Newswise — The holiday season features many food traditions that are unnecessarily risky says Dr. Kathleen L. D'Ovidio, assistant professor of food science in the food science and management department at Delaware Valley College.
"Whatever the holiday celebration is, most typically center around food and family," said D'Ovidio, who, as a food scientist, looks at food differently than the average consumer, not wondering how it will taste so much as if it will make you sick. "I want to take every chance possible to alert the general public about the risks involved by improperly handling and treating foods."
In order to eliminate the spike in food poisonings often seen during the holidays, D'Ovidio prepared a holiday food list with do's and don'ts for new and experienced cooks alike:
Don't stuff the turkey
Salmonella and campylobacter are the two primary microorganisms that can only be killed at 165 degrees Fahrenheit for 15 seconds to prevent a food poisoning risk. Effects could include flu-like symptoms, severe bloody stools, appendicitis, autoimmune disease, and even death.
"Something like 70 percent of sporadic cases of food-born illnesses involved contaminated poultry," she says.
Don't pour drippings from the turkey pan into your stuffing pan.
Turkey pan droppings should also not be used to season the dinner. "Using those drippings is introducing a potentially contaminated poultry product into a moist environment that doesn't possess that particular risk," said D'Ovidio. "Add a can of chicken or turkey stock which is pasteurized to eliminate the risk."
Don't rely on pop-up thermometers for total accuracy.
D'Ovidio says that long meat thermometers are much more effective than pop-up thermometers for receiving accurate temperatures, especially when the turkey is stuffed. The rule of thumb is that the turkey is done when the temperature reaches 180 degrees Fahrenheit.
Do follow the two-hour safety zone rule.
Food starts to pose risk after it's been left out for any period of time in the proper environment. Typically, there is a two-hour safety period where foods wouldn't break down enough to cause illness. Putting leftovers away between courses will not only limit risk, but make cleanup easier.
Do be more diligent with some products.
Appetizers, deserts, and meats such as sour cream dips, whipped cream, and cured hams are products that must be carefully monitored for time out of fridge. D'Ovidio suggests taking out small portions at a time, leaving the rest in the fridge to stay within the safety zone. For example, an apple pie will easily maintain freshness during the two-hour safety zone, but the whipped cream topping may not. For dip-filled bread loaves, D'Ovidio suggests using tiny breads or rolls and refill with dip as needed.
Do wash your vegetables thoroughly.
Neighborhood critters love to try squash or tomatoes in a backyard garden. Since countless pests and fertilizers leave their presence on fresh vegetables, D'Ovidio recommends a thorough washing in the sink, or the use of the new vegetable wash sprays on the market. "They do a fine job of eliminating more of the microorganisms that, over time, could pose health risks."
Do take proper care of leftovers.
First, make sure that all leftovers are in small containers and put in the fridge immediately. To prevent microorganisms from growing, ensure the fridge is no warmer than 34 degrees Fahrenheit.
Another good rule of thumb is to consume all leftovers within two days. "If you can't eat it all in that time period, freeze what is appropriate and toss the rest. Harmful bacteria can grow rapidly when prepared foods sit without proper heating or cooling " especially during holiday buffets or parties. Once the food is refrigerated, bacteria already present and often in high numbers can continue to grow and spoil the food rather quickly after it has been sitting out for two hours." Even if spoiled food seems fine with no funky smell or taste, it can still give you food poisoning.
D'Ovidio's says whatever seafood is not eaten at mealtime should be immediately tossed. Seafood, including caviar, shellfish and fish pastas, can often carry bacterial growth if not eaten immediately.
Dr. D'Ovidio is food scientist who is an expert in food microbiology and food contamination and can discuss most food-born illnesses at great length
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