4th of July Food Poisoning Prevention Tips – Whether you celebrate the holiday by staying in and grilling your favorite foods or going out to a restaurant to eat, the risk of food poisoning is always there. Learn how to reduce your risk of food poisoning with these tips right here on Newsymom!
This is Public Health is brought to you in partnership with the Tuscarawas County Health Department.
Ahhh, it’s that time of year. Everyone’s looking forward to the three big F’s: fireworks, fun, and FOOD.
Fourth of July is one of the loudest, booming holidays, but if you aren’t being careful, the only thing blowing up will be your toilet…
Introducing Campylobacter…with a BOOM!
Campylobacter causes an estimated 1.5 MILLION cases of illness each year in the United States. You could get Campylobacter from eating raw or undercooked poultry; however, you can also get it from food that touched it!
Other potential sources of contamination include: seafood, meat, produce, by contact with animals, and drinking untreated water.
Symptoms of Campylobacter Infection
These are the symptoms you may experience, 2-5 days after ingesting Campylobacter:
- Diarrhea (bloody)
- Fever
- Stomach cramps
- Nausea
- Vomiting
Symptoms will last about a week, and most people recover on their own*.
*Campylobacter can be deadly to those with weakened immune systems. Those with a blood disorder, AIDS, or receiving chemo could potentially develop a more life-threatening infection if it travels to the bloodstream.
How Do I Prevent Getting Campylobacter?
To keep you and your family safe for the holiday’s festivities, we’ve got the tips to keep you safe whether you’re dining out or staying in!
When Dining Out…
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- Check inspection scores! Through your local health department, check the inspection scores of the restaurant you plan on visiting.
- Be on the lookout for the kitchen manager’s food safety training certificate. They’re normally displayed proudly somewhere in the restaurant.
- Do you see employees practicing safe food-handling techniques? Are they washing their hands or wearing gloves? Are they using CLEAN utensils?
- When your food is improperly cooked, say something! If you get raw chicken, don’t hesitate to send it back. Chicken has to be cooked to an internal temperature of 165℉. Same goes for any other food! Seafood, beef, etc…
- Don’t eat LUKEWARM food. Hot food should be served HOT. Cold food should be served COLD.
- Follow these practices for leftovers:
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- Refrigerate your leftovers within 2 hours of when it was prepared. If in a hot car or place over 90℉, refrigerate within 1 hour.
- Eat your leftovers within 3-4 days. After that, it’s time to pitch it.
…Or Eating In!
- Instead of using raw eggs in your recipes, try purchasing a pasteurized egg product. Cook eggs and egg dishes thoroughly.
- Cook whole meats to an internal temperature of 63ºC (145ºF) or above for a minimum of 15 seconds.
- Cook ground meat products to an internal temperature of 155ºF or above for a minimum of 15 seconds.
- Cook poultry to an internal temperature of 74ºC (165ºF) or above for a minimum of 15 seconds.
- Reheat previously cooked material to an internal temperature to 74ºC (165ºF).
Remember, the danger zone is 40℉ to 140℉!
Also, when preparing your foods:
- Seperate your prep areas for meats and side dishes/desserts.
- Keep hot food hot with chafing dishes, crock pots, warming plates, etc. Cold food can go in the refrigerator or kept on ice!
- AND PLEASE: WASH YOUR HANDS FREQUENTLY. Don’t ever handle food with soiled hands (or while sick)!
However you celebrate the holiday with your family, be food safe! To stay in the loop of the latest safety tips and news, follow the Tuscarawas County Health Department online or on Facebook (@tchdnow).
Quick Reference Links
- Food Safety and Eating Out, CDC
- Barbecue Basics: Tips to Prevent Foodborne Illness, FDA
- 4 Steps to Food Safety, FoodSafety.gov
- Chicken and Food Poisoning, CDC
- Protect Yourself When Eating Out Infographic, CDC
Melissa Klatt
Reporting
