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 Working with Our Community to Ensure a Safe and Healthy Environment
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Enviro~Connections
Thank you for staying connected with the Maricopa County Environmental Services Department. If you are not yet subscribed to this newsletter, you can sign up here.
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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:
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There are things you can do to protect yourself and your family. As you prepare and handle food, follow these four steps:
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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.
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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.

Take care of leftovers
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Refrigerate leftovers at 40°F or colder within 2 hours of cooking to prevent food poisoning. Refrigerate leftovers that have been exposed to temperatures higher than 90°F, like in a hot car, within 1 hour.
- If you are refrigerating a big cut of meat, such as a turkey or roast, cut it into smaller pieces so they cool quickly. You do not need to wait until food is cool to store it in the refrigerator or freezer.
- Eat cooked turkey and dishes made with it, such as soup or a casserole, within 3 to 4 days. Freeze leftovers to store them for longer.
- Reheat all leftovers to at least 165°F before serving or eating.
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