Tips to prevent foodborne illness Published Dec. 13, 2012 By Tech. Sgt. Curtis Brown 4th Aerospace Medicine Squadron SEYMOUR JOHNSON AIR FORCE BASE, N.C. -- The U. S. Food and Drug Administration (FDA) encourages consumers to pay special attention to the handling and preparation of foods during the holiday season. Keep in mind that the elderly, children and individuals with weakened immune systems - including pregnant women - are especially at risk of foodborne illnesses. To help ensure that holiday foods are not only delicious but also safe, the FDA suggests taking the below steps to reduce the risk of foodborne illnesses: Clean: Wash hands often and for at least 20 seconds. Wash food-contact surfaces (cutting boards, dishes, utensils, countertops) with hot, soapy water after preparing each food item and before going on to the next item. An approved kitchen sanitizer (or homemade solution of one teaspoon of chlorine bleach to one quart of water) can be used on cutting boards and counter tops periodically since bacteria can spread throughout the kitchen. Separate: Keep fruits and vegetables that will be eaten raw separate from other foods such as raw meat, poultry or seafood--and from kitchen utensils used for those products. In addition, consider using one cutting board only for foods that will be cooked (such as raw meat, poultry, and seafood) and another one for those that will not (such as raw fruits and vegetables). Cook: Cook food to a safe internal temperature. Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness. Foods that are cooked and held hot prior to serving should be maintained at or above 135 ºF. · Use a food thermometer to make sure meat, poultry, and fish are cooked to a safe internal temperature. · Turkey: Thawing the turkey completely before cooking is important and necessary to reduce the risk of foodborne illness. To check a turkey for safety, insert a food thermometer into the innermost part of the thigh and wing and the thickest part of the breast. The turkey is safe when the temperature reaches 165ºF. If the turkey is stuffed, the temperature of the stuffing should be 165ºF. · Cook eggs until the yolk and white are firm, not runny. · Bring sauces, soups and gravy to a boil when reheating. · Heat leftovers thoroughly to 165°F. Chill: Refrigerate leftovers and takeout foods--and any type of food that should be refrigerated--within two hours. Prompt refrigeration will keep most harmful bacteria from growing and multiplying. Refrigerators should be set at 40°F and the freezer at 0°F. Eggnog: Traditional eggnog made with raw eggs may present a risk to consumers -- salmonellosis. When making your own eggnog or other recipe calling for raw eggs, use pasteurized shell eggs, liquid or frozen pasteurized egg products, or powdered egg whites. An alternative is to buy pasteurized eggnog beverages sold in grocery dairy cases; these products should be kept refrigerated. An additional resource for consumers is available at: www.fda.gov Please contact the Seymour Johnson Air Force Base Public Health Office at 919-722-1172 with any additional questions or concerns.