CORPUS CHRISTI, Texas - It's Christmas time and everyone is talking about food. When families and friends get together to dine together, it is important to remember the basics of food safety so everyone can enjoy their vacation without foodborne illnesses.
The US Department of Agriculture offers some tips to help keep the holiday season running smoothly.
Wash, clean and disinfect hands
It may seem obvious, but consistent and thorough hand washing can help prevent foodborne diseases by reducing the spread of germs. Cleaning and disinfecting surfaces that come in contact with food, such as tables, kitchen counters, stoves, and sinks, is also good prevention.
Avoid cross contamination
According to the USDA, a recent study found that 60 percent of kitchen sinks were contaminated with germs after washing or rinsing poultry. They don't recommend it, but if you do, be sure to thoroughly clean and sanitize the sink and any other surfaces the birds may have touched. You can use soap and warm water followed by a sanitizing solution of your choice, or a homemade option of one tablespoon of unscented liquid bleach in one gallon of water. Additionally, the USDA recommends using separate cutting boards; one for meat and one for fruits and vegetables.
Turkey Security: Thawing, Stuffing and Cooking
The USDA says the safest way to thaw a turkey is in the refrigerator. It takes about 24 hours for the turkey to thaw for every four to five pounds of turkey, after which the turkey is safe in the refrigerator for a day or two.
If you are defrosting your turkey in cold water or in the microwave, be sure to cook it immediately after defrosting it. While it's safe to cook a frozen turkey, it takes 50% longer. Also, the USDA says never leave a raw turkey at room temperature for more than two hours.
Although federal agency does not recommend filling the turkey due to the potential for bacterial growth if improperly prepared, if this happens, you should fill the turkey loosely (about 3/4 fill per pound), separate the wet and dry ingredients, and until necessary. , set the oven to no less than 325 degrees Fahrenheit and place a thermometer in the center of the filling when you're done to make sure the internal temperature is 165 F.
Also, be sure to read the temperatures of these three points on the turkey to make sure it is fully cooked: the thickest part of the breast, the innermost part of the wing, and the deepest part, the inside of the thigh. Everyone should read 165 F.
the remains
All leftovers must be refrigerated within two hours. After two hours, the food gets into the "danger zone" (between 40 ° F and 140 ° F) and bacteria have a chance to multiply quickly and make you sick. Leftovers should be stored in shallow containers and can be kept in the refrigerator for up to four days. Frozen leftovers can be kept for two to six months.
For more information you can call the hotline for meat and poultry to the USDA 1-888-674-6854, an e-mail to send MPHotline@usda.gov or live in .usda.gov chat to Friday.
On Thanksgiving, the meat and poultry helpline is open from 7 a.m. to 1 p.m.
Happy Thanksgiving Day!
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