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Thanksgiving is a time for family, friends, and feasting. However, amid the joy of gathering and enjoying delicious food, it is important to keep food safety in mind. Foodborne illnesses can quickly put a damper on your celebrations.
As an immunologist and infectious disease specialist, I study how germs spread – and how to stop them from doing so. In my courses, I teach my students how to reduce the microbial risks associated with activities like hosting a large Thanksgiving gathering, without becoming germicidal.
Foodborne illnesses sicken 48 million people Americans – 1 in 6 people – every year. holiday meals like Thank you pose particular risks because these spreads often involve large quantities, long preparation times, buffet-style serving, and mingling guestsSuch conditions create many opportunities for germs to spread,
This, in turn, invites many microbial guests such as Salmonella and Clostridium perfringens. Most people recover from foodborne bacterial infections, but about 3,000 Americans die each year from the illnesses caused by them. Typically, these bugs can cause nausea, vomiting, stomach cramps and diarrhea within a few hours to a few days of eating — which is no fun for holiday celebrations.
Foods Most Likely to Cause Holiday Illness
Most foodborne illnesses come from raw or undercooked food and foods left in the so-called danger zone of cooking temperatures – 40 degrees to 140 degrees Fahrenheit – in which bacteria grow rapidly. Large batch cooking without proper reheating or storage, as well as cross-contamination of foods during preparation, can also cause illness.
Not all recipes pose the same risk. turkey May harbor Salmonella, Campylobacter and Clostridium perfringens. Undercooked turkey remains a leading cause of Thanksgiving-related DiseaseDroppings from raw turkey can also easily spread bacteria on hands, utensils and counters, and don’t forget stuffing Inside the bird. While the turkey can reach a safe internal temperature, the stuffing often does not, making it a high-risk dish.
Leftovers stored for too long, improperly reheated, or cooled slowly also pose risks. If large pieces of roasted turkey are not divided and cooled quickly, any Clostridium perfringens present in them may have time to produce toxins. This increases the risk of getting sick from leftovers – even by reheating leftovers, because these toxins are not killed by heat.
Indeed, outbreaks of this bacteria spike each November and December, often caused by encounters with leftovers from turkey and roast beef.
Don’t wash the turkey!
Washing anything makes it clean and safe, right? not necessarily.
Many people think that washing the turkey will remove bacteria. However, it is largely impossible to wash bacteria off a raw bird, and attempting to do so actually increases the risk of cross contamination and foodborne illness.
Since 2005, federal food safety agencies have advised not to wash turkey or chicken. Despite this, a 2020 survey found that 78% of people still reported washing their turkey before cooking – often because old recipes or family habits encourage it.
When you wash raw poultry, the water can spray harmful bacteria around your kitchen, contaminating counter tops, utensils and nearby foods. If you choose to wash the turkey, it is important to clean and disinfect the sink and surrounding area immediately. A 2019 USDA study found that 60% of people who washed their poultry had bacteria in their sinks afterward — and 14% of people who washed their chickens still had bacteria in their sinks.
Meal Prep Tips for a Safe and Healthy Thanksgiving
Wash your hands regularly. Before cooking and after handling raw meat, poultry or eggs, wash your hands thoroughly with soap and water for at least 20 seconds. Improper hand washing by people handling food is a major source of bacterial contamination with Staphylococcus aureus. The toxins of this bacteria are difficult to break down even after cooking or reheating.
Thaw the turkey safely. The safest way to thaw a turkey is in the refrigerator. Allow 24 hours for every 4-5 pounds. There is also a faster method, which involves submerging the turkey in cold water and changing the water every 30 minutes – but it is not as safe as it requires constant attention to maintain the water temperature below 40 F to prevent rapid bacterial growth.
About the author
Lisa Cuchara is Professor of Biomedical Sciences at Quinnipiac University.
This article is republished from Conversation Under Creative Commons license. read the original article,
Stuff your turkey just before cooking it. Stuffing the turkey the night before is risky because it allows bacteria in the stuffing to grow overnight. The toxins produced by those bacteria do not break down when cooked, and the interior of the stuffing may not get hot enough to kill those bacteria. The USDA specifically warns against prestuffing. So cook the stuffing separately if possible, or if you prefer it inside the bird, cook the stuffing just before roasting, making sure it reaches 165 F.
Cook food at the correct temperature. The thermometer is your best friend – use it to make sure both the turkey and stuffing reach 165 F. Also check out casseroles and other recipes. It is best not to trust internal pop-up thermometers, as they can be inaccurate, imprecise, and even defective.
Avoid cross contamination. Use separate cutting boards for raw meat, vegetables, and bread. Change utensils and plates after handling raw meat before using them for cooked food.
Keep food at a safe temperature. Serve hot foods promptly, and ensure hot foods are served above 140 F and cold dishes below 40 F to keep them out of the microbial danger zone.
Be careful to serve buffet style. Limit meal time at the table to two hours or less – any longer than that, any bacteria present can double every 20 minutes. Provide dedicated serving utensils, and avoid serving guests with utensils they have eaten from.
Pay attention to expiration dates. Don’t forget to check the dates on foods to make sure what you’re serving isn’t expired or leftover from last Thanksgiving.
Educate guests about food safety. Remind guests to wash their hands before preparing or serving food, and politely discourage double-dipping or tasting directly from communal dishes.
Thanksgiving should be a time for gratitude, not gastrointestinal distress. By following these simple food safety tips, you can help ensure a safe and healthy holiday.