State officials advise: be known for great grilling, not making people sick
Food safety experts from the Department of Health want people to know how to protect themselves and their loved ones from foodborne illnesses, especially when preparing foods for picnics and barbecues during warm weather.
“Bacteria in or on food can multiply quickly in warm weather,” explains State Health Officer Dr. Kathy Lofy. “By making sure food is prepared, cooked, and served properly you can reduce the risk of foodborne illnesses and be well-known for great barbecues and picnics instead of for making people sick.”
Keep all your guests healthy by following these food safety tips from the Snohomish Health District.
Make sure your kitchen has everything you need for safe food handling, including two cutting boards (one for raw meats and seafood and the other for ready-to-eat foods), a food thermometer, shallow containers for cooling and storage, paper towels and soap.
Store foods in the refrigerator at 41°F or below or in the freezer at 0°F or below. Check the temperature of both the refrigerator and freezer with a refrigerator thermometer.
At the grocery store, bag raw meat, poultry and seafood separate from ready-to-eat foods like fruit, vegetables and bread. Don’t buy bruised or damaged produce, or canned goods that are dented, leaking, bulging or rusted, as these may become a breeding ground for harmful bacteria. Buy cold foods last and bring foods directly home from the store.
Always refrigerate perishable foods, such as raw meat or poultry, within two hours. Thaw frozen turkey in the refrigerator or under cold-running water. Never defrost the turkey at room temperature.
Working in the kitchen.
Got extra helpers in the kitchen? Make sure everyone washes their hands thoroughly with warm water and soap for 20 seconds before and after handling food, visiting the restroom, or changing a baby’s diapers. Keep all work surfaces sanitized, too. Spray or wipe on a solution of 1 tsp of unscented bleach per gallon of cold water.
When baking holiday treats, remember that no one should eat raw cookie dough or brownie batter containing raw eggs. Make eggnog with pasteurized eggs and pasteurized milk, or simply buy it ready-made with those ingredients.
Adding a nip of brandy or whiskey will not kill the germs. When making homemade eggnog, be sure to cook the mixture to 165°F, then refrigerate.
Food is safely cooked when it reaches a high enough internal temperature to kill the
harmful bacteria that cause illness. Cook your turkey to a minimum of 165°F as measured with a food thermometer, including the stuffing.
The healthiest method is to prepare and cook the stuffing separately – outside the bird. Test the bird’s temp in the thickest part of the thigh, the breast, and the inside. Don’t let the tip of the thermometer rest against bone.
Remember to keep hot foods hot (135°F or higher) and cold foods cold (41°F or below). To help keep foods hot wrap dishes in foil, cover them in heavy towels, or put them in insulated containers designed to keep food hot.
For cold foods, put them in a cooler with ice or freezer packs, or use an insulated container with a cold pack so they remain at 41°F or lower, especially if traveling for more than half an hour.
If you set up food in a buffet line, take care to put spoons in each dish for self-service, and assist children in filling their plates. No fingers allowed!
Wrap it up!
Throw away all perishable foods, such as meat, poultry, eggs and casseroles, left at room temperature longer than two hours. Refrigerate or freeze other leftovers in shallow, air-tight containers and label with the date it was prepared. Reheat leftovers to 165°F.
Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator. Keeping a constant refrigerator temperature of 41°F or below is one of the most effective ways to reduce the risk of an at-home food-borne illness.
Eat cooked turkey and stuffing within 3-4 days and gravy in 1-2 days. Cooked turkey keeps up to 4 months in the freezer. Reheat leftovers to 165°F as measured with a food thermometer, and bring gravy and sauces to a boil before serving. Microwaved leftovers shouldn’t have cold spots (bacteria can survive). Cover food, stir and rotate for even cooking.
Following these food safety steps at your house will make the meal a happy memory for everyone. Happy, healthy holidays from the Snohomish Health District!
The Holiday Food Safety Success Kit at www.holidayfoodsafety.org provides food safety advice and meal planning in one convenient location.
The kit includes information on purchasing, thawing and cooking a turkey; a holiday planner with menus, timelines, and shopping lists; and dozens of delicious (and food-safe) recipes. ]
The kit also has arts and crafts activities and downloads for kids so they can join the holiday fun.
U.S. Food and Drug Administration
1-888-SAFEFOOD: For questions about safe handling of the many foods that go into a delicious holiday meal, including eggs, dairy, fresh produce and seafood.
Nothing can ruin a party quite like food poisoning. According to the Centers for Disease Control and Prevention, there are 31 pathogens known to cause food-borne illness.
Every year there are an estimated 48 million cases of illness, 128,000 hospitalizations, and 3,000 deaths in the United States due to food-borne diseases.
Typical symptoms of food-borne illness are vomiting, diarrhea, and cramps which can start hours to days after contaminated food or drinks are consumed.
The symptoms usually are not long-lasting in healthy people—a few hours or a few days—and usually go away without medical treatment.
But food-borne illness can be severe and even life-threatening to anyone, especially those most at risk such as infants and young children, pregnant women, older adults, people with HIV/AIDS, cancer or any condition or medication that weakens the immune system.
By Melissa Maynard
This week more than 11,000 U.S. Muslims are expected to join millions of other pilgrims in Mecca for the annual Hajj pilgrimage. When the Americans return home, the Centers for Disease Control and Prevention and state and local health departments will be watching for any sign of the MERS virus that has caused severe acute respiratory illness in 140 people since 2012, killing about half of them.
But because of the shutdown of the federal government, about 9,000 of the CDC’s 15,000 workers have been furloughed. James Blumenstock, chief of public health practice for the Association of State and Territorial Health Officials, said states are concerned that the absence of those workers might slow down identification and response to MERS cases if the virus spreads to the U.S.
Since the shutdown, the CDC’s bi-weekly conference calls with state health officials to share new information about MERS and other emerging global threats have stopped, Blumenstock said. “Since Oct. 1, we have not scheduled one or had the opportunity to talk to anyone about scheduling the next one.”
MERS is just one of many possible public health risks state health officials are worried about handling without the full support of the CDC and other federal agencies. Another big one within U.S. borders is the flu season that began Oct. 1.
In a Wednesday conference call with state health officials from across the country, CDC Director Tom Frieden assured states that the agency would be available to assist in emergency situations, but acknowledged that its response might be slower because of the shutdown.
“We have been told that that if we needed support for a large-scale event, it would require pulling staff back in, and that the response time could be delayed,” said Wendy Braund, Wyoming’s state health officer. “That is a very real concern to us.”
CDC in the States
States rely on the CDC to step in when outbreaks cross state lines and for technical support and lab testing when unusual situations arise. The federal agency also helps fund and staff a range of programs, embedding its own experts in state health agencies to help with a range of programs from immunizations to AIDS prevention. Many of these people have been furloughed.
Also, certain public health functions rely heavily on federal grants, which will become more critical if the shutdown continues. Hawaii State Epidemiologist Sarah Park was handling multiple investigations when she learned that her work may be interrupted because her division gets 90 percent of its money from the federal government.
“Basically, toward the end of last week, it was realized that … the state had only sufficient federal funds drawn down to make the Oct 5th payroll,” she said in an email.
“If the federal shutdown doesn’t resolve soon,” she said, “we could be facing a major crisis whether because staff have to be laid off and/or because we aren’t able to place vaccine orders or have them completed because the federal system is down.”
CDC officials acknowledged the challenges the shutdown has created for its partners at the state level. “We’re actually really concerned about what is happening with the states, and down the road if this continues,” said John O’Connor of the CDC’s National Center for Emerging and Zoonotic Infectious Diseases.
The CDC can call back employees to respond to emergencies, according to Barbara Reynolds, a CDC crisis communication specialist. For example, the U.S. Department of Agriculture on Monday issued a public health alert for an outbreak of an antibiotic-resistant strain of salmonella linked to chicken produced by Foster Farms in California.
The outbreak has sickened 278 consumers in 17 states. In response, the CDC called back two-thirds of the 30-person team that tracks foodborne illnesses. It has updated its website with details of its ongoing investigation into the outbreak, including a map detailing cases by state.
Still, Reynolds acknowledged it’s not the same as when the CDC is fully functioning. “We have 9,000 people from CDC furloughed, which means 9,000 fewer people to answer the phones and take phone calls from people in state agencies,” she said. “Some of that collaboration is just gone right now.”
In Oregon, eight salmonella cases have been linked to the outbreak. Katrina Hedberg, the state’s chief epidemiologist and health officer, said the CDC’s national databases connected the salmonella strain to Foster Farms based on evidence from cases in other states. “Looking at our Oregon cases, it wouldn’t be obvious that they were linked,” she said.
But the state received less information than it would have from a fully functioning CDC. “Normally we’d be hearing about this before, and we’d be having conference calls beforehand,” she said. Instead, Hedberg said the general public learned about the outbreak only shortly after she and her staff did – and from the USDA’s Food Safety and Inspection Service rather than the CDC.
One of the most significant looming public health threats is the flu. State health officials are concerned about how the shutdown will affect their ability to fight its spread, since they rely on the CDC to track and monitor cases to better prepare their public health response.
Michael Cooper, Alaska’s deputy state epidemiologist, said his department has received “a flurry of emails about how CDC influenza monitoring and surveillance staff would be at minimal levels and online applications might not be functional for recording data that demonstrates national/state activity related to influenza.”
Blumenstock, of the Association of State and Territorial Health Officials, said there are critical flu-related functions the CDC cannot currently perform because of the shutdown.
For example, at this point in the season, the CDC typically tests early flu strains to see how well they match with the seasonal vaccine. That information gives public health officials important clues about what to expect from flu season and how to adjust their strategies.
The CDC also conducts an annual public awareness campaign, tests early cases of the flu to determine resistance to antivirals and provides regular surveillance information to states.
Much of that assistance simply isn’t happening, Blumenstock said. “Depending on how bad flu season turns out to be, that could provide increased risk of illness or death if CDC doesn’t get back in business.”
Stateline is a nonpartisan, nonprofit news service of the Pew Center on the States that provides daily reporting and analysis on trends in state policy.
From the Washington State Department of Health
Hanging out with the goats, poultry, and cows can be the highlight of any trip to the local fair. Yet fair animals can also spread certain diseases.
“Going to see the animals at the fair is a treasured tradition for many families,” said Ron Wohrle, public health veterinarian for the Department of Health. “But even healthy animals can spread E. coli and Salmonella bacteria to people, which can make them sick. By following some basic safety tips you can enjoy the animals at the fair and stay healthy.”
Many kinds of animals can carry dangerous bacteria and viruses. The germs can be in their saliva, on their coats, and on surfaces contaminated by their waste. People can pick up those germs when they touch the animals or their surroundings. Most get sick by putting their hands or a contaminated object in their mouth or nose.
An estimated half-million people in the U.S. get sick every year because of a visit to animals at a fair, petting zoo, or other exhibit. Washington rules require signs warning people of the health risks, along with hand washing or sanitization stations near animal exhibits. Pregnant women, older adults, kids under five, and anyone who has an underlying illness should be especially careful to follow posted precautions.
Washing hands with running water and soap is the best way to avoid getting sick. It’s especially important after touching animals or their surroundings and before eating or drinking.
Children under five should be watched at all times while they visit animals to make sure they don’t put their hands or objects, like a pacifier, in their mouth while interacting with animals.
Stroller wheels can also pick up germs from animal areas and have been tied to illnesses in the past.
Call your health care provider immediately if someone in your family becomes sick after coming in contact with animals.
The Department of Health investigates cases and outbreaks of animal-related illnesses and works to make sure that places where animals are displayed follow state regulations. Information on staying healthy around animals is available online.
Photo courtesy of Christine Landis
Hot summer temperatures and meals served outside can be a recipe for illness if outdoor chefs don’t follow a few basic guidelines to keep outside eating healthy and safe.
“It’s harder to keep food at safe temperatures when it’s hot outside and we eat food away from home,” said Food Safety Program Manager Dave Gifford. “If you plan your picnic or barbecue so that food is stored and cooked at the correct temperatures and served safely, you can avoid food-related illnesses.”
Foodborne illnesses can range from mild nausea to a serious condition that requires medical attention.
Young children, the elderly, and people who have a weakened immune system are at higher risk to get severely ill.
Making sure you wash your hands thoroughly and often during food preparation is one of many ways to ensure that foods served outdoors are safe to eat.
State health officials also recommend storing ready-to-eat foods separately from raw meat to prevent contamination, preparing meat for barbecues at home using clean utensils, and washing fruits and vegetables before slicing and serving.
When packing for an outdoor picnic or barbecue, make sure to bring a food thermometer to ensure meats are cooked to a safe temperature; a cooler with plenty of ice to keep cold foods cold; and disposable wet-wipes, paper towels, and garbage bags for cleaning up.
Barbecued meat might look done, but only a food thermometer can show you if the food is safe. Recommended cooking temperatures:
- Ground beef and hamburger – 160 degrees Fahrenheit
- Hot dogs – 165 degrees Fahrenheit
- Steaks and roasts – 145 Fahrenheit
- Chicken breasts – 165 degrees Fahrenheit
- Fish – 145 degrees Fahrenheit
- Pork – 160 degrees Fahrenheit
Food that has been kept chilled at 41 degrees or below and whole fruits, bakery items, chips, and unopened drinks can be used later. Throw away prepared food such as barbecued meat, salad, melon, and sandwiches that have been sitting out for more than two hours.
Extra food should be kept cold in a cooler that’s stored in the shade. Food left in a car, on a table, or in a picnic basket for more than two hours should be thrown out.
More barbecue and picnic food safety tips are available online.
Eggs and summer go together: deviled eggs, homemade ice cream, and potato salad.
But, just a few hours outside of the refrigerator and your eggs can create lasting memories that you’d rather forget.
This summer, make sure that eggs carrying Salmonella don’t come to your next outing.
Summer is the perfect season for Salmonella, a germ that commonly causes foodborne illness–sometimes called food poisoning.
Warm weather and unrefrigerated eggs or food made from raw or undercooked eggs create ideal conditions for Salmonella to grow.
Many germs grow to high numbers in just a few hours at room temperature.
Although anyone can get Salmonella food poisoning, older adults, infants, and people with weakened immune systems are at increased risk for serious illness.
A person infected with Salmonella usually has a fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after consuming a contaminated food or beverage.
The illness usually lasts 4 to 7 days, and most people recover without antibiotic treatment. But, in rare cases, people become seriously ill.
In the United States, Salmonella infection causes more hospitalizations and deaths than any other germ found in food, resulting in $365 million in direct medical costs annually.
Wondering if you haveSalmonella food poisoning?
See your doctor or healthcare provider if you have:
- Diarrhea along with a temperature over 101.5°F
- Diarrhea for more than 3 days that is not improving
- Bloody stools
- Prolonged vomiting that prevents you from keeping liquids down
- Signs of dehydration, such as
- Making very little urine
- Dry mouth and throat, and
- Dizziness when standing up
Salmonella can be sneaky
You can get Salmonella from perfectly normal-looking eggs. Salmonella can live on both the outside and inside of eggs that appear to be normal. Chicken feces on the outside of egg shells used to be a common cause of Salmonella contamination. To counter that, regulators in the 1970s put strict procedures into place for cleaning and inspecting eggs. Now, Salmonella is sometimes found on the inside of eggs; it gets there as the egg is forming.
Good news for egg lovers
Professionals from public health, government, and the food industry are continually working to reduce the risks of Salmonella in eggs. Here are just a few contributions made thus far:
- CDC researchers found a significant decrease in Salmonella outbreaks associated with eggs.
- In a recent MMWR report that tracked foodborne disease outbreaks reported to CDC from 1998-2008, the authors noted a significant drop in the percentage ofSalmonella outbreaks attributed to eggs.
- Regulators and food industry stakeholders partnered to improve food safety.
- The Food and Drug Administration (FDA) enacted the Egg Rule in 2010 to improve egg safety on egg farms by reducing infections with a type of Salmonella(called serotype Enteritidis) that is transmitted commonly by eggs; they also established safe handling and labeling requirements for shell eggs.
Be proactive. Reduce your risk.
Did You Know?
Eating raw or undercooked eggs can be especially dangerous for young children, pregnant women, older adults, and those with weakened immune systems.
Salmonella can contaminate more than poultry and eggs. It sneaks its way into many foods—ground beef, pork, tomatoes, sprouts—even peanut butter. Here are six tips to make eggs and other foods safer to eat.
- Like other perishable foods, keep eggs refrigerated at or below 40° F (4° C) at all times. Buy eggs only from stores or other suppliers that keep them refrigerated.
- Discard cracked or dirty eggs.
- Do not keep eggs or other foods warm or at room temperature for more than two hours.
- Refrigerate unused or leftover foods promptly.
- Avoid restaurant dishes made with raw or lightly cooked unpasteurized eggs. Although restaurants should use pasteurized eggs in any recipe containing raw or lightly cooked eggs –such as Hollandaise sauce or Caesar salad dressing—ask to be sure.
- Consider buying and using shell eggs and egg products that are pasteurized. These are available for purchase from certain stores and suppliers.
Photo of eggs courtesy of Sanja Gjenero
For more information about Salmonella, foodborne illness, and food safety, call 1-800-CDC-INFO, e-mail email@example.com, or visit these web sites:
- MMWR report that tracked foodborne disease outbreaks reported to CDC from 1998-2008
- Tips to Reduce Your Risk of Salmonella from Eggs (feature)
- Tips to Reduce Your Risk of Salmonella from Eggs [PODCAST - 4:00 minutes]
- CDC Outbreak Investigation of Salmonella Enteritidis
- CDC website: Salmonella
- CDC FAQs: Salmonella serotype Enteritidis
- FoodSafety.gov: Eggs and Egg Products
- Playing it Safe With Eggs: What Consumers Need to Know
- CDC Vital Signs – Making Food Safer to Eat
- Vital Signs: Morbidity and Mortality Weekly Report (MMWR)
- Estimates of Foodborne Illness in the U.S.
- Foodborne Outbreak Online Database
- Medscape commentary – Savvy about Salmonella?
- Medscape commentaries – Food Safety
Seven cases of Salmonella infection in Washington residents have been linked to a national outbreak traced to contact with hedgehogs, the Washington State Department of Health reports.
The Department of Health is working with the Centers for Disease Control and Prevention (CDC), Department of Agriculture (USDA), and other states to investigate Salmonella illnesses associated with hedgehogs.
The seven Salmonella illnesses linked to exposure to hedgehogs, including one death, were reported to the Department of Health over the past year.
Tests have shown the specific type of Salmonella matches that found in 20 people from seven other states across the country.
About the outbreak:
Pet hedgehogs can carry Salmonella and other diseases, even if the animals do not appear to be sick. People can be infected during routine pet care for their pet hedgehogs, which can shed bacteria that can contaminate cages, toys, bedding, or household surfaces. Even without touching a hedgehog, people can be infected by touching objects contaminated by infected hedgehogs.
The Department of Health recommends that hedgehog owners make sure to wash hands with soap and water after handling the animals and their cages, toys, bedding, water bottles, food, and any other materials used for pet care. In addition, be sure to clean any surfaces potentially contaminated by hedgehogs.
Hedgehog owners should also be sure to warn friends and family about the risk of Salmonella and make sure all people having contact with their pet hedgehog wash their hands, too. Many kinds of animals can shed Salmonella bacteria, and these prevention strategies should be used when handling and caring for any animal.
Salmonellosis symptoms can include severe diarrhea, bloody diarrhea, fever, chills, abdominal discomfort, and occasionally vomiting; symptoms may appear one to three days after exposure. Infections can last from several days to months. The illness can be treated, though most people recover on their own, without medications.
Young children, elderly adults, and people with weakened immune systems have a higher risk for severe illness. Adults should supervise children when washing hands. Cages should be washed outdoors instead of in a kitchen or bathroom. The animals don’t always show signs of illness, so it’s important to take steps to protect yourself.
The cases in Washington have come from King, Pierce (2), Thurston, Whitman, Clark, and Spokane counties.
Before this year, the Department of Health had one reported case of Salmonella related to hedgehogs in 2005.
To learn more:
- Visit the Department of Health’s website on Salmonella infections.
- Visit the CDC’s website dedicated to providing updates on the outbreak.
If fruits and veggies have a ridged or uneven skin, use a scrub brush to remove dirt from the grooves.
Remember, even produce with inedible skin should still be washed as a first step.
This week, get into the habit of washing all produce thoroughly before serving.
Be sure to start with clean hands and a sanitary work station.
About the Monday Campaigns:
The Healthy Monday Tips is produced by a national health promotion initiative called the Monday Campaigns.
In one study, they reviewed the scientific studies that looked at ways to get people to adopt healthy habits.
In that review, they found that one of the most effective ways to keep people on track is simply to remind them from time to time to stick to it.
But when would be the best time send those reminders?
Fry and Neff decided to look at Monday, which many of us consider the start of our week.
To better understand how we thought and felt about Monday, they reviewed the scientific literature as well as cultural references to Monday in movies, songs, books and other forms of art and literature, even video games.
They noted that a number of scientific studies have found that we may suffer more health problems on Monday. For example, a number of studies find that Americans have more heart attacks and strokes on Monday.
There is also evidence that we have more on-the-job injuries on Monday, perhaps because we are not quite back into the swing of things, or are still recovering from our weekend.
Fry and Neff also found that while many of us, facing the return to work, may dread Mondays, Monday is also seen as a day for making a fresh start.
Fry and Neff concluded that Monday might be a good day for promoting healthy habits. Calling attention to the health problems linked to the first day of the work week, such as heart attacks and on-the-job injuries, makes Monday a natural day to highlight the importance of prevention.
And the Monday’s reputation as a day to make a fresh start offers the opportunity to help people to renew their efforts to adopt healthier habits.
Fry and Neff’s findings are put into practice by the Monday Campaigns, which helps individuals and organizations use Monday as a focus for their health promotion efforts, providing free research, literature and artwork, and other support.
To learn more about Healthy Mondays:
- Visit the Monday Campaigns website: www.mondaycampaigns.org
A record 24,000 Snohomish County residents earned a food worker card through online training in 2012, compared to less than 5,000 who earned their cards in a classroom, Snohomish County health officials report.
A food worker card is required for anyone who:
- Works with unpackaged food, such as in a restaurant or bar
- Touches food equipment, such as washing dishes
- Works at any surface where people put unwrapped food, including grocery store cashiers
The county began to offer the food worker card classes online in the spring of last year. The online course takes about one hour to go through the curriculum and take the test.
The popularity of the online course has reduced the need for in-person classes, officials said, so the Snohomish Health District plans to reduce the number of in-person classes to four a month in English and to one a month in Spanish next year. .
Starting January 1, Health District will offer four classes a month in English and one in Spanish at the Snohomish Health District auditorium in the Rucker Building, 3020 Rucker Ave., Everett.
- The in-person classes in English will be offered the first and third Thursday of each month at 10 a.m. and 2:30 p.m.
- The in-person classes in Spanish will be offered the first Tuesday of each month at 10 a.m.
- In-person classes will no longer be offered in Lynnwood.
The online training program also provides instruction in Korean, Russian, Mandarin, Cantonese, Vietnamese, Cambodian and Closed Caption
The cost of the training and test for a food worker card remains at $10.
Food worker cards are good for three years and are valid anywhere in Washington state.
The Health District accepts cash only for the in-person classes, and Visa or MasterCard only for online classes.
Find details at http://www.snohd.org/Shd_EH/Eh_FLE/FoodWorker.aspx#foodOnline.
To learn more about food safety classes and the food safety program, visit www.snohd.org, keyword search “Food Class.” Optionally, call 425.339.5260 to hear a list of class dates.
Food safety tips from the U.S. Centers for Disease Control and Prevention
Holidays are times we share the kitchen with family and friends. Make it a goal this year to also share good food safety practices. CDC is a partner with the United States Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS), which is responsible for the safety of meat and poultry.
Here are simple tips that all cooks in the kitchen can follow this holiday season for cooking a delicious and safely prepared turkey.
Turkey Basics: Safely Thaw, Prepare, Stuff, and Cook
When preparing a turkey, be aware of the four main safety issues: thawing, preparing, stuffing, and cooking to adequate temperature.
Food Thermometer Truths
- Always use a food thermometer to guarantee that foods are cooked to a safe-to-eat temperature.
- Some food thermometers must be calibrated to ensure that they read food temperature accurately. Find out if your thermometer can be calibrated by reading the USDA fact sheet on kitchen thermometers.
- You can calibrate your food thermometer in boiling water by following these three steps [cite thissource]:
- Fill a pot of water with distilled water and bring to a rolling boil.
- Hold the thermometer probe in the boiling water for one minute. Do not let the probe touch the pot.
- After one minute, the thermometer should read between 210° and 214° F. If it does not read between these temperatures adjust the thermometer manually to 212° F. If the thermometer cannot be adjusted manually do not use it until it is serviced by a professional.
Thawing turkeys must be kept at a safe temperature. The “danger zone” is between 40 and 140°F — the temperature range where foodborne bacteria multiply rapidly.
While frozen, a turkey is safe indefinitely, but as soon as it begins to thaw, bacteria that may have been present before freezing can begin to grow again, if it is in the “danger zone.”
Bacteria present on raw poultry can contaminate your hands, utensils, and work surfaces as you prepare the turkey.
If these areas are not cleaned thoroughly before working with other foods, bacteria from the raw poultry can then be transferred to other foods.
After working with raw poultry, always wash your hands, utensils, and work surfaces before they touch other foods.
For optimal safety and uniform doneness, cook the stuffing outside the turkey in a casserole dish. However, if you place stuffing inside the turkey, do so just before cooking, and use a food thermometer.
Make sure the center of the stuffing reaches a safe minimum internal temperature of 165°F.
Bacteria can survive in stuffing that has not reached 165°F, possibly resulting in foodborne illness.
Follow the FSIS’ steps to safely prepare, cook, remove, and refrigerate stuffing; Spanish language instructions are available.
Set the oven temperature no lower than 325°F and be sure the turkey is completely thawed. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2-1/2 inches deep.
Check the internal temperature at the center of the stuffing and meaty portion of the breast, thigh, and wing joint using a food thermometer. Cooking times will vary.
The food thermometer must reach a safe minimum internal temperature of 165°F. Let the turkey stand 20 minutes before removing all stuffing from the cavity and carving the meat.
For more information on safe internal temperatures, visit FoodSafety.gov’s Safe Minimum Cooking Temperatures.
Following these cooking guidelines can help you prepare
a safe holiday dinner that everyone will enjoy.
Sunland, Inc. of Portales, New Mexico has expanded its nationwide recall of its products linked to a Salmonella outbreak, adding its cashew butter, tahini and roasted blanched peanut products to the recall list, which already includes the company’s almond butter and peanut butter products.
The products are sold under a variety of brand names, including Trader Joe’s, Archer Farms, and Sprout’s.
The company has posted a list of the recalled products here: www.sunlandinc.com/788/html/pdfs/SunlandRecall.pdf
The outbreak was first linked to Trader Joe’s Valencia Creamy Salted Peanut Butter, a Sunland product, which Trader Joe’s pulled from its shelves last week.
According to the U.S. Centers for Disease Control and Prevention (CDC), 30 people in 19 states have been infected with the outbreak strain Salmonella Bredeney, including 2 in Washington state.
The number of ill persons identified in each state is as follows: Arizona (1), California (2), Connecticut (3), Illinois (1), Louisiana (1), Massachusetts (3), Maryland (1), Michigan (1), Minnesota (1), Missouri (1), Nevada (1), New Jersey (2), New York (1), North Carolina (1), Pennsylvania (2), Rhode Island (1), Texas (4), Virginia (1), and Washington (2).
4 ill persons have been hospitalized, the CDC said, but no deaths have been reported.
The CDC recommends that “consumers do not eat recalled peanut butter and other products containing nuts and seeds and dispose of any remaining jars of product in the home or return the product to the place of purchase.”
“This is especially important for children under the age of 5 years, older adults, and people with weak immune systems,” the CDC said.
Sunland also advises consumers who have purchased the companies products subject to the recall should discard the product immediately.
Consumers can contact the company at 1-866-837- 1018, which is operational 24 hours a day, for information on the recall. In addition, a consumer services representative is available Monday through Friday between the hours of 8:00 AM and 5:00 PM MT at (575) 356-6638, the company said.
From the U.S. Food and Drug Administration:
What are the Symptoms of Salmonellosis?
Most people infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most people recover without treatment.
However, in some people, the diarrhea may be so severe that the patient needs to be hospitalized.
In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated promptly with antibiotics.
Who is at Risk?
Children are the most likely to get salmonellosis.
The rate of diagnosed infections in children less than five years old is higher than the rate in all other persons.
Young children, the elderly, and those with compromised immune systems are the most likely to have severe infections.
It is estimated that approximately 400 persons die each year with acute salmonellosis.
Who Should be Contacted?
Consumers who show any signs of illness from salmonellosis should consult their health care provider.
The FDA encourages consumers with questions about food safety to call 1-888-SAFEFOOD or consult the fda.gov website.
- Sunland, Inc. Announces an Expansion of its Voluntarily Limited Recall of Almond Butter and Peanut Butter To Add Cashew Butter, Tahini and Roasted Blanched Peanut Products Due to Possible Health Risk [PDF - 5 pages]
- FDA Investigates Multistate Outbreak of Salmonella Bredeney Infections Possibly Linked to Trader Joe’s Valencia Creamy Salted Peanut Butter
- Trader Joe’s Voluntarily Recalls Creamy Salted Valencia Peanut Butter Because of Possible Health Risk
Cases of Salmonella infections linked to contact with turtles have now been reported in 28 sates, the U.S. Centers for Disease Control and Prevention (CDC) reports.
To date, 149 cases have been reported across the country. Although there have been no deaths linked to the outbreak, 28 people have needed to be hospitalized.
Although there have been no cases yet reported in Washington state, Department of Health officials has issued an alert and is urging parents to teach children how to more safely handle turtles, other reptiles and amphibians, all of which can carry the bacteria:
Snakes, lizards, frogs, and toads commonly carry Salmonella bacteria, even if the animals appear healthy. Their droppings can contain the bacteria, and people who handle the animals or touch their environments can be exposed.
Young children are at highest risk for becoming ill because they’re less likely to wash their hands and they touch their mouths more often. Young children are also more likely to have more serious health consequences from salmonellosis.
Turtles and amphibians should be kept out of homes, childcare settings, schools, and other places where there are children under 5 years old.
Turtles with a shell length of less than 4 inches in size should not be purchased as pets or given as gifts.
Both federal and state law ban the sale of small turtles with shells less than four inches long, and pet stores and other turtle vendors are required to give written information to buyers about disease risks.
People who see small turtles for sale should not buy them, and should report such sales to the Department of Health at 877-485-7316
Salmonella facts from the CDC:
Most persons infected with Salmonella develop diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. The illness usually lasts 4 to 7 days, and most persons recover without treatment.
However, in some persons, the diarrhea may be so severe that the patient needs to be hospitalized.
In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated promptly with antibiotics.
The elderly, infants, and those with impaired immune systems are more likely to have a severe illness.
To learn more:
- Visit the the Washington State Department of Health’s Salmonella from Reptiles and Amphibians webpage.
- Visit the CDC’s Salmonella Outbreak page for updates.
- Visit the CDC’s Salmonella webpage.
During power outages, food can go bad. Even food that smells and tastes fine can harbor bacteria that can make you and your family ill. To help you avoid such food-borne illnesses, the Washington State Department of Health has prepared the following food-safety tips:
Spoiled food can make you sick; handle, store food safely when power is out
Keep cold food cold to prevent bacteria from growing: if in doubt, throw it out
When the power is out it’s important to protect your food supply. Keeping foods cold or making sure they’re fully cooked can protect you from foodborne illness. That can be difficult without power.
If you think power might be out for a long time, use food that can spoil fast before food that keeps longer. It’s most important to keep meat, seafood, and dairy products cold.
Refrigerator doors should be kept closed as much as possible to keep cold air inside. Freezers that are part of a refrigerator-freezer combination will keep food frozen for up to a day.
A free-standing chest or upright freezer will keep food frozen solid for two days if it is fully loaded. The more it is opened, the quicker it will thaw.
An ice chest packed with ice or snow is a good temporary solution. However, storing food outside is not recommended. Outside temperatures change often and the sun can thaw frozen foods or warm cold foods so that bacteria can grow. Animals can also contaminate food left outside.
“If in doubt, throw it out.”
When it comes to food safety, the general rule is, “If in doubt, throw it out.” Never taste suspicious food. It may look and smell fine, but bacteria that cause foodborne illness may be present and could make you sick.
If food is cold to the touch, and you know it has not been above 45 degrees F for more than an hour or two, it’s probably safe to keep, use, or refreeze. Throw away all meat, seafood, dairy products, or cooked foods that don’t feel cold to the touch. Even under proper refrigeration, many raw foods should be kept only three or four days before they are cooked, frozen, or thrown away.
It is important to be very careful when trying to cook during a power outage. NEVER USE A CAMPING STOVE OR BARBEQUE INDOORS. They put off carbon monoxide, a poisonous gas that can’t be seen or smelled. It can kill a person in minutes.
To learn more:
- The state Department of Health has several fact sheets on staying safe in bad weather (www.doh.wa.gov/Topics/weather.htm). They’re available in multiple languages.
- The agency provides a wide range of emergency preparedness information (www.doh.wa.gov/phepr/default.htm) from earthquakes to windstorms.
- This information is in our Emergency Resource Guide (www.doh.wa.gov/phepr/handbook.htm).
Food safety for Thanksgiving goes beyond the proper preparation and cooking of turkey, says Dr. David Fleming, Director and Health Officer for Public Health – Seattle & King County: cross-contamination and improper preparation and storage of other foods are other common causes of food-borne illnesses during the holiday season.
To protect yourself, your family and guests from Salmonella, E. Coli and other food-borne illnesses, follow these key food safety tips”
Wash your hands
- Wash your hands for about 20 seconds with warm water and soap to get rid of the germs that can get into food and make people sick.
- Wash your hands after going to the bathroom, after touching raw meat, fish or poultry, and after taking out the garbage, sneezing, or coughing.
Keep foods safe from cross contamination
- Avoid cross contamination, which occurs when germs from raw foods get onto foods that will not be cooked or fully reheated to 165º F before eating.
- Put raw poultry, meat and fish in the “meat” drawer of the refrigerator, or put them on the bottom shelf in the refrigerator so the juices don’t drip on foods that won’t be cooked.
- Use a hard cutting surface with no splits or holes in it.
- Wash, rinse and sanitize the cutting surface and utensils after cutting raw poultry, meat, and fish, as well as melons. Make a sanitizer with 1 teaspoon of household bleach for each gallon of cool water.
Heat foods to their proper temperature
- In order to kill all bacteria, cook turkey, dressing containing turkey parts, other poultry and wild game to at least 165º F, ground beef and ground pork to 155º F, and fish, shellfish, lamb, other pork, other beef, and eggs to 145º F. (Most people will prefer turkey that has been cooked to an even higher temperature).
- Cold foods should be kept cold (lower than 41º F), and hot foods should be held hot (above 140º F).
Cool and reheat foods properly
- Cool food properly by placing it in uncovered shallow pans in the refrigerator.
- If you are taking prepared food to share with others, be certain that you keep it hot (above 140º F) or cold (41º F or below) during the trip and until it is served.
- If food has been sitting at room temperature for not more than 2 hours, refrigerate it or reheat it. If food has been sitting out for longer than 2 hours, throw it out.
- Take care with leftovers. Be sure the food has been cooled properly, then kept cold on the journey home.
Vegetables and fruit
- Wash and scrub fruits and vegetables under cold running water.
- Scrub the exterior of melons before cutting them, and then keep them cold at 41º F or below.
- Keep “starchy foods” like cooked beans (legumes), rice, potatoes and pasta at 140º F or above, or cold at 41º F or below. Be sure to refrigerate within 2 hours after the meal.
- Keep tofu and other plant protein foods hot (140º F or above) or cold (41º F or below).
- Sprouts must be kept at 41º F or below until used.
Meal programs and food banks see a large amount of food donated around the holidays, and this Thanksgiving is no exception. Public Health encourages your generous food donations, and stresses that the biggest need is for high quality canned protein foods, fruits and vegetables.
If you are donating fresh produce or a perishable food that has been kept continuously refrigerated at 41º F or less, call the donor agency before delivering to make sure that they have refrigerator or freezer space, and that they can accept what you would like to donate.
For additional information on food safety, please visit:
- Public Health’s Food Protection website
- Cooking Turkey Fact Sheet
- Public Health – Seattle & King County www.kingcounty.gov/health