Food Poisoning

Spoiled food can be poisonous. Food poisoning is usually caused by a virus or bacteria that contaminate food during preparation.

Nausea, vomiting, stomach cramps, and diarrhea are common symptoms of food poisoning. Medicines that stop vomiting and diarrhea are usually not recommended, as this is the body’s way of ridding harmful viruses and bacteria. It is important to drink plenty of water to replace the water that was lost during vomiting and diarrhea.

Most cases of food poisoning are not serious, and symptoms usually go away in 24-48 hours. Call your doctor if the symptoms do not go away within 48 hours or liquids or normally taken medicines cannot be kept down.

Poison Prevention Tips

• Wash hands thoroughly with warm water and soap before and after food preparation; use hand sanitizer if water and soap are unavailable
• Keep raw meats separated from other foods in the refrigerator and during preparation 
• Thaw frozen meat in the refrigerator, not at room temperature; thaw turkeys without stuffing for 1-5 days, depending on the size of the bird
• Cook all meats to the recommended temperatures
• Cook stuffing separate from the turkey to 165 degrees Fahrenheit
• Refrigerate food no more than 2 hours after finishing a meal
• Pack a cooler with plenty of ice to store meats and perishables when camping, picnicking, and for other extended activities
• Wash all work surfaces and utensils promptly after use
• Remember that chocolate is toxic to dogs. Keep all candy and gum out of sight and reach of your pets.

Power Outages and Food Safety

Power outages can occur anytime. Follow the instructions below during outages:

• Keep refrigerator and freezer doors closed as much as possible; unopened refrigerators will generally keep food cold for about 4 hours
• If doors remain closed, a full freezer will hold the temperature for 48 hours and 24 hours when half full
• Store refrigerated items in a cooler with ice during long power outages
• Frozen food is safe to refreeze and cook if the food still has ice crystals or the food is at 40°F or below
• Discard any meat, poultry, fish, eggs, or leftovers that have been above 40°F for 2 hours or more; when in doubt, it is best to throw it out