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By NANCY SECRIST
Extension Agent
When Christmas day arrives and the family sits down for the traditional turkey, food poisoning is seldom a concern.
But food poisoning is a possibility and cooks should always take some simple precautions against it.
Merle D. Pierson, assistant professor of food science and technology at Virginia Tech said that annual food poisoning cases in the United States may total 20 million or more. The number is difficult to estimate because so many cases go unreported. The effects of food poisoning vary in intensity from mild, viruslike upsets to fatal or near-fatal illnesses (as with botulism.)
Food poisoning is common in hot weather, since the bacteria (salmonella, staphylococcus and botulinum) thrive in warm environments.
To help prevent food poisoning, Pierson suggested these common sense rules:
Do not purchase bulging, leaking, damaged cans at the market. Discard cracked jars or those with loose lids. Never use, or even taste, the contents of any food can that spurts liquid when opened. These are danger signs of possible contamination.
Return home quickly after purchasing food at the market. Select meat, dairy products and frozen food last at the market, then pop them into the refrigerator first when you get home.
Keep the refrigerator at 40 degrees Fahrenheit or below. Do not store fresh meats longer than five days in the refrigerator; cured whole hams and bacon will keep longer. Do not refrigerate poultry, fish or ground meat longer than two days.
Refrigerate all foods immediately after eating or cooking. Remember, leaving food at room temperature for more than two hours (including preparation time) allows bacteria to multiply rapidly. Sometimes food can look good, taste good, and even smell good, but still be contaminated. :: Work with clean hands.
Wash hands before cooking. Keep hands away from your mouth, nose, and hair. Cover coughs and
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