Fulton County, Georgia – Families and friends gather around Thanksgiving to share gratitude and, most importantly, a bountiful meal. Food safety must, however, be given top priority among the celebration and excitement to prevent the depressing effect of foodborne diseases. Dr. Brandon Leftwich, Director of Environmental Health at the Fulton County Board of Health, advises home kitchens during the holidays should follow the same rigorous standards for food preparation as they apply to restaurants.
Beginning with your neighborhood grocery shop, the trip to a safe Thanksgiving meal begins long before the turkey reaches the dining table. Choose a turkey such that the packaging is whole and free of tears, therefore exposing the bird to no pollutants. Should you choose a frozen turkey, thawing calls for cautious advance planning. For every four to five pounds of turkey, the U.S. Department of Agriculture (USDA) advises giving almost 24 hours of thawing time in the refrigerator. Thawing the turkey in cold water is another approach; this takes roughly 30 minutes per pound and requires changing the water every half hour to guarantee its coldness.
The turkey should be either cooked right away or refrigerated after thawed; it shouldn’t remain at room temperature. One important point where cross-contamination may happen is handling raw poultry. Every surface and utensil that comes into touch with raw turkey and its juices needs to be well cleaned and sterilized.
Just as important as turkey preparation is correct cooking. To be safe to consume, the turkey needs to attain an internal temperature of at least 165 degrees Fahrenheit regardless of the cooking technique. Should the turkey be stuffed, this temperature should also be attained in the stuffing’s middle.
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Throughout the preparation and serving phases, good cleanliness still takes front stage. Before and after handling food, always wash hands using soap and water for at least twenty seconds. Serve food using utensils; make sure hot dishes keep hot and cold dishes stay cold. Maintaining safe temperatures can be achieved by using slow cookers or warming trays for hot food and refrigeration of cold items.
Thanksgiving’s satisfaction goes beyond the celebration based on custom of eating leftovers. Still, foodborne diseases can be avoided by careful handling leftovers. Any food left out at room temperature over more than two hours should be thrown away. Store leftovers refrigerated within two hours; compact containers will help them to cool quickly and evenly. Leftovers kept refrigerated should be consumed in three to four days; frozen leftovers are best consumed two to six months to preserve freshness and safety.
During the Christmas season, the Fulton County Board of Health underlines that most foodborne diseases can be avoided with just four easy, efficient habits. Following these rules can help families have a joyful and safe Thanksgiving. Visit the Fulton County Board of Health’s website for more details on food safety and the services they offer.
