Media Release

 
April 3, 2012

Don’t let Salmonella crash your party

Simple food safety measures can prevent food poisoning at your next event
NEWMARKET - As Easter and Passover celebrations approach, The Regional Municipality of York reminds residents to take special care to protect family and friends from food-borne illness, also known as food poisoning.
 
Food poisoning is caused by Salmonella and other bacteria which are found in fruits and vegetables and more commonly in raw meat, poultry and eggs that have not been properly cooked. Some people are more at risk of getting food poisoning and serious illness, particularly young children, the elderly, pregnant women and those with weakened immune systems.
 
The following tips and safe food handling techniques will help reduce the risk of food poisoning:
 
When purchasing meats, eggs or fresh fruit:
• Buy meat, including lamb and poultry, from an approved and federally or provincially inspected source
• Buy refrigerated, inspected Grade A or Grade B eggs and avoid prepared foods with raw or undercooked eggs
• Ensure eggs have clean, uncracked shells
• Check meat and eggs for “packaged-on” or “best before” dates
• Ensure pre-cut fruit, such as melon, is properly refrigerated
• Shop for refrigerated items last before proceeding to the cashier
 
Clean and Separate:
• Wash hands with soap and warm water for 15 to 20 seconds before and after handling raw meat and eggs 
• Wash cutting boards, dishes, utensils, countertops and food preparation equipment with hot soapy water and thoroughly rinse after preparing each food item
• Wash fresh fruits and vegetables under cool running water, including those with uneaten skins and rinds
• Separate raw meats, eggs and cooked products in your grocery shopping cart, bags and at home
• Store raw meats and eggs in the refrigerator away from cooked and ready-to-eat foods
• Do not use eggs if their contents have leaked through their shell or they are stuck to the carton
 
Cook and Chill:
• Thoroughly cook all meats to their proper final cooking temperatures - use a probe thermometer to be sure
• Cook eggs and dishes containing eggs to a temperature of at least 74°C (165°F)
• Keep food out of the Danger Zone [4°C (40°F) and 60°C (140°F)]
• Serve cooked eggs and egg dishes immediately after cooking
• Refrigerate leftovers quickly after eating and eat within two days of cooking
• Promptly refrigerate fruit once it had been cut or chopped
• Do not eat cooked meats, eggs or fruits that have been left at room temperature for more than two hours
 
Symptoms of food poisoning may include fever, nausea, diarrhea, stomach cramps, headache and vomiting.
 
For more information on this or any other public health related topic, please call York Region Health Connection at 1-800-361-5653, TTY 1-866-252-9933 or visit www.york.ca/foodsafety
 
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Media Contact: Lisa Sposito, Community and Health Services, York Region
 1-877-464-9675, ext. 4106 • After-Hours Cell: 905-955-2533 • lisa.sposito@york.ca
 
 
 

 
 
Founded in 1971, The Regional Municipality of York is made up of nine municipalities
and provides services to more than one million residents, 29,000 businesses and 495,000 employees.

 For more information visit us at www.york.ca Follow us on : York Region   @YorkRegionGovt  
 
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