11/16/99

Thanksgiving Meal Safety Tips

Now that it is November, faithful readers of the comic strip section in the newspapers can look forward to seeing a number of cartoons humorously addressing some poor turkey’s likely fate at the hands of a hopeful Thanksgiving feaster. But one probably will not find a comic strip depicting the revenge of a Thanksgiving turkey: an over-stuffed human writhing in pain or running for the bathroom after eating an improperly prepared fowl for the holiday meal.

Many families share the tradition of serving turkey or some form of fowl as the focal point of the feast. In order to avoid becoming one of the 9 million cases of food borne illnesses that occur each year, the Central Connecticut Health District recommends a few simple precautions be taken in preparing and storing your holiday meal:

· While preparing the meal, hands should be washed frequently for at least 20 seconds. Separate clean plates, pans, cutting boards and utensils should be used for raw and cooked meats. Bacteria, parasites, and other germs can contaminate hands, cutting boards, plates, and utensils and can be transferred easily to any surface that is touched.

· Remember to keep hot foods hot (over 140°F) to keep food safe. Food borne bacteria can double every 20 minutes if left in the “danger zone” (40°F - 140°F).

· Never thaw poultry (or any meat) on the counter. At room temperature, bacteria grow rapidly and can rise to levels so high that even cooking might not destroy it all. Plan well in advance so the turkey can defrost in the refrigerator (about 24 hours per 5 pounds of turkey-- 4 or 5 days for a 20 pound bird.) It is also safe to defrost the bird by submerging it in a deep sink of cold water (still in its original wrapper), and changing the water every 30 minutes to keep it cold. (Allow 30 minutes per pound to defrost in this manner.)

· Do not stuff the turkey (or chicken) the night before--even though the bird is refrigerated, its cavity actually insulates the stuffing from the cold and allows harmful bacteria to thrive.

· Cooking and serving the stuffing outside of the turkey is a safe alternative, but for those who do not wish to break with tradition, stuffing the bird immediately before cooking and then cooking the turkey completely will kill harmful bacteria.

· Use a meat thermometer to determine when the turkey is done. Place the thermometer in the meatiest part of the thigh--the bird is fully cooked when the temperature registers 180°F and the juices run clear.

· Avoid cooking the turkey overnight at low temperatures (below 325°F) because bacteria can continue to grow when the internal temperature of the bird remains between 40° and 140°F for too long. Roast the turkey at 325°F for 15-18 minutes per pound in unstuffed birds, and 18-24 minutes per pound in stuffed birds.

· Do not use brown paper bags from the grocery store for cooking your turkey. The ink and glue on these bags may give off harmful fumes. In addition, brown grocery store bags are often made from recycled materials and are not sanitary. If you prefer cooking your turkey in a bag, use a commercial oven bag designed for this purpose.

· After the meal, be sure to wrap and store the left over turkey in the refrigerator right away. Because harmful bacteria thrive at room temperature, no meat, raw or cooked (or any other type of perishable food), should be left out of the refrigerator for over 2 hours.

· Enjoy your leftovers safely: stuffing and gravy can be refrigerated safely for 2 days and cooked turkey and vegetables can be stored in the refrigerator for 4 days (or frozen for storage up to 4-6 months). Always reheat meat to 165°F.

By exercising caution, the holidays can be a safe and enjoyable time for everyone.