DuPage County Health Department offers food safety tips

Food safety is important throughout the year, but during the hustle and bustle of the holiday season, it plays an especially significant role. During the holidays, families often prepare larger meals, leave food out of the refrigerator for longer periods of time and overload their refrigerators, which can all lead to foodborne illness.

Symptoms of food poisoning include nausea, vomiting, diarrhea, fever or abdominal cramps. These symptoms can appear anywhere from 30 minutes to two weeks after eating the contaminated food. More often, though, people get sick within 48 hours of consumption.

Some normally healthy individuals may recover from foodborne illness without medical treatment. However, if the symptoms are severe or if the victim is very young, old, pregnant or already ill, seek medical help immediately.

Here are several food safety tips for preparing a healthy holiday meals:

• When planning a gathering, choose foods that can be served safely for your party’s conditions. For example, if a buffet will be in a place for more than two hours, it is important to keep cold foods below 40°F by placing them on ice. Likewise, hot food should be kept above 140°F in a crock-pot or on a warming plate.
   

• When buying a turkey or other large portions of frozen meat, remember that safe thawing can take up to 24 hours per five pounds of meat. The best way to thaw a turkey is in its original packaging within the refrigerator. Be sure to plan ahead and shop several days in advance.
   

• Never stuff the turkey before cooking, as some of the stuffing may never become hot enough to kill the bacteria that are normally destroyed during the cooking process.
   

• Roast the turkey in the oven as the packaging directs, but be sure the temperature does not fall below 325°F.
   

• Use a meat thermometer to check on your turkey during the cooking process. Insert the thermometer into the large, meaty portion of the inner thigh. Use caution not to touch the thermometer to the bone, as this will throw off the reading. Dark meat pieces are done when the temperature of the turkey reaches 180°F or above.
   

• If you do not have a meat thermometer, you can still test the doneness of the turkey by inserting a long-tined fork into the thickest part of the inner thigh. If the juices are still pink in color, the meat must be cooked longer.
   

• After you have finished eating the meal, even before your guests have left, be sure to place your leftovers in the refrigerator. Refrigerated turkey can be safely consumed within three days. If you have leftovers that will not be used within this time period, freeze the amount that you will not be able to consume. Frozen turkey, stuffing and gravy should be used within one month.

“We promote health, prevent illness, and provide quality service”