It is estimated that each year in the U.S. 76 million cases of foodborne illness occur and more than 300,000 persons are hospitalized and 5,000 die from foodborne illness. Tracking individual foodborne illnesses and investigating outbreaks of foodborne disease are critical public health functions and Jefferson County Department of Health and Environment is actively involved in these activities. Most foodborne illnesses are caused by harmful bacteria. Food can be contaminated anywhere from the farm to the table. It is important to follow simple food safety rules when handling or preparing food.

• WASH. WASH. WASH.
  Bacteria can spread throughout the kitchen and get onto cutting boards, utensils, sponges and counter tops. Wash your hands with hot soapy water before handling food and after using the bathroom, changing diapers and handling pets. Wash your cutting boards, dishes, utensils and counter tops with hot soapy water after preparing each food item and before you go on to the next food.
• Separate - Don't cross contaminate.

Cross-contamination is the scientific word for how bacteria can be spread from one food product to another. This is especially true when handling raw meat, poultry and seafood, so keep these foods and their juices away from ready-to-eat foods. Separate raw meat, poultry and seafood from other foods in your grocery shopping cart and in your refrigerator. If possible, use a different cutting board for raw meat products.

• Cook to proper temperatures. Food safety experts agree that 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. Use a clean thermometer, which measures the internal temperature of cooked foods, to make sure meat, poultry, casseroles and other food are cooked all the way through. Cook roasts and steaks to at least 145F. Whole poultry should be cooked to 165F. Cook ground beef, where bacteria can spread during processing, to at least 160F.

• Chill, Refrigerate Promptly: Refrigerate foods quickly because cold temperatures keep harmful bacteria from growing and multiplying. So, set your refrigerator no higher than 40F and the freezer unit at 0F. Check these temperatures occasionally with an appliance thermometer. Refrigerate or freeze perishables, prepared foods and leftovers within two hours or sooner. Never defrost food at room temperature. Thaw food in the refrigerator, under cold running water or in the microwave.

Talking Turkey.... Speaking of food safety, here is a simple guide to follow for cooking turkeys to proper temperatures.

Timetables for Turkey Roasting: Use the following chart as a helpful guide:
(325 °F oven temperature)

For more information on public health in Jefferson County, please visit http://health.jeffco.us or call us at 303-232-6301.