11 hours Ago By News Desk
As Christmas approaches, families across the country are preparing festive meals with turkey, ham and other holiday favorites. However, food safety experts warn that improper thawing, cooking and food handling practices could make the celebrations a health hazard. By following a few simple guidelines from the U.
S. Department of Agriculture, you can keep your loved ones safe and ensure your holiday meal is both delicious and risk-free. Thawing your turkey safely The most common food safety mistake people make during the holidays is thawing their turkey incorrectly.
The USDA stresses that thawing a turkey on the kitchen counter is unsafe because the outer layers of the bird can quickly enter the Danger Zone — 40 degrees F to 140 degrees F — where bacteria like Salmonella multiply rapidly. The USDA recommends three safe methods for thawing a turkey: Regardless of the method, never thaw a turkey in hot water, on the counter, or in the garage, as these methods create ideal conditions for harmful bacteria to grow. Cooking turkey to the right temperature When it comes to cooking your turkey, temperature is everything.
Slow-cooking a turkey overnight at low temperatures is unsafe because it allows harmful bacteria to survive and multiply. Instead, roast your turkey at a temperature no lower than 325 degrees F, and always use a food thermometer to ensure it reaches a safe internal temperature of 165 degrees F. Check the temperature in three key spots: the thickest part of the breast, the innermost wing, and the innermost thigh.
Do not rely solely on pop-up timers, as they may not always be accurate. Use a calibrated meat thermometer for precision. If you are stuffing your turkey, ensure the stuffing also reaches an internal temperature of 165 degrees F to prevent bacterial growth.
Preventing cross-contamination Raw turkey can carry bacteria like Salmonella and Campylobacter, which can spread easily to other foods, utensils, and surfaces. To prevent cross-contamination: Eggnog and apple cider: Holiday beverage safety Eggnog is a holiday classic, but homemade recipes often call for raw eggs, which can carry Salmonella. To keep your eggnog safe: Adding alcohol to eggnog does not kill bacteria, so it’s not a substitute for proper cooking or pasteurized eggs.
Similarly, apple cider served during the holidays can pose risks if unpasteurized. Unpasteurized cider may contain harmful bacteria like E. coli.
Look for cider labeled as pasteurized or boil unpasteurized cider before serving it to kill any bacteria. Avoiding dangerous holiday dishes Some regional holiday dishes, such as “Tiger Meat” or “Cannibal Sandwiches,” feature raw ground beef. These dishes are dangerous and can lead to E.
coli infections. Always cook ground beef to an internal temperature of 160 degrees F before serving it. Similarly, avoid tasting raw cookie dough or cake batter, as both flour and eggs can harbor harmful pathogens.
Four steps to food safety The USDA recommends following the four basic food safety principles year-round to protect against foodborne illness: Handling leftovers safely Holiday leftovers are often just as cherished as the main meal itself, but they must be handled with care to avoid foodborne illness. The USDA recommends refrigerating leftovers within two hours of cooking to prevent bacterial growth. Follow these tips to safely store and reheat leftovers: Expert support For last-minute food safety questions, the USDA’s Meat and Poultry Hotline is available at 888-MPHotline (888-674-6854) and through live chat at ask.
usda.gov . The hotline is even open on Christmas Day to assist holiday cooks.
By practicing proper food safety, families can enjoy their holiday feasts with confidence, keeping their celebrations free from foodborne illness. (To sign up for a free subscription to Food Safety News, click here. ).
