Turkey with all the trimmings… holiday ham… eggnog. All the wonderful things that say happy holidays throughout Lee County. Food and feasting just naturally go hand in hand with the holidays, but to keep things joyous - and safe - we need to keep in mind a few simple points. Because when our holiday fare isn’t handled or cooked properly, food poisoning can occur.

All the wonderful things that say happy holidays throughout Lee County

Common misconceptions about food safety abound, among them: that contamination can be always seen or smelled, that all foods are inspected by the government, and unfortunately, that our chances of being affected by food poisoning are remote - always happening to "someone else." Since many mild cases of food poisoning are mistaken for a 24-hour "stomach flu," with symptoms including diarrhea, cramping, abdominal pain and fever, the actual number of people with foodborne illness is probably much higher than officially reported. "Three hundred cases of foodborne illness were reported last year in Lee County, part of an estimated seventy million cases nationwide," says Dr. Robert South, health department epidemiologist. "And sadly, across the country more than five thousand people died."

Bacteria, Viruses, Parasites and Toxins
Bacteria are all around us. Not all are harmful, but some are sources of food poisoning. Improper food handling and undercooking are the culprits in many bacterial infections. Bacteria such as E.coli, Salmonella and Campylobacter can cause infection when eaten, usually by multiplying within the intestinal tract. Bacteria can grow quickly at room temperature, so refrigeration is the key to slowing or stopping its growth. For this reason, prepared foods and leftovers should be refrigerated or frozen within 2 hours of serving.

Improperly cooked hamburger is the villain behind many serious illnesses. "Beef hamburger is the product of batching meat from many animals into one final product. All it takes is one animal infected with a bacteria such as E.coli to contaminate an entire production run of meat," says South. Improper food handling during production is usually the culprit, he says. Bacteria such as E.coli can be transmitted through inadvertent contact with fecal matter during processing or improper food handling or storage. "The bottom line is – prepare and cook your food carefully. That means cook to the proper temperature – this safely kills all harmful bacteria - and be careful not to cross-contaminate."

Viruses are often transmitted by infected persons handling food without properly washing their hands. Hepatitis A and Norwalk are examples of viruses that have been proven to be passed this way. According to the Centers for Disease Control (CDC), Norwalk virus accounts for 181,000 cases of gastrointestinal illness each year.

Parasites, such as giardiasis, are transmitted by microscopic organisms on unwashed hands being transferred to foods. One means of infection is by eating uncooked food contaminated with the organism. Hands become contaminated by not following good handwashing practices, particularly after using the toilet, changing diapers, and before eating.

Natural toxins are in some fish and other foods, such as scombroid toxin, which occurs when tuna, mackerel or bluefish have not been properly refrigerated.

• Clean – Wash hands, utensils and surfaces with hot soapy water before and after food preparation, and especially after preparing meats, poultry, eggs or seafood.
• Separate – Keep raw meat, poultry, eggs or seafood and their juices away from ready to eat foods. Never place cooked food on an unwashed plate that previously held raw meat, poultry, eggs or seafood.
• Cook – Cook food to the proper internal temperature (this varies for different cuts and types of meat and poultry) and check for doneness with a clean food thermometer. Or, cook meat until no longer pink, and juices run clear.  Cook eggs until both the yolk and white are firm. discard cracked eggs. Bring sauces, soups and gravy to a boil when reheating.
• Chill – Refrigerate or freeze perishables, prepared food and leftovers within 2 hours and make sure that the refrigerator temperature is set no higher than 40 degrees Fahrenheit and the freezer temperature is 0 Fahrenheit. Never defrost at room temperature – thaw food in the refrigerator. Divide large amounts of leftovers into small, shallow containers for quick cooling. Don’t pack the refrigerator – cool air must circulate to keep food cold and safe.