IDPH Reminds Illinoisans To Avoid July 4th Hazards; Celebrate Summer Safely

Foodborne Illnesses, Sunburn And Heat Stroke, Seasonal Pests Like Mosquitos And Ticks, Unsafe Handling Of Fireworks Can Spoil July 4th Festivities And Summer Fun

As people across the state prepare to celebrate the 2024 Fourth of July holiday, the Illinois Department of Public Health (IDPH) is reminding Illinoisans to heed proven safety advice and avoid ruining the festivities. Follow food handling safety tips to protect friends and family from foodborne illnesses. Avoid sunburn and heat stroke by using sunscreen and proper summer attire. Protect yourself from disease carrying pests like mosquitos and ticks. And leave the fireworks to professionals.

“Our nation’s Independence Day is always one of my favorite days of the year,” said IDPH Director Dr. Sameer Vohra. “As we celebrate America’s birthday with great food and fireworks, I remind my fellow Illinoisians that a little advance planning can ensure a healthy and safe Fourth of July. Avoid foodborne illnesses at cookouts and picnics by keeping cold food cold and cooking hot foods to the proper temperature. Dodge insect-borne illnesses and ‘fight the bite’ by wearing insect repellant. Evade sunburn and heat-related illnesses by applying sunscreen, staying hydrated, and wearing lightweight, light-colored clothing. And keep the handling of fireworks to the professionals.”

Director Vohra also noted that fireworks should only be handled by those with professional training and that fireworks displays can deteriorate air quality and adversely affect the health of people with heart or lung disease. Vulnerable individuals should take protective steps, such as wearing a high-quality mask if they are attending fireworks displays, or view them from a distance.

Following are a series of health tips from IDPH, on food safety; water safety; preventing sun burn and heat stroke; tick- and mosquito-borne illnesses; and fireworks safety:

Food Safety: It can be difficult to keep food cold during warm weather, especially while picnicking or traveling. Keep meat, poultry, and seafood refrigerated until ready to grill. When transporting food, keep foods 40 degree Fahrenheit or below in an insulated cooler. One tip to help keep your cooler below 40 degrees Fahrenheit is to pack beverages in one cooler and food in another. The cooler with the beverages will likely be opened more frequently, causing the temperature inside the cooler to fluctuate. You can also keep coolers in the shade and out of the direct sun.

To guard against cross-contamination, food should be kept separate. Raw meat, poultry, and seafood should be stored and prepared separately from fruits, vegetables, cheeses, salads, and even cooked foods.

Before grilling, thaw food safely in the refrigerator, in cold running water, or in the microwave.

Always marinate food in the refrigerator, no matter what kind of marinade you’re using. Never thaw or marinate meat, poultry, or seafood on the counter. Harmful germs can multiple quickly at room temperature.

Wash your hands with soap and water before eating as well as before, during, and after preparing foods. Wash work surfaces, utensils, and the grill before and after cooking.

Before you start grilling, use a moist cloth or paper towel to clean the grill surface. If you use a wire bristle brush, inspect the grill’s surface before cooking. Wire bristles from the grill cleaning brush may dislodge and stick into food on the grill.

When grilling, make sure food is cooked to a safe temperature by using a food thermometer. Follow these temperature guidelines to ensure grilled food is safe for consumption:

145°F – Whole cuts of beef, veal, lamb, and pork, including fresh ham (allow meat to rest for 3 minutes before carving or eating)

145°F – Fish with fins

160°F – Ground meats, such as beef and pork

165°F – All poultry, including ground chicken and turkey, leftovers, and casseroles

Throw out marinades and sauces that have touched raw meat juices, which can spread germs to cooked foods. Use clean utensils and a clean plate when you take cooked food off the grill.

After the meal, divide leftovers into small portions and place in clean, shallow containers. Make sure all leftovers are kept in the freezer or fridge or on ice within two hours after cooking, or one hour if it is above 90°F outside.

And know the symptoms of most types of food poisoning, which include diarrhea, severe cramps, fever, abdominal pain, nausea, vomiting, and bloody diarrhea. Symptoms can begin from 30 minutes to three or more days after eating contaminated food. If symptoms are severe or last longer than two days, contact a doctor or health care provider.

More food safety tips and information about foodborne illnesses and symptoms can be found on the CDC Food Safety website.