Prepare Food With Care, Experts Say : Countywide

County health officials are reminding people to be careful when cooking and preparing holiday meals to prevent food-borne illnesses.

Each year, the county receives several hundred telephone calls from people who report that they became sick from food they ate.

Food-borne illnesses may range from mild nausea to vomiting and diarrhea, according to Dr. Hildy Meyers, epidemiologist for the county’s Disease Prevention and Control Division.

Turkey, ham, dressing, gravy and other foods served during the holiday season are susceptible to bacteria if not handled properly, officials said.

They recommend some of the following tips to avoid food-borne illnesses:

* Do not thaw frozen foods at room temperature.

* Wash your hands with soap and warm water after handling raw meats or poultry, and after using the restroom.

* Cook ham and pork to an internal temperature of 160 degrees and use a meat thermometer to check. For poultry, cook to an internal temperature of 180 degrees.

* Transfer leftovers to shallow, covered containers and place them in the refrigerator immediately.

* Reheat leftovers to 165 degrees before serving.

For more information, call (714) 667-3600.