Newswise — By now you've heard the stories of E. Coli and other harmful bacteria finding their way into different foods and on to tables around the country. As many of us start planning for holiday meals, it's the perfect time to remember to keep food safety at the top of the menu.
Most would agree it just wouldn't be Thanksgiving without the turkey! But be sure that juicy bird is thoroughly cooked"¦and the stuffing too. Food experts say use a meat thermometer to check the internal temperatures of both the turkey and the stuffing. A whole turkey should reach 180 degrees Fahrenheit in the thigh and the stuffing should reach 165 degrees.
"To prevent the spread of harmful bacteria, a turkey should be thawed in a refrigerator set below 40 degrees Fahrenheit. If you're pressed for time, thaw your wrapped turkey in a sink filled with cold tap water, but be sure to change the water every half-hour," said Julie Bender, dietitian at Baylor University Medical Center at Dallas.
And here are some other tips to remember: While many of us look forward to feasting on turkey sandwiches after the big holiday meal, Bender warns leftovers have a refrigerated shelf life of only three to four days. As for the leftover gravy, make sure to bring it to a boil on the stove before pouring it on your food. Bender advises us to check the USDA cold storage chart(http://www.fsis.usda.gov/Fact_Sheets/Basics_For_Handling_Food_Safely/index.asp) for optimum storage times for all foods.
"More than one-third of holiday meals are buffet or potluck-style. After you set your spread, set your timer"¦after 2 hours, harmful bacteria can multiply rapidly, putting you and your guests at risk of food borne illness. Help ensure safety of holiday smorgasbord by promptly refrigerating foods below 40 degrees within 2 hours," says Bender.
As you are preparing your meal, remember that you shouldn't thaw the frozen turkey or other main meal dish on the kitchen counter, in the oven or even under hot water. To prevent the spread of harmful bacteria, frozen meat should be thawed in a refrigerator set below 40 degrees Fahrenheit. If pressed for time, thaw a wrapped frozen turkey in a sink filled with cold tap water, but make sure to change the water every 30 minutes.
Bender also reminds us to WASH OUR HANDS before and after handling food.
And remember, smell and appearance will NOT indicate if food is contaminated with bacteria. Bender says bacteria that most commonly cause disease usually do not change the taste, smell or appearance of foods.
Use a meat thermometer and follow these guidelines:
Food Proper Internal Temp (F)
Turkey:
Thigh 180
Breast 170
Stuffing 165
Ham:
Fresh/Raw 160
Fully cooked 140
Fully cooked as leftovers 165
RSS