Food poisoning (foodborne illness) has significantly risen in our area in the past few months. Whether you get sick from eating at a restaurant or food/animals from your home, the symptoms can be extreme. The Southeast Utah Health Department wants everyone to be extra aware of how they prepare food to keep themselves and their community healthy.
The CDC recommends following 4 simple steps to ensure safe food:
- Wash your hands and all cooking surfaces often
- Don’t cross-contaminate. Raw meat, seafood, eggs, and poultry can spread harmful germs so keep them away from all other foods.
- Food is safely cooked with the temperature gets high enough to kill the harmful germs. Use a food thermometer to ensure foods are cooked to the proper temperature.
145°F for whole cuts of beef, pork, veal, and lamb (then allow the meat to rest for 3 minutes before carving or eating)
160°F for ground meats, such as beef and pork
165°F for all poultry, including ground chicken and turkey
145°F for fresh ham (raw)
145°F for fin fish or cook until flesh is opaque
- Refrigerate perishable food within 2 hours after cooking it. You should keep your fridge to 40°F (or below) and throw away food that has gone bad.
Symptoms of food poisoning included: nausea, vomiting, stomach cramps, and diarrhea. Occasionally, symptoms can become severe and even life-threatening. If you think you have a foodborne illness, please call the Southeast Utah Health Department (435-637-3671) or go online at https://health.utah.gov/phaccess/public/illness_report/?enter_report=1 to report it.