Food-associated illness ("food poisoning") is a common cause of nausea, vomiting and diarrhea. In most cases, the illness just runs its course leaving the sufferer feeling wiped out.

According to the CDC, about 48 million people (1 in 6 Americans) get sick every year from something they ate. There are many different germs (bacteria, viruses, toxins, etc.) that can get into our food supply and cause illness. Two of the most common are Salmonella and Campylobacter.

These bacteria are often present in farm animals, especially chicken and turkey. Thankfully, both of these germs are killed when foods are adequately cooked.

Americans love poultry! In 2008 the average United States citizen ate about 60 pounds of chicken. In 2009 we were the biggest consumer of turkey in the world; eating twice that of the European Union per capita. In 2010, more than 226 million turkeys were consumed in the United States. Thanksgiving and Christmas alone accounted for 68 million. It should not be surprising that those of us who work in Public Health get a little nervous around the holidays.

Most people who experience an illness from food assume that they got sick at a restaurant from the last thing they ate. These assumptions are false. It may take a few days to develop symptoms (two to five for campylobacter) and many cases of food poisoning probably begin at home.

With the holidays approaching, here are some tips for home food preparation.

Keep it clean!

• Wash hands with warm water and soap for 15-20 seconds before and after handling foods.
• Don't forget the faucet handle; if you turn it on with dirty hands, the germs will remain until the surface is cleaned.
• Wash surfaces (cutting boards, dishes, utensils, countertops) with hot, soapy water after preparing each food, before going on to the next item.
• Rinse fruits and vegetables thoroughly under cool running water. Use a brush to remove surface dirt.
• Use care if you rinse raw meat and poultry before cooking. Some experts discourage this practice because juices from these items can be spread around the sink area.
• Be aware that sponges and dishcloths are easily contaminated and may be hard to clean. Disposable paper towels may be a safer alternative.

Don't cross me!

• Avoid cross contamination by keeping raw eggs, meat, poultry, seafood, and their juices away from foods that are eaten uncooked; in your shopping cart, in your refrigerator and during food preparation.
• Use one cutting board for foods that will be cooked (such as raw meat, poultry, and seafood) and another for those that are eaten raw (fruits and vegetables).
• Don't put cooked foods back on the unwashed plate that held it prior to cooking.

 

Turn up the heat! Use a food thermometer to make sure foods are cooked to a safe temperature. To check a turkey, insert the thermometer into the innermost part of the thigh and wing and the thickest part of the breast. The turkey is safe when the temperature reaches 165ºF. The stuffing must also register 165ºF. Bring sauces, soups, and gravies to a rolling boil when reheating. Do not eat raw eggs. Cook eggs until the yolk and white are firm. Use pasteurized shell eggs, liquid or frozen pasteurized egg products, or powdered egg whites in recipes that call for raw eggs. Don't eat uncooked cookie dough or cake batter.

 

Chill out!

• Refrigerate cooked foods within two hours. That includes pumpkin pie!
• Keep your refrigerator at or below 40ºF; freezer at or below 0ºF. Use an appliance thermometer to occasionally check the temperature.
• Don't defrost at room temperature. Use the refrigerator, cold running water, or the microwave. Cook thawed foods immediately. Remember, a 20-pound turkey may need four to five days to thaw completely in the refrigerator.
• When in doubt, throw it out! Don't taste food for freshness.
• Use left overs within three to four days.
  

The Skinny on Stuffing

• Check stuffing temperature. Whether cooked inside or outside the bird, stuffing must reach a minimum temperature of 1650.
• Many experts believe cooking stuffing in a casserole, rather than the bird is safer.
• Stuffing should be prepared and stuffed into the turkey immediately before putting it in the oven.
• Stuff the turkey, loosely.
• Above all resist the urge to pop a little uncooked stuffing in your mouth while you are in the process of stuffing the bird!
  

Not all food-associated illnesses can be avoided but proper food handling will decrease the likelihood of becoming infected in your own kitchen.

Looking for the perfect stocking stuffer for the young adult in your household? How about a meat thermometer!

Best wishes for a happy, healthy holiday season!

Sources and Sites:

http://cdc.gov/media/pressrel/2010/r101215.html
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/foodborneinfections_g.htm#mostcommon
http://www.poultryegg.org/economic_data/
http://www.eatturkey.com/consumer/history/history.htm
http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm092815.htm
http://www.cdc.gov/nczved/divisions/dfbmd/diseases/campylobacter/
http://www.cdc.gov/salmonella/

As Always…..Choose Health Ontario!

November, 2011