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PO Box 360
Trenton, NJ 08625-0360
|Poonam Alaigh, MD, MSHCPM, FACP|
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With the holiday season quickly approaching, the New Jersey Department of Health and Senior Services reminds residents that simple preventive measures can keep families and guests safe from food-related illness.
Cooking, serving and storing food at safe temperatures and using pasteurized products are important ways to avoid illness from bacteria such as e. coli or Salmonella, two of the more common but serious food-related illnesses.
Annually, 76 million Americans get sick, 300,000 are hospitalized and 5,000 people die from food-related illness, according the federal Centers for Disease Control and Prevention (CDC).
“Holidays should be a time for celebration, not for going to the emergency room,” said Health and Senior Services Commissioner Poonam Alaigh, M.D. “By following proper guidelines on preparing and serving food, you can ensure that holiday meals are cooked at the proper temperature and leftovers are thoroughly reheated.”
To offer additional guidance, Dr. Alaigh pointed to the Department’s Food and Drug Safety Program which offers “Holiday Food Safety Tips,” a fact sheet packed with information for consumers about food temperatures, what to do with leftovers and much more. The fact sheet is available on the Program’s website at: http://nj.gov/health/foodanddrugsafety/consumer.shtml There is also a number to call with any questions at (609)826-4935.
For example, when cooking turkey, everyone should use a food thermometer to make sure the meat is cooked properly. Food thermometers usually cost less than $10 and are widely available at supermarkets and convenience stores. The temperature of the thickest part of the breast or thigh should be at least 165° F (74 C).
Stuffing should also be cooked separately in its own oven dish or on the stove top to avoid cross-contamination. If you choose to stuff your turkey, make sure that the stuffing is packed loosely just prior to roasting. Then remove all stuffing immediately after cooking.
There are three ways to defrost turkey - in the refrigerator, in cold water, or in the microwave. Never defrost turkey at room temperature. If you decide to thaw the turkey in the refrigerator, place it in a large cooking dish on the bottom shelf to prevent raw juices from dripping onto other foods.
Besides cooking turkey properly, the DHSS offers the following tips to avoid food-related illness:
Department of Health
P. O. Box 360, Trenton, NJ 08625-0360