Turkey plays a big role in many of our traditional holidays. In fact, Charles Dickens’ A Christmas Carol has actually been credited for popularizing the serving of turkey for Christmas dinner.

This time of year tends to involve large family gatherings with an abundance of celebratory traditions, so whether you are cooking for yourself, or for a large gathering, the Department of Health and Community Services encourages you to be aware of the food-related risks traditional holiday meals could pose.

Food-related illnesses are caused by eating things that are contaminated by a type of bacteria, such as Salmonella. Contaminated food can lead to stomach cramps, diarrhea, nausea, vomiting, dehydration, and can also cause more serious complications among infants and the elderly.

Cooking food at high temperatures usually kills the bacteria contained in the food itself. However, this precaution doesn’t help control bacteria that could have spread to your refrigerator, countertops or utensils, while the food was being stored or prepared.

Follow the Government of Canada’s Poultry Safety Tips for safe shopping, chilling, cleaning, thawing and cooking, to help prevent food-related illnesses from occurring over the holidays.

When preparing poultry, bacteria can spread to other foods, surfaces or people. Follow these simple rules to avoid getting sick:

• Never rinse poultry before cooking it because the bacteria can spread wherever the water splashes;
• Always wash your hands before and after you touch raw poultry;
  • Wash with soap and warm water for at least 20 seconds
  • Use an alcohol-based hand rub if soap and water are not available
• Use a separate plate, cutting board and tools during preparation;
• Clean everything with a kitchen cleaner or bleach solution and then rinse with water;
  • Kitchen cleaner (follow the instructions on the container)
  • Bleach solution (five ml household bleach to 750 ml of water)
• Before and after preparing poultry, clean your;
  • Tools
  • Plates
  • Cutting boards
  • Kitchen surfaces
• Wipe kitchen surfaces with paper towels or change dishcloths daily to avoid cross-contamination;
  • Don’t use sponges as they are harder to keep bacteria-free
• Keep cold food cold and hot food hot. Try to keep your food out of the temperature danger zone, which is between 4°C (40°F) and 60°C (140°F). At these temperatures, bacteria can grow quickly and make you sick.

Quote
“We all enjoy spending time with family and friends during the holidays. Let’s ensure in all our preparations that health and safety are top-of-mind so that these celebrations are fun-filled for everyone.”
Honourable John Haggie
Minister of Health and Community Services

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Learn more
Government of Canada’s Poultry Safety Tips

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Media contact
Kathy Dicks-Peyton
Health and Community Services
709-729-6986, 699-1982
kathydickspeyton@gov.nl.ca