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Don’t poison the family: Wash your hands, not the turkey

Tuesday, November 22, 2016 23:46
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(Before It's News)

Editor’s note: Provided by the U.S. Department of Agriculture’s Food Safety and Inspection Service.

Millions of Americans are about to gather family and friends around the dinner table to give thanks. But for those preparing the meal, it can be a stressful time. Not to mention, for many it is the largest meal they have cooked all year, leaving plenty of room for mistakes that could cause foodborne illness.

“Unsafe handling and undercooking of food can lead to serious foodborne illness,” said Al  Almanza, Deputy Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA).

To view the entire infographic on turkey food safety, click on the image. Courtesy of USDA, FDA and the Ad Council

“Turkeys may contain Salmonella and Campylobacter, harmful pathogens that are only destroyed by properly preparing and cooking the turkey. Similarly, leaving leftovers out for too long, or not taking care to properly clean cooking and serving surfaces, can lead to other types of illness. We want to be sure that all consumers know the steps they can take and resources that are available to them to help prepare a safe and enjoyable holiday meal. ”

To avoid making everyone at the table sick, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) offers five tips for a food safe Thanksgiving:

Tip 1: Don’t wash that turkey
According to the most recent Food Safety Survey, conducted by the Food and Drug Administration, 68 percent of the public washes whole turkey before cooking it. USDA does not recommend washing raw meat and poultry before cooking. Washing raw meat and poultry can cause bacteria to spread up to three feet away. Cooking (baking, broiling, boiling, frying or grilling) meat and poultry to the right temperature kills any bacteria that may be present, so washing meat and poultry is not necessary.

Tip 2: Use the refrigerator, the cold-water method or the microwave to defrost a frozen turkey
There are three safe ways to defrost a turkey: in the refrigerator, in cold water and in the microwave oven. Thawing food in the refrigerator is the safest method because the turkey will defrost at a consistent, safe temperature.

It will take 24 hours for every 5 pounds of weight for a turkey to thaw in the refrigerator. To thaw in cold water, submerge the bird in its original wrapper in cold tap water, changing the water every 30 minutes. For instructions on microwave defrosting, refer to your microwave’s owner’s manual. Cold water and microwave thawing can also be used if your bird did not entirely defrost in the refrigerator.

Tip 3: Use a meat thermometer
Editor’s note: For details on how to calibrate your food thermometer and where to take your turkey’s temperature, click here.
The only way to determine if a turkey — or any meat, poultry or seafood — is completely cooked is to check its internal temperature with a food thermometer. A whole turkey should be checked in three locations:

  • the innermost part of the thigh;
  • the innermost part of the wing; and
  • the thickest part of the breast.

Your thermometer should register 165 F in all three of these places. The juices rarely run clear at this temperature, and when they do the bird is often overcooked. Using the food thermometer is the best way to ensure your turkey is cooked, but not overdone.

Tip 4: Don’t store food outside, even if when it is  cold
Storing food outside is not food safe for two reasons. The first is that animals, both wild and domesticated, can get into food stored outside, consuming it or contaminating it. The second is temperature variation. Just like your car gets warm in the summer, a plastic food storage container in the sun can heat up and climb into the danger zone — above 40 F. When you run out of room in the fridge, the best way to keep extra Thanksgiving food at a safe temperature — below 40 F — is in a cooler with ice.

Tip 5: Leftovers are good in the refrigerator for up to four days
Cut the turkey off the bone and refrigerate it as soon as you can, within two hours of the turkey coming out of the oven. Leftovers will last for four days in the refrigerator, so if you know you won’t use them right away, pack them into freezer bags or airtight containers and freeze. For best quality, use your leftover turkey from the freezer within four months. After that, the leftovers will still be safe, but can dry out or lose flavor.

Want additional food safety tips?
If you have questions about your Thanksgiving dinner, you can call the USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) to talk to a food safety expert. In November 2015 they answered more than 3,000 calls about Thanksgiving dinner. You can also chat live with a food safety expert at AskKaren.gov, available from 10 a.m. to 4 p.m. EST,  Monday through Friday, in English and Spanish.

If you need help on Thanksgiving Day, the Meat and Poultry Hotline is available from 8 a.m. to 2 p.m. EST.

Consumers with food safety questions can visit FoodSafety.gov to learn more about how to safely select, thaw and prepare a turkey. For more Thanksgiving food safety tips, follow FSIS on Twitter, @USDAFoodSafety, or on Facebook, at Facebook.com/FoodSafety.gov.

(To sign up for a free subscription to Food Safety News, click here.)

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