Visit friends, not the hospital, this holiday season

  • Published
  • By Senior Airman Brandi Luffman and Airman 1st Class Miranda Bickerstaff
  • 673d Aerospace Medical Squadron
JOINT BASE ELMENDORF-RICHARDSON, Alaska --  Did you know there are more than 250 different types of foodborne illnesses?

As the holiday season approaches quickly, the experts at the Food and Drug Administration's Center for Food Safety say "People get sloppy."

With the rushing around for the holiday season, there is an increase of FBIs substantially. Each year, the Centers for Disease Control estimates 48 million people get sick from FBIs.
It is your job to ensure this number does not increase.

The first step of preventing illness caused by food handling is simple: hand washing.
How often do we forget or don't take the time to wash our hands properly?

You would be surprised. Hand washing between tasks is one of the easiest ways to minimize bacterial contamination and keep you and your food safe.

Anyone handling food should wash their hands with soap and warm water for at least 20 seconds after using the restroom, handling raw foods, if sick or simply as often as necessary.

Using hand sanitizer does not eliminate as many bacteria as hand washing - norovirus, in the news recently due to outbreaks on cruise ships, isn't fazed by hand sanitizer. Good old-fashioned soap and water get rid of it, though.

If you absolutely want to use sanitizer, it is best to do so after washing your hands.
Holiday food is often prepared ahead of time and transported to a different location to enjoy.

Meat and poultry products are especially important to take care of; they must be cooked to appropriate temperatures to kill illness-causing organisms.
Pork should be cooked to an internal temperature of 155 F, chicken 165 F, and beef 145 F.

One of the most challenging requirements is being able to keep the internal holding temperatures at 135 F or higher, so make sure to check often.

Retail stores carry a number of products like slow-cookers with clamp-on lids designed for transporting your holiday party specialty in safety.

Cold foods such as dairy products should be kept at 41 F or below.

Most of us love leftovers. Keep them safe for everyone by refrigerating them within two hours of preparation.

When foods are ready to be reheated, temperatures should reach 165 F for at least 15 seconds. Ensure all leftover foods are used or discarded within seven days.

In essence, food safety is about proper planning and preparation. Hand washing, food handling, and proper holding temperatures are just a few simple ways to decrease the risk of illnesses.

There are many ways foodborne illnesses can be spread, so be sure to take extra precaution this holiday season.

If you happen to be the observer or helper this year, feel free to remind the cook of proper food handling and appropriate food temperatures.