By Sharon Omahen
University of Georgia
If this year’s holiday turkey is safely tucked away in the family
freezer, remember to take it out in time for safe thawing.
“When it comes to food safety, the biggest concern over the
holidays is thawing the turkey properly,” said Michael Doyle, a
food microbiologist with the University of Georgia College of
Agricultural and Environmental Sciences. “You’ve got to preplan,
get it out and thaw it a few days ahead of time.”
Doyle is the director of the UGA Center for Food Safety in
Griffin, Ga. He’s a world-renowned expert in foodborne pathogens.
Salmonella the main culprit
A common cause of food illness from eating turkey and chicken, he
says, is salmonella. “Salmonella will grow very quickly at room
temperature,” he said. “It grows on the outside first, which
makes thawing outside the refrigerator dangerous. You can thaw
under cold water in the sink.”
If thawing in cold water, be sure to change the water every 20 to
30 minutes.
For safety sake, Doyle said, frozen turkeys are best thawed
inside your home refrigerator, where it will remain cooler than
40 degrees Fahrenheit. Keep in mind that this can take several
days.
Once your holiday bird is thawed and ready to prepare, handle the
turkey carefully. Quickly clean up any turkey drippings from
countertops.
Sponges – perfect home for bacteria
“Keep in mind that sponges are very hard to disinfect, because
they not only absorb and retain bacteria but also serve as a
protective environment where they can grow and survive for a long
time,” Doyle said. “Studies show that about 15 percent of kitchen
sponges contain bacteria like salmonella.”
Many home cooks disinfect sponges by placing them in the
dishwasher. To kill harmful bacteria, Doyle says a dishwasher’s
water temperature should be at least 160 F.
“You can disinfect kitchen sponges by placing them in the
microwave for a minute,” he said. “But make sure the sponge is
wet or the sponge can catch on fire.”
He recommends cleaning counters with a diluted bleach solution
and paper towels.
Cutting boards can be hot spots for sharing bacteria, too. To be
safe, Doyle says, designate one cutting board for fresh fruits
and vegetables and another for raw meats and poultry.
Don’t forget to wash your hands often while cooking, he says,
especially when handling raw meats and poultry. And use clean
utensils for each food item so you don’t cross-contaminate foods.
Cook thoroughly
To further ensure your holiday turkey is safe, it must be
thoroughly cooked. To kill harmful bacteria, a whole turkey
should be cooked until a food thermometer, placed in the thickest
part of the bird, registers 170-180 F, Doyle said.
Once your holiday bird is ready to be served, remember to place
it on a clean serving platter.
“A major cause of contamination is … placing well-cooked meat
back on the platter that held the raw bird,” Doyle said. “The
meat juices and drippings often contain harmful bacteria and
should always be treated as if contaminated.”
So how does the safety expert cook his holiday turkey?
“I leave the cooking to my wife,” he said. “She’s an excellent
cook.”
