Health officials: Don't invite this nasty little bacteria into your home for Thanksgiving

Damon Arthur, Redding Record Searchlight
·2 min read

Next week ovens will be fired up, big birds will be roasting, tables will be heaped with stuffing, gravy, cranberry sauce ― and, of course, green bean casserole. To top it all off, your favorite relatives will be there to enjoy it.

But Shasta County public health officials want to remind people that all that food and fresh meat can open the door to one very unsavory and unwanted guest for the big Thanksgiving feast. And no, we're don't mean the uncle who wants to talk politics.

This tiny, silent visitor grows on meats that aren't thoroughly cooked, foods that aren't properly washed and meals left out on the counter or kitchen table too long.

We're talking about salmonella, a nasty little bacteria that health officials say can grow on foods and make people miserably sick with symptoms that aren't pleasant to discuss.

Christopher Diamond, a spokesman for the county Health and Human Services Agency, said the department wanted to remind people as that Thanksgiving approaches to take the proper precautions to prevent salmonella poisoning.

He said there also has been a recent uptick in cases of salmonella reported to the department from various clinics and hospitals around the county. Because of that, the health agency issued a press release Friday urging caution because salmonella can grow on many foods served during the holiday.

"Cooking and eating are a part of most holiday celebrations. As the season approaches, be sure to do so safely: Wash your hands often, thaw food correctly, do not eat raw dough or batter, cook food thoroughly and do not use unpasteurized eggs," the agency said.

If salmonella does hit, symptoms will occur 6 hours to six days after infection, the agency says. People should call a doctor if they have any of the following symptoms:

  • Diarrhea and a temperature above 102 degrees

  • Diarrhea for more three days and conditions are not improving

  • Bloody stools

  • Signs of dehydration that include dry mouth and throat, making little urine and dizziness when standing up

To avoid such dire consequences, the agency suggested using a cooking thermometer and cooking foods at the proper temperature, using the following guide:

  • 145°F for beef, pork, ham, veal and lamb (then let the meat rest for 3 minutes before carving or eating)

  • 145°F for fish with fins (or cook until flesh is opaque and separates easily with a fork)

  • 160°F for ground beef, ground pork, ground veal and ground lamb

  • 160°F for egg dishes that do not contain meat or poultry

  • 165°F for egg dishes that contain meat or poultry

  • 165°F for poultry (chicken, turkey, duck), including ground chicken and ground turkey

  • 165°F for leftovers and casseroles

  • Microwave food thoroughly. Follow recommended cooking and standing times.

  • Cook eggs until both the yolk and white are firm.

Reporter Damon Arthur welcomes story tips at 530-338-8834, by email at damon.arthur@redding.com and on X, formerly known as Twitter, at @damonarthur_RS. Help local journalism thrive by subscribing today!

This article originally appeared on Redding Record Searchlight: Health officials: Don't invite bacteria over for Thanksgiving dinner