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Food Safety 101 for the Holidays
11/23/2025
Food Safety 101 for the Holidays
We all love a good holiday meal with turkey, sides, and sweet desserts — but for people with sickle cell disease or compromised immune systems, a foodborne illness can be far more than an inconvenience. It can be a serious health threat. I’m your host, Valerie Bey, board member with The Heart of Gold Sickle Cell Foundation of Northern Virginia. In this episode of Blood, Sweat & Cells: Real Talk About Sickle Cell Disease, I’m joined by Jodi King and Ian Armstrong, Environmental Health Specialists with the Fairfax County Health Department. Together, we break down why foodborne illness poses higher risks for people with sickle cell disease, especially during the busy holiday season. We’ll explore the most common holiday food-safety pitfalls — buffets, leftovers, undercooked meats, dairy risks, cross-contamination — and share practical, actionable steps you can take right now to stay healthy and enjoy your celebrations without worry. Local Resource – Fairfax County Health Department For food-safety information, guidance on reporting suspected foodborne illness, and to view local inspection reports, visit: Federal Resource – U.S. Food & Drug Administration (FDA) For national guidelines, education, and tips on safely buying, storing, preparing, and serving food — especially important for anyone at higher risk — visit:
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