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
Mission Possible: Tips for Safe Grocery Shopping During the PandemicDon't Worry About U.S. Food Supply, FDA SaysAHA News: Is This Nature's Healthier Meat Replacement?AHA News: If You Think Before You Snack, It's Not So BadCooking Up a Storm During Coronavirus Crisis? Store Leftovers SafelyU.S. Kids, Teens Eating Better But Nutrition Gaps PersistTurning to Tofu Might Help the Heart: StudyEating Fish in Moderation During Pregnancy Benefits Fetus: StudyDon't Abandon Healthy Eating During Coronavirus PandemicFor Heart Health, Not All Plant-Based Diets Are Equal: StudyTrying the Keto Diet? Watch Out for the 'Keto Flu'How to Understand New Food LabelsWill a Jolt of Java Get Your Creative Juices Flowing?Post-Game Snacks May Undo Calorie-Burning Benefit of Kids' SportsOlive Oil Could Help Lower Your Heart Disease RiskMore Evidence That Ditching Red Meat Is Good for Your HeartUnscrambling the Egg Data: One a Day Looks OKAHA News: How Millennials' Notions on Food Are Changing the Entire SystemWant Your Kids to Eat Veggies? Both Parents Must Set ExampleBig Breakfast May Be the Most Slimming Meal of the DaySugary Sodas Wreak Havoc With Cholesterol Levels, Harming the HeartChicago's Short-Lived 'Soda Tax' Cut Consumption, Boosted Health Care FundsMealtime Choices Could Affect Your Odds for StrokeAHA News: This Meaty Jambalaya Takes the Fat Out of Fat TuesdayMany Americans Lack Knowledge, Not Desire, to Eat Plant-Based DietsHealthy 'Mediterranean Diet' Is Good for Your MicrobiomeConsumers Waste Twice as Much Food as Experts ThoughtHow Does Social Media Shape Your Food Choices?Why Some High-Fiber Diets Cause Gas -- And What to Do About ItMeat Still Isn't Healthy, Study ConfirmsOne Egg Per Day Is Heart-Healthy, After AllAHA News: A Sweet Super Bowl Treat That Won't Sack Your HealthWant Fewer UTIs? Go Vegetarian, Study SuggestsDiets Rich in Fruits, Veggies Could Lower Your Odds for Alzheimer'sAHA News: Processed vs. Ultra-Processed Food, and Why It Matters to Your HealthEating Out: A Recipe for Poor Nutrition, Study FindsAmericans Toss Out Nearly a Third of Food at HomeAHA 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 Resolutions
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.