Thanksgiving Food Safety Tips

Provincial food safety specialists want to make sure harmful food bacteria stay away from your Thanksgiving celebrations.

A major concern with handling and cooking poultry is the risk of foodborne illness caused by campylobacter and salmonella bacteria. These two bacteria are generally considered the most common causes of bacterial foodborne illness.

Follow these food-handling tips for a safe and enjoyable meal:

Buying a Turkey Turkey can be purchased either fresh or frozen. Either can provide a wonderful holiday dinner. -- A frozen turkey may be purchased at any time and can be stored in your freezer for up to one year. -- A fresh turkey should be purchased from one to two days before cooking. -- When purchasing a turkey--or other raw meat--select it last and keep it separated from other foods to prevent its juices from running and cross-contaminating other foods.

Thawing a Turkey Thawing turkey properly is important to ensure food safety. Proper thawing prevents bacteria on the turkey from increasing to such a level that cooking may not effectively destroy them. Here are three recommended methods to defrost turkeys: -- In the refrigerator: This is a safe, slow method, but you must plan ahead. Allow for 24 hours for every 2.3 kg (five pounds) of turkey to thaw. Place the turkey on a large platter to prevent juices from dripping on to other foods and place it on the lowest shelf in the refrigerator. -- Submerged in cold water: Wrap the turkey in a leak-proof plastic bag. Change the water every 30 minutes to ensure it stays cold. It takes about 65 minutes per kilogram (30 minutes per pound) to thaw. -- In a microwave: The turkey should be cooked immediately after thawing. Check the manufacturer's instructions for the minutes per pound and power level to use for thawing.

Preparation for Roasting Proper handling of a raw turkey during preparation for cooking is important to reduce the risk of cross-contamination and to prevent the chance of foodborne illness. -- Wash hands carefully before and after handling raw turkey. -- If the turkey has been washed or thawed in a sink, clean the sink with soap and water and sanitize it using one tablespoon of household bleach for each litre of water. -- It is preferable to cook stuffing outside the turkey. However, if cooking it in the turkey, it should be moist and loosely placed (3/4 cup per pound) in the cavity. The turkey should be stuffed just before putting it in the oven. -- After placing the turkey in the oven, thoroughly clean and sanitize all utensils and work surfaces that were in contact with the raw turkey.

Cooking the Turkey Properly cooking the turkey to safe temperatures will destroy bacteria that could cause a foodborne illness. -- The turkey should be completely thawed before cooking. -- Set the oven temperature to no less than 164 degrees Celsius (325 degrees Fahrenheit). Never put the turkey in the oven at a lower temperature to slow-cook overnight. -- Use a meat thermometer to check the internal temperature of the turkey to ensure it is done. The temperature in the thigh should reach 82 C (180 F), or the stuffing, 74 C (165 F). -- When turkey is cooked to a safe temperature, the meat may still appear slightly pink. This is caused by such things as oven gases and the age of the turkey, but the meat is safe to eat.

Approximate Cooking Times The following are approximate cooking times for fresh or completely thawed turkeys in a 164 C (325 F) oven. These times are approximate, however, and the best way to judge is by using a meat thermometer.

3.6-5.4 kg (8-12 pounds) -- 2.75-3 hours (unstuffed) 3-3.5 hours (stuffed) 5.4-6.4 kg (12-14 pounds) -- 3-3.75 hours (unstuffed) 3.5-4 hours (stuffed) 6.4-8 kg (14-18 pounds) -- 3.75-4.25 hours (unstuffed) 4-4.5 hours (stuffed) 8-9 kg (18-20 pounds) -- 4.25-4.5 hours (unstuffed) 4.25-4.75 hours (stuffed)

Leftovers While it is tempting to leave turkey out for snacking after a meal, this practice is dangerous and can lead to foodborne illness. Inadequate reheating of leftovers can also contribute to foodborne illness. -- Cut the turkey into small pieces, refrigerate the turkey and stuffing separately in shallow containers within two hours of cooking. -- Use leftover turkey and stuffing within four days; gravy within a day or two. -- Reheat turkey, stuffing and gravy thoroughly to a temperature of 74 C (165 F) or until hot and steaming. -- Leftovers may be frozen. Cooked turkey can be frozen up to four months; gravy and stuffing for one month. -- Soups and casseroles using leftover turkey should be made within four days, and may be kept frozen for up to six months.

nwc September 29, 2000 13:45