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Don't be a 'turkey:' keep food safe this holiday season

  • Published
  • By 87th Aerospace Medicine Squadron
JOINT BASE MCGUIRE-DIX-LAKEHURST, N.J. --  The holiday season is once again upon the country, and it's that special time of year when people gather with family, friends or coworkers to celebrate.

Food is often the center of attraction as part-time chefs showcase their culinary talents and special recipes during holiday festivities. Family recipes are handed down from one generation to the next. Recipes which include turkey, duck, stuffing, casseroles, fruit and vegetable platters, baked goods and eggnog are often mainstays during these seasonal gatherings.

There is also another mainstay during these special gatherings, food-borne illness. Food borne illness is caused by eating foods contaminated with bacteria, viruses or other pathogens from improperly prepared, stored or cooked food. Salmonella and E. coli are a few examples of disease-causing organisms found in contaminated foods. For this reason, it is important t extra care is taken when preparing that special holiday meal.

Exercising a little caution and utilizing the following steps recommended by the Center for Disease Control and Food and Drug Administration will go a long way in minimizing the chance food borne illness will become an uninvited and unwelcome guest this holiday season.

1. Cleanliness starts with personal hygiene. Wash hands early and often when cooking and preparing food. Ensure kitchen counters, equipment and other utensils are clean and sanitized.

2. Ensure there is enough counter space for the food or meal being prepared. Refrigerator and oven space should also be considered.

3. Always refrigerate perishable foods as soon as possible after purchase (within one hour). Separate raw meat from cooked, ready-to-eat food. Never place cooked food back on the cutting board where raw food was held.

4. Cook food to a safe, minimum internal temperature. Its the only way to destroy bacteria.

5. Transport food safely. Keep food out of the "danger zone" (40-140 °F), keep hot food hot - at or above 140 °F. Keep cold food cold at or below 40 °F.

6. Food must be hot and steamy for serving. Just "warmed up" is not good enough. No matter the internal cooking temperature, all food should be reheated to 165 °F for 15 seconds.

7. Refrigerate cooked leftovers promptly, within two hours. Leftovers should be eaten, frozen or discarded optimally within three to four days, but no longer than seven days.

8. When in doubt, throw it out.

Turkey tidbits to remember:

Always place turkey in a shallow pan to catch juices and prevent cross-contamination. Thaw or defrost time should allow 24 hours for every 4 to 5 pounds. Never thaw or defrost a turkey on the counter. Internal cooking temperature should be 165 °F including stuffing.

Whether it's a family affair or an organizational potluck luncheon, remember; "don't be a turkey" this holiday season. Contact the 87th Aerospace Medicine Squadron Public Health Office at 754-9356 for any questions.