Talking Turkey: Food Safety Advice for Thanksgiving

TALLAHASSEE, FL — As residents across the state of Florida prepare to belly up to tables and dive into Thanksgiving feasts, government agencies are warning those who prepare the meals to avoid mistakes that could result in guests walking away with more than overstuffed stomachs. Food-borne illnesses, the Florida Department of Health and the U.S. Department of Agriculture both warn, are a serious concern during the holidays.

“The holidays are filled with shared meals and celebrations among family and friends, so it is important to practice food safety to ensure a safe and healthy holiday season for everyone,” the Florida Department of Health’s Sarah Revell stressed.

Al Almanza, deputy under secretary for food safety at the U.S. Department of Agriculture agrees.

“Unsafe handling and undercooking of food can lead to serious foodborne illness,” Almanza said. “Turkeys may contain Salmonella and Campylobacter, harmful pathogens that are only destroyed by properly preparing and cooking the turkey. Similarly, leaving leftovers out for too long, or not taking care to properly clean cooking and serving surfaces, can lead to other types of illness. We want to be sure that all consumers know the steps they can take and resources that are available to them to help prepare a safe and enjoyable holiday meal.”

So, how can holiday chefs avoid giving their guests more than they bargained for? The two agencies offer these tips:

• Do not prepare food if you are sick with such symptoms as vomiting or diarrhea
• Keep the refrigerator set below 40 degrees and make sure to keep perishable items refrigerated
• When transporting food, keep it cold to minimize bacterial growth
• Pack food from the fridge into the cooler just before leaving home
• Make sure cooking areas are kept clean. This includes washing hands, cutting boards, counters and utensil often
• When washing hands be sure to use warm water and soap for at least 20 seconds
• Keep raw meat away from other foods
• Use a food thermometer to make certain foods are cooked to safe internal temperatures
• When putting up leftovers, divide into smaller portions and store in shallow containers in the refrigerator within two hours of finishing the meal
• Any perishable items left outside of the fridge for more than two hours should be tossed out
• Make sure to reheat leftovers to 165 degrees and let dishes sit for a few minutes to kill any bacteria. The USDA says leftovers are good for up to four days.
• Don’t wash turkeys before cooking them. The USDA says washing raw meat can spread bacteria up to 3 feet away. Cooking to the right temperature will kill bacteria that is present

How to Defrost a Turkey

The USDA says there are three safe ways to defrost a turkey:

• The refrigerator – This is considered the safest method. It takes about 24 hours for every 5 pounds of turkey weight to fully thaw using this method.
• Cold water – Submerge the turkey (in its wrapper) in cold water; changing the water every 30 minutes.
• Microwave – Use the microwave’s manual to find out how long to use the defrost setting

For more information on turkey safety, visit FoodSafety.gov online.

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