As Thanksgiving approaches, families across the United States are busy preparing for their holiday feasts. Ensuring food safety is crucial to keeping celebrations joyful and healthy, as food poisoning incidents tend to increase during this time. According to the United States Department of Agriculture (USDA), every year, foodborne illness causes 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths nationwide.
Raw turkey can harbor illness-causing bacteria such as salmonella, campylobacter, and other germs, making it a major cause of foodborne illness during the holidays. Experts emphasize the importance of safe food handling practices to prevent foodborne illnesses. Donald Schaffner, a food science expert at Rutgers University, cautioned that it can be tricky for occasional cooks to prepare big meals in a way that avoids common hazards that can make people sick. “Cooking takes longer with big masses of food. Cooling takes longer with big masses of food,” Schaffner stated.
Proper thawing of the turkey is essential to ensure safety. The USDA recommends three safe methods for thawing a turkey: in the refrigerator, in cold water, or in the microwave. Thawing a turkey in the refrigerator takes about 24 hours for every four to five pounds of weight. For example, a 16-pound turkey will take four days to thaw in the refrigerator. Turkeys thawed in the refrigerator can remain inside for up to two days prior to cooking.
Alternatively, cold water can be used to thaw the turkey. To do this, wrap the turkey in a leak-proof plastic bag, fully submerge it in cold water, and change the water every 30 minutes to prevent the turkey from sitting in room temperature water. Thawing turkey in cold water takes about 30 minutes per pound; a 20-pound turkey would thaw in about 10 hours. When using the cold water method or microwave to thaw a turkey, it must be cooked immediately afterward to prevent bacteria growth.
Cooking the turkey to the correct internal temperature is crucial for killing harmful bacteria like salmonella and E. coli. The USDA states that the turkey must reach an internal temperature of 165 degrees Fahrenheit before serving. The best way to tell if the turkey is cooked is to use a tip-sensitive digital thermometer inserted in the innermost part of the thigh, not touching the bone. “Using a food thermometer is the only reliable way to verify that the turkey has reached this safe temperature,” Darin Detwiler said. Benjamin Chapman, a food safety expert who leads Agricultural and Human Sciences at North Carolina State University, warns against relying on visual cues. “None of those are great indicators of temperature,” he stated.
Cross-contamination can occur when bacteria from raw foods come into contact with cooked or ready-to-eat items. To avoid this, use separate cutting boards for raw meats and other foods. Pay close attention to any surface that may be contaminated. Surfaces that could touch food, including cutting boards, utensils, and countertops, should be cleaned with approved cleaning sprays, especially after contact with raw poultry, meats, seafood, or eggs.
Hand hygiene is another critical aspect of food safety. The Centers for Disease Control and Prevention (CDC) recommends washing your hands thoroughly with soap and warm water for at least 20 seconds before and after handling food, especially raw foods, including raw meat, poultry, fish, and their juices. When washing your hands, use enough soap to create a lather and scrub vigorously for at least 20 seconds, including fingertips, under nails, and between fingers. Clean your hands hands immediately after touching raw meat.
Leftovers should also be handled properly to prevent foodborne illness. Cooked leftovers should be refrigerated within two hours of serving. The “two-hour rule” applies to all perishable foods, including meat, fish, and milk products. Leftovers can typically be kept in the refrigerator for three to four days to prevent foodborne illness. For longer storage, leftovers can be frozen for three to four months. Reheat leftovers to 165 degrees Fahrenheit before serving to kill any bacteria.
By following these food safety practices and tips, you can focus on enjoying a delicious Thanksgiving meal without worrying about foodborne illnesses. A little attention to food safety can go a long way in making sure a holiday feast is memorable for all the right reasons.
