Undercooked, under-prepared, under the weather: Holiday food tips

Photo By Petty Officer 1st Class James Stenberg | After food has been cooked, it is important to refrigerate leftover foods as soon as possible. Cold temperatures slow the growth of illness causing bacteria.  

PENSACOLA, FL, UNITED STATES

11.21.2014

Story by Petty Officer 1st Class James Stenberg 

NMRTC Pensacola

PENSACOLA, Fla. -- During the holiday season, there will be numerous dishes cooked in a variety of ways that can lead to adverse health problems if they are not prepared or cooked properly.

The Center for Disease Control and Prevention estimates that roughly one in six Americans get sick from foodborne diseases each year. Out of that, 128,000 are hospitalized and 3,000 lead to fatalities.

“A foodborne illness is an infection or irritation of the gastrointestinal tract caused by food or beverages that contain harmful bacteria, parasites, viruses or chemicals,” said Hospital Corpsman First Class Alfred Coble, leading petty officer of Preventive Medicine, Naval Hospital Pensacola. “Common symptoms of foodborne illnesses include vomiting, diarrhea, abdominal pain, fever and chills.”

Most foodborne illnesses are minor; they happen suddenly and last a short time. People will usually recover on their own without treatment, but occasionally a foodborne illness can lead to more serious complications.

The United States Food and Drug Administration oversees the safety of domestic and imported foods to ensure it is safe when purchased at a store. Once bought and taken home, food preparation is where small mistakes can become big problems.

A simple food preparation mistake can have grave consequences. Something that seems like a small food safety mistake can cause a serious illness with long-term consequences. Some common food safety mistakes include putting cooked meat back on the same plate that held raw meat, tasting leftover food to see if it’s still good and not washing hands before cooking.

“These are common mistakes people often make,” said Hospital Corpsman Second Class Alfredo Ruiz, section leader for Environmental Health, NHP. “Germs from the raw meat are still on the plate when the cooked meat is placed back on it.

“If you think leftovers might not be good, do not try tasting them. The bacteria that forms on food cannot always been seen, smelled or even tasted. Even a tiny amount can cause serious illness and always wash your hands before touching food. “

Another common food preparation mistake is thawing food on a counter. Harmful germs and bacteria can multiply rapidly at room temperature. Frozen food should be thawed in a refrigerator, microwave or submerged in cold water to limit exposure to bacteria.

Under-cooking food can also lead to foodborne illnesses. To make sure food is cooked properly, place a meat thermometer for 15 seconds into the thickest part of the meat and check to ensure it reaches the proper minimum temperature of 165 degrees for poultry and stuffed food items and 145 degrees for fish, pork and other meat.

After the food has been cooked, it is important to refrigerate left over foods as soon as possible, as cold temperatures slow the growth of bacteria.

“Illness causing bacteria can grow in perishable foods within two hours of it being cooked unless refrigerated,” said Ruiz. “Properly refrigerating food can greatly reduce the risk of food poisoning.”

Over the next couple of months, people will be gathering around the dinner table, visiting with family, seeing loved ones or just hanging out with friends. Being aware of the potential food hazards and how to properly prepare food can help ensure a happy holiday season.

• Date Taken: 11.21.2014
• Date Posted: 11.21.2014 12:24
• Story ID: 148480
• Location: PENSACOLA, FL, US