Release Date: November 24, 2009
Contact: Christine Patmon, Metro Health Public Relations Manager, 207-8638
Keep Holiday Festivities Safe and Healthy
Holiday meal tips and flu preventive measures can make your home safer
Homes throughout our community will be filled with families, loved ones, and friends sharing a meal and special times this Thanksgiving. San Antonio’s public health team is offering advice to keep everyone safe and healthy during the festivities.
“With our unusual flu season, one of the first items on the list is flu prevention. As difficult as it may be during the holidays, we must limit the spread of the novel H1N1 flu virus. If you are sick with flu-like symptoms, do not travel. Stay home and separate yourself from others, especially pregnant women, young children, or anyone with a compromised immune system,” said Director of Health, Dr. Fernando Guerra.
All persons are reminded to cover their cough and sneeze with a tissue or the inside of your elbow or sleeve; wash hands frequently with soap and water; and to avoid touching your eyes, nose and mouth with your hands.
Preparing, cooking, and storing food safely are also important for those celebrating the biggest food holiday of the year. Following these simple tips can prevent you, your family, and guests from developing a foodborne illness.
THAW turkey or other meats in the refrigerator, cold water, or in a microwave. Foodborne bacteria can quickly multiply if the turkey is thawed in temperatures ranging from 40° - 140° F.
COOK turkey, other meats and any dishes containing raw eggs thoroughly. The internal temperature of the thickest part of the turkey breast should reach at least 165o F. Never slow roast a turkey below 325°F. Be aware of fire and burn dangers if frying a turkey.
SEPARATE raw meat or poultry from all other foods. Do not place a thawed turkey or other meats on refrigerator shelves above other food items (dripping blood or juices could contaminate other foods). Wash hands, counters, and other items such as utensils and cutting boards after they have been in contact with raw meat. For safer results, prepare turkey and dressing in separate pans. If stuffing the turkey with dressing, be sure the stuffing/dressing reaches a temperature of 165° F.
CHILL leftovers within four (4) hours by storing them in the refrigerator. Bacteria can grow quickly at room temperature or if foods do not cool down quickly once refrigerated so be sure to debone and slice turkey into smaller pieces before refrigerating.
CLEAN all fruits and vegetables by rinsing well with running tap water. Remove and discard the outermost leaves of a head of lettuce or cabbage. Wash your hands with soap and water before preparing food. If you are sick, avoid preparing food for others.
Foodborne illness symptoms include nausea, vomiting, mild to severe abdominal cramps, and diarrhea. Anyone with poor underlying health, a weakened immune system, or severe symptoms should consider seeking the care of a medical professional. To report a foodborne illness, call the Food and Environmental Health Services Division at 207-8853 or e-mail samhd@sanantonio.gov.
Other holiday health and safety tips include:
• Avoid overeating
• Don’t overindulge in alcoholic beverages
• Do not drink and drive – use a designated driver or call a taxi
• Don’t neglect your physical activity routine
• Get physically active if you do not have a workout plan
• If traveling on the road:
o Get plenty of rest before the trip
o Wear a seat belt and be sure to secure children safely
o Stay alert while driving
NOTE: All City offices will be closed on Thanksgiving Day and November 27.
