Delaware Public Health promotes food handling safety

If you have tasks in the kitchen on this Thanksgiving day, the Delaware Division of Public Health has some advice about food-handling safety, so your holiday doesn’t end with a trip to the emergency room. 

An estimated 48 million cases of foodborne illness occur each year in the U.S. Contact between raw poultry and ready-to-eat food is one of the most common mistakes during meal preparation at home, said Ralph Matthews, manager of the Division of Public Health’s (DPH) Office of Food Protection. Consumers are advised to always use soap and warm water to wash hands, and to thoroughly clean and sanitize the sink, cutting boards, utensils and anything else that comes in contact with raw turkey and its juices. Start with soap and hot water (at least 110 degrees F), scrubbing to remove food debris and oils before rinsing. Then sanitize with a mixture of one teaspoon bleach to one gallon of water.

 

DPH offers the following tips to help Delawareans prepare holiday meals in a delicious and safe way.

Plan your menu before the holiday:

If you plan to buy a fresh turkey, purchase it only 1-2 days prior to cooking and make sure it remains refrigerated until ready to cook.
Avoid fresh pre-stuffed turkeys because harmful bacteria can grow in the stuffing.
Be sure you have a roasting pan large enough to hold your turkey and a food thermometer.

How to thaw:

In the refrigerator: Allow approximately 24 hours per 4 -5 pounds of turkey. A thawed turkey can remain in the refrigerator for 1-2 days.
Under cold running water (70°F or below): completely submerge bird under running water in the original wrapper; cook immediately after thawing – do not refreeze.
In the microwave by removing outside wrapping and placing on a microwave-safe dish. Do not refreeze or refrigerate after thawing in the microwave.

Cooking:

Use a food thermometer to check the internal temperature of the turkey preferably in the innermost part of the thigh and wing and the thickest part of the breast. A whole turkey is safe when cooked to a minimum internal temperature of 165 °F throughout the bird. Do not depend on the color of the meat to determine if the bird is thoroughly cooked. The meat of smoked turkey is always pink.

Leftovers:

Any turkey, stuffing, or gravy needs refrigeration within two hours of cooking. Use separate shallow containers. Use leftover turkey and stuffing within seven days or freeze these foods.
Reheat thoroughly to a temperature of 165 °F or until hot and steaming.