While this year’s holiday season in Newfoundland and Labrador may not include all the same celebratory traditions and festive events, there will still be many of the same foods and treats enjoyed over the next several weeks. Whether cooking for your family or yourself, the Department of Health and Community Services is reminding residents to be aware of food-related risks that could lead to foodborne disease outbreaks.

Food-related illnesses are caused by eating things that are contaminated by bacteria, such as Salmonella or Campylobacter. Contaminated food can lead to stomach cramps, diarrhea, nausea, vomiting, and dehydration. It can also cause more serious complications among infants and elderly persons.

Incorrect handling or undercooking of poultry, such as turkey or chicken, is a common food safety problem this time of year. Cooking food to recommended internal temperatures of 82°C (180°F) for whole birds and 74°C (165°F) for pieces is the best way to kill any bacteria that may be contained in the food itself. Checking temperatures with a food thermometer is recommended.

Follow these simple rules to avoid getting sick this year:

• Never rinse poultry before cooking it because splashing water can spread bacteria;
• Always wash your hands before and after you touch raw poultry;
• Use separate plates, cutting boards and tools for raw poultry during preparation;
• Clean everything with a kitchen cleaner or bleach solution and rinse with water;
• Wipe kitchen surfaces with paper towels or a fresh cloth to avoid cross-contamination; and
• Keep cold food cold and hot food hot.

More information is available from Health Canada.

 – 30 –

Media contact
Lesley Clarke
Health and Community Services
709-729-6986, 699-2910
lesleyclarke@gov.nl.ca