24-Hour Crisis Hotline: (877)SAFEGBC or (877)723-3422 Mental Health & Substance Abuse Issues

6502 Nursery Drive, Suite 100
Victoria, TX 77904
(361)575-0611
(800)421-8825
Fax: (361)578-5500

Nutrition
Resources
Basic InformationLatest News
AHA News: These Doctors Want to Write 'Farmacy' PrescriptionsHealth Tip: What to Know About TurmericCan Online Reviews Help Health Inspectors Keep Tabs on Restaurants?Health Tip: Healthy Eating for VegetariansAHA News: Before Grabbing a Grapefruit, Understand Its PowerCould a Switch to Skim Milk Add Years to Your Life?E. Coli Outbreak Over, CDC Lifts Advisory Against Certain Romaine LettuceHealth Tip: Apple Cider Vinegar Fast FactsCould Your Morning Coffee Be a Weight-Loss Tool?Green Tea Drinkers May Live LongerProcessed Foods Are Making Americans ObeseCalories Per Serving or the Whole Package? Many Food Labels Now Tell BothA Breakfast Fit for Making Your New Year's ResolutionsToast a Healthy New Year With These Holiday Cocktail RecipesBetter Choices for a Fast, Healthy LunchRecipes for Healthy Holiday Appetizers'Intermittent Fasting' Diet Could Boost Your HealthFatty Diets Tied to Leading Cause of Vision Loss in SeniorsRecipes for a Festive Holiday FeastDelicious Holiday Desserts With Fewer CaloriesAHA News: Own a Nutcracker? Turn Pecans Into a Festive TreatAHA News: Are You Drinking Enough During Winter Months?Unhealthy Eating Habits Cost U.S. $50 Billion a Year: StudyDo Processed Foods Up Your Type 2 Diabetes Risk?Could Carb-Heavy Meals Keep You From Good Sleep?What If 'Exercise Needed to Burn Off Calories' Was Included on Food Labeling?E. Coli Outbreak Spurs Packaged Salad WarningMore Than 100 E. Coli Illnesses Now Linked to Romaine LettuceAHA News: Vegan Diet May Decrease Heart Disease, Stroke Risk in African AmericansHealth Tip: Five Exercise and Nutrition MythsMore E. coli Illnesses Linked to Tainted Romaine LettucePlay It Safe With Holiday FoodsAHA News: Sweet Potatoes Are a Holiday Dish to Be Thankful ForAHA News: Regular Fasting Could Lead to Longer, Healthier LifeDon't Eat Romaine Lettuce Grown in Salinas, Calif., Due to E. Coli: FDADon't Let Salmonella Make Your Thanksgiving a TurkeyPackaged Caesar Salad Suspected as Possible Source in E. coli OutbreakMore U.S. Kids Are Shunning Sweetened DrinksHealth Tip: Thanksgiving and Your Heart HealthHealth Tip: Eat for Now, and the FutureHealth Tip: How to Safely Roast a Turkey'Meatless Monday' Can Help Change Diets for GoodExperimental Injection May Protect Against Peanut AllergyUltra-Processed Foods May Fast Track You to Heart TroubleA Tasty and Nutritious Way to Prepare FishThe Healthiest Condiment You've Never Heard OfHow to Make a Lighter Layer CakeAHA News: Your Eating-On-The-Job Problems, SolvedOne Dead, 8 Hospitalized in Salmonella Outbreak Tied to Ground BeefWhen You Eat May Matter More Than What You Eat: Study
Questions and AnswersLinks
Related Topics

Wellness and Personal Development

Play It Safe With Holiday Foods

HealthDay News
by -- Robert Preidt
Updated: Nov 26th 2019

new article illustration

TUESDAY, Nov. 26, 2019 (HealthDay News) -- When preparing the Thanksgiving feast this week, don't forget food safety, a medical expert says.

Each year, about 48 million Americans get sick, 128,000 are hospitalized and 3,000 die of food poisoning, according to the U.S. Centers for Disease Control and Prevention.

"Forgetting about food safety is a recipe for disaster," said Dr. Diane Calello, executive and medical director of the New Jersey Poison Control Center at Rutgers New Jersey Medical School's department of emergency medicine.

"Don't prepare food if you have any kind of respiratory illness or infection, as this puts your guests at risk of becoming ill. No matter how busy your kitchen gets during the holidays, always remember the risks of improperly handling food," Calello said in a Rutgers University news release.

There are four steps to food safety: clean, separate, cook and chill.

Use warm water and soap to wash your hands and surfaces often during food preparation. Rinse all vegetables. Avoid cross-contamination by keeping raw meats and seafood separate from other food when grocery shopping and in the refrigerator, and by using separate cutting boards during preparation.

Never thaw frozen food on the counter. Do it in the refrigerator, in cold water or in the microwave. Foodborne germs -- such as bacteria, parasites, viruses -- can grow very quickly in foods left at room temperature for more than two hours, Calello said.

Use a food thermometer to make sure foods are cooked to a safe internal temperature. Refrigerate perishable food within two hours.

Symptoms of food poisoning can begin a few hours after eating contaminated food and include nausea, vomiting, stomach cramps, diarrhea and fever.

Everyone is at risk for food poisoning, but people such as young children, pregnant women and those with weakened immune systems from medical conditions are more likely to get sick and develop a serious illness.

More information

The U.S. Centers for Disease Control and Prevention has more on food safety.