{"id":10464,"date":"2016-11-17T11:00:03","date_gmt":"2016-11-17T16:00:03","guid":{"rendered":"http:\/\/circulatingnow.nlm.nih.gov\/?p=10464"},"modified":"2024-12-03T11:11:46","modified_gmt":"2024-12-03T16:11:46","slug":"scrub-away-the-thanksgiving-troublemakers","status":"publish","type":"post","link":"https:\/\/circulatingnow.nlm.nih.gov\/2016\/11\/17\/scrub-away-the-thanksgiving-troublemakers\/","title":{"rendered":"Scrub Away the Thanksgiving Troublemakers"},"content":{"rendered":"

By Sarah Eilers ~
\n<\/em><\/p>\n

Pine-cone crafts, cranberry sauce, and…poultry handling. As Thanksgiving and other winter holidays approach, many of us find ourselves thinking about these things. More than 60 years ago, and not just for the holidays, the Communicable Disease Center (now the Centers for Disease Control and Prevention<\/a>) was thinking about food safety, too.<\/p>\n

In the 1950s, the CDC produced a food-handling film series demonstrating what\u2014and what not\u2014to do when storing and preparing food. For one title, An Outbreak of Salmonella Infection<\/a><\/em>, the U.S. Air Force contributed the personnel and setting for a lesson in how sloppy practices can transfer microbes on a chicken carcass to multiple dishes across multiple meals. The amateur actors play their roles with heart, and many bedside buckets, as the film takes the viewer through a sickening process involving an inadequately cleaned cutting board, poorly heated gravy, and leftovers that should have been refrigerated.<\/p>\n