Press Releases
Year
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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October is Breast Cancer Awareness Month
FOR IMMEDIATE RELEASE
October 6, 2011
Contact
Cathy Propst, IBCCP Program Coordinator
(217) 531-2916
Amy Roberts, Public Relations
(217) 531-4264 /
October is Breast Cancer Awareness Month
Champaign-Urbana Public Health District Encourages Women to Get a Mammogram for Early Detection
Champaign, IL – The Champaign-Urbana Public Health District (CUPHD) offers support of the State of Illinois’ proclamation setting forth October 2011 as Breast Cancer Awareness Month and October 21, 2011 as Mammography Day. A mammogram is the best way to detect breast cancer and early detection can result in successful treatment.
According to Julie L. Gerberding, MD, MPH, Director, Centers for Disease Control and Prevention (CDC), early detection through screening is the best defense against morbidity and mortality from breast cancer. Breast cancer is second to skin cancer as the most commonly diagnosed cancer among American women. Breast cancer is second to lung cancer as the leading cause of cancer-related deaths among women. The encouraging news is breast cancer is curable if found in the earliest stages. The 5-year survival rate for localized breast cancer detected early is 98 percent. Mammograms can detect breast cancer in its earliest, most treatable stage, an average of 1 to 3 years before a woman can feel a lump.
The Illinois Breast and Cervical Cancer Program (IBCCP), provided through CUPHD, will hold enrollment days throughout the month of October supporting Breast Cancer Awareness Month. IBCCP assists women who are without insurance between the ages of 35-64. CUPHD serves the Champaign, McLean and Vermilion County areas. When enrolling in the program, participants will be required to bring proof of age and income to complete the process.
Upcoming enrollment days include:
Champaign County – Tuesday, October 11, 2011
Frances Nelson Health Center
819 W. Bloomington Road, Champaign
8:30 AM – Noon; 1:00 – 4:30 PM
McLean County – Wednesday, October 26, 2011
John M. Scott Health Resources Center (new location for this event)
607 S. Gridley, Bloomington
9:00 AM – Noon; 1:00 – 3:30 PM
Vermilion County – Tuesday, October 18, 2011
Aunt Martha’s Vermilion Area Community Health Center
614 N. Gilbert Street, Danville
8:30 AM – Noon; 1:00 – 3:30 PM
Routine mammograms and breast exams, including monthly self exams and annual exams by a physician, can detect cancer early and can provide women with better treatment options and results.
Ways to help lower the risk of getting breast cancer include:
- Stay physically active by getting regular exercise.
- Maintain a healthy weight.
- Avoid using hormone replacement therapy (HRT), or find out the risks and benefits of HRT and if it is right for you.
- Limit the amount of alcohol that you drink.
For more information on IBCCP services and eligibility requirements, call (217) 373-9281 or toll free at 877-811-0193.
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