The Illinois Department of Public Health (IDPH) urges residents to prioritize safety this Thanksgiving by preventing foodborne and respiratory illnesses. Key food safety tips include thawing turkeys in the fridge (allow 24 hours per 5 pounds), cooking to a safe internal temperature of 165°F, and refrigerating leftovers within two hours. Typical symptoms of foodborne illness include vomiting, diarrhea, stomach cramps, fever, and nausea, which can start anywhere from hours to days after consuming contaminated food or drinks. Symptoms can last from a few hours to a few days. It is important to stay hydrated when you have diarrhea and vomiting. Those at risk of severe or life-threatening foodborne illness include older adults, infants, young children, pregnant women, and people with weakened immune systems. If you become severely ill, or if you are at risk for more severe disease, seek care from a medical provider to ensure a proper diagnosis and appropriate illness management. For a safe holiday, follow IDPH’s food safety steps: clean, separate, cook, and chill. Keep hot foods hot, cold foods cold, and prevent cross-contamination.
With seasonal viruses like flu, COVID-19, and RSV expected to rise, IDPH recommends proper ventilation, hand hygiene, and staying home if sick. Vaccines for COVID-19, flu, and RSV are available and recommended for eligible groups, including young children, older adults, and pregnant people.
For more tips, visit the IDPH website.
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