Don’t make Santa Claus visit you in the emergency room
And with good reason. In some homes, turkeys are left on kitchen counters to thaw. Later the meat may sit on a table for hours after the meal as the family continues to pick on it. Turkeys are sometimes cooked overnight at temperatures lower than 325 degrees Some turkeys are cooked in brown-paper grocery bags. People still cook stuffing inside the turkey. And a meat thermometer isn’t always used to check the turkey’s temperature. All of these practices are no-nos.
We’ve gotten over the first holiday food hump, but the second is fast approaching. As you continue to think holiday food safety, think about more than turkey, advises Janie Burney, UT Agricultural Extension Service food-and-nutrition specialist.
“Larger-than-normal meals often are being prepared, new recipes and cooking techniques may be tried, large amounts of leftovers may remain for additional meals and food may be transported from one home to another,” Burney says.
“Awareness of potential trouble spots could prevent you, a family member or a friend from getting sick from bacteria in food, most of which are undetectable by sight, smell or taste.”
Most cases of food-borne illness in healthy adults are self-limiting and last a day or two. Typical symptoms include diarrhea, vomiting or nausea and abdominal pain. A small percentage of those becoming sick develop chronic illness following simple infections.
Because of emerging problems with salmonella bacteria in unbroken eggs, people need to take precaution when preparing food made with eggs, especially some desserts like pumpkin or custard pies made with eggs, cautions Burney.
“Foods like custard containing eggs, milk and having a high-moisture content need to be cooked at 160 degrees or until firm,” Burney says. “They also must be refrigerated after cooking, a precaution that’s not necessary with most cakes, breads or cookies.”
“The high temperatures required to cook cakes, cookies and candy containing raw eggs are sufficient to kill bacteria. However, the raw eggs in cookie dough may present a hazard, especially to children, the elderly and those with certain health problems; so uncooked cookie dough is not safe to eat.”
Holiday buffets require extra care. Be sure you have enough room in your refrigerator for the perishable foods you plan to serve. Servings are best kept small and replenished directly from the refrigerator or stove.
The longer food is kept out, especially beyond two hours, the greater the risk of food poisoning, even if hot trays or chaffing dishes are used. Refrigerate perishables as soon as possible after your guests have finished eating.
Divide cooked foods into shallow containers (about 2-3 inches deep) to store in the refrigerator or freezer. This helps foods cool quickly. Reheat hot food to 165 degrees, when it becomes hot and steaming. Heat gravy to a rolling boil.
Another concern during the holidays is safely toting foods to parties, potlucks or family gatherings.
Plan to have your food finish cooking as you’re ready to leave home.
Just before leaving, take the food from the oven or stove top.
Depending on the type of food, you may want to transfer it to an electric crockery cooker for extra insulation. These are good containers for soups, stews and some casseroles. Or transport your food in an insulated carrier with a “pad.” It can be heated in the microwave or frozen.
Better Homes and Gardens advises consumers to wrap the covered dish, container or crockery cooker in several layers of newspaper or a heavy towel. Place in an insulated cooler for transport. The food should stay hot for up to two hours.
If you’re using an electric crockery cooker, plug it in when you arrive at your destination, and the food will keep warm on the low-heat setting for hours.
If you’re toting a salad or a cold appetizer, you’ll want to be sure to keep the food well-chilled. Chill a clean cooler by filling it with ice for at least 30 minutes before packing. Have the foods thoroughly chilled. Pack the food into the cooler just before leaving home.
To prevent the festivity from turning into calamity, practice safe food-handling and preparation methods throughout the year.