The holiday season in Newfoundland and Labrador involves many festive events and an abundance of celebratory traditions. Whether cooking for a large gathering or yourself, the Department of Health and Community Services is reminding residents to be aware of food-related risks that could lead to foodborne disease outbreaks.

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

Handling poultry, such as turkey or chicken, incorrectly or undercooking are the most common problems this time of year. Cooking food to recommended internal temperatures of 82°C (180°F) for whole birds and 74°C (165°F) for pieces is the best way to kill any bacteria that may be contained in the food itself. Checking temperatures with a food thermometer is recommended.

Follow these simple rules to avoid getting sick this year:

• Never rinse poultry before cooking it, because splashing water can spread bacteria;
• Always wash your hands before and after you touch raw poultry;
• Use separate plates, cutting boards and tools for raw poultry during preparation;
• Clean everything with a kitchen cleaner or bleach solution and rinse with water;
• Wipe kitchen surfaces with paper towels or a fresh cloth to avoid cross-contamination; and,
• Keep cold food cold and hot food hot.

More information is available from Health Canada .

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