With more than 45 million turkeys cooked every Thanksgiving, following the right food safety steps can keep a family feast from turning into a fiasco. According to the CDC, one in six Americans is stricken with food poisoning every year, resulting in 128,000 hospitalizations and 3,000 deaths. What’s more, poultry is a leading cause, including a recent outbreak of multi-drug resistant salmonella that sickened people in 26 states, leading to a recall of millions of pounds of Cargill ground turkey.
To stay safe as celebrate Thanksgiving, watch out for these common mistakes:
13 Worst Foodborne Illness Outbreaks in U.S. History.
1. Thawing a frozen turkey on the counter.
Food safety experts warn that improper thawing is the #1 blunder in preparing a holiday bird. Leaving frozen poultry (or meat) out to thaw is dangerous because the outer layer of the food reaches the “danger zone” of 40 to 140 °F — allowing food-borne germs to multiply rapidly, reports the USDA, which recommends 3 safe thawing methods:
•In the fridge: Plan ahead, because you need to allow 24 hours for each 4 to 5 pounds to thaw in a refrigeration set at 40 °F or below. A thawed turkey can safely remain in the refrigerator for 1 to 2 days before cooking.
•Cold water thawing: Place the turkey in a leak-proof plastic bag to avoid cross-contamination, then submerge the turkey in cold water. Change the water every half hour. Allow 30 minutes of thawing per pound.
•Microwave thawing: Follow the manufacturer’s instructions for defrosting turkey. Plan on cooking the bird immediately afterwards, the USDA cautions, because the bird may have developed warm areas that could be a breeding ground for bacteria.
2. Washing the turkey.
While rinsing the outside of your turkey in the sink before cooking may seem hygienic, the problem with this practice is that food-borne pathogens are often embedded in the bird’s skin. When water hits the turkey, the germ-laced vapor can splatter all over the kitchen—or you—causing cross contamination of food preparation surfaces. Additionally, washing isn’t necessary, since proper cooking will kill harmful bacteria.
3. Spreading germs as you “clean.”
Similarly, you may think you’re improving safety by wiping counters and cutting boards as you prepare your Thanksgiving favorites. However, you might be spreading salmonella or other pathogens from one surface to another. Many cooks don’t know that the kitchen sponge can be a germ magnet, particularly if it’s not sanitized regularly by microwaving it for 60 seconds or soaking it in a solution of water and bleach. Wash your hands often as you cook, for a minimum of 30 seconds with soap and warm water, and avoid using the same surfaces, cutting boards, utensils, or plates for raw turkey or meats as you do for cooked foods.
See the full article
http://health.yahoo.net/experts/dayinhealth/thanksgiving-food-safety-mistakes
Dr. Brooks
Chiropractor Fairfax, VA 22031
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