Prepared by the Georgia Department of Agriculture, Office of Public Affairs Tommy Irvin, commissioner Call Consumer Q's Hotline at 1-800- 282-5852.

Consumer Advisory: Pool owners must take precautions to prevent drowning accidents. The keys to preventing these accidents are placing barriers around the pool, closely supervising all children and being prepared in case of an emergency. Physical barriers designed to limit access to pools provide an important layer of security that must not be overlooked. Fences and walls should be at least five feet high and installed completely around the pool. Fence gates should be self-closing and selflatching. When the pool is not in use or proper supervision not at hand the gate should be locked. If your house forms one side of the barrier for the pool, then doors leading from the house to the pool should be protected with alarms that produce an audible sound when a door is opened. A power safety cover, a motor-powered barrier that can be placed over the water area, can be used an alternative to door alarms. For aboveground pools, steps and ladders to the pool should be secured and locked, or removed when the pool is not in use. For small children supervision is key to preventing pool accidents, especially with toddlers. Because their capabilities change every day, toddlers often do the unexpected, like opening closed pool gates they previously could not open. Always watch children closely while they are in the pool. Keep rescue equipment by the pool, and be sure a phone is poolside with emergency numbers posted or programmed into the telephone's memory. If you own a pool consider taking a course in cardiopulmonary resuscitation (CPR).

Q: What exactly are heirloom tomatoes?

A: Exact definitions of what constitutes an heirloom differ, but a general explanation is that it is a non-hybrid variety that has been grown for many years. Heirloom vegetable varieties typically come from seeds passed down through several generations within a family (hence "heirloom") or a community. The exact age that denotes an heirloom has been debated. There is great variety of form and color among heirloom tomatoes. White, yellow, orange, or purple tomatoes may come as a surprise to young people who have only seen standardized red tomatoes at the supermarket or on their fast-food hamburger. There are even varieties marbled with two colors or that are green when ripe or have fuzz similar to a peach. One problem with growing heirloom tomatoes is that many are not as disease-resistant as newer varieties. Besides being bred for disease resistance, some modern varieties were also bred for the uniformity demanded by large-scale commercial production and the ability to withstand shipping long distances. There is bound to be some sacrifice in juiciness and flavor when a tomato is picked green and shipped across the country. This is one reason some people seek out the old varieties. However, many modern varieties are just as tasty as the old ones; the difference is that they were allowed to ripen fully on the vine.

Q: I don't have a lake in my backyard but I would like to grow water lilies. Is this possible?

A: Yes, you can grow water lilies without having a lake. Consider using large planters, tubs or a kiddie pool that are at least a foot and a half deep. Water lilies can provide constant colorful blossoms, fragrance, and a parade of admirers ranging from your neighbors to bees and frogs.

There are two kinds of water lilies: those that are cold hardy and tropicals. Hardy water lilies grow from a rhizome and can be set in water as cool as 50 degrees F. They can be planted early in the season and they will continue to flower well into the fall. Tropicals offer a wider variety of colors but must be over wintered indoors. Once you have chosen the containers you want to use and the lilies that suit your needs in terms of size and color, you're ready to get started. Place your containers where they will receive at least five or six hours of sun a day and plant your lilies.

Q: Is it safe to use insect repellents?

A: Mosquitoes, biting flies and ticks can be annoying and sometimes they can pose a serious risk to public health. When properly used, insect repellents can discourage biting insects from landing on treated skin or clothing. Non-chemical ways to deter biting insects include screens, netting, long sleeves, and slacks. However, when using insect repellents follow these precautions: Repellents should be applied only to exposed skin and/or clothing. (Do not use under clothing.) Never use repellents over cuts, wounds or irritated skin. Do not allow children to handle these products, and do not apply to a child's hands. When using on children, apply on your own hands and then put it on the child. Use just enough repellent to cover exposed skin and/or clothing. Heavy application and saturation is unnecessary for effectiveness. After returning indoors, wash treated skin with soap and water or bathe. Also wash treated clothing before wearing it again. If you suspect that you or your child are reacting to an insect repellent, discontinue use, wash treated skin and then call your local poison control center.

Q: Is it true that food poisoning occurs more often during the summer?

A: According to a survey conducted by the Food Safety and Inspection Service, infections caused by E. coli 0157:H7, Campylobacter and Salmonella increase during the summer months (June through August). The reason for the marked increase appears to be two-fold. Bacteria are present throughout the environment in soil, air, water and in the bodies of people and animals. However, these microorganisms grow faster in the warm summer months. Most foodborne bacteria grow faster at temperatures from 90 to 110 degrees F. Bacteria also need moisture to flourish, and summer weather is often humid. Second, there are the "people" causes for the upswing in summertime foodborne illnesses. Outside activities increase -more people are cooking at picnics, barbecues and on camping trips. The safety controls that a kitchen provides -thermostatcontrolled cooking, refrigeration and washing facilities - are usually not available. Given the right circumstances, pathogenic bacteria can quickly multiply on food. When this happens, someone eating the food can get sick.

If you have questions, or problems with services or products regulated by the Georgia Department of Agriculture you may write Consumer Services, 19 Martin Luther King Drive, Room 224, Atlanta, Georgia 30334 or contact us toll-free, 1-800.282.5852 (statewide).