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Public Health Flight offers holiday food safety tips

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  • 72nd Aerospace Medicine Squadron Public Health Office
TINKER AIR FORCE BASE, Okla. --  The Centers for Disease Control and Prevention reports that about one in six people experience food-borne illness every year. So, while you are cooking your favorite holiday meals this season, be sure to take the proper precautions to ensure your holiday guests are protected from a food-borne illness. Food-borne illness is caused by different types of pathogens, including salmonella, which is commonly associated with raw meat. This fact makes it particularly important to take special care in thawing and handling your holiday turkey.

There are five main guidelines you should follow in order to protect your family from food-borne illness this season: thaw, clean, separate, cook, chill.

Thaw -- Make sure your turkey is completely thawed before cooking. The best practice is to thaw the turkey in the refrigerator for 24 hours per 5 pounds of meat at a temperature of 40 degrees. A second method to thaw a turkey is in cold water for a time period of 30 minutes per pound. Remember to periodically change the water every 30 minutes and to properly secure the turkey in a sealed bag. Regardless of which method you use to thaw the turkey this year, never leave it on the countertop to thaw. If a turkey is left out for an extended period of time, bacteria will begin to multiply while the outer layers become warm and the center remains frozen.

Clean -- Always wash your hands with warm water and antibacterial soap. Clean fruit and vegetables by washing them under cold water. Take extra precautions to wash any surfaces that food comes in contact with, both before and after using the surface. It is not advised to wash your Thanksgiving Day turkey because doing so may spread more bacteria throughout your kitchen.

Avoid cross-contamination -- Make sure to separate raw food from food that will be cooked during preparation. A surface becomes contaminated the moment raw meat touches it, so do not place cooked meat on plates or surfaces that were previously used for the raw meat. The best way to prevent cross-contamination is to use two separate cutting boards, one for raw food that will not be cooked before consumption and one for food that will be cooked. If you do not own two different cutting boards, wash the cutting board between each use with soap and warm water to eliminate bacteria.

Cook your food properly -- Although you will be anxiously awaiting the Thanksgiving Day feast, do not underestimate thawing time for the turkey and do not begin cooking it while the center is still frozen. Additionally, do not rely solely on the weight of the turkey to estimate cooking time. The FDA recommends that a food thermometer be inserted into the innermost part of the thigh and wing and the thickest part of the breast. The turkey is cooked when the thermometer reads 165 degrees.

Chill -- It is important to put the Thanksgiving leftovers in the refrigerator as soon as possible. Do not leave food at room temperature for more than two hours. The "danger zone" for contamination is when food sits at a temperature between 40 and 140 degrees. When re-heating leftovers, ensure sauce, soup and gravy reach a rolling boil and make sure to re-heat the turkey to 165 degrees before enjoying any leftovers.
For more information, visit FoodSafety.gov or call Tinker Public Health at 582-6542.