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Here in Arkansas Deer Hunting Season is well underway, which means a good number of our awesome state's population will be heading to the woods with their gun to bag that big buck. We at the Bailey and Oliver Law Firm are fresh off a trial triumph in which a husband shot and killed his wife. During that trial, even the opposing counsel had to be reminded by the gun expert some of the basics of gun safety (such as, don't point the gun at anyone... EVER!).

With these two things in mind, we are reminded that you can never be too safe with a gun. And, it is prudent that we review even the most basic of gun safety rules. Here are a few of the basic rules that were laid out during our trial by our experts. Remember, even a momentary lapse in following the rules can have devastating results.

1. Always check to make sure a gun in unloaded when handed it by another person.

2. Never point the gun at anyone, or anything, you do not intend to shoot.

3. Always keeps the safety on until alert to fire.

4. Keep your finger off the trigger until alert to fire.

5. Never mix firearms and alcohol.

6. See where you are aiming, and know what you see.

Keeping these basic safety tips in mind can help prevent even a split second lapse in safety. It only takes a moment for a tragedy to occur. Hopefully, these reminders will keep us vigilant and safe as we participate in one of America's oldest and storied pastimes.

Originally posted at InjuryBoard by Ryan Scott

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The key to the entire meal is picking the turkey. A recent government study suggests that that isn't a simple task. “Last year USDA released data on turkey contamination that showed 90% of the turkeys tested in 1996 and 1997 were contaminated with Campylobacter and 18% were contaminated with Salmonella,” said Caroline Smith DeWaal, director of Food Safety for CSPI. “This year, CSPI hoped to document positive changes in turkey safety due to the new mandatory hazard control systems (called HACCP) now used in most turkey plants. Instead, what we found was shocking.”

Tests conducted by CSPI on 50 turkeys from five cities found:

	A total of 16% of all turkeys tested were contaminated with Campylobacter.
	Fresh turkeys in the sample were significantly more likely than the frozen turkeys to be contaminated.
	Turkeys from Los Angeles were more contaminated than turkeys from Washington, DC, New York, Chicago, and Miami.
	None of the turkeys tested were contaminated with Salmonella.

“Consumers can improve their odds of avoiding food poisoning by washing their hands frequently, using safe food-handling practices, such as washing preparation counters thoroughly with hot soapy water before and after handling their turkey, and by cooking the turkey to 180°,” concluded DeWaal. For more safety tips check out suggestions for a safe Thanksgiving

Originally posted at InjuryBoard by Mike Bryant

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