FOR IMMEDIATE RELEASE

Thursday, November 19, 2009

CONTACT
Lori Maldonado
Deputy Director, Office of Communications
303-692-2028

Avoid Food Poisoning During the Holidays by Properly Preparing Food

DENVER--State health officials today reminded Coloradans about the importance of properly handling and preparing foods to avoid getting food poisoning this holiday season.

Susan Parachini, the retail food program manager for the Colorado Department of Public Health and Environment’s Consumer Protection Division, said the most frequent causes of foodborne illnesses are improper cooling of foods, lack of adequate hand washing, preparation of ready-to-eat foods with contaminated utensils and improper cooking temperatures.

Parachini said, “By following simple safety precautions, you can ensure your holiday parties and meals will be safe and enjoyable for all.”

She provided the following tips for keeping foods safe:

• Cool all leftovers to 41 F or lower within four hours after cooking is complete. Do not leave foods containing meat, milk, eggs, fish or poultry at room temperature for more than the four-hour limit. This includes pumpkin or other custard pies that are popular during the holidays.

• Wash hands frequently and thoroughly with soap and warm water before food preparation and after using the bathroom, changing diapers, sneezing, coughing, eating, drinking or smoking.

• Bacteria can spread throughout the kitchen and onto cutting boards, knives, sponges and counter tops. Minimize cross-contamination risks by thoroughly cleaning and sanitizing knives, cutting boards and utensils before and after preparing raw foods and foods that do not require further cooking. A sanitizing solution can be prepared using one tablespoon of unscented chlorine bleach per gallon of water.

• Buy a cooking thermometer and use it. Turkey and stuffing should be cooked thoroughly to 165 F and ham to 145 F or above before serving. Recipes requiring eggs must be cooked thoroughly to 135 F or above. If egg dishes do not require cooking, such as homemade eggnog, use pasteurized egg products instead of shelled eggs.

• Do not thaw foods at room temperature. Plan enough time to thaw them in the refrigerator, and place them on a tray to catch any juices that may leak from the original packaging to avoid cross-contamination.
   

Turkey Size	No. of Days in Refrigerator to Thaw
4 to 12 pounds	1 to 3 days
12 to 16 pounds	3 to 4 days
16 to 20 pounds	4 to 5 days
20 to 24 pounds	5 to 6 days

• Do not prepare or handle foods if you already are ill to avoid spreading the illness to others sharing the meal.

For more information, the public may contact Susan Parachini at 303-692-3646.

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