Food Poisoning: A dish best not served at all

By Dr. Jack Cornwell, Medical Director CareWell Urgent Care

Thanksgiving is just days away and folks have been planning menus for weeks! Between the number of dishes to prepare and visiting with loved ones, few of us remember to refresh ourselves on simple cooking rules that can quickly ruin the meal and holiday. Here are some tips that can keep you and your family safe from foodborne illnesses, and make sure everyone enjoys their meal.

Prompt and Proper Storage

There are many chores that must be done in preparation for Thanksgiving dinner. First and foremost, a trip to the grocery store. At this time of year, aisles are packed and lines are long. The excursion can turn into quite an ordeal between navigating the store, standing in line for check out and hitting traffic on the way home. The time adds up quick, which can be detrimental to some of your ingredients – especially meats and dairy products. It’s important to get those foods refrigerated right away so they stay cool and don’t spoil. When you get home, make sure they ’re put away properly and right away to avoid anything going bad.

Party Prep

When you start cooking and are juggling several recipes at once, avoiding cross contamination is key. Make sure that all utensils and surfaces stay clean. Using knives and cutting boards to cut raw chicken and then potatoes can breed bacteria. Thawing meats on counters can also cause dangerous bacteria to grow. Instead, thaw frozen meats by putting them in the refrigerator the night before, or in the sink with ice. If you do use the sink, make sure to change the ice every half-hour to keep the meat cooled appropriately.

Be aware of other kitchen items as well. Dish towels are often overlooked and overused. Drying your hands with the same towel that you used to wipe down a knife or counter is a recipe (pun intended) for bacteria growth. If a towel is dirty or wet, throw it in the laundry and grab a new one. Make sure to replace your dish sponge regularly, too.

Importance of Temps

Raw and undercooked meats contain very harmful bacteria. Cooking kills most of it, but it’s crucial to make sure your meats reach the right temperatures. Meats should generally be between 145 and 180 degrees Fahrenheit and poultry, including turkey, should be at least 165 degrees. Foods containing eggs, like casseroles and sauces, should also reach at least 160 degrees Fahrenheit. A meat thermometer is the easiest way to make sure your food is reaching a safe temperature.

At big events, like holiday gatherings, it can be tempting to lay out the whole spread all at once to show off your hard work. Buffet style may look nice, but it also means dishes aren’t being kept at their ideal temperature leaving opportunities for bacteria growth. Using warming trays and slow cookers can be used to help keep foods hot and mitigate risk. Similarly, if you choose to set out cold foods ahead of time, use ice to keep them chilled. If you don’t have these tools, opt for smaller serving dishes and refill them with fresh food regularly. And if a dish isn’t going to be consumed right away, like desserts, keep them wrapped and in the fridge until you’re ready for them.

Improperly cooked or stored food can cause severe bouts of food poison – not something to look forward to this holiday. Signs of food poisoning may vary, but they generally include vomiting, fever, diarrhea and abdominal pains. Symptoms can start as quickly as a few hours after eating, or may not appear until days – even weeks – later. If you are in extreme pain lasting more than three days, visit your local CareWell Urgent Care center and they’ll have you back to celebrating in no time.