CDC: Handling food to avoid illness

Holiday meals can take a turn for the worse if proper handling of home-prepared foods isn't a priority, U.S. health officials warn.

Food-borne infections cause an estimated 76 million Americans to become sick annually, often from eating dishes containing meat, poultry or fish, officials at the Centers for Disease Control and Prevention said in a statement.

Most people become sick by eating contaminated foods or beverages or by coming in contact with someone who has a food-borne illness.

The CDC recommends home cooks:

-- Remember to wash their hands with soap and warm water for 20 seconds before and after handling food. Wash all kitchen utensils, dishes and counters with hot water and soap.

-- Use one cutting board for raw meat, poultry and seafood and a separate one for fresh produce.

-- Cook meat and poultry to a safe minimum internal temperature: turkey, stuffing, casseroles and leftovers to 165 degrees F; beef, veal and lamb roasts to 145 degrees F; fully cooked ham to 140 degrees F and fresh ham, pork, and egg dishes to 160 degrees F. Use a food thermometer. If preparing chitterlings, boil them for five minutes before cleaning and preparing them.

-- Use egg products in recipes typically made with raw eggs, such as eggnog, custard or key lime pie.