Oregon Health Authority Urges Holiday Food Safety This Thanksgiving

Salam, Oregon- The Oregon Health Authority (OHA) is reminding holiday hosts to prioritize food safety during Thanksgiving and other festive gatherings by following four essential steps: clean, separate, cook, and chill. These guidelines, endorsed by the Centers for Disease Control and Prevention (CDC), aim to reduce the risk of foodborne illnesses caused by bacteria like Salmonella, Campylobacter, and Clostridium perfringens.

Emilio DeBess, D.V.M., state public health veterinarian with OHA’s Public Health Division, emphasized that holiday food safety requires simple but critical precautions. “Foodborne infections can ruin a holiday gathering, but they are entirely preventable,” DeBess said. He highlighted the risks posed by leaving meat-based dishes out for extended periods, a common cause of Clostridium perfringens outbreaks.

Common Risks and Symptoms

Turkey, roast beef, and other meat products are frequent carriers of Salmonella and Campylobacter, which can spread through unwashed hands and contaminated kitchen surfaces. Clostridium perfringens poisoning typically results from improperly cooked or stored foods, especially those left out for hours before refrigeration.

Symptoms of these infections often include diarrhea and stomach cramps, appearing within hours for Clostridium or several days for Salmonella and Campylobacter. Salmonella can also cause nausea, headaches, and vomiting, while Campylobacter infections may lead to fever.

Steps for Safe Food Preparation

To prevent contamination during meal preparation, the OHA and CDC recommend the following steps:

1. Clean Hands and Surfaces

• Wash hands with soap and water for at least 20 seconds before, during, and after preparing food.

• Clean utensils, cutting boards, and countertops with hot, soapy water after each use.

• Rinse fresh fruits and vegetables under running water.

2. Separate Foods to Avoid Cross-Contamination

• Keep raw meat, poultry, and seafood separate from other foods during grocery shopping and storage.

• Store raw foods in sealed containers at the bottom of the refrigerator.

• Use dedicated cutting boards for raw proteins and another set for produce or ready-to-eat items.

• Avoid washing raw chicken, as it can spread bacteria to nearby surfaces.

3. Cook to Safe Temperatures

• Use a food thermometer to ensure proper cooking temperatures:

• Poultry: 165°F

• Ground meats: 160°F

• Whole cuts of beef, pork, and lamb: 145°F (allow 3 minutes of resting time).

• Leftovers and casseroles: 165°F

• Fish: 145°F or until opaque and flaking.

4. Chill Perishables Promptly

• Refrigerate perishable food within two hours, or one hour if exposed to temperatures above 90°F.

• Keep refrigerators at or below 40°F and freezers at 0°F.

• Divide hot foods into shallow containers for faster cooling before refrigeration.

Holiday Planning for Safe Gatherings

DeBess stressed that planning ahead can make a significant difference in preventing foodborne illness. By adhering to these guidelines, holiday cooks can ensure their gatherings remain safe and enjoyable.