Ahead of Thanksgiving, health officials are revamping their advice to avoid common food safety mistakes that could ruin your holiday.
The pre-holiday kitchen is full of vegetables, stuffing, gravy and, of course, turkey. As delicious as each one is, they all pose a threat of foodborne illness.
And while it’s essential to rinse vegetables and cranberries, washing other parts of the food can do more harm than good.
Despite what your family recipe may say, experts urge you not to rinse your turkey because you can spread harmful germs to the sink, countertops, surrounding cookware, and even yourself.
Health experts say turkeys should never be washed unless they have been brined or soaked in a saltwater solution for at least 24 hours.
Federal health agencies’ recommendation against rinsing poultry has been around since 2005, but if generations of your family have been doing it for as long as you can remember, it could be a tough habit to break.
According to the Department of Agriculture, many consumers think that washing their turkeys will eliminate bacteria and reduce the risk of foodborne illness.
«However, it is practically impossible to eliminate bacteria from the bird. “Instead, juices splashed during washing can transfer bacteria to kitchen surfaces, other foods, and utensils,” the USDA said.
Instead of rinsing the turkey first, simply pat it dry with clean paper towels. Cooking it to an internal temperature of 165 degrees will kill harmful bacteria like E. coli and salmonella.
A healthy bird naturally has bacteria in its gut and on its skin that could be harmful to humans, including Salmonella, Campylobacter, Clostridium perfringens, Listeria, E. coli and Staphylococcus aureus.
About 48 million people fall ill each year with these and other foodborne pathogens, and 128,000 people are hospitalized, suffering from violent vomiting, diarrhea, dehydration and fever.
This holiday season, the only sure way to make your food safe to eat is to cook the turkey to an internal temperature of 165 degrees.
If you decide to rinse your turkey, immediately disinfect the sink and surrounding area with a solution of 1 tablespoon unscented liquid bleach per gallon of water.
Still, even the most rigorous cleaning routines are not 100 percent effective at killing dangerous germs.
A study carried out by the USDA reported that 60 percent of people who rinsed their raw poultry had bacteria in the sink after cleaning it.
Additionally, one in seven people still had bacteria in their sinks even after disinfecting them.
However, despite the risk of cross-contamination, about 78 percent of Americans who celebrate Thanksgiving report rinsing their turkeys before cooking.
Dr. Mindy Brashears, USDA Deputy Assistant Secretary for Food Safety, said, “Even when consumers think they are cleaning effectively after washing poultry, this study shows that bacteria can easily spread to other surfaces and foods.” Best practice is not to wash the birds.’
Participants in a food safety study offered several reasons for rinsing their birds. One of the most common was that this step of the preparation process has been passed down as standard practice for years.
One said: ‘My grandmother taught me that. He just said to wash all your food because you don’t know where it was before it got into the package.
Another said: ‘If it’s still slimy (due to bacteria), I’m not sure what that is.’ It just feels good to wash it.’
Experts and federal health agencies have said that washing meat before cooking, overfilling the refrigerator, and storing meat in shallow dishes can lead to food poisoning.
Drusilla Banks, who teaches food hygiene at the University of Illinois Extension, told the Associated Press: ‘If your mother did it and your grandmother did it, and suddenly the (government) says don’t wash your turkey, it might take you a while to adjust.’
The safest way to prepare turkey is to heat the oven to at least 325 degrees and cook it for at least two and a half hours, or however long it takes until the temperature in the thickest part of the bird reaches 165 degrees Fahrenheit.
Properly cooking turkey may be the most important Thanksgiving food safety measure, but experts recommend other steps to prevent food poisoning.
Instead of thawing your turkey on the counter, food safety experts recommend waiting about 24 hours for every four to five pounds of turkey. Once thawed, it can remain in the refrigerator for a day or two.
Health experts recommend patting the exterior and cavity of the bird with clean paper towels to absorb excess moisture.
Wash your hands with soap and warm water for 20 seconds before and after handling raw turkey.
Carmen Rottenberg of the USDA Food Safety and Inspection Service (FSIS) saying: ‘Everyone has a role to play in preventing foodborne illnesses. Please note that children, older adults, and people with compromised immune systems are especially at risk.
“Washing or rinsing raw meat and poultry can increase the risk as bacteria spread throughout the kitchen, but not washing your hands for 20 seconds immediately after handling those raw foods is just as dangerous.”
Food safety experts also urge home chefs to reconsider cooking stuffing inside the bird’s cavity, which can contaminate the food.
Turkey and stuffing can also cook at different rates, which often leaves the stuffing raw and unsafe to eat when the turkey is done.
As for leftovers, they should be stored within two hours of cooking. Use shallow containers so food cools quickly and gives bacteria less time to multiply.
Bacteria can multiply to dangerous levels if perishable foods, such as turkey, are left in the dangerous temperature zone (between 40 degrees F and 140 degrees F) for too long.
Experts also recommend not overcrowding the refrigerator, especially around the turkey, which could leach pathogens to other nearby foods.