Volume 3   Issue  36                        November   2004

                

Holiday Food Safety and Poison Prevention Advisory
Issued by Giant Food and Maryland Poison Center
PR Newswire, November 22, 2004
The Maryland Poison Center (MPC) and Giant Food LLC, have issued a holiday food safety and poison prevention advisory at the beginning of this busy holiday season. Illnesses related to food borne bacteria have been described as the second-leading cause of sickness in the U. S. behind the common cold. Handling foods safely during the holiday rush is the key to enjoying a tasty and healthy holiday. Accidental poisonings from non-food substances occur at holiday time also. Last year, the poison center, a service of the University of Maryland School of Pharmacy, handled more than 4000 calls during the mid November to New Year's holiday period.
Food Safety Tips

"Consumers need to remember the 4 simple steps to food safety ... Clean, Chill, Separate and Cook so that the foods served at holiday events are safe and wholesome," said Odonna Mathews, Giant's Vice President of Consumer Affairs.

Clean: In the holiday rush, don't bypass hand washing and washing counter tops before preparing food.

Chill: Store food at proper temperatures. Perishable food, including meat, poultry, seafood, dairy products, eggs and cooked vegetables cannot be left out above refrigeration temperatures (40 degrees F). Don't store these foods in the garage or on the porch which may not be as cold as you think. "Refrigerate leftovers promptly," added Ms. Mathews. She recommends that stuffing and turkey be refrigerated separately in shallow containers within 2 hours of cooking.

Separate: Ms. Mathews noted that cross-contamination occurs when foods that consumers eat raw, such as salads, fruits and vegetables or cooked foods, become contaminated with bacteria from raw meat, poultry, seafood or their juices. Wash hands, cutting boards, utensils and dishes with hot soapy water if they have been in contact with raw meat, poultry or seafood.

Cook: "Using a thermometer is the best way to cook a safe and tasty meal," said Ms. Mathews. Most turkeys have pop up indicators but a quick response thermometer is the most versatile tool for checking the temperature of other parts of the bird and other foods you are cooking or reheating.

Test your turkey by inserting a thermometer in the thickest part of the thigh. Turkey is done when it reaches an internal temperature of 180 degrees. And after Thanksgiving, be sure to reheat leftovers safely. Leftovers should be reheated thoroughly to a temperature of 165 degrees F.

Holiday Poison Prevention Tips:

Dr. Bruce Anderson, MPC Director, says, "If you have any poisoning concerns or questions, call the Maryland Poison Center immediately from anywhere in the state at 1-800-222-1222. Certified specialists in poison information are available, free-of-charge, 24 hours a day. Ten specialists cover the service and have an average of 10 years of experience managing poisoning cases. Each year, specialists from the Maryland Poison Center handle over 35,000 calls a year." He offers these tips:

* Accidental poisonings  During the busy holiday season, daily household routines are often disrupted. Take a few minutes to poison-proof your home, particularly if young children live there or are paying a visit.

* Carbon monoxide  This colorless, odorless gas can be deadly. It is produced by incomplete combustion. Carbon monoxide detectors are available.

* Poison plants  Plants such as holly and mistletoe are poisonous. Check the poisonous-plants warning cards for information

* Anti-freeze  This is extremely dangerous and may result in severe poisoning and death, even in small amounts.

* Tree lights and ornaments  Lights, ornaments, bubble lights, and tree preservatives may be poisonous. Small lights and ornaments should be kept out of the reach of infants and toddlers. Be sure to check warning labels.

Check these web sites for more information:
Maryland Poison Center  www.umaryland.edu/poisonprevention
Giant Food LLC  www.giantfood.com
 
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