November 16, 2001

SPRINGFIELD, IL – Gifts to buy, trees to decorate, meals to make and treats to bake. During this busy holiday season, take the time to prepare food safely so that the gift you give is one of joy, not food poisoning.

“Most food poisonings are preventable,” said Dr. John R. Lumpkin, state public health director. “By taking the time to follow some simple steps, people can prevent foodborne illnesses and have a healthy holiday season.”

Dr. Lumpkin said food safety boils down to three basic rules: Keep hot food hot and cold food cold, keep everything in the kitchen clean and wash hands frequently.

In addition, refrigerate cooked foods that are not served immediately. If food is left unrefrigerated longer than two hours, the chances of bacterial growth increase.

To prevent bacteria from getting into food through careless handling, be sure to follow these simple steps:

• Hands should always be washed thoroughly with soap and warm water before handling food.
  
  
• Towels and wash cloths should be kept clean since bacteria can linger in those used repeatedly between launderings. Sponges are another place where bacteria can multiply and should be replaced every few weeks.
  
  
• Counter tops and utensils should be washed with hot, soapy water between each step in food preparation. Bacteria from raw meat and poultry can get into other foods if both touch the same surfaces. Also, avoid using wooden utensils or cutting boards, especially those that are scored or cut, for raw meat and poultry. These surfaces are not smooth and can harbor bacteria in the ridges. If wooden utensils and cutting boards are used, be sure to scrub them thoroughly with soapy water and rinse well before and after each use.
  
  

Proper thawing and cooking are important to avoid foodborne illness because many warm-blooded animals, turkeys and other poultry, including purchased and packaged meats, often harbor Salmonella organisms. The following precautions should be taken:

• Wash hands thoroughly with soap and warm water before handling or boning meat or poultry.
  
  
• Cook meat and poultry to the temperature indicated in the chart at the end of this release to make sure it is cooked thoroughly. Use a meat thermometer, inserting the tip into the thickest part of the meat and avoiding fat or bone. For poultry, insert the tip into the thick part of the thigh next to the body.
  
  
• Cook meat and poultry completely without interrupting the cooking process; an interruption could allow bacteria to grow.
  
  
• Frozen meat or poultry, including turkeys, should be completely thawed before cooking.

Turkey is a rare bird when it comes to thawing and cooking. The following tips will help ensure your turkey is safe to serve:

• Start early and thaw the turkey in the refrigerator or in a place where the air temperature is no higher than 40 degrees F. A 20-pound turkey takes about three days to thaw completely.
  
  
• To be sure the turkey is thawed completely, check to see that no ice appears in the inner cavity and the meat is soft. If the inner cavity is still frozen or partially frozen when the turkey is put in the oven, the outside of the bird will finish cooking before the inside and the inside temperature will not be hot enough to destroy disease-causing bacteria.
  
  
• It is safer and preferred that stuffing be cooked separately. However, if you do stuff the bird, do so just before cooking it. Stuff it loosely so the stuffing cooks thoroughly. If stuffing is mixed the day before the holiday meal, pre-mix only the dry ingredients. Mixing moist ingredients ahead of time offers the opportunity for bacteria to grow.
  
  
• Insert a meat thermometer into the center of the thickest part of the thigh, breast and stuffing. Temperatures should register 180 degrees F for a whole turkey, 165 degrees F for the stuffing and 170 degrees F to 175 degrees F for boneless turkey roasts.

Holiday feasts often result in leftovers, which also should be handled with care.

• After the meal, immediately refrigerate leftovers such as meat, dressing, gravy or soups in small shallow containers. Allowing foods to sit several hours at room temperature provides time for the growth of disease-causing bacteria. Refrigerate cold stuffing and other items separately from the bird.
  
  
• Do not cool leftovers on the kitchen counter. Divide them into smaller portions so they will cool more quickly and put them in the refrigerator as soon as possible.
  
  
• Serve leftovers either very cold (directly from the refrigerator) or very hot (heated to 165 degrees F or higher).
  
  
• Cover leftovers to reheat. This helps maintain moisture and ensures that meat is heated thoroughly.

There are some foods that should be avoided altogether when made with raw products. These include oysters; egg drinks, mousse or bread pudding, unless made with pasturized eggs or an egg substitute; soft-boiled eggs; steak tartare; and rare or medium ground beef. These foods can harbor bacteria that cause food poisoning. Young children, the elderly, pregnant women and those who are ill or whose immune systems are compromised should not eat raw or undercooked animal products or raw oysters unless they have consulted their physician.

If you develop nausea, vomiting, diarrhea, fever or abdominal cramps, you could have food poisoning. Symptoms of foodborne illness can appear anywhere from 30 minutes to two weeks after eating the contaminated food. Most often, however, people get sick within four to 48 hours.

Some normally healthy people may recover from a foodborne illness without medical treatment. However, if the symptoms are severe or if the victim is very young, old, pregnant or already ill, seek medical help immediately.

Meat and poultry that are cooked throughout to these temperatures are generally safe to eat.

Note: Home cooking temperatures are slightly higher than commercial cooking temperatures to provide a safety margin in case of variation in the accuracy of home thermometers.

Consumer guidelines from U.S. Department of Agriculture, Food Safety and Inspection Services; and U.S. Food and Drug Administration