|
Foodborne Illness:
The Un-invited Holiday Guest
Since all raw foods of animal origin carry bacteria, you can assume that your holiday bird carries bacteria such as Salmonella or Campylobacter that may cause foodborne illness. A few simple precautions can spare you from the chills, fever, vomiting, diarrhea, and cramps associated with food poisoning.
Purchasing your Turkeys
Turkeys can be purchased fresh or frozen. There is no significant quality difference between fresh and frozen birds, but a fresh turkey should be prepared within one or two days of being purchased. A frozen turkey should be completely frozen when you buy it and can be kept for up to a year in the freezer at 0 degrees F without significant loss of quality. Keep a fresh turkey under refrigeration until prepared. A frozen turkey should be kept frozen. Do not buy a turkey that is displayed without refrigeration or stacked above the top of the refrigerator case.
Thawing
Thawing at room temperature is dangerous. The outside of the turkey can reach temperatures that allow the growth of disease-causing bacteria while the inside remains frozen. Thaw the turkey in the refrigerator on a tray to prevent juices from dripping onto other foods and contaminating them with bacteria. You can expect an 8-lb turkey to take one day to thaw. Allow an extra day for each additional four pounds.
Not enough time to thaw in the refrigerator? You can also thaw a turkey safely in cold water. An 8-lb bird will take about four hours to thaw in cold water, a 20-lb bird will take about 11 hours. The National Turkey Federation recommends that you change water every 30 minutes. You can even thaw a turkey in the microwave, if it will fit, but follow the thawing instructions that came with the oven.
Washing
Since most bacteria are found on the surface of foods, you should wash the outside and cavities of the turkey thoroughly with cold water before cooking. Be careful not to cross-contaminate other foods with juices from the turkey. Cutting boards and utensils used for the turkey should be cleaned with soap and hot water before being used for other foods. A solution made of the following can be used to sanitize utensils and cutting boards:
- 2 teaspoons of chlorine bleach
- 1 gallon of water
Wash your hands often when working in the kitchen, and wear gloves if you have any open cuts or sores.
Cooking
Cooking your turkey thoroughly will kill bacteria that remain after washing. Bacteria such as Staphylococcus can produce toxins that are not destroyed during cooking. A large turkey cooked at too low a temperature can take more than four hours to get hot enough for these bacteria to be killed before they have a chance produce toxins. Your oven should be set at a minimum of 325 degrees F to make sure that cooking is rapid enough to prevent the growth of bacteria during cooking. The turkey is done when a meat thermometer inserted into the inner thigh reads 170 degrees F to 180 degrees F. The stuffing should be cooked to at least 165 degrees F. The bones of young turkeys are porous. Red pigment from the bone marrow can seep into the surrounding meat during cooking, so don't worry if your thermometer tells you that the turkey is done, but the meat around the bones is pink. If you don't have a thermometer, you can test for doneness by inserting a long fork into the flesh. If the juices are clear and not pink, the turkey is done.
Serving
Do not prepare the turkey too far in advance of the meal. The turkey should be served and the leftovers refrigerated within two hours of cooking. Cutting the turkey into small pieces will allow faster cooling than if the carcass is put into the refrigerator whole. Cooked turkey kept in the refrigerator should be safe to eat for three or four days, if it was cooled promptly. Stuffing and leftover pumpkin pie should be refrigerated too.
Remember
- Most foodborne illness is caused by poor temperature control of foods, cross contamination between foods, or both.
- Thaw your turkey safely as recommended.
- Don't let juices from the turkey contaminate other foods, especially those that will not be thoroughly cooked before being served.
- Cook your turkey thoroughly.
- Keep hot foods hot and cold foods cold until served.
For a healthy adult, a bout with foodborne illness can seem like little more than a case of the flu. But it can be very serious for:
- the very young,
- the very old, or
- those with compromised immune systems.
|
A few simple precautions can keep food poisoning from becoming an uninvited holiday guest. |
 |
|