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Simple Steps Prevent Foodborne
Illness at Thanksgiving
(Santa Ana)
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In planning for Thanksgiving and all the cooking that
comes along with this holiday season, consumers must take precautionary
steps when preparing favorite holiday foods to help prevent a foodborne
illness. Popular Thanksgiving items such as poultry, dressings and gravy
are excellent sources where bacteria may thrive.
“During this celebratory season, proper handling and preparation of a
holiday turkey or other foods are essential in preventing cases of
foodborne illness,” said Julie Poulson, Health Care Agency Director.
Bacteria such as Salmonella, Campylobacter and E. coli are the primary
causes of foodborne illness in the United States. These types of bacteria
grow rapidly on foods that are moist, rich in protein and held at
temperatures between 41 degrees Fahrenheit and 140 degrees Fahrenheit.
To help keep any type of foodborne illness from joining a Thanksgiving
meal, follow the simple food preparation guidelines below:
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Thaw frozen turkey inside the refrigerator on the
bottom shelf in its original wrapping. Make sure that other foods are
above the thawing turkey to prevent contamination. Thawing a moderate
sized turkey in this manner may take one to three days. If time does not
permit a gradual thaw, place the frozen turkey in a watertight wrapper and
immerse in cold water until the meat is pliable. Change the water every
half-hour.
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Wash your hands, utensils, cutting boards and other
items that have been in contact with the raw meat or poultry with soap and
hot water to prevent contaminating other foods or re-contaminating the
cooked turkey.
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Set the oven temperature at 325 degrees Fahrenheit or
higher.
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Use a meat thermometer to make sure the meat and
poultry are cooked all the way through. Place the thermometer within the
thickest section of meat or poultry.
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Cook the whole turkey to an internal temperature of
at least 180 degrees Fahrenheit. The giblets and stuffing should be cooked
separately until they reach at least 165 degrees Fahrenheit. The
recommended cooking time for your turkey can be obtained from instructions
on the poultry wrapper, a cookbook or you can call the U.S. Department of
Agriculture’s Meat and Poultry Hotline at (800) 535-4555.
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Don’t let the turkey, dressing or gravy sit at room
temperature for more than two hours. These foods are particularly high in
protein and moisture and should be kept above 140 degrees Fahrenheit or
below 41 degrees Fahrenheit at all times. Refrigerate leftovers promptly.
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Reheat leftovers to at least 165 degrees Fahrenheit
prior to serving.
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An often overlooked food that can carry contamination
is produce. Before cutting or eating raw fruits and vegetables, thoroughly
wash them in order to eliminate soil and other contaminants from their
exterior. Cooked vegetables should be kept above 140 degrees Fahrenheit or
below 41 degrees Fahrenheit at all times. Refrigerate leftovers promptly.
The Orange County Health Care
Agency’s Food Protection Program participates in the inspection of retail
and wholesale food facilities to prevent foodborne illness. It also
promotes the safe and sanitary preparation and service of foods and
protects consumers from adulterated, mislabeled or fraudulently advertised
food products. For more information about the program or to obtain
guidelines for safe food preparation, call (714) 667-3600 or visit
www.ocfoodinfo.com
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