Safety Tips To Remember When Cooking Christmas Dinner
According to the CDC, nearly 1 in 6 Americans gets sick each year as a result of a foodborne illness. These illnesses result in over 128,000 hospitalizations, and over 3,000 deaths each year. There are 31 different pathogens that are known to cause foodborne illness, and while many of them are tracked by public health systems, many often slip under the radar and go undetected until illnesses begin to appear.
This holiday season, let’s all take a few extra precautions to cut down on foodborne illnesses and enjoy the food and festivities of the season without the worry, and stress of sickness. In order to cut down on the risks of food-transported sickness for your Christmas dinner, follow these steps:
- Frequent hand, surface and dish washing can help prevent cross-contamination and germ spreading
- Keep raw meats, poultry and fish away from all other food. Even the juice from raw meats can seep into other foods and quickly transport germs. Dedicate a specific area for handling raw meats, and make sure to sanitize that area once you are finished working.
- Cooking foods to the proper temperature is extremely important to kill any bacteria that might be present in raw foods. Check your food with a special food thermometer. Follow the cooking instructions and cook all foods to the proper temperatures.
- Do not eat food that has been left out for more than 2 hours. Bacteria can quickly grow in environments of quick temperature changes (food that has just come out of the oven and quickly cools off, or food that starts out cold and quickly warms to room temperature). Better to throw out food if you aren’t sure how long it has been sitting out.
If you suffer from a foodborne illness as a result of a store-bought food, chances are, proper safety precautions were not taken to prevent the spread of bacteria. Call the lawyers of Wagner Reese today for more information on how we can assist you in recovering damages for your product liability case.