Press Releases
Year
December 1st is World AIDS Day
FOR IMMEDIATE RELEASE
November 30, 2011
Contact
Candi Crause, Director
(217) 531-5372 /
Amy Roberts, Public Relations
(217) 531-4264 /
December 1st is World AIDS Day
The Champaign-Urbana Public Health District Encourages Everyone to Get Tested
Champaign, IL – Annually, December 1st is observed as World AIDS Day in an effort to raise awareness of the global impact of HIV/AIDS. According to the Centers for Disease Control and Prevention (CDC), it is estimated that more than one million people are living with HIV in the United States and 33.4 million worldwide. More than 18,000 people with AIDS die each year in the U.S.
The Champaign-Urbana Public Health District (CUPHD) encourages people to get tested and know their status. The CDC estimates that of the one million people living in the United States with HIV, one in five is unaware of their infection. According to Candi Crause, Director of Infectious Disease Prevention and Management, “HIV is 100% preventable. The key to overcoming this epidemic is to not only educate people on the facts of HIV/AIDS but to open the lines of communication. HIV spreads through silence and lack of knowledge.”
CUPHD provides case management services for nearly 300 HIV-positive clients in 11 counties in Illinois. Services include medical and dental assistance, nutritional assistance, utility and housing assistance, legal assistance, mental health assistance, and support group assistance.
CUPHD’s Infectious Disease division offers HIV education, prevention, testing, and treatment at the 201 West Kenyon Road facility in Champaign. Testing is available Monday thru Friday by appointment, 8:00 AM – 4:00 PM, and during clinic hours on Mondays from 4:00 – 5:30 PM (men only), Tuesdays from 1:00 – 5:00 PM, and Thursdays from 9:00 – 11:00 AM and 1:00 – 3:00 PM.
For more information on HIV/AIDS or to schedule a test, call (217) 239-7827 or visit www.c-uphd.org.
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Unwanted Thanksgiving Guest - Foodborne Illness
FOR IMMEDIATE RELEASE
November 20, 2011
Contact
Melaney Arnold (217) 558-0500
Amy Roberts, Public Relations
(217) 531-4264 /
Unwanted Thanksgiving Guest - Foodborne Illness
Safe food handling guidelines for a healthier holiday
SPRINGFIELD – Avoid spending this holiday season feeling ill because of unwanted guests such as Salmonella, Listeria or E. coli (Escherichia coli O157:H7) bacteria. There are some simple things you can do to avoid foodborne illness.
“Two of the most important things to remember for a safe Thanksgiving feast are to make sure to fully thaw and cook the turkey, and properly wash with soap and warm water your hands, utensils and anything else that comes into contact with raw meats or juices,” said Dr. Craig Conover, Illinois Department of Public Health acting director.
If you decide to prepare a fresh turkey, buy it no more than two days ahead of the big meal and make sure you have room to store it in the refrigerator. If you chose a frozen turkey, make sure the turkey is completely thawed in the refrigerator. Never defrost a turkey on the kitchen counter. To thaw in the refrigerator, allow approximately 24 hours per five pounds of turkey. The turkey should be placed on a tray or pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator safely for one to two days. If the inner cavity is still frozen or even partially frozen when you put the turkey in the oven, the inside temperature will not be hot enough to destroy disease-causing bacteria.
Thawing Time in the Refrigerator
| Size of Turkey | Number of Days |
| 4 to 12 pounds | 1 to 3 days |
| 12 to 16 pounds | 3 to 4 days |
| 16 to 20 pounds | 4 to 5 days |
| 20 to 24 pounds | 5 to 6 days |
It is safer to cook the stuffing separately, but if you do stuff the bird, do so just before cooking it and stuff it loosely so it cooks thoroughly. If stuffing is mixed the day before the meal, pre-mix only the dry ingredients. Mixing moist ingredients ahead of time allows bacteria an opportunity to grow.
Approximate Cooking Times for Turkey
(325 degree F oven temperature)
Unstuffed
| Size of Turkey | Cooking Time |
| 8 to 12 pounds | 2 ¾ to 3 hours |
| 12 to 14 pounds | 3 to 3 ¾ hours |
| 14 to 18 pounds | 3 ¾ to 4 ¼ hours |
| 18 to 20 pounds | 4 ¼ to 4 ½ hours |
| 20 to 24 pounds | 4 ½ to 5 hours |
Stuffed
| Size of Turkey | Cooking Time |
| 8 to 12 pounds | 3 to 3 ½ hours |
| 12 to 14 pounds | 3 ½ to 4 hours |
| 14 to 18 pounds | 4 to 4 ¼ hours |
| 18 to 20 pounds | 4 ¼ to 4 ¾ hours |
| 20 to 24 pounds | 4 ¾ to 5 ¼ hours |
If you use a turkey fryer, make sure the turkey is completely thawed and be careful with marinades. Oil and water don’t mix and water can cause oil to spill over, starting a fire or even an explosion hazard. Most turkey fryers have no thermostat controls, increasing their potential to overheat cooking oil to the point of combustion.
To check the temperature of the turkey, insert a meat thermometer into the center of the thickest part of the thigh, breast or stuffing. All turkey meat, including any that remains pink, is safe to eat as soon as all parts reach at least 165 degrees F . The stuffing should also reach 165 degrees F , whether it is cooked inside the bird or in a separate dish.
It is important to immediately refrigerate leftovers. If they are left to sit for several hours at room temperature, disease-causing bacteria can grow. Also, refrigerate stuffing and other leftovers separate from the bird.
When eating leftovers, they either need to be very cold (directly from the refrigerator) or very hot (at least 165 degrees F). Refrigerated turkey and stuffing should be used within three to four days and gravy within a day or two.
For more information about safe holiday cooking, log onto www.idph.state.il.us/public/hb/hbcook.htm.
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Lead Poisoning Prevention Week - October 23-29, 2011 Protecting our Children
FOR IMMEDIATE RELEASE
October 21, 2011
Contact
Melaney Arnold, Communications Manager
(217) 558-0500
Amy Roberts, Public Relations
(217) 531-4264 /
Lead Poisoning Prevention Week - October 23-29, 2011 Protecting our Children
Illinois has one of the highest numbers of lead poisoning cases in the nation
SPRINGFIELD – Almost a quarter of a million children in the United States have blood lead levels high enough to cause significant damage to their health, according to the Centers for Disease Control and Prevention (CDC). The Illinois Department of Public Health (IDPH) identified approximately 3,300 Illinois children last year with elevated blood lead levels, one of the highest numbers in the country. In observance of Lead Poisoning Prevention Week, IDPH is working to raise awareness about the importance of testing children and homes for lead, and learning how to prevent exposure that can result in serious health effects.
“Even at low levels, lead poisoning can affect almost every system in the body, causing learning disabilities, shortened attention span, behavioral problems and, in extreme cases, seizures, coma or even death,” said Illinois Department of Public Health Acting Director Dr. Craig Conover. “Lead poisoning is preventable if you recognize lead hazards and test your home and children.”
Major sources of lead exposure among Illinois children are lead-based paint and leadcontaminated dust found in homes built before lead-based paint was banned in 1978. An estimated two million homes in Illinois were built before1978 and still contain lead. However, IDPH reports a significant decline in the number of lead poisoned children under the age of six from 32.1 percent in 1996, to 1.2 percent in 2010.
Children six months through six years of age are required to be assessed for risk of lead exposure or tested before entering day care, preschool or kindergarten. Blood tests are recommended at ages 12 months and 24 months. The only way to know if a child has lead poisoning is by testing their blood.
For more information on lead poisoning symptoms, prevention, treatment and eliminating lead in your home, log onto http://www.idph.state.il.us/envhealth/ehpublications.htm#lead.
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