The holidays are here, whether you’re ready or not. Many Americans, who are used to cooking basic meals, are now expected to serve multi-dish feasts in a safe manner.
It is not a simple task. According to the U.S. Centers for Disease Control and Prevention, outbreaks of certain food poisonings typically increase around November and December.CDC inspectors have discovered that tainted turkey, undercooked stuffing, and germ-laced gravy from Christmas buffets have all contributed to illnesses and even fatalities in the past.
According to Donald Schaffner, a food science specialist at Rutgers University, it might be challenging for infrequent cooks to prepare large meals without introducing typical risks that can cause illness.
Large quantities of food take longer to cook. Schaffner, co-host of the food safety podcast Risky or Not?, stated that large quantities of food take longer to cool.
Schaffner discussed typical strategies to maintain holiday meals that are both fun and safe with podcast co-host Benjamin Chapman, a food scientist at North Carolina State University.
Get the turkey ready.
According to the turkey manufacturer Butterball, about 90% of Thanksgiving dinner hosts in the United States intend to offer turkey this year.
However, uncooked turkey may contain bacteria that cause sickness, including campylobacter and salmonella. To keep those bugs from contaminating kitchen worktops, sinks, and refrigerator surfaces, it must be handled carefully.
You have to thaw a frozen bird first. According to Schaffner, there are a number of recognized techniques, such as using cold running water, the microwave, or the refrigerator.
He warned that all of these techniques are dangerous.
According to the Agriculture Department, it takes around 24 hours for every 4 to 5 pounds of weight of a frozen turkey to defrost in a refrigerator. The chicken needs to be cooked right away if you use a microwave or the cold water method. Check out the USDA’s thawing and cooking calculators for information on how to handle turkey safely.
Don’t wash the turkey, either. Even though many cooks still insist on rinsing it in the sink, frequently out of habit, Chapman explained that this is a bad idea.
According to him, anything that strikes that surface and produces spray will essentially contaminate your kitchen.
Alternatively, use paper towels to pat dry the turkey and discard them, or wash it in the washing with a kitchen towel to disinfect it.
How about roasting?
Before serving, the turkey must be cooked to 165 degrees Fahrenheit. A tip-sensitive digital thermometer placed in the interior part of the thigh, away from the bone, is the best way to determine whether it is cooked.
Some commercial turkeys come with plastic pop-up thermometers; don’t rely on them. According to Chapman’s earlier research, the buttons can be pressed long before the bird is finished.
However, don’t rely on indicators like golden-brown skin, the meat’s loss of pinkness, or the clearness of the fluids to define doneness.
According to Chapman, none of those are very good gauges of temperature.
Remaining food and side dishes
How you approach the remainder of the dinner Just as important as the main course are accompaniments like mashed potatoes, gravy, green beans, or yams. Because bacteria can develop quickly in the so-called danger zone, which is between 40 and 140 degrees Fahrenheit, it is imperative to stay away from it.
According to Schaffner, the secret is to rapidly chill everything and keep hot foods hot and cold foods cold.
He advised putting the leftovers in the refrigerator no later than two hours after they were taken off the heat.
To help them cool down quickly, keep rich dishes like gravy, boiled sweet potatoes, and sliced turkey in shallow containers in the refrigerator. According to recent studies by Schaffner, there was little chance of harmful bacteria growing in foods that were refrigerated in containers no deeper than two inches.
Keep it tidy.
Keeping the kitchen spotless is a crucial part of preventing food illness.
After handling raw poultry and before making food, wash your hands. When working with raw meat and fresh items like salads and vegetables, use different cutting boards, knives, and other utensils.
Keep a close eye on any potentially contaminated surfaces. Cleaning should be done in two steps: first with soap and water, and then with a disinfectant.
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