California Poison Control System Says, “Please Don’t Pass the Salmonella”
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(HealthNewsDigest.com) – San Francisco, CA – November 10, 2010 – Thanksgiving is a joyful time for families to gather around the table to give thanks and celebrate. It’s also a time to review simple precautions in order to keep food preparation and storage safe from food poisoning. In its latest year of surveillance, the Centers for Disease Control and Prevention documented 1,097 reported outbreaks resulting in 21,244 cases of foodborne illness and 18 deaths.
“Food poisoning is highly preventable,” said Dr. Richard Geller, executive
medical director of California Poison Control System
(http://www.calpoison.org). “By following simple storage, handling and
cooking suggestions, families can stay healthy and enjoy Thanksgiving
dinner, as well as the many other celebrations taking place this time of
year”.
Food poisoning can cause fever, stomach pain, vomiting and/or diarrhea and
dehydration. The illness usually appears within six to 48 hours after
eating or drinking contaminated food or beverage. For the elderly,
children, infants, pregnant woman and people suffering from compromised
immune systems, food poisoning can be severe. California Poison Control
System (CPCS) offers the top 10 tips for enjoying a safe Thanksgiving.
1. Wash your hands often, especially in between handling foods that are
dry and wet.
2. Before preparing food, carefully clean counters, cutting boards and
utensils with hot soapy water. Repeat cleaning in between recipes,
especially if you have raw meat or leafy greens on the cutting board, both
of which can carry salmonella.
3. Rinse fruits and vegetables thoroughly under cool running water and
use a produce brush to remove surface dirt.
4. If you purchased a turkey fresh and not frozen, refrigerate it
immediately. For a frozen turkey, allow lots of time for it to thaw…24
hours of thaw time per five pounds of turkey. Thaw a turkey a high walled
pan placed in the refrigerator, and do not let the water touch any other
food.
5. It is safest not to stuff a turkey, but rather put herbs inside the
cavity to season it. If you must stuff, use a food thermometer to check the
internal temperature of the stuffing which must reach 165° F. Stuffings
with meat or shellfish (oyster) ingredients are risky. Always cook these on
the stove top or in the oven, and not in the turkey. After carving, remove
all stuffing from the bird before refrigerating it.
6. A significant risk of food poisoning comes from undercooking the
turkey. You can’t tell it’s done by how it looks! While recipes give you
hints about testing for “doneness,” such as a golden brown color or seeing
juices run clear, these may not be accurate. The only way to make sure your
bird is cooked sufficiently to be safe to eat is to measure the internal
temperature with a meat thermometer. It must reach 165 degrees F.
7. It may not be in mom’s recipe, but bring gravy to a full boil before
serving.
8. Keep cold food like salads, Jello molds and salad dressing
refrigerated until just before serving. Once dinner is over, refrigerate
leftovers. If food has been sitting out for two hours or more, it may not
be safe to eat.
9. Use pasteurized eggs in homemade recipes.
10. After eating, take the remaining meat off the bird and store in a
shallow container in the refrigerator. Don’t put an entire carcass into the
refrigerator — it won’t cool down quickly enough.
For more free safety tips to cell phones, text the word TIPS or PUNTOS for
Spanish to 69866. If someone suspects food poisoning, call CPCS at
1-800-222-1222. Trained pharmacists, nurses and poison information
providers can help 24 hours a day, seven days a week. The service is free,
confidential and interpreters are always available. Visit CPCS at
www.calpoison.org. Become a fan on Facebook at California Poison Control
System and follow on Twitter @poisoninfo.
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