Our United Way network partner agency, the Tennessee Poison Center, wants to remind you to take steps to avoid food poisoning this Thanksgiving.
“The average home chef might consider cooking for two, three or even six people a manageable or even easy task, but during the holidays – when your guest list can reach 15, 16 or even 20 people – it is important that your guests leave with full stomachs and not food poisoning,” said Josephine Darwin, Director of Community Outreach at the Tennessee Poison Center.
Food poisoning is generally a mild illness (although it certainly does not feel “mild” if you are experiencing it) that usually results from poor food handling practices.
The Tennessee Poison center says, “food poisoning usually occurs two to six hours after eating the contaminated food and can include nausea, fever, vomiting, stomach cramps and diarrhea. Depending on the exact type of food poisoning, how your body reacts to the toxin and the amount of contaminated food that was eaten, symptoms may last from several hours to two or three days. Food poisoning can be serious for people in poor health, for the very young and the elderly.”
Practicing basic food safety preparation and storage is the best way to protect against food poisoning. Experts at Tennessee Poison Center offer the following recommendations to prevent food poisonings:
• Wash hands with soap and warm running water for at least 15 to 20 seconds before preparing any foods – and especially after handling raw meat, poultry, fish or eggs.
• Keep preparation and storage areas clean. This includes countertops, stovetops and refrigerators.
• Wash utensils between each use. Never reuse utensils – this is a source of contamination.
• Do not defrost meat or poultry on the counter at room temperature. Thaw it in the refrigerator or microwave instead.
• Use a meat thermometer to confirm that meat, pork and poultry are properly cooked. Visit www.foodsafety.gov for proper temperatures.
• Do not prepare food if you are sick or have any type of nose or eye infection.
• Store raw food below cooked food in the refrigerator so raw food cannot drip into cooked food and contaminate it.
• Use separate cutting boards for meats, poultry and fish.
To make sure leftovers will be good the next day, properly seal and store leftovers in the refrigerator as soon as possible. Leaving perishable foods (including meats and dairy products) out longer than two hours significantly increases your risk of food poisoning. Throw food away if you are unsure how long it has been sitting out.
If you have questions about food poisoning or any other poison problems, call the Tennessee Poison Center hotline at 1-800-222-1222.
Your support of United Way helps ensure that the Tennessee Poison Center hotline is able to help people (and medical professionals) with questions about food poisoning and other forms of poisoning. We thank the Tennessee Poison Center for this information and for its work to help our community all year long.