November 16, 2011 Vol. 90 No. 46
A Happy Thanksgiving starts with a properly cooked meal!
Thanksgiving Food Safety Information from the St. Charles County Department of Community Health and the Environment and the Partnership for Food Safety Education
IN this Issue
It just wouldn’t be Thanksgiving without a table full of food and the delicious aromas of turkey, mashed potatoes and pie. However, this treasured meal can become a lasting memory for another reason, if food safety isn’t one of the key ingredients. Food borne disease infections continue to be a serious health issue in the United States, causing an estimated 76 million people to become sick each year. Food borne diseases can be associated with meat, poultry and fish (Salmonella, Campylobacter, and E. coli), as well as with produce (E. coli, norovirus, and Hepatitis A). Most people become sick by eating contaminated foods or beverages or by coming in contact with someone who has a food borne illness. Being “food safe” during the holidays involves four basic steps: Clean. Be sure to wash all food and surfaces regularly. Wash hands for at least 20 seconds with warm, soapy water before and after handling all foods and utensils. Rinse and scrub produce thoroughly. When finished, wash all utensils and counter tops with hot, soapy water. Separate. Be sure to keep raw and cooked food apart, so as not to allow bacteria to spread from one food to another. Use separate cutting boards for raw meats, produce, and carving stations. Cook. Meats must be brought to a proper internal temperature, while casseroles and stuffings must be kept warm after desired doneness. Use a food thermometer to check that poultry reaches 165°F, beef and lamb to 145°F, and “precooked” ham to 140°F. It’s also necessary to bring sauces and gravies (especially when reheating) to a boil to eliminate all bacteria. Chill. Keep cold things cold and refrigerate promptly. Certain perishable Around Town . . . . . . . . . . . . . . . . 2-5 School . . . . . . . . . . . . . . . . . . . . . . . . 6 Christmas Traditions . . . . . . . . . . 7-9
fresh fruits and vegetables should be stored in a clean refrigerator at a temperature of 40ºF or below. If you aren’t sure whether an item should be refrigerated, ask your grocer. Meal leftovers should be put into the refrigerator within two hours of serving. Also, when thawing the turkey, keep in a refrigerator and do not thaw at room temperature. Purchasing the Turkey The turkey, of course, is the highlight of the Thanksgiving meal. Here are some tips to make sure your turkey is delicious and cooked properly. Be prepared! Before purchasing your turkey, make ample space in your refrigerator, moving shelves if necessary. Fresh or frozen? There is no quality difference between a fresh or frozen turkey although fresh turkeys have shorter shelf lives. By purchasing a frozen turkey, you can get the turkey in advance and take advantage of special sales. Fresh turkeys provide convenience because they do not require thawing. What size turkey do I need to buy? When purchasing a whole turkey, purSports . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Joe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Shelly Schnieder . . . . . . . . . . . . . . . . 11
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chase at least one pound of uncooked turkey per person. You’ll have enough for the feast and for leftovers too. When should I buy it? Keep in mind
that a whole turkey takes about 24 hours per four to five pounds to thaw in the refrigerator. (For example: A 15-pound See THANKSGIVING page 5
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