CHARLESTON AIR FORCE BASE, S.C. –
Every day 200,000 Americans get sick from food-related illnesses. From now until New Year's Day, there are all sorts of things to celebrate with food being the center of attention.
Unfortunately, the food that plays such an important part in these celebrations can present very serious dangers; particularly to young children and the elderly. A few common-sense precautions can help keep your Thanksgiving and other holidays safe and happy.
Here are a few tips to help keep the holiday safe for all.
When at the store:
· Don't let juice from raw meat, poultry or fish drip on to your hands or any fresh foods in your grocery cart. Raw juices may contain bacteria.
· Shop for cold and frozen products last. Use a cooler for the ride home, especially during summer or if running other errands.
· Avoid unpasteurized milk, juice and eggnog or other foods made with raw eggs. Pasteurization kills the harmful bacteria.
When in the kitchen:
· Always wash your hands in hot, soapy water, scrubbing for 10 to 15 seconds before and after handling raw meat, poultry, seafood or eggs. Wash fresh vegetables and fruits thoroughly.
· Cook all meat and poultry -- or casseroles that contain meat or poultry -- at a minimum oven temperature of 325 F.
· Thaw frozen food in the refrigerator or in the microwave, not at room temperature. Food defrosted in the microwave oven should be cooked immediately after thawing.
· Always wash hands, utensils, the sink and anything else that comes in contact with raw meats and its juices with soap and water.
· To keep bacteria from growing, put the sponge or scouring pad in the dishwasher every time you run it.
· Frequently launder dish cloths and sponges.
· To disinfect, use liquid household bleach or an antibacterial disinfectant kitchen cleaner. Read and follow label directions.
· Clean and disinfect sinks and often-touched kitchen surfaces, such as handles on refrigerators, dishwashers, ovens, microwaves, faucets, countertops, drawers and cabinets. The kitchen sink drain, disposal and connecting pipe are often overlooked but still just as necessary to disinfect.
· Clean the inside of refrigerators and microwave ovens.
· Use paper towels to wipe up raw meat, fish or poultry juices. Discard the paper towels, then clean and disinfect any soiled surfaces.
· Thoroughly wash forks, knives, plates, platters and containers.
· Select and use cutting boards carefully. They can harbor bacteria in cracks and grooves caused by knives. Choose a smooth, durable and nonabsorbent surface. Plastic is less porous than wood, making it less likely to harbor bacteria and easier to clean.
· Wash your board with hot soapy water, and scrub brush to remove food and dirt particles. After washing it, sanitize your board in the dishwasher or by rinsing it in a diluted chlorine bleach solution of one teaspoon bleach for one gallon of water.
The golden rule of food safety
· Many often hear food safety experts repeat the adage, "Keep hot food hot, and cold food cold." The reason for this is because bacteria thrive at temperatures between 40 F and 140 F (sometimes called the "danger zone" when it comes to food safety). Therefore, cold foods need to be held at 40 F or below, and hot foods need to be served immediately or held at 140 F or above.
When in doubt, throw it out
· If you aren't sure that food has been prepared, served or stored safely, discard it. If a food has been improperly handled, even proper cooking cannot make it safe. Never taste food to see if it's safe to eat because contaminated food can look, smell, and taste perfectly normal, and even a small amount can make you ill.
Best way to thaw a frozen turkey
· The easiest and safest way to thaw a turkey is to place the wrapped bird on a tray in the refrigerator. Plan about 24 hours for each 5 pounds of the bird's weight. Remember not to count the day it will be roasted. Turkey should never be thawed at room temperature.
Stuffing the turkey the night before roasting
· It is unsafe to stuff the turkey ahead of time. The chilled stuffing in the turkey will not reach a safe temperature before the turkey is done. It's fine to make the crumbs or bread cubes ahead, but the stuffing should not be completely prepared ahead if it will be used to stuff a turkey. If the stuffing is to be baked in a casserole, it can be prepared in advance and chilled. The baking time will need to be increased by about 15 to 20 minutes.
Why spoon stuffing into the turkey loosely?
· Stuffing will expand as it roasts. If the stuffing is too tightly packed, it will not reach a safe temperature by the time the turkey is done. Stuffing must be heated to 160 F or more.
Roasting a turkey overnight at a low temperature
· Roasting a turkey at a temperature below 325 F allows harmful bacteria to multiply. These are the bacteria that can cause food poisoning and may be present on the raw turkey. Fortunately, they are easily destroyed with proper cooking techniques. Roasting the turkey at 325 F kills the bacteria, yet it also produces meat that is moist and tender.
Best way to check for doneness
· Temperature should be your guide to doneness. To assure the turkey and stuffing have reached a safe temperature, always use a thermometer when roasting a turkey. Since there is no visual test for stuffing doneness, the United States Department of Agriculture recommends that turkey not to be stuffed if a thermometer is not used.
Since Thanksgiving is the biggest feast of the year, the chances for food illness are greater than at any other times. Make sure your holiday memories do not include food borne illnesses. By following these tips, you can avoid the doom and gloom food-related illnesses bring so you can have an enjoyable holiday season.
Enjoy your Thanksgiving holiday and come back safe!