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WASHINGTON, DC—With
turkey on the menu for many, the nation’s oldest consumer
advocacy group is warning consumers to take precautions to avoid
foodborne illness this holiday season. Each year, 76 million
Americans fall victim to food-borne illness, according to the
U.S. Food and Drug Administration. It’s a serious risk, but one
that consumers can greatly reduce for their families by
following a few simple tips.
Tips to avoid food-borne illness this holiday season
- In order to limit possible risks, thoroughly cook poultry
and eggs to kill possible viruses or bacteria. Also, wash
hands frequently and keep raw poultry and eggs away from
other foods to avoid cross-contamination.
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Cook all other meats thoroughly, including beef, pork, and fish.
Use a food thermometer to ensure that your food has reached the
proper internal temperature. Don't rely on color, since many
foods can look done even when they are not. Cook ground beef to
160 degrees; poultry and pork, 170 degrees; and fish, until the
flesh is opaque and flakes easily with a fork.
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Clean all food surface areas that come in contact with raw meat
or poultry (cutting boards, utensils, dishes, countertops) with
warm, soapy water or disinfectant.
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If marinating raw meats or poultry, throw away any unused
marinade. Do not use the uncooked marinade on cooked foods!
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Keep hot foods hot (at least 140 degrees Fahrenheit) and cold
foods cold (40 degrees or below). Food left at room temperatures
can grow harmful bacterial in as little as two hours.
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Refrigerate leftovers immediately or toss them. Store hot foods
in shallow containers in the fridge.
-
Never put leftover condiments (such as mayo or pickles) back
into their original containers
-
Wash fruits and vegetables thoroughly, especially those that
will not be cooked.
For more
tips to make the most of your holiday season, including how to
shop online safely, visit
www.nclnet.org/holiday. |
