Por Redacción
redaccion@latinocc.com
As families prepare their Thanksgiving meals, Ventura County Public Health (VCPH) and the Ventura County Resource Management Agency Environmental Health Division (EH) are urging residents to follow safe food handling practices to prevent foodborne illness. The reminder comes as local health officials report a recent increase in Salmonella cases in Ventura County.
Salmonella bacteria can cause salmonellosis, an infection that leads to symptoms such as stomach pain, vomiting, fever and diarrhea. These symptoms can begin within hours or days after eating contaminated food. While most healthy people recover without treatment, older adults, infants, young children, pregnant individuals and those with weakened immune systems face greater risk of severe illness. Health officials recommend that anyone experiencing symptoms contact a health care provider. Those who work in food service or care for vulnerable individuals should stay home until they have fully recovered or received medical clearance.
Safe Thawing and Cooking Practices
Health experts emphasize proper thawing and cooking methods to reduce the risk of Salmonella during Thanksgiving meal preparations. A turkey should always be thawed safely. Thawing in the refrigerator is the preferred method, keeping the bird in its original wrapper at 40 degrees Fahrenheit or below. This process typically requires 24 hours for every five pounds of turkey. Once thawed, it should be cooked within one to two days.
Cold-water thawing is another option, using a leakproof bag and refreshing the water every 30 minutes. This method requires about 30 minutes per pound, and the turkey must be cooked immediately afterward. Thawing in the microwave is acceptable only if the turkey fits comfortably, and it must be cooked right after the process is complete.
When cooking, the turkey should reach an internal temperature of 165 degrees Fahrenheit. Officials advise checking the thickest part of the breast, the innermost thigh and the innermost wing to ensure even heating. For added safety, stuffing should be cooked separately in a casserole dish.
Keeping Holiday Kitchens Safe
Beyond proper thawing and cooking, VCPH and EH urge residents to practice good kitchen hygiene. Handwashing with soap and warm water for at least 20 seconds before and after handling food remains one of the most effective ways to prevent illness. Kitchen tools, countertops, utensils and cutting boards should be cleaned with soap and warm water after each use. Fruits and vegetables should be rinsed thoroughly under running water, even if they will be peeled.
Raw turkey and other meats must be kept separate from fresh foods to avoid cross-contamination. Using different cutting boards and utensils for meats and produce also helps reduce the risk of spreading bacteria.
Leftovers should be refrigerated within two hours of cooking. According to VCPH, cooked foods can be safely stored in the refrigerator for three to four days or frozen for two to six months. Dividing leftovers into smaller portions helps them cool faster and more evenly. When reheating, all leftovers should reach 165 degrees Fahrenheit.
Health officials say that following these simple precautions can help families enjoy a festive and flavorful Thanksgiving while keeping their households and communities safe.
Residents can report suspected foodborne illnesses linked to food purchased at permitted or unpermitted facilities located in Ventura County through EH’s online complaint portal. Additional food safety information is available on the Environmental Health Division’s website.
