Washington, DC – As temperatures and barbecues heat up, the DC Department of Health (DOH) reminds residents of the importance of staying healthy in the heat, and of food safety as residents prepare for outdoor celebrations during Fourth of July weekend and throughout the summer months. Below are tips on how residents can avoid heat stroke and stay cool during high temperatures.
“Fourth of July weekend is a great time to celebrate with friends and family, however, residents should take the necessary steps to protect themselves and their loved ones from extreme temperatures, and be sure to practice proper food techniques when grilling outside to ensure a safe and healthy Holiday,” said Dr. Pierre Vigilance, Director of DOH.
Groups at greatest risk for heat-related illness:
- Infants
- Children up to four years of age
- People 65 years of age and older
- People who are overweight
- People who are ill or on certain medications.
DOH Tips for Staying Healthy and Cool in the Heat:
- Drink plenty of water
- Stay out of the sun
- Avoid drinks with caffeine, alcohol, and large amounts of sugar
- Wear clothing that is loose-fitting, light colored and breathable, such as cotton
Heat stroke, according to the Centers for Disease Control and Prevention, is “the most serious heat-related disorder. It occurs when the body becomes unable to control its temperature: the body's temperature rises rapidly, the sweating mechanism fails, and the body is unable to cool down. When heat stroke occurs, the body temperature can rise to 106 degrees Fahrenheit or higher within 10 to 15 minutes. Heat stroke can cause death or permanent disability if emergency treatment is not given.”
Symptoms of heat stroke:
Hot, dry skin (no sweating)
If you suspect that you or someone you know is experiencing a heat related illness, please call 911. Department of Human Services (DHS) will be working with the Community Partnership for the Prevention of Homelessness (TCP) to open up cooling centers and provide water to District residents once an emergency heat alert is declared; this action is taken to prevent dehydration and heat stroke. Those in need of transportation to a DHS Cooling Center can call 800-535-7252 for assistance.
In addition to being cautious during high temperatures, residents should also always remember that food poisoning can occur by eating food that has not been well cleaned, cooked or stored at appropriate temperatures. Residents should take caution when preparing and eating foods outside, as a person can become sick from bacteria and viruses that are passed from person to person, typically by people who do not properly wash their hands. Symptoms of food poisoning include nausea, vomiting, and diarrhea.
The United States Department of Agriculture (USDA) recommends the following four simple steps to ensure food safety:
- Clean – Wash your hands and any food preparation surfaces often with warm, soapy water, particularly after handling raw food and going to the restroom.
- Separate – Pack raw food in a separate cooler from any ready-to-eat food items. Always rewash plates, cutting boards, and utensils that have touched raw food before using them again for cooked food.
- Cook – Cook food at temperatures high enough to kill harmful bacteria. Poultry should be cooked until an internal temperature of at least 165ºF is reached. Ground beef hamburgers should be cooked until an internal temperature of at least 160ºF is reached
- Chill – Keep perishable items at below 40ºF by using ice cubes and ice packs. Leftovers should be put in a cooler as quickly as possible. Foods that should be kept cold are considered unsafe when left at 90ºF for more than one hour.
For more detailed information on safe outdoor food practices, you may visit the USDA Barbecue Food Safety page: http://www.fsis.usda.gov/Fact_Sheets/Barbecue_Food_Safety
If you think you may have gotten sick from something you may have eaten, please call the DOH Food Bourne Illness Coordinator at (202) 442-8141. If you are severely ill, please visit your health care provider.