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 food-borne 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 food-borne 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, under-cooked meats, dairy risks, cross-contamination — and share practical, actionable steps you can take right now to stay healthy and enjoy your celebrations without worry.
