Release Date: November 24, 2008
Contact: Christine Patmon, Metro Health Public Relations Manager, 207-8638
Heed Holiday Meal Tips to Prevent a FBI
Good hygiene and cooking safety can keep your holiday gatherings FBI-free
The biggest food holiday of the year is just a few days away, which means the risk of foodborne illnesses (FBI) may increase. An estimated 76 million cases of foodborne disease occur annually nationwide. Most result in symptoms for only a day or two. However, the Centers for Disease Control and Prevention estimates 325,000 lead to hospitalizations and 5,000 produce fatalities.
Whether your family is having a small or large Thanksgiving gathering, following some simple tips can prevent unexpected guests in the form of bacteria, viruses and parasites from ruining the experience.
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.
REMINDER: never thaw a turkey at room temperature or slow roast below 325°F. Also, be aware of the fire and burn dangers of 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.
REMINDER: it’s safest to prepare turkey and dressing in separate pans.
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. Avoid preparing food for others if you have a diarrheal illness.
Symptoms of a foodborne illness can include nausea, vomiting, mild to
severe abdominal cramps, and diarrhea. Anyone with poor underlying health, a
weakened immune system, or more 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.
In addition to following meal safety tips, the Metro Health team cautions those enjoying the holidays to avoid both overeating and overindulging in alcoholic beverages. Anyone traveling should be sure to wear a seat belt, stay alert while driving and get plenty of rest before getting on the road.
NOTE: All City offices will be closed on Thanksgiving Day and November 28.
