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Working with Our Community to Ensure a Safe and Healthy Environment

Enviro~Connections

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Protect from Food Poisoning

Every year, an estimated 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die from eating contaminated food.

Anyone can get sick from a foodborne illness (also called food poisoning). But some groups of people are more likely to get sick and to have a more serious illness. These groups are:

• Children younger than 5

• Adults aged 65 and older

• People with health problems or who take medicines that lower the body’s ability to fight germs and sickness

• Pregnant women

There are things you can do to protect yourself and your family. As you prepare and handle food, follow these four steps:

• Clean: Wash your hands, utensils, and surfaces often when you cook.
• Separate: Raw meat, poultry, seafood, and eggs can spread germs. Separate them from cooked food and fresh produce.
• Cook: Use a food thermometer to make sure foods are cooked to an internal temperature that kills germs.
• Chill: Refrigerate perishable foodsexternal icon and leftovers within two hours. Chill within one hour if it’s above 90°F.

• Let’s make sure everyone knows how to protect themselves and their loved ones from food poisoning.

  For more information visit: CDC~Food Safety

This Holiday, Serve Food Safety

Raw turkey can contain foodborne germs. Store, thaw, handle and cook turkey, stuffing and leftovers properly to prevent food poisoning.Turkey and its juice can be contaminated with germs that can make you and your family sick. Raw turkey can have Salmonella, Clostridium perfringens, Campylobacter, and other germs. Whether you're cooking a whole bird or a part of it, such as the breast, you should take special care to prevent food poisoning.

The bacteria Clostridium perfringens grows in cooked foods left at room temperature. It is the second most common bacterial cause of food poisoning. The major symptoms are vomiting and abdominal cramps within 6 to 24 hours after eating.

• Clostridium perfringens outbreaks occur most often in November and December.
• Many of these outbreaks have been linked to foods commonly served during the holidays, such as turkey and roast beef.

Food Safety Concerns?

To report a complaint about a food establishment or view inspection reports, visit Maricopa County Environmental Services Department or call 602-506-6616.

Environmental Services Department | [[ESD@Maricopa.gov]] 

| 301 W. Jefferson St., Phoenix. AZ, 85003 | (602) 506-6616