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Don’t be a statistic on Turkey Day

November 18, 2010

Turkey?  Check.  Fixin’s?  Check. Centerpiece?  Check.  Salmonella?  Let’s keep that one off the menu.

Being the perfect host or hostess is not just about a beautiful table or delicious food.  It’s also about keeping your family and friends food safe – you don’t want to be remembered as the host or hostess who sent their guests to the hospital at the holidays. 

Every year there are 78 million reported cases of food borne illness – 325,000 hospitalizations and 5,000 deaths.  On Thanksgiving day alone, an average of 200,000 people will get food poisoning.  Who wants to spend the day on their days praying to the ceramic altar?  We’ll pass.

Tune in Monday, 11/21 and watch ‘The Fit Foody’ show how to host a healthy, food safe holiday

The Fit Foody– food and safety expert Mareya Ibrahim of Eat Cleaner has a few simple tricks of the trade to show how to keep the holiday season happy and worry free. 

–        Don’t let fowl go foul:  For your main event, taking measures to clean and prep your turkey properly can help your table be Salmonella-free.

–        Pick and clean fixin’s properly: Before your produce reaches you, it has been touched by around 20 different sets of hands and has traveled at least 1,500 miles.  Preparation and handling is key to producing food borne illness-free results.

–        Cook it done:  You can’t always judge a food by it’s color, simple tricks to tell you when your bird is really cooked.

–        Keep it cool:  Don’t let the tryptophan kick in, why it’s important to clean up now rather than later and just how much later.

Mareya Ibrahim is The Fit Foody and the Founder of the Cleaner Plate Club.  She is a food safety expert and advocate based in Orange County, CA.

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