7 Steps to Keep Thanksgiving Healthy

Thanksgiving is time of family, friends, and fellowship.  The schedule for this beloved American holiday is often food and football, but unfortunately can be followed by a bad case of food borne illness if food safety is overlooked.  Food borne illness often presents with moderate to severe stomach symptoms including nausea, vomiting, or diarrhea.  The Centers for Disease Control and Prevention (CDC) estimates that 48 million, or 1 out every 6 of us, will get sick from food borne illness during the holidays.  Infants, children, elderly, and those with compromised immune systems are especially at high risk. 

According to the CDC, the two leading causes of food borne illnesses are eating raw or undercooked foods such as meat, poultry, seafood, and eggs; and allowing food to remain at unsafe temperatures too long.  It is important to make sure that you keep your food safe this Thanksgiving by remembering a few simple rules. 

1. Purchase foods that have been stored at the appropriate temperatures.  If you are buying frozen food, it should be thoroughly frozen in the store.  If you are buying frozen food, it should be thoroughly frozen in the store. Cold foods should be held at 40 degrees or below and hot foods should be held at 140 degrees or above.  The danger zone for high microbial growth in food is 60 degrees to 120 degrees (where we also find "room temperature"). 
2. Check expiration dates on cartons and cans.  Make sure that you are using safe and fresh ingredients.  Old or expired products can taint dishes before the holiday even begins. 
3. Avoid buying dented or bulging cans.  These can be signs of foods affected with the toxin, Cl. botulinum, which can be life threatening or deadly. 
4. Plan ahead to thaw raw meats and poultry properly.  It is important to keep in mind that it may take several days to safely thaw a frozen turkey. 
5. Cook meat, poultry, and other dishes to safe internal temperatures.  Properly using a meat thermometer can assure that your food is at a lower risk for contamination. 
6. Keep cold foods refrigerated below 40 degrees and hot foods at 165 degrees until ready to serve.  This can be done by keeping the food in the oven, using heating elements to keep food warm, and warm or cold packs for insulated casserole dishes. 
7. Most families serve Thanksgiving in a buffet style where there are no sneeze guards, hand washing police, or heating and cooling elements to keep foods at their preferred temperature settings.  These factors can increase your risks. 

Following these guidelines can help you have a safe and enjoyable Thanksgiving Day and extended weekend.  Do your part to encourage friends and family to prevent having a sick Turkey Day! Happy Thanksgiving and Healthy Eating!