Update Information - Food Safety Tips for Thanksgiving

OTTAWA, Oct. 6, 2014 / PRNewswire / -

Issue

There is a tradition in many Canadian homes with poultry (turkey, chicken and duck) to serve at Thanksgiving. However, when poultry prepared, cooked or stored properly, you and your family in his The risk of food poisoning (also known as food poisoning known). When cooking poultry to an internal temperature kills harmful bacteria in food that does not help control the bacteria that have spread around your kitchen while the food was prepared or stored. Follow these safety tips to protect you and your family.

What you need to know

Birds poses special challenges for food security, because they with bacteria such as Salmonella, which cause food poisoning may be contaminated. Symptoms of food poisoning may include diarrhea, vomiting and stomach cramps are. That about 4 million cases of foodborne illness each year in Canada is estimated. Many of these illnesses could be prevented by the techniques of proper food handling and preparation.

What to do

Clean, Separate, Cook and Chill: Follow these four key steps to food safety in the preparation of their meals to reduce the risk of disease due under poultry and stuffing, and cross-contamination in the kitchen.

Clean

• Before and after handling raw poultry and hands with warm water and soap to wash for at least 20 seconds.
• Sinks clean and disinfect surfaces and utensils after handling raw juices or thawing and poultry.
• You can make your own cleaning spray to make by adding 5 ml (1 tsp) of bleach with 750 mL (3 cups) water. Pour the mixture into a clean spray bottle marked. Spray the mixture on kitchen countertops, tables, faucets, sinks and appliances (including door handles of the fridge). Wipe with a clean cloth or paper towel. Clean utensils in hot, soapy water before spraying with cleaning spray. Let it sit for a minute. Then rinse and air dry.

Separated

• Place the chicken in a bag or airtight container in the refrigerator or freezer immediately after purchase.
• Tau poultry at room temperature is not recommended. It is best to thaw in the refrigerator or in cold water.
• If you thaw your bird in cold water, keep it in the original package and change the cold water regularly to ensure that the water remains cold.
• Wash non-raw poultry before cooking. These bacteria can spread everywhere the water splashes up and drop you at risk of food poisoning.

Cooking

• Using a digital thermometer and cook food for a whole bird until the temperature of the thickest part of the breast or thigh at least 85 ° C (185 ° F) to kill harmful bacteria.
• Cook isolated filling in a bowl or on the stove. If you choose stuff your turkey, things loose, just before roasting, and remove all stuffing immediately after cooking. Boiling filling to an internal temperature of at least 74 ° C (165 ° F).
• See the following table for safer cooking temperatures:

Each poultry (chicken, turkey, duck)	85 ° C (185 ° F)
Pieces of poultry (chicken, turkey, duck)	74 ° C (165 ° F)
Fill Barnyard Fowl	74 ° C (165 ° F)

Safe cooking in a slow cooker

• You can cook the chicken in a slow cooker (crock pot) slowly, until the meat has reached a safe internal temperature. Thaw poultry thoroughly before cooking. Place in a slow cooker, put directly at risk of food poisoning because it freezes take a long time to chicken to reach a safe internal temperature.

Cold

• Bacteria multiply rapidly in foods are left at room temperature. In the fridge is left over after they have cooled down, but within two hours of cooking. Foods such as chicken and ground fully cooked potatoes can be eaten cold. If you are reheating leftovers, heat to 74 ° C (165 ° F) or warmer until hot throughout. Sauce should be heated to boiling.
• You can safely refreeze poultry that is not completely thawed when the meat is still cold and the ice crystals are present.

Additional Information

Government of Canada

Partnership for Food Safety Education

Stay connected with Health Canada and receive the latest information and product recalls using social media tools.

Also in French

SOURCE Health Canada

For further information: Media Inquiries: Health Canada, (613) 957-2983; Public Information: (613) 957-2991, 1-866 225-0709

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