Little League, T-ball Scores And Standings LITTLE LEAGUE June 28 Howell Drug 15. Faberge June 29 Medicine Shoppe II. United Carolina Bank 4 Burlington lnd. 29. Tex Elastic 6 June 30 Kiwanis Club 24. Faberge 15 Howell Drug 19. Tyler's Price Rite 5 July I Medicine Shoppe 18. Burlington lnd. 6 United Carolina Bank 24. Tex Elastic 1 1 STANDINGS W L 1 . Howell Drug Co. 5 1 2. United Carolina Bank 5 1 3. Kiwanis Club 4 1 4. Medicine Shoppe 4 2 5. Burlington lnd. 3 3 (>. Tyler's Price Rite 2 3 7. Faberge 0 b 8. Tex-Elastic 0 b T BALL June 28 Raetord Hardware & Teal Oil b. Heritage Federal 4 IJpchurch Aerial Application 3b. Open Arms Rest Home 9 June- 29 Southern National Bank, lb. United Carolina Bank 4 Western Auto bO, Auto Parts & Equipment 31 June 30 Upchurch Aerial Appli cation 15. Raeford Hardware & Teal Oil 10 Heritage Federal 27. Open Arms R^st Home b July 1 Western Auto 55. United Carolina Bank lb Southern National Bank 28, Auto Parts & Equipment 3 m?*rr '.Jr.***! COLLEGE DRIVE VISITOR ? This turtle Earl Oxendine is holding was found sauntering on College Drive Friday. ( Staff photo by Pam Frederick. ] Watch As the weather gets warmer and our activities turn to the outdoors, picnics and family cookouts become a weekend way of life. Pleasant days, warm tem peratures, and plenty of food--the perfect breeding ground for salmonella. Salmonella is one of the most common foodborne illnesses and it is estimated to affect more than 1 million persons each year. Symp toms of salmonella illness are diar rhea, stomach cramps, vomiting, and fever. This illness, often mistaken for the 24-hour flu, is seldom fatal but can be serious for infants, the elderly and chronically ill persons. Salmonella organisms are found most frequently in raw animal products-meats, poultry, and eggs. While refrigeration and freezing retard their growth and cookng destroys them, salmonella organisms multiply rapidly at temperatures between 45 and 1 14 degrees F. Contaminated fresh meats do not usually contain salmonella at levels high enough to produce il lness. However, they are frequent ly the vehicles that carry salmonella into the kitchen. This cross contamination can occur when a knife or cutting board, used to cut raw meat or poultry, is not washed before com ing in contact with another food. Once cross contamination has taken place, salmonella may multiply to hazardous levels if the AM RTUARKAAC nEtArsA UCa c t>tvic*S here ARE SOME PACTS NKXJ MA-i HOT , cwoy* TCxjR HOUS6 CAM be CLEAN* ft i**1 use a HfAr PUMP TUf C-lBCVLATK* Air i?. PiLTEREP "TO REMOVE FO*ei ( /