Food Safety Tips for the Upcoming Holidays...              

The arrival of the fall and winter holiday season can bring lots of fun, food and feasting. But if food isn't handled or prepared properly, food poisoning can result, and festivity can quickly turn into calamity. Food poisoning is caused by toxins, created by bacteria, which in most cases are undetectable by sight, smell or taste. Millions of people are affected by food poisoning each year.

It is important to practice safe food handling and preparation methods throughout the year, but the hectic holidays can present even more possibilities for food poisoning at home: larger-than-usual meals often are being prepared; new recipes and cooking techniques may be tried; buffets may be set out for guests; large amounts of leftovers may remain for additional meals; food may be transported from one home to another, etc.
Of special concern this time of year is the increased risk of food poisoning associated with the popular custom of stuffing turkeys prior to cooking, a practice not recommend by food safety experts. With the potential for food poisoning increased during the holidays, it is especially important to remember safe food handling and preparation practices. Here are a few tips:

Thaw turkey in the refrigerator, not on the counter top.
Room temperature encourages the growth of bacteria, so defrost your turkey in the refrigerator rather than on the counter top. Allow one day of defrosting for each five pounds of turkey weight. You can safely refrigerate the thawed turkey another day or two, but don't let the juices drip on other foods. To reduce defrosting time, wrap the bird in a waterproof plastic bag and submerge it in cold water. Cold water slows the bacterial growth that may occur in the thawed outer portions while the inner areas are still thawing. Change the water every 30 minutes.


Cook the stuffing separate from the turkey
Stuffing placed inside an uncooked turkey is susceptible to bacterial growth, and it is especially ill-advised to stuff an uncooked turkey before storing it in the refrigerator. Stuffing cooked inside a turkey may not get hot enough for any dangerous bacteria in it to be killed, even if the turkey itself is completely cooked and has reached the recommended internal temperature of 180 degrees Fahrenheit. The tighter the turkey is stuffed the greater the risk, because the center is even more insulated during cooking from the bacteria-killing heat. If cooked long enough to kill the bacteria in the stuffing, the turkey will probably be drier than most people like. So cook the stuffing separate from the turkey. To increase flavor, use chicken broth instead of water in the stuffing recipe. Adding more onions or celery will increase the moisture content. Cover the dish for half the cooking time, then uncover it for browning.


Don't interrupt the cooking process
Interrupting the cooking process or cooking a turkey in stages promotes the growth of bacteria. This is because the turkey may have been heated enough to activate bacteria but not enough to kill them. So, once you've started cooking the turkey, continue the cooking process through completion. An unstuffed whole turkey should reach an internal temperature of 180 degrees. A stuffed whole turkey should reach an internal temperature of 180 degrees, with the stuffing reaching an internal temperature of 165 degrees.


Carve the turkey into serving slices before refrigerating
Cooked, whole, stuffed turkeys don't store safely in the refrigerator. Remove the stuffing from a turkey cooked in advance and refrigerate it immediately. Allow the turkey juices to settle for 20 to 30 minutes, then carve the bird into serving slices, place them in shallow containers, cover and refrigerate. When it's time to serve, reheat the slices and the stuffing in a conventional or microwave oven to an internal temperature of at least 165 degrees Fahrenheit.

 

Clinic Physician Largosa Retires

Dr. Anastacia Largosa has retired as Clinic Physician after 29 years of service to Stickney Township residents.
A native of the Philippines, she came to the U.S. in 1970 and worked at Mercy Hospital as a blood technician while studying for the Federal License Exam to practice medicine in this country.
Dr. Largosa was at Little Company of Mary,  Jackson Park and Christ Hospitals before joining Stickney Township.
Her background as a General Practitioner and Emergency Room physician was perfect for her career at Stickney.  
"When you work the emergency room, you're used to everything — x-ray, blood work, lab. Blood drawing was my first job," Largosa claims.
Dr. Largosa credits the people she worked with at Stickney with being "a team" that serves and guides patients.
When she started, she expected her stay to be brief, but "three years became 29 because I loved the place and the people at the Clinic."
Dr. Largosa plans to continue a private practice part-time.

Identifying and Understanding Meningitis

Meningitis is an inflammation of the membranes that cover the brain and spinal cord.  It can be caused by a number of infectious agents including viruses and bacteria. Bacterial meningitis is often more severe than the viral form. 
Meningitis inhabits the mucosal membrane of the nose and throat, where it usually causes no harm.  Up to 5 – 10% of a population may be asymptomatic (shows no symptoms) carriers.  This serious,  debilitating and life threatening disease is spread by contact with nose and throat secretions of a person carrying the bacteria, e.g., kissing, drinking from a shared glass or straw, sharing eating utensils, coughing or sneezing directly into the face of another person, etc.
Early signs and symptoms include sudden onset of fever, headache, stiff neck (except in infants), nausea, often vomiting, a purplish-red rash in some cases, confusion or difficulties awakening from sleep.  In infants, poor feeding, extreme listlessness, irritability and sometimes vomiting may be the only symptoms present.
Transmission of viral and bacterial meningitis can be prevented by raising the level of hygiene to prevent the spread of infection.  Persons should cover their mouth and nose when sneezing or coughing and discard used tissues promptly.  Wash hands thoroughly following exposure to respiratory secretions, including handling of soiled tissues and handkerchiefs. Persons should not share straws, cups, glasses, water bottles, eating utensils, cigarettes, etc.  Discouraging persons from kissing infants or toddlers on the mouth also can help prevent the spread of illness.  Also, of primary importance, is proper hand washing technique.  Wet hands with soap and warm water.  Rub hands vigorously for 10 to 20 seconds, making sure you clean under fingernails. Rinse well under warm, running water. When paper towels are available, use a paper towel to turn off the water faucet and throw the paper towel away.
The Stickney Health Department has meningitis vaccines available at your request.  Vaccinations differ upon the age of the recipient. The HIB Vaccine is available starting at age 2 months through 4 years of age. Starting at age 11, the vaccine for Meningitis (Groups A,C, Y and W-135) is available.  This last vaccine would give immunity to the strain of meningitis in the Chicago area. Stickney Public Health Department does have this vaccine in stock. It is also presently being offered to Chicago residents through mass vaccinations in the City of Chicago. 
Of course, the Chicago incident is a recent outbreak and deserves attention.  However, vaccine preventable diseases are not extinct as we have seen with other recent outbreaks of whooping cough, measles, hepatitis, mumps, etc..  Protect yourself and your family.  Come in to the clinic, ask your family physician or visit us online at www.stickneypublichealthdistrict.org to see if your immunizations are up-to-date. We would hate to see any of you become ill, when prevention was possible.
—Sharon Foy, R.N.
Director of Nursing..

Avoid Food Borne Illnesses

Typical signs of foodborne illness include nausea, vomiting, cramps, and diarrhea. In serious cases, high fever, bloody stool, and prolonged vomiting may occur. Young children, pregnant women, older people, and those with compromised immune systems are hit hardest.

Bacteria, whether in food or in the air, grow faster in warmer weather. Don’t just worry about the potato salad or egg dishes, says Dave Lenihan, Environmental Health Director for Stickney Public Health District. “You have to be careful with any food, including melons and lettuce,” he says. Outbreaks of foodborne illness for which fresh lettuce, tomatoes, spinach, and other produce were the confirmed or suspected source continue to be reported to the FDA. The causes included E. coli, salmonella, cyclospora, and hepatitis A virus.

What you can do: It seems so basic, but not everyone does it. Wash hands well and often with soap and water, especially after using the bathroom and before cooking or eating. Also wash surfaces when cooking, keep raw food separate from cooked food, marinate food in the refrigerator, cook food thoroughly, and refrigerate or freeze food promptly. Lenihan suggests following the FDA guidelines to never leave food out for more than one hour when the temperature is above 90 F. Any other time, don’t leave food out for more than two hours. “Keep hot food hot and cold food cold,” Lenihan adds. “Wash off fruits and vegetables with cool running water.” Also, scrub fruits with rough surfaces like cantaloupe with a soft brush.

When you are packing food for a picnic, place cold food in a cooler with plenty of ice or commercial freezing gels. Cold food should be held at or below 40 F and the cooler should be stored in shade. Hot food should be wrapped well, placed in an insulated container, and kept at or above 140 F.

Those hit by a foodborne illness must stay hydrated so they could try chewing on ice chips or sipping clear fluid after vomiting has stopped. In the next day or so, eat only light foods such as bananas, rice, applesauce, toast, crackers, and soup. Seek emergency treatment if severe pain accompanies the illness, if vomiting doesn’t stop in a couple of hours, or if bloody diarrhea is experienced.

Did You Know?

You can get many immunizations free through Stickney Public Health District programs?  Congratulations if you and your children are up-to-date.  Being vaccinated means that you have reduced your risk of illness if ever exposed to a dangerous disease.  But, if you have delayed this important health detail, or have questions about immunization, please feel free to call or come in at your convenience.  Stickney Public Health offers vaccinations for children, teens and adults.
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The Stickney Public Health District participates in the state’s “Vaccines for Children Program” which translates to free vaccines for many infants and individuals under the age of 18.  Stickney Township offers a “Well Child Clinic” every third Wednesday of the month.  This is a great time to get your child checked for growth and development and update immunizations.  Since this is a scheduled appointment for well children only, your child won't be exposed to sick patients which may be the case during regular clinic hours.  Call Shar for any appointment at 708.424.9200.
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Health physical season has already begun. Stickney Public Health Clinics have a doctor available for school or work physicals Monday through Friday.  With the beginning of school upon us, more people will realize their child’s kindergarten, fifth grade, high school or college physical is due.  Beat the rush by coming in now.  You may call ahead to be sure the doctor is available, however, no appointments are taken.
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Seniors over the age of sixty can get help with grocery shopping, household chores, personal care or other activities of daily living through  Stickney Township’s Community Care Program.  For information call Teri at 708.424.9200.
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If you need nursing assistance, Stickney Public Health District has nurses available to make free home visits.  These nurses provide disease monitoring, medication management, referrals when necessary and general advice with the objective of assisting seniors to remain comfortable and independent in their homes as long as possible.
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If an agent for the State’s All Kids Insurance Program assists you with the necessary forms, there is a higher rate of acceptance.  Two agents at the South Township building (Burbank location) are ready to help you get the job done.  Feel free to call 708.424.9200 and ask for Lynn or Shar to get your application.