Happy & Healthy Eating Reminder: Preventing Foodborne Illness this Holiday Season

No matter how large or small your holiday guest list may be this year, it is important to be aware of safety issues when thawing, preparing, stuffing and cooking your turkey and other holiday meal additions. A few simple steps can help keep foodborne illness off the menu this Thanksgiving. 

• Safe Thawing:  Thawing turkeys must be kept out of the "danger zone" temperature (between 40 and 140°F) — this is the temperature range where foodborne bacteria multiply rapidly. See Safe Methods for Thawing, (Spanish version). 
• Safe Preparation:   Bacteria present on raw poultry can contaminate your hands, utensils, and work surfaces as you prepare the turkey. After working with raw poultry, always wash your hands, utensils, and work surfaces before they touch other foods.
• Safe Stuffing:  Bacteria can survive in stuffing that has not reached 165°F, possibly resulting in foodborne illness. Follow these steps to safely prepare, cook, remove, and refrigerate stuffing; Spanish language instructions.
• Safe Cooking:  Set the oven temperature no lower than 325°F and be sure the turkey is completely thawed. Cooking times will vary. The food thermometer must reach a safe minimum internal temperature of 165°F. For more information on safe internal temperatures, visit FoodSafety.gov's Safe Minimum Cooking Temperatures

Other resources:
Download JCPH turkey time handout or view the JCPH Food Safety web  page.

Healthy Habits Prevent Spread of Disease

Our hands are exposed to germs with our every action. Keeping hands clean through proper handwashing practices is one the most effective and important steps taken to control spreading germs and/or getting sick. People often touch their eyes, nose, and mouth-- places where many germs exist—with their hands numerous times each day without even noticing. Germs can also make their way onto our hands after using the toilet, handling raw foods, shaking hands with another person, or touching any object someone has sneezed or coughed on or around, for example.

With the height of flu season just ahead and other viruses and illnesses threatening our health this fall, it’s important to use the most basic sanitary practices to stay well. Simply washing hands with soap and clean, running water can prevent the spread of many diseases, illnesses and conditions and help people and communities stay healthy. According to the Centers for Disease Control (CDC), handwashing with soap could protect about 1 out of every 3 young children who get sick with diarrhea and nearly 1 out of every 6 young children with respiratory infections like pneumonia.

For more information on the correct handwashing procedures view this brochure.

Healthy Habits Prevent Spread of Disease

Our hands are exposed to germs with our every action. Keeping hands clean through proper handwashing practices is one the most effective and important steps taken to control spreading germs and/or getting sick. People often touch their eyes, nose, and mouth-- places where many germs exist—with their hands numerous times each day without even noticing. Germs can also make their way onto our hands after using the toilet, handling raw foods, shaking hands with another person, or touching any object someone has sneezed or coughed on or around, for example. 

With the height of flu season just ahead and other viruses and illnesses threatening our health this fall, it’s important to use the most basic sanitary practices to stay well. Simply washing hands with soap and clean, running water can prevent the spread of many diseases, illnesses and conditions and help people and communities stay healthy. According to the Centers for Disease Control (CDC), handwashing with soap could protect about 1 out of every 3 young children who get sick with diarrhea and nearly 1 out of every 6 young children with respiratory infections like pneumonia.

For more information on the correct handwashing procedures view this brochure.

Splish. Splash. Practice Healthy Swimming Behaviors

Jefferson County Public Health (JCPH) encourages healthy swimming behaviors to reduce the risk of recreational water illnesses. Recreational Water Illnesses (RWIs) are illnesses that are spread by swallowing, breathing or having contact with contaminated water from swimming pools, spas, lakes, rivers or oceans. RWIs can cause a wide variety of symptoms, including gastrointestinal, skin, respiratory, neurological and wound infections. The most commonly reported RWI is diarrhea. Diarrheal illnesses can be caused by germs such as Crptosporidium, Giradia, Shigella, norovirus and E. coli.

Practice healthy swimming behaviors:

• Refrain from swimming when ill, especially if you have diarrhea.
• Avoid swallowing pool water or even getting in your mouth
• Shower before swimming and wash hands after using bathroom or changing diapers. Change diapers in bathroom and not at poolside or near water. 

For more information about Recreational Water Illness Prevention and Healthy Swimming, contact Leslie Frank, Environmental Health Specialist at 303-271-5776 or email at: lefrank@jeffco.us 

• Information can also be found on the Centers for Disease Control web site at: www.cdc.gov/healthyswimming.

In some areas of Jefferson County, a substantial number of residential dwellings receive water from private wells. The department recommends that well water be tested for certain contaminants. JCPH Water Quality page: http://jeffco.us/public-health/water-quality/drinking-water-wells/

Earth Day is Every Day at Jefferson County Public Health

"Some people who talk about the environment talk about it as though it involves only a question of clean air and clean water. The environment involves the whole broad spectrum of man's relationship to all other living creatures, including other human beings. It involves the environment in its broadest and deepest sense.”
- Gaylord Nelson, Founder of Earth Day

Public Health is all about preventing illness and disease in our communities and while this year’s earth day, April 22, 2014, has come and gone,  every day is earth day at Jefferson County Public Health. Creating healthier communities involves taking a close look at what makes us healthy or sick to begin with. The Jefferson County Public Health 2013 annual report highlights some of the work we are doing to improve health for everyone in the county.  A recent report released by the Robert Wood Johnson Foundation, Time to Act: investing in the Health of our Children and Communities urges that we integrate health into community development, especially for low-income neighborhoods.  JCPH is committed to working with agencies, businesses and the community towards creating a healthier county for all to live, work, play and age.

Jefferson County Public Health's Environmental Health Services (EHS) works to promote health and quality of life by preventing and controlling harmful environmental factors in Jefferson County.  EHS prevents, investigates and responds to health threats in the County from environmental sources such as our air, land, water, the food we eat and the  domestic and wild animals and insects we encounter. EHS also inspects facilities including schools, daycares and restaurants for adherence to public health safety and disease control measures.  Information, resources and referrals are available from specialists in water quality, air quality, consumer protection and environmental protection. 

Resources and services include, but are not limited to, the following topics; air pollution, water pollution, individual sewage disposal systems, solid waste, drinking water, food borne illnesses, food service inspections, child care inspections, recycling and radon mitigation. For more information on any environmental health service, please call 303-232-6301 or visit the JCPH EHS web page.  

Every division in Jefferson County, including the health department, practices environmental stewardship through reuse, recycling, energy conservation, and water conservation.  These actions are good for people and the planet.  Everyone has a role in protecting our earth and natural resources.  Consider bringing your own shopping bag to the store,  recycling household hazardous waste as well as other household items, using water thoughtfully and saving energy when possible.  Together we can make a difference. 

Learn more about Earth Day and its founder, Senator Gaylord Nelson.   Earth Day . . . The making of the modern environmental movement.  www.nelsonearthday.net    Accessibility on the web continues a Gaylord Nelson focus of making environmental knowledge freely available to all citizens so that local and national decisions could be informed, collaborative, and effective.

Resources:

• Visit the JCPH web page for more information on Environmental Health Services
• View the JCPH recycling resource page
• Check out the Denver Post’s listings of Earth Day Events
• Visit Rooney Road Recycling

Immunizations can save your child’s life . . . Infant Immunization Week is April 26 – May 3, 2014

Thanks to immunizations, children can be protected against more diseases than ever before. In fact, some diseases that once injured or killed thousands of children, have been eliminated completely and others are close to extinction– primarily due to safe and effective vaccines. Take polio for example, this was once the most-feared disease in America, causing death and paralysis across the country, yet today, thanks to vaccination, there are no reports of polio in the U.S.

Despite advances in immunizations, too many children in Jefferson County, Colorado and in the U.S. still get vaccine-preventable diseases. In fact, we have seen resurgences of measles and whooping cough (pertussis) over the past few years.  According to the Centers for Disease Control and Prevention, from January through July 2013, more than 11,000 cases of whooping cough were reported in the U.S.  Pertussis can be life threatening, especially for infants. Currently California and New York are experiencing increased measle cases.  Travelers, infected abroad, brought the disease with them and spread it among those in the U.S. who have not been vaccinated. Read this editorial on measles and its return to New York City and here is an article about rising cases in California.

JCPH urges everyone to be sure their children have the vaccinations they need. 

• Please call 303-232-6301 to schedule an immunization clinic visit at our Arvada or Lakewood offices. 
• For more information about the importance of infant immunization, visit http://www.cdc.gov/vaccines

A Public Health Smart Holiday Season . . . Wash your Hands, Stay Home if You’re Sick!

It’s the time of year for parties, get-togethers and celebrations. It’s also flu season and a common time for the spread of disease and illness. Following basic public health practices during the holidays, such as washing hands, staying home if you’re sick and adhering to proper food handling and preparation techniques, can help you and your family from getting sick or from spreading illness to others.

Stay Home if You’re Sick (poster); Wash Your Hands (brochure) You have a Role in Food Safety (handout) JCPH Flu shots (web page) Stop the spread of germs (web page)

Wash, Wash, Wash and Wash again! December 1-7, 2013 is National Handwashing Week. The Centers for Disease Control and Prevention also offers an excellent Feature on Handwashing .

It’s Turkey Time . . . Prevent Foodborne Illness this Holiday Season

Whether you are cooking for yourself, your family or a whole bunch of people, it is important to be aware of safety issues when thawing, preparing, stuffing and cooking your turkey. A few simple steps can help keep foodborne illness off the menu this Thanksgiving.  

• Safe Thawing-Thawing turkeys must be kept out of the "danger zone" temperature (between 40 and 140°F) — this is the temperature range where foodborne bacteria multiply rapidly. See Safe Methods for Thawing, (Spanish version).  
• Safe Preparation-Bacteria present on raw poultry can contaminate your hands, utensils, and work surfaces as you prepare the turkey. After working with raw poultry, always wash your hands, utensils, and work surfaces before they touch other foods.
• Safe Stuffing-Bacteria can survive in stuffing that has not reached 165°F, possibly resulting in foodborne illness. Follow these steps to safely prepare, cook, remove, and refrigerate stuffing; Spanish language instructions.
• Safe Cooking-Set the oven temperature no lower than 325°F and be sure the turkey is completely thawed. Cooking times will vary. The food thermometer must reach a safe minimum internal temperature of 165°F. For more information on safe internal temperatures, visit FoodSafety.gov's Safe Minimum Cooking Temperatures

Other resources:
Download JCPH turkey time handout    view  the JCPH Food Safety web  page. 

Splish. Splash. Practice Healthy Swimming Behaviors

Jefferson County Public Health (JCPH) encourages healthy swimming behaviors to reduce the risk of recreational water illnesses.  Recreational Water Illnesses (RWIs) are illnesses that are spread by swallowing, breathing or having contact with contaminated water from swimming pools, spas, lakes, rivers or oceans. RWIs can cause a wide variety of symptoms, including gastrointestinal, skin, respiratory, neurological and wound infections. The most commonly reported RWI is diarrhea. Diarrheal illnesses can be caused by germs such as Crptosporidium, Giradia, Shigella, norovirus and E. coli.

Practice healthy swimming behaviors:

·         Refrain from swimming when ill, especially if you have diarrhea.

·         Avoid swallowing pool water or even getting in your mouth

·         Shower before swimming and wash hands after using bathroom or changing diapers. Change diapers in bathroom and not at poolside or near water.

EHS performs routine inspections of year round public and semi-public pools/spas. Follow up inspections are performed as needed. JCPH also offers a two-day course is designed to prepare individuals in the basic knowledge, techniques, and skills of pool-spa operations.
Pool/Spa Certification Course

• For more information about Recreational Water Illness Prevention and Healthy Swimming, contact Leslie Frank, Environmental Health Specialist at 303-271-5776 or email at: lefrank@jeffco.us
• Information can also be found on the Centers for Disease Control web site at: www.cdc.gov/healthyswimming.

In some areas of Jefferson County, a substantial number of residential dwellings receive water from private wells. The department recommends that well water be tested for certain contaminants. JCPH Water Quality page:  http://jeffco.us/public-health/water-quality/drinking-water-wells/

It is Hot Outside! Stay Cool. Stay Hydrated. Stay Informed.

As summer temperatures rise, so do the risks of heat related illnesses. Signs and symptoms of heat exhaustion often begin suddenly, and may include: Feeling faint or dizzy, nausea, heavy sweating, rapid, weak heartbeat, low blood pressure, cool, moist, pale skin, low-grade fever, heat cramps, headache, fatigue, dark-colored urine. See these tips on preventing heat related illness from the Centers for Disease Control and Prevention and have a safe and cool summer.  

Elderly people (65 years and older) and Infants and young children are more prone to the effects of extreme heat. Take precautions:

• Never leave anyone in a closed parked vehicle. Never leave infants or children in a vehicle, even if the windows are open.
• Never leave pets in a parked car - they can suffer heat-related illness too.
• Drink plenty of water
• Dress infants and children in loose, lightweight, light-colored clothing.
• Call 911 or emergency medical help if fainting, confusion or seizures occur, or if fever of 104 F or greater occurs with other symptoms. 

More information:
                >Heat and the elderly: http://www.cdc.gov/extremeheat/seniors.html

                >Heat and children: http://www.cdc.gov/extremeheat/children.html

                >Download CDC brochure

Egg Safety

With the arrival of spring, many Jefferson County residents will celebrate by decorating eggs for Easter. Jefferson County Public Health asks that you keep these safety tips in mind when coloring your eggs:

Before decorating, decide whether or not you want to eat the decorated eggs later. If you do, follow these rules:

• Wash your hands between all the steps. 
• Be sure that all the materials you use are food safe. 
• Keep the eggs refrigerated as much as possible. 
• Dye the eggs in water warmer than the eggs so the insides don’t absorb the dye. 
• If you hide the decorated eggs, avoid contact with animals or lawn chemicals. 
• Throw out any “found” eggs that have cracked or have been out at room temperature for more than 2 hours. 
• Eat the refrigerated eggs within one week. 

Fresh eggs must be purchased, handled, prepared and stored carefully to avoid the possibility of foodborne illness. Even eggs with clean, un-cracked shells may contain bacteria called Salmonella. 

• Buy eggs only sold from a refrigerated case. 
• Make sure that the eggs are not cracked. 
• Refrigerate at 40ºF or below. 
• Wash hands, utensils, equipment, and work surfaces with hot, soapy water. 
• Cook eggs until the yolk and the white are firm. Scrambled eggs should not be runny. 
• Cook egg dishes until they reach 160°F. Use a food thermometer to be sure. 

Please see our Egg Safety fact sheet for more information or click here for information from Fight BAC, the Partnership for Food Safety Education.

Keeping Your Food Safe in Jefferson County

Did you know that Jefferson County Public Health (JCPH) offers food handling classes and has created a food forum to help prevent foodborne illness in Jefferson County?

Excellence in Food Safety is a training class designed to reduce the risk of foodborne illness and unsafe food handling practices. The class is specifically developed for food service personnel, but anyone interested in food safety is encouraged to attend. Please see our brochure for more information.

The Food Safety Forum is a group of food service operators, consumers and JCPH food program staff who meet once a year to collaborate and develop innovative strategies to reduce the risk factors associated with foodborne illness. The next Food Safety Forum meeting will be held on Tuesday, April 2, 2013. If you would like to attend, please contact Matthew Garcia at msgarcia@jeffco.us or 303-271-5762.Check out www.jeffco.us/health for more information on our food safety programs.

Holiday Food Safety

The holidays are quickly approaching. The scent of turkey, ham, stuffing, and pumpkin pie will fill many homes in Jefferson County!  While creating delectable creations for your dining table, please keep a few of these food safety tips in mind:

• Thawing turkeys must be kept at a safe temperature. Get the Centers for Disease Control’s recommendation on how to thaw your turkey!
• Bacteria present on raw poultry can contaminate your hands, utensils, and work surfaces as you prepare the turkey.
• For optimal safety, cook the stuffing outside the turkey in a casserole dish.

For more information on thawing, storing, and cooking your holiday meals, please click here.  

Got Milk? Be Sure It’s Pasteurized

Raw milk — milk that comes straight from the cow, goat or sheep without being pasteurized can carry harmful bacteria and other germs that can cause severe illness, even death. The same goes for milk products such as certain cheeses, ice cream, and yogurt produced from raw milk.  


Pasteurization is the process of heating milk to a high enough temperature for a long enough time to kill disease-causing bacteria contained in the milk. Pasteurization became widespread in the United States by 1950. While the retail sale of raw milk is banned in many states, including Colorado, it is still made available in this state and others through the purchase of a cow or goat share operation.  In this case, the consumer purchases a share of the actual animal and receives a quantity of the milk produced. Milk and milk products in Colorado are monitored by the Colorado Department of Public Health and Environment’s (CDPHE) Division of Environmental Health and Sustainability.  Inspections are regularly performed and products are regularly sampled at all dairy farms, dairy plants and milk plants around Colorado.


Public health officials warn consumers that consuming raw milk poses a high risk of contracting foodborne illness.

• The Centers for Disease Control has a  raw milk website that contains useful information and materials, including a list of relevant publications and other scientific resources on illnesses associated with raw milk consumption.

• Raw Milk Frequently Asked Questions from the Colorado Department of Public Health and Environment

• Real RawMilk Facts: Families share their stories on video to help raise awareness about the potential risks and negative effects on health from drinking contaminated raw milk.  Real Life Stories page. 

Splish. Splash. Practice Healthy Swimming Behaviors

Jefferson County Public Health (JCPH) encourages healthy swimming behaviors to reduce the risk of recreational water illnesses.  Recreational Water Illnesses (RWIs) are illnesses that are spread by swallowing, breathing or having contact with contaminated water from swimming pools, spas, lakes, rivers or oceans. RWIs can cause a wide variety of symptoms, including gastrointestinal, skin, respiratory, neurological and wound infections. The most commonly reported RWI is diarrhea. Diarrheal illnesses can be caused by germs such as Crptosporidium, Giradia, Shigella, norovirus and E. coli. 


Practice healthy swimming behaviors: 

• Refrain from swimming when ill, especially if you have diarrhea.
• Avoid swallowing pool water or even getting in your mouth
• Shower before swimming and wash hands after using bathroom or changing diapers. Change diapers in bathroom and not at poolside or near water.

EHS performs routine inspections of year round public and semi-public pools/spas. Follow up inspections are performed as needed. JCPH also offers a two-day course is designed to prepare individuals in the basic knowledge, techniques, and skills of pool-spa operations. 

Pool/Spa Certification Course 

• For more information about Recreational Water Illness Prevention and Healthy Swimming, contact Leslie Frank, Environmental Health Specialist at 303-271-5776 or email at: lefrank@jeffco.us
• Information can also be found on the Centers for Disease Control web site at: www.cdc.gov/healthyswimming. 

In some areas of Jefferson County, a substantial number of residential dwellings receive water from private wells. The department recommends that well water be tested for certain contaminants. JCPH Water Quality page

It’s Turkey Time . . . Prevent Foodborne Illness this Holiday Season

Whether you are cooking for yourself, your family or a whole bunch of people, it is important to be aware of safety issues when thawing, preparing, stuffing and cooking your turkey. A few simple steps can help keep foodborne illness off the menu this Thanksgiving.
Safe Thawing -Thawing turkeys must be kept out of the "danger zone" temperature (between 40 and 140°F) — this is the temperature range where foodborne bacteria multiply rapidly. See"Safe Methods for Thawing;" (Spanish)
Safe Preparation-Bacteria present on raw poultry can contaminate your hands, utensils, and work surfaces as you prepare the turkey. After working with raw poultry, always wash your hands, utensils, and work surfaces before they touch other foods.
Safe Stuffing-Bacteria can survive in stuffing that has not reached 165°F, possibly resulting in foodborne illness. Follow these steps to safely prepare, cook, remove, and refrigerate stuffing; Spanish language instructions.
Safe Cooking-Set the oven temperature no lower than 325°F and be sure the turkey is completely thawed. Cooking times will vary. The food thermometer must reach a safe minimum internal temperature of 165°F. For more information on safe internal temperatures, visit FoodSafety.gov's Safe Minimum Cooking Temperatures

• Download JCPH turkey time handout
• View JCPH Food Safety page

Getting to Know and Envionmental Specialist...

Last week I attended a regional food safety conference here in Colorado. Many speakers gave updates on the latest foodborne illness news. Since the main purpose of inspecting food service operations is to reduce and control foodborne illnesses, keeping up on this news keeps us sharp.

I often get the question: Why are we hearing so much about people getting sick from food these days? Isn’t food supposed to be good for us? Seems it wasn’t like this 20-30 years ago. Truth is things have been changing.

Back in the day, food was produced close to where people lived. Many people shopped daily, and prepared and ate their food at home. Eating in restaurants was saved for special occasions.

There have also been major changes in how food is processed, where it comes from, better methods of finding bacteria and viruses in food, and improved regulations of the food industry.The majority of our food supply in the United States comes from all over the world, not just the local farmer down the road. Next time you shop, look at a label on a package of ground beef. It may come from not one but 3 different countries.

Better tests have been developed and faster detection methods have been developed
that help public health organizations, find new food pathogens.

Restaurant and other food industry regulations have been improved over the years as science has been better able to prove what causes foodborne illness and how to control and prevent it.

Every year, there are 76 million cases of foodborne illness reported in the United States with 5,000 deaths. This costs our country $7-8 billion dollars a year due to ill people, losses to food producers, and affects on the national economy. Much of this could be prevented with proper food handling and preparation techniques.

Getting to Know an Environmental Health Specialist...

Speaking of handwashing … we were weren’t we? Handwashing is one of the most important thing food handlers can do to prevent the spread of illness. Employees washing their hands, handwashing sinks and handwashing supplies are big items we inspectors look at during a restaurant inspection.

When you think about it, we touch almost everything with our hands. Just think about what your hands touch on your way to work for example; the dog, the back door, the stair railing, the car door handle, the steering wheel, the back door to the office and your keyboard. Who else has touched all those things?! Even if you left the house with clean hands, they aren’t clean any more.

Handwashing in a food service setting is important because some diseases are spread when disease-causing microorganisms enter the body and cause foodborne illness. Good handwashing with warm, soapy water prevents these organisms transferring from hands to food.

Our food safety classes teach good handwashing technique to food handlers in Jefferson County Colorado. To find out more about these food safety classes visit our web site.