Just as
predictable as the Christmas decorations that go up just after Halloween, are
the food-safety tips that are issued right before Thanksgiving. That’s
what we are doing here -- although the suggestions we're about to give are
not the same old recommendations you've heard before. That's because the
federal government has updated some of its safety tips for preparing the
holiday feast (and by
"holiday," we include more than just Thanksgiving; one major turkey
producer claims that 50 percent of Americans eat turkey for Christmas).
First, the latest dietary guidelines now make it clear that turkeys should not
be washed before they are put in the oven. In fact, food-safety experts say you
shouldn't wash any raw meat or poultry. While some consumers may think that
washing helps remove bacteria from the meat and poultry, the U.S. Department of
Agriculture says it can actually spread bacteria to other foods and utensils
and surfaces. Of course, you should use hot soapy water to wash your hands
after handling raw meat or poultry (or its packaging). Use the same for counter
tops and sinks, or even sanitize them with a solution of 1 tablespoon of
unscented liquid chlorine bleach for every gallon of water.
The USDA has
also changed its advice for the cooked temperature for all poultry products.
Previously the agency recommended different temperatures for various parts of
the bird, such as breasts and thighs. Today, however, the USDA says a turkey is
safe when all of it is cooked to a minimum internal temperature of 165 degrees
F. Chefs should check three points to make sure the entire turkey is cooked to
at least 165 degrees: the wing joint, the thigh joint and the thickest part of
the breast. And if there's stuffing in the turkey, its temperature -- measured
at its center -- should also be 165 degrees. But Diane Van, the manager of
USDA's meat and poultry hotline, says "the safest way to cook stuffing is
a separate container." The best way to measure the temperature is food
thermometer. You should use one even if your turkey has a pop-up temperature
indicator.
Which prompts us to ask you about your experience with pop-up
thermometers. How accurate are they and how well do they work? We’d like to
hear from you.
For more food-safety tips, visit these Web sites:
USDA Offers Tips on Safe And Easy Thanksgiving Cooking
Let's Talk Turkey - A Consumer Guide to Safely Roasting a Turkey (USDA)
Washing Food: Does it promote food safety? (USDA, PDF)
Safe cooking of poultry products (USDA, PDF)
And
remember, the USDA meat and poultry hotline (1-888-674-6854) is open from 8 A.M. to 2 P.M. Eastern Time on
Thanksgiving for your last-minute questions.
Happy
dining!
