Washington, D.C., July 1, 2004—With preparations for Fourth of July festivities in full swing, the American Public Health Association today reminds Americans to take precautions to protect against holiday- and fireworks-related illnesses and injuries.
“The Fourth of July is the quintessential American celebration,” said Georges C. Benjamin, MD, FACP, executive director of the American Public Health Association. “But holiday festivities such as barbeques or fireworks displays can lead to serious illness, injury or death. Taking precautions can help minimize risks to our health.”
Preventing food-borne illness
The Centers for Disease Control and Prevention estimates that 76 million Americans get sick, more than 300,000 are hospitalized and 5,000 die each year from food-borne illnesses. Warmer outdoor temperatures are ideal for holiday picnics and barbeques, but they also provide ideal growing conditions for bacteria and viruses. Following are some consumer tips for proper handling and preparing of foods:
- Wash hands with soap and water before eating and preparing food, especially after handling raw meat to prevent contaminating ready-to-eat foods that will not be cooked such as fresh fruits and vegetables. Clean all utensils and cutting surfaces to avoid contamination from raw meat and other foods.
- Be extremely careful with foods made with eggs or mayonnaise such as potato salad, macaroni salad and chicken or tuna salad. These foods should be refrigerated appropriately to reduce the risk of salmonella.
- Discard any leftovers that have been out for more than two hours. · When cooking meat or chicken, use a food thermometer to ensure they are cooked thoroughly to kill the bacteria that cause illness. Ground meat should be cooked until it reaches 160 degrees Fahrenheit and chicken should be cooked to 170 degrees Fahrenheit.
- Place cooked meats on a clean platter, rather than back on the one that held the raw meat.
- Report suspected food-borne illnesses to your local health department or state health department. Calls from the public help public health officials detect and limit outbreaks of illness.
When preparing foods on grills, never use gas or charcoal grills indoors. Grills can pose fire hazards and charcoal produces carbon monoxide (CO) when burned. CO is a colorless, odorless gas that can reach toxic levels when used indoors. Also, ensure that coals are properly extinguished.
Preventing injuries from fireworks
According to the U.S. Consumer Product Safety Commission, 8,800 people were treated in U.S. emergency departments for fireworks-related injuries in 2002. Typically, two- thirds of injuries from fireworks in the United States occur in the days surrounding the Fourth of July.
“All fireworks are dangerous,” said Benjamin. “But they are particularly dangerous to children, with about half of fireworks-related injuries occurring among children 14 years and younger.”
For those who choose to use fireworks, the U.S. Consumer Product Safety Commission provides safety recommendations at www.cpsc.gov/cpscpub/pubs/012.html.
“By using proper care and following simple health and safety guidelines, we can minimize risks to our health this Independence Day,” said Benjamin.