On Wednesday, Dec. 9, the U.S. Centers for Disease Control and Prevention (CDC) hosted its third-annual Twitter chat using the tag #CDCfoodchat to give consumers tips on keeping holiday meals safe and healthy.
It’s important to remember food safety year-round because about one in six Americans is sickened with foodborne illness every year, and about half of those 48 million cases are children.
Here are some of the chat highlights:
When hosting your next #HolidayParty, remember to keep hot food hot and keep cold food cold! #CDCFoodChat pic.twitter.com/1TUJdoN3SA
— USDA Food Safety & Inspection Service (@USDAFoodSafety) December 9, 2015
4 steps to holiday #FoodSafety: Clean, Separate, Cook, & Chill https://t.co/9iut6ORUOo #CDCFoodChat pic.twitter.com/slmxkwFNet
— FoodSafety.gov (@foodsafetygov) December 9, 2015
Grocery shopping? Tips for choosing & storing fruits & veggies. #CDCFoodChat https://t.co/a0WHEkyV8m
— CDC (@CDCgov) December 9, 2015
Prevent food poisoning by getting tips specific for types of food. https://t.co/Vc2tr4hWG7 #CDCFoodChat
— FoodSafety.gov (@foodsafetygov) December 9, 2015
.@FroBunni No need to avoid. Pay attention to how food is handled and stay away from risky foods. https://t.co/xcNEgx6HOV #CDCFoodChat
— CDC Emerging Infections (@CDC_NCEZID) December 9, 2015
If one of your guests are at risk for foodborne illness, select safer holiday foods. https://t.co/Z30Su7wZVx #CDCFoodChat
— FoodSafety.gov (@foodsafetygov) December 9, 2015
Prep: Thawing
When thawing frozen leftovers or any other frozen food, NEVER thaw on the counter top. https://t.co/B23HftlFjN #CDCFoodChat
— FDA FOOD (Ctr for Food Safety & Applied Nutrition) (@FDAfood) December 9, 2015
Defrost frozen foods in 1 of 3 ways-under cold running water, in the fridge, or in the microwave. Don't leave it on the counter #CDCFoodChat
— FoodSafetyCoE (@FoodSafetyCoE) December 9, 2015
If you thaw it in the microwave, cook it right away—it’s not safe to go back in the fridge. #FoodSafety #CDCfoodchat
— Kroger (@kroger) December 9, 2015
If thawing meat in fridge – put in a glass baking dish! That ziplock bag is not enough to prevent leaking! #CDCFoodChat
— Melissa Joy Dobbins MS, RDN, CDCES (@MelissaJoyRD) December 9, 2015
Don't use stagnant water to thaw either. My mom used to do that. #foodsafety #CDCFoodChat https://t.co/Jf4nH9EemP
— Hamilton County Public Health (@HamCoHealth) December 9, 2015
The bigger the bird, the earlier it needs to go in the fridge! Learn more at https://t.co/0TadmyZOW6 #CDCFoodChat
— Kroger (@kroger) December 9, 2015
Prep: Wash Hands, Produce & Utensils, Not Meat
Wash hands & surfaces often. Bacteria can get onto cutting boards, utensils, counter tops, & food. https://t.co/0rXndNW9BU #CDCfoodchat
— FDA FOOD (Ctr for Food Safety & Applied Nutrition) (@FDAfood) December 9, 2015
Handwashing is 1 of the best ways to prevent spreading infection & illness #CDCFoodChat https://t.co/NfQN6VPvDu pic.twitter.com/fkihNBcKxy
— CDC (@CDCgov) December 9, 2015
Frequently wash your hands while preparing meals #CDCFoodChat pic.twitter.com/R48S0KC47R
— FoodSafetyCoE (@FoodSafetyCoE) December 9, 2015
Why wash your hands when prepping food? Read the science behind CDC’s recommendations #CDCFoodChat https://t.co/jxGBXsmkG4
— CDC Emerging Infections (@CDC_NCEZID) December 9, 2015
#Washyourhands often to prevent the spread of germs. Nobody likes being sick during the holidays #CDCFoodChat pic.twitter.com/QBu3gJJcr2
— APIC (@APIC) December 9, 2015
Food safety is in YOUR HANDS – 80% don't wash thoroughly before food prep: https://t.co/oqAGp3btmb #cdcfoodchat
— Melissa Joy Dobbins MS, RDN, CDCES (@MelissaJoyRD) December 9, 2015
Tip for a #kidsafeholiday: Wash your hands frequently & make sure your children do the same https://t.co/AoSeycs4M4 #CDCFoodChat
— American Academy of Pediatrics (@AmerAcadPeds) December 9, 2015
Fun maze to help teach kids the importance of #handwashing! Download: https://t.co/UCW8PNw0Sa #kidseatright #CDCfoodchat
— Kids Eat Right (@kidseatright) December 9, 2015
Prompt kids to sing the ABC's during hand washing to ensure they're washing them for long enough. #CDCFoodChat https://t.co/6Aj86W3Wcq
— Center for Science in the Public Interest (@CSPI) December 9, 2015
Wash produce (fruits & vegetables), & rub firm-skin fruits and vegetables under running tap water. #CDCfoodchat pic.twitter.com/39WfInwAkk
— FDA FOOD (Ctr for Food Safety & Applied Nutrition) (@FDAfood) December 9, 2015
.@JoannaGalli it's not necessary to wash pre-washed produce. If you choose to do so, be careful about cross contamination. #CDCFoodChat
— FDA FOOD (Ctr for Food Safety & Applied Nutrition) (@FDAfood) December 9, 2015
Make sure to clean all your food prep surfaces to avoid cross-contamination #CDCFoodChat
— FoodSafetyCoE (@FoodSafetyCoE) December 9, 2015
@FroBunni Cleaning and Sanitizing are two separate and important steps. https://t.co/RpK6JDKITY #cdcfoodchat
— Content💗Clarity (@ShelleyRFeist) December 9, 2015
.@Tlibarian Washing poultry is a no-no! It's unsafe and unnecessary. Here's more on that: https://t.co/MWEUDiGd0W #cdcfoodchat
— APHL (@APHL) December 9, 2015
Prep: Keep Raw Meat Separate From Produce
#FoodSafety begins at the grocery store. Separate meats from produce to prevent cross contamination. #CDCFoodChat
— FoodInsight.org (@FoodInsight) December 9, 2015
Keep raw foods (like salad) away from potential contaminates like raw meat when preparing your meal #CDCFoodChat pic.twitter.com/8yJDZgawEk
— California LGMA (@LGMAnews) December 9, 2015
Store raw meats below ready-to-eat foods in the fridge to avoid cross-contamination #CDCFoodChat
— FoodSafetyCoE (@FoodSafetyCoE) December 9, 2015
Keep separate cutting boards for produce and meats – https://t.co/3I35GyNLPf #foodsafety #CDCFoodChat pic.twitter.com/IagTUz66Hl
— FoodInsight.org (@FoodInsight) December 9, 2015
I use different colors to remind me #CDCFoodChat https://t.co/UBC0aMh3gj
— Melissa Joy Dobbins MS, RDN, CDCES (@MelissaJoyRD) December 9, 2015
Raw meat & cooked meat don’t mix! #CDCFoodChat https://t.co/7mfYG8zclI pic.twitter.com/g2J3bS1Vzs
— CDC (@CDCgov) December 9, 2015
Cooking
Cook food to proper temperature. #CDCfoodchat
165º F chicken/leftovers
155º F hamburger
145º F pork, steaks, fish, eggs
135º F vegetables
— Hamilton County Public Health (@HamCoHealth) December 9, 2015
Different traditions call for different dishes. Cook your #holiday meats to the right temp! #CDCFoodChat #FoodSafety pic.twitter.com/gt7vKX4xBr
— USDA Food Safety & Inspection Service (@USDAFoodSafety) December 9, 2015
Slow cookers are great to keep food hot! How long can food stay in these pots? #CDCFoodChat https://t.co/qIedvRavx7
— CDC Emerging Infections (@CDC_NCEZID) December 9, 2015
Use a slow cooker on your buffet to keep hot foods above 140˚F #CDCFoodChat pic.twitter.com/GljaSueWv4
— CDC (@CDCgov) December 9, 2015
Use a thermometer when microwaving to cook your holiday meal? Yes! #CDCFoodChat pic.twitter.com/pYcUM92iXl
— CDC Emerging Infections (@CDC_NCEZID) December 9, 2015
Ready-to-cook isn’t the same thing as ready-to-eat. Learn how to handle ready-to-cook foods safely! #CDCFoodChat https://t.co/tDKywmNlqM
— CDC Emerging Infections (@CDC_NCEZID) December 9, 2015
.@Original_JamieD For optimal safety we say nix the stuffing. But if you do, use a food thermometer to be sure it reaches 165F. #CDCFoodChat
— USDA Food Safety & Inspection Service (@USDAFoodSafety) December 9, 2015
You can cook stuffing this way, but there are a few considerations. Use these tips: https://t.co/f1tMlkoktv @Original_JamieD #CDCFoodChat
— eatright (@eatright) December 9, 2015
Tips For Travellers
Traveling w/ food makes it easier for bacteria to grow – keep it safe https://t.co/zs5ZPiB9BO #CDCfoodchat #foodsafety
— Office of Population Affairs (OPA) (@HHSPopAffairs) December 9, 2015
Wrap dishes in insulated bags or towels & newspaper to keep hot foods hot when traveling #CDCFoodChat
— CDC (@CDCgov) December 9, 2015
Attending a holiday party? Use a cooler w/ ice or gel packs to keep food below 40˚F when transporting #CDCFoodChat pic.twitter.com/rPJ6JzoOse
— CDC (@CDCgov) December 9, 2015
#Foodsafety tips may be different when traveling abroad. Eat & drink safe w/ this infographic. #CDCfoodchat pic.twitter.com/wazs73Jlz7
— CDC Travel Health (@CDCtravel) December 9, 2015
Bring our international food & water tips w/ u for #healthyholiday travel; get the Can I Eat This? app! https://t.co/E0v9ldyPnB #CDCfoodchat
— CDC Travel Health (@CDCtravel) December 9, 2015
Tips For Gifting Foods
Alert your friends & family if you’re sending perishable food, so it gets refrigerated/frozen promptly #CDCFoodChat
— CDC Emerging Infections (@CDC_NCEZID) December 9, 2015
.@FaithPepp Sending holiday treats? Make sure perishable items stay cold throughout shipping #CDCFoodChat https://t.co/UVUnpN1z3b
— CDC Emerging Infections (@CDC_NCEZID) December 9, 2015
This is a great guide about food safety for canning from @FoodSafetygov: https://t.co/QKZbR09D91 #CDCfoodchat https://t.co/2E8PC5I6Ev
— Hamilton County Public Health (@HamCoHealth) December 9, 2015
nobody wants botulism for Christmas RT @NchfpUGA: Beware of gifts of home canned “secret” recipes without tested recipes #CDCFoodChat
— UGA Extension (@UGAExtension) December 9, 2015
Home canned food gift questions: where did the recipe and process come from, when and how it was made. #CDCFoodChat pic.twitter.com/1CqabxcJst
— HomeFoodPreservation (@NchfpUGA) December 9, 2015
Practice safe home-canning to prevent #botulism #CDCFoodChat https://t.co/SiL8cnmpTr
— CDC Emerging Infections (@CDC_NCEZID) December 9, 2015
Remind Me About Eggnog
Eggnog & raw cookie dough: Get info on raw eggs & when to use pasteurized eggs #CDCFoodChat https://t.co/1kdbkaZnNr pic.twitter.com/ecHzl6QMRk
— CDC (@CDCgov) December 9, 2015
Eating uncooked cookie dough with raw eggs in it can make you sick. Remember to cook the dough according to the directions. #CDCFoodChat
— FDA FOOD (Ctr for Food Safety & Applied Nutrition) (@FDAfood) December 9, 2015
.@Original_JamieD If contaminated unpasteurized eggs are used in eggnog you can't count on alcohol to kill all the bacteria. #CDCFoodChat
— FDA FOOD (Ctr for Food Safety & Applied Nutrition) (@FDAfood) December 9, 2015
Serving eggnog this year? Get tips for making it safe. #CDCFoodChat https://t.co/ulywbZlqhf
— CDC (@CDCgov) December 9, 2015
https://twitter.com/SafeBeeTweets/status/674678186525900800
After You Eat: Leftovers
Chill out! Go40orBelow from Fight BAC! https://t.co/b6BFMkDoz6 #CDCFoodChat pic.twitter.com/b6bBqyZVtQ
— Fight BAC! (@FightBAC) December 9, 2015
Refrigerator temps should be between 40°F & 32°F. Give a fridge thermometer as a gift! #CDCFoodChat pic.twitter.com/yy55FnJahk
— CDC (@CDCgov) December 9, 2015
Remember the 2-2-4 rule for leftovers! Refrigerate leftovers in under 2 hours, store 2 inches deep max, and eat within 4 days. #CDCFoodChat
— Center for Science in the Public Interest (@CSPI) December 9, 2015
Rule of thumb: If food is left out at room temp for more than 2 hours, throw it out. #CDCFoodChat
— FoodSafety.gov (@foodsafetygov) December 9, 2015
@CDCgov When it comes to saladsone of the easiest things you can do is to make sure to keep them cold #CDCFoodChat pic.twitter.com/yswlBXoTF8
— California LGMA (@LGMAnews) December 9, 2015
Place large leftovers into shallow containers for fast cooling in the fridge.https://t.co/a8BktaLm5Z #CDCFoodChat
— FDA FOOD (Ctr for Food Safety & Applied Nutrition) (@FDAfood) December 9, 2015
The men in my life always try to let the food "cool" on the counter before fridge…DON'T do that! https://t.co/xZYi83Hqxm #CDCFoodChat
— Melissa Joy Dobbins MS, RDN, CDCES (@MelissaJoyRD) December 9, 2015
Tossing bones in the trash may not keep Barney out. No bones are safe for pets.https://t.co/oofLXJtfe3 #CDCFoodChat pic.twitter.com/bHBR5xuHFK
— U.S. FDA (@US_FDA) December 9, 2015
Microwave leftovers carefully. Bacteria can survive in cold spots. #FoodSafety #CDCfoodchat pic.twitter.com/6ZMx6yzzjs
— Hamilton County Public Health (@HamCoHealth) December 9, 2015
.@Original_JamieD Don't use a crockpot to reheat food bc it takes too long. Heat food in oven first! #CDCFoodChat https://t.co/9WVHfiHeXr
— USDA Food Safety & Inspection Service (@USDAFoodSafety) December 9, 2015
Harmful bacteria may be growing in your leftovers before they look or smell bad #CDCFoodChat https://t.co/RuCYMQyHwQ
— CDC Emerging Infections (@CDC_NCEZID) December 9, 2015
How long is too long to keep leftovers? Use this chart to find out: https://t.co/RKkXwuUNuN #CDCFoodChat
— CDC (@CDCgov) December 9, 2015
Have a plan for holiday leftovers! Tips and downloadable checklist: https://t.co/cu2cE8lnBT #CDCFoodChat #eatright #foodsafety
— eatright (@eatright) December 9, 2015
After You Eat: Cleaning Up
.@Original_JamieD & @FroBunni you can sanitize kitchen surfaces w/ a tsp. of unscented bleach to one gallon of water. #CDCFoodChat
— FDA FOOD (Ctr for Food Safety & Applied Nutrition) (@FDAfood) December 9, 2015
Use paper towels to clean kitchen surfaces. If using cloth towels, wash them often on the hot cycle of the washing machine. #CDCfoodchat
— FDA FOOD (Ctr for Food Safety & Applied Nutrition) (@FDAfood) December 9, 2015
A contaminated dishcloth can produce millions of bacteria in just a few hours. Use a clean dishcloth or paper towel to clean up #CDCFoodChat
— ASTHO (@ASTHO) December 9, 2015
DYK the top spot for kitchen cross-contamination is…dish towels?! https://t.co/FFCl4Zhvts #CDCFoodChat
— Melissa Joy Dobbins MS, RDN, CDCES (@MelissaJoyRD) December 9, 2015
Be sure to clean stove, sinks, strainers, cutting boards, scrub brushes and utensils. #CDCfoodchat #FoodSafety https://t.co/ctNXhfKZ70
— Hamilton County Public Health (@HamCoHealth) December 9, 2015
Follow manufacturer’s directions when it comes to cleaning and sanitizing kitchen appliances.#CDCFoodChat #livesafer pic.twitter.com/swH7c003f4
— NSF.Int'l Consumer (@LiveSafer_NSF) December 9, 2015
If You Get Sick
.@FroBunni Nausea, vomiting, abdominal cramps, diarrhea are common symptoms for many. https://t.co/QMT3wo3hIz #CDCFoodChat
— CDC Emerging Infections (@CDC_NCEZID) December 9, 2015
Remember: If you get sick, it isn't necessarily from the last thing you ate. Incubation periods could be weeks or months long. #cdcfoodchat
— APHL (@APHL) December 9, 2015
Public health officials need to know about illnesses to stop outbreaks quickly. https://t.co/glhHdE8So7 #CDCFoodChat
— CDC Environment (@CDCEnvironment) December 9, 2015
https://twitter.com/hillouria/status/674678321741869056
Learn how CDC investigates foodborne outbreaks: https://t.co/ATdyfQlaMi #CDCFoodChat
— CDC (@CDCgov) December 9, 2015
Check out CDC’s new infographic on preventing foodborne illness outbreaks. https://t.co/iy3gzdf2Hd #CDCFoodChat pic.twitter.com/uAjB0ZTkjH
— CDC Environment (@CDCEnvironment) December 9, 2015
Follow @CDCgov & @CDC_NCEZID for the latest updates & #FoodSafety tips for this holiday season & year round #CDCFoodChat
— CDC Emerging Infections (@CDC_NCEZID) December 9, 2015
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