can grow very fast on food that is left out too long.
  2. Federal regulations require product dating on all foods.
    Federal regulations only require product dating for infant formula.
    For meat, poultry, and egg products, dates may be voluntarily applied in compliance with Food Safety and Inspection Service (FSIS) regulations.
  3. It’s OK to eat bread that has mold on it as long as the mold is scraped off.
    If you see a spot on bread that’s fuzzy or colorful there may be more than you can’t see. So it’s safest to discard the entire loaf. However, mold on cheese is a different story. It’s OK to cut off an inch around and under the mold and eat the rest.
  4. Washing raw chicken removes bacteria.
    You can actually spread bacteria by washing raw chicken! Chicken juice can get onto your sink, countertop, and other surfaces thereby increasing your chance of food poisoning. Always wash your hands thoroughly before and after handling any raw food.
  5. You can drink milk past the date on the carton.
    The date on the carton is a “sell-by” date. It is not an “expiration” or “use-by” date. Milk should stay fresh a few days past the date, as long as you refrigerate it right way.
  6. Food can be left out for up to 2 hours.
    You don’t have to rush away from the dinner table to put leftovers in the fridge, but don’t wait too long. Store them within 2 hours of cooking. Food served outdoors in hot weather needs to go in a cooler with ice within an hour. Throw away anything that’s been left out longer.

Symptoms of food poisoning

Symptoms can vary depending on the type of contamination. Here is a list of common symptoms:

  • Nausea
  • Vomiting
  • Watery or bloody diarrhea
  • Abdominal pain and cramps
  • Fever

If symptoms last longer than a day or two or are severe, we urge you to seek immediate medical treatment.

Posted by & filed under News.

It’s only fitting that New England Urgent Care celebrated its eighth anniversary on Valentine’s Day. “We love what we do; we love our patients and the community; and, we love our staff,” explains New England Urgent Care Co-founder Yahel Gutman, RN, BSN, CYI, Clinical Director, and Certified Yoga Instructor (YTT-200H).

The staff also shares this sentiment.

Registered Nurse Kathy Williams puts it this way, “I came on board three years ago in April. I truly enjoy how I get to spend one-on-one time with our patients, explaining their discharge information and setting up aftercare, when needed. Most importantly, staff is like family. We’re a real team. I‘m proud and inspired to work with people who really know their stuff.”

Patient Registration Supervisor Paula Cole had been with New England Urgent Care since May of 2012. What started out as a part-time job has turned into a full-time career. “We see an amazing variety of patients — ages, backgrounds and ailments. I honestly don’t think I’ve seen the same scenario twice. Our incredible Provider/RN teams have the experience to treat 99% of the patients who come in without having to send them to the hospital ER. I love that there’s a real hometown, community feel here. Patients see it, too, and know we care about them.”

What began as a single clinic in West Hartford on Valentine’s Day 2001, has grown to a four-clinic system in the greater Hartford area. New England Urgent Care differentiated itself from others from the get-go and is unique in the walk-in medical care industry:

·      It is the only center in Connecticut staffed with award-winning Emergency Medicine-trained Provider/RN teams offering the highest level of care in the industry;

·      It is the only Certified Urgent Care with multiple locations ensuring the consistency of highest quality of care;

·      It has the ability to treat every age group and all non-emergency conditions; and

·      If required, can direct-admit patients to many area hospitals, bypassing the ER altogether.

·      With added convenience, New England Urgent Care is open later on weekends than most others.

With a business model of ER-quality care, compassion and convenience for its patients, there’s a lot to love about New England Urgent Care.

Posted by & filed under Community Giving, News, Seasonal, Uncategorized.

New England Urgent Care personnel with Operation Christmas Child collection boxes.
(L-R) Front Desk Receptionist Debb, Registered Nurse Sonia, Front Desk Receptionist Joline, and Physician Assistant Anne with this year’s Operation Christmas Child donations.

Not only does the New England Urgent Care team provide quality care for their patients, but they also have a heart for giving. So, for the second year in a row, employees participated in the Operation Christmas Child ministry run by Samaritan’s Purse, a nondenominational evangelical Christian organization providing spiritual and physical aid to hurting people around the world.

New England Urgent Care front desk personnel, X-ray technicians, medical providers and office staff from each of its clinics in Bristol, Enfield, Manchester and West Hartford assembled 25 shoe boxes and filled them with toys and school supplies they personally donated.Each box also included a special note from the donor. New England Urgent Care donated$270 to cover the cost of shipping.

Luci and Debb are ready to deliver boxes!
Luci (background) and Debb load the car up for delivery to Rockville Baptist Church.

New England Urgent Care Registered Nurses Carlos Paulo and Kathy Williams coordinated the box collections. Lead X-ray Technician Luci Mastrangeli dropped them off to Rockville Baptist Church in Vernon just before Thanksgiving.

Luci Mastrangeli commented, “Our team has such a giving spirit. They really enjoyed participating again this year.I’m so thankful to have co-workers who truly care about their patients here in Connecticut and children everywhere.”

Posted by & filed under News, Uncategorized.

Each year, National Radiologic Technology Week commemorates the discovery of the x-ray and the valuable contributions it has made to healthcare. To celebrate, New England Urgent Care Director Dr. Michael Gutman chose the best x-ray taken so far this year at its clinics. New England Urgent Care X-ray Technicians submitted their most interesting case for review. Nicolette M. (R) (ARRT) took the winning image of a wrist fracture (shown) at its Enfield clinic.

All of New England Urgent Care’s four clinics throughout central Connecticut are equipped with high-quality, state-of-the-art radiologic imaging systems in specially designed rooms. “Some other providers tout their ‘mobile’ x-ray equipment, which is a less-expensive option. However, we found that image quality is often sacrificed for mobility. Plus, there’s a greater risk of unintentional radiation exposure to patients and staff if the equipment is not contained to a safe area, which is why we chose our imaging systems,” explains Gutman.

Nicolette was awarded with a gift card and trophy. She is currently pursuing her Bachelors degree from the University of Hartford, specializing in MRI. New England Urgent Care Lead X-Ray Techician Luci Mastrangeli added, “This was a lot of fun and a great way to highlight the contributions x-ray technology has made to the medical field. We had so many interesting cases! We look forward to doing to again next year.”

The American Society of Radiologic Technologists founded National Radiologic Technology Week to recognize the contributions the x-ray has made since its discovery by Wilhelm Conrad Roentgen on November 8, 1895.

Posted by & filed under Health Alerts, Seasonal, Uncategorized.

See how well you know the dos and don’ts of food safety so you can avoid food-borne illness this holiday season!

True or False:
1. The top shelf of the refrigerator is the worst place to store a raw turkey until cooking time.

True. Store your bird on the lowest shelf possible. This helps to prevent raw turkey juices from dripping down and contaminating foods stored on lower shelves. Keep the bird well-wrapped in plastic and on a tray large enough to catch all raw juices.

2. It is not necessary to wash fruits and vegetables that will be peeled.

False. During food preparation, it is best to wash all fruits and vegetables using cold, running water. As you peel and slice, bacteria from outer skins can be transferred to the insides from your knife or peeler. This is especially important when preparing vegetables that will not be cooked, such as raw fruit and vegetable platters.

3. It is essential to rinse a raw turkey with cold, running water before preparing it for the oven.

False. According to the U.S. Department of Agriculture (USDA), rinsing a raw turkey in the kitchen sink can generate a fine spray of germ-contaminated water that settles on surrounding surfaces up to three feet away! Skip this rinsing step to avoid showering yourself and your kitchen with turkey germs! They will be destroyed in the cooking process.

4. Cutting boards used for raw fruits and vegetables should not be reused for raw meats, poultry and fish.

True. In the busy holiday kitchen, it’s best to designate a separate cutting board for raw vegetables and one for raw meats, poultry and fish. That will help reduce the risk of cross-contamination. Between uses, USDA recommends washing your cutting board with hot, soapy water, then sanitizing it with a dilute chlorine bleach solution made by mixing ½ tablespoon of bleach with ½ gallon of clean water.

5. Foods can remain on the dinner table for 3-4 hours before being refrigerated for future consumption.

False. Leftovers will be safe for Black Friday and a bit beyond if you refrigerate them no longer than two hours after placing them on the table, according to the USDA. And it is not necessary to cool down hot dishes before refrigerating or freezing them. Maintain the refrigerator temperature at 40 degrees F or below, and the freezer temperature at 0 degrees F or below.

6. You can always tell when food has spoiled because it will have an “off” odor.

False. Sniffing is not a fail-safe test of freshness, according to USDA. Some foods may be contaminated with bacteria and not smell funny. Follow basic food safety principles — pay attention to expiration dates; separate and store foods properly, refrigerating when required; cook to recommended temperatures; and don’t take chances — when in doubt, throw it out!

7. Washing your hands frequently helps avoid your becoming an agent of cross-contamination in your own kitchen.

True. Your hands can transfer germs from one surface to another. Wash your hands for 20 seconds using warm water and soap between kitchen tasks, but especially after contacting raw foods or using the bathroom. Make sure children they know how important it is to wash their hands thoroughly before and after helping.

Lastly, remember that disposable gloves can be sanitary and useful, but they too can transfer germs from one surface to another, so they should be changed between tasks.

Have a delicious, safe and fabulous Thanksgiving!

Source: Water Quality & Health Council