Sunday, December 23, 2007

Ten Tips For A Happy Holiday - Part Three

Part Three - Food Safety. In part one we talked about safety on the road, and in part two safety at home. Now, as loved ones gather around wonderful meals, we offer a few tips on safe eating. The Center for Disease Control (CDC) estimates that there are 76 million cases of food poisoning in the U.S. each year resulting in 325,000 hospitalizations and 5,000 deaths. Follow a few safety practices to avoid being a part of these statistics!

5. Wash. First and foremost, wash your hands frequently. Improper hand washing is one of the major sources leading to food poisoning. Make sure to wash all fruits and vegetables prior to cooking, but do NOT wash meats. Rinsing meats in the sink can leave harmful bacteria behind to contaminate other foods.

6. Cook meat thoroughly. Undercooked turkey during the holidays can rapidly turn a joyous occasion sour. Follow these tips:

- Use a meat thermometer. Poultry should be cooked to 185 degrees, at an oven temperature of at least 135 degrees. Insert the thermometer near the inner thigh by the breast. If the turkey comes with a "pop-out," use a meat thermometer to ensure it is done. It is best to avoid stuffing entirely, but if you choose to add stuffing, make sure it registers to 165 degrees.

- Fresh turkeys can be safely stored in the refrigerator for 1-2 days before cooking. Avoid prestuffed turkey.

- Frozen turkeys can be stored indefinately, but require proper defrosting. Defrosting in the refrigerator is ideal, but for more rapid defrosting, place the turkey (in a leak proof bag) in cold water. Do not defrost on the counter. If you choose the cold water method, cook immediately after defrosting.

Rules for defrosting: In the refrigerator: In cold water:
4-12 pounds 1-3 days 4-6 hours
12-16 pounds 3-4 days 6-8 hours
16-20 pounds 4-5 days 8-10 hours
20-24 pounds 5-6 days 10-12 hours

If you have questions about food preparation or safety, the USDA has a hotline available at 1-800-535-4555.

7. Store food soon after eating. Food should be returned to the refrigerator within two hours of preparation. This is especially important with meats and foods containing mayonaise.

8. Use separate cutting boards for meats and other foods. Using the same cutting board for meats and other foods can result in contamination. In addition, never use the same platter for raw and cooked meats. Wood cutting boards can harbor bacteria. If you choose these, run them through a hot dishwasher after use.

9. Remember allergies. Allergies, especially those to nuts, have become more common and can be life threatening. For those at risk, even traces of nuts from another dish can pose a significant threat. If you are entertaining someone with a nut allergy, it is best to skip the nuts completely in any dish.

10. Eggnog safety. Eggnog recipes call for uncooked eggs that can be contaminated by Salmonella. If you make your own eggnog, be sure to use pasteurized eggs and cook yellows lightly during preparation.Happy holiday eating!

For further healthy tips and information on cancer prevention buy Avoiding Cancer One Day At A Time.