Don't Let that Turkey Get Too Old: Ways to Avoid Food Poisoning

Jamie Rogers, editor and Kim Hylander, Prince William County Department of Fire and Rescue 

So you've got plenty of Turkey left over and a 1,001 ways to prepare the leftovers between now and Christmas, but when is it time to let go and let garbage? 

Remembering this phrase may keep you out of the emergency room: "When in Doubt, Throw it Out."

There are a reported 48 million cases of food borne illness in the U.S. – that’s equivalent to 1 in 6 Americans who become ill resulting in 128,000 hospitalizations and 3,000 deaths, according to the Food and Drug Administration (FDA). 

Food-borne illness, also known as food poisoning, is the result of poor handling of food and improper cooking or inadequate storage of food. According to the Center for Disease Control (CDC), there are more than 250 food-borne diseases most of which are infections caused by bacteria, viruses, parasites, toxins and chemicals with the Salmonella bacteria being the most common cause of food poisoning. 

The effects of food poisoning can vary depending on the amount of exposure, your age and your health. The most common signs and symptoms of food poisoning are: 

• abdominal cramps 
• nausea 
• vomiting 
• diarrhea 

Groups considered as high risk for food poisoning are: 

• Older adults whose immune system may not respond as quickly and as effectively to infectious organisms as a younger adult’s immune system. 
•  Pregnant women due to changes in metabolism and circulation. 
• Infants and young children whose immune systems haven’t fully developed. 
• People with chronic diseases and conditions such as diabetes and liver disease, HIV and cancer patients 

Avoid sickness by doing the following: 

Clean: Wash hands and work surfaces well and often. 

Separate: Keep raw meat and poultry apart from cooked foods to prevent cross-contamination. 

Cook: Use a food thermometer to ensure meats are safely cooked. 

Chill: Refrigerate or freeze leftovers if it’s not going to be eaten within 2 hours. Keep cold foods cold (40°F or lower) and hot foods hot (140°F or higher).