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Safe Turkey-Handling Tips
"Salmonella bacteria sometimes are present in small numbers in all raw animal products, such as poultry, eggs, meat and dairy products," says Catherine Cutter, assistant professor of food science in Penn State's College of Agricultural Sciences. "If properly handled and prepared, these foods are safe to eat.
-- Always thaw a frozen turkey in the refrigerator, not on the countertop. Harmful bacteria can multiply once the exterior of the bird reaches 45 degrees F. "Plan ahead to thaw the turkey in the refrigerator, allowing about 24 hours for each five pounds," Cutter says. "For example, a 10-pound bird will take about two days." -- Stuff the turkey immediately before cooking. "If you put warm stuffing inside the turkey, then put the bird back into the refrigerator, you give bacteria a chance to grow," Cutter says. "Avoid buying a refrigerated, fully cooked and stuffed turkey." -- Never partially cook a turkey or other raw animal foods. Plan to cook the turkey in one continuous stretch until the meat is done. Always cook it at an oven temperature at or above 325 degrees F. Cookbooks and labels only can estimate how long the bird will take to cook. "The only sure way to tell when the turkey is safe to eat is to insert an accurate meat thermometer into the center of the breast," she says. "The temperature should reach a minimum of 180 degrees F. The center of the stuffing should reach at least 165 degrees F."
-- Remember the two-hour rule -- don't let leftovers sit out on the table or countertop for more than two hours. After the turkey is served, leftover meat should be cut off and placed in shallow, covered containers and refrigerated immediately. Rapid, even cooling will help prevent bacterial growth.
The effects of Salmonella food-borne illness may appear within six hours after eating contaminated food. Symptoms include diarrhea, abdominal cramps, fever, nausea, vomiting, chills and headache. In healthy adults, the symptoms may last up to three days. For children, the elderly and those whose immune systems aren't working properly, Salmonella can spread to vital organs and sometimes result in death. For more information on safe handling of meat and poultry, contact USDA's Meat and Poultry Hotline at 1-800-535-4555. Hours are 10 a.m. to 4 p.m. (Eastern Standard Time) Monday through Friday until Thanksgiving Day. For More Information:
EDITORS: For more information, contact Catherine Cutter at 814-865-8862.
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Action This page last updated on Wednesday, December 13, 2006 . |
Low
in fat and cholesterol, turkey is a healthful food choice for the holidays.
But if improperly handled, it can become a breeding
ground for bacteria that cause food-borne illness.
"Illness due to Salmonella and other
microorganisms found on raw poultry can be prevented since the bacteria
can be killed easily by heat," she says. "To
prepare turkey safely, follow a few common-sense procedures."
-- Avoid contaminating other foods
with bacteria from raw poultry. "Cooks
should wash their hands with soap and water immediately after handling
raw turkey," says
Cutter. "Cutting boards, utensils and dishes used to prepare the
raw bird also should be thoroughly cleaned and sanitized with one tablespoon
of chlorine
bleach per gallon of water before they come into contact with cooked
turkey or other ready-to-eat foods, such as fresh vegetables."
--
Leftovers should be eaten or frozen within three to four days. Gravy
and stuffing should be eaten within one to two days. Heat all leftovers
to at
least 165 degrees
F before serving. Bring liquid leftovers, such as gravy, to a rolling
boil. 