Thanksgiving is right around the corner. Plates will soon be filled with turkey, stuffing, mashed potatoes, pumpkin pie — and a side of salmonella?
Each year, an estimated 48 million people in the U.S. get sick from foodborne diseases, according to the Centers for Disease Control and Prevention. Norovirus and salmonella pathogens account for 69 percent of those illnesses, according to the CDC.
This holiday season, health officials and food safety experts are offering advice to keep foodborne illness off of the Thanksgiving menu.
The food with the most potential to cause illness is the main attraction — the turkey.
Frozen turkeys should never be left out on the counter to thaw. Meat or poultry left in the “danger zone” between 40 degrees and 140 degrees foster the perfect environment for bacteria to rapidly multiply, according to the U.S. Department of Agriculture.
One safe way to thaw a turkey is in the refrigerator, which takes about 24 hours for every 5 pounds. With that method, a 20-pound turkey would take about four days to thaw, said Sandra Brown, food safety and nutrition faculty at Washington State University Clark County Extension.
Another method is to submerge the frozen turkey, enclosed in a leak-proof bag, in a sink of cold water. The water will need to be changed every 30 minutes to ensure the turkey doesn’t rise above 40 degrees, Brown said.
“You can’t put it in there in the morning and go off to work,” she said. “Eventually, that water is going to get warm.”
With this method, a 20-pound turkey will thaw in about 10 hours, Brown said.
Once the turkey is thawed, it should be cooked right away or put in the refrigerator for no more than a few hours, she said. The sink should then be washed with warm soapy water and a bleach solution, Brown said.
Those who want to buy fresh turkeys that have never been frozen should know that the bird will need to be cooked soon after purchasing, Brown said. Turkeys that have been previously frozen should not be refrozen, she said.
“Just realize, if you buy a turkey that’s not frozen, it needs to be cooked within three or four days,” Brown said. “So don’t buy it this weekend and keep it until Thursday. Or, if you do (but it this weekend), cook it early.”
Thawed turkeys should never be rinsed and unwrapped in the sink, Brown said.
“All you’re doing is spreading bacteria all over your sink and anywhere else it drips to get it into the pan,” she said.
Instead, place the turkey in the pan and unwrap it there, Brown said.
After working with raw turkey, always wash your hands, utensils and work surfaces to prevent bacteria from contaminating other foods, according to public health officials. Paper towels are best, but if using wash cloths, wash them promptly — don’t use them elsewhere, Brown said.
When it’s time to cook the turkey, set the oven temperature no lower than 325 degrees, according to Clark County Public Health. Lower temperatures allow the meat to remain in the “danger zone” too long.
Use a thermometer to ensure the turkey is cooked to 165 degrees; don’t rely on the pop-up timer in the turkey, Brown said. It’s best to check the temperature in three places: the breast, in the body between the wing and carcass and between the leg and carcass, she said.
When it comes to the stuffing, Brown advises against cooking it in the turkey.
“It takes a while for the heat to get to the center of the cavity and heat the stuffing,” she said. “If your stuffing is warm when you put it in there, it’s prime temperature for bacteria growth while it waits to get up to 165 degrees.”
Instead, Brown recommends cooking the stuffing in a separate pan or around the outside of the turkey. Stuffing should be cooked to 165 degrees to ensure any turkey juices in the stuffing do not cause foodborne illness, according to public health officials.
Food should not be left at room temperature for more than two hours — that includes perishable snacks set out while the meal is being prepared, Brown said.
When it’s time to package leftovers, cut turkey meat off of the carcass and store it and other food in shallow containers so they cools quickly. Leftovers are only good for three or four days; stuffing and gravy spoil the fastest, Brown said.
“If you don’t think you’ll eat them by Saturday or Sunday, they need to be frozen,” she said.
When it comes to desserts, make sure the pumpkin pie is kept in the refrigerator. When desserts with eggs and milk are left at room temperature, they’re ripe for bacteria growth. Other desserts, such as apple and pecan pies, do not have to be refrigerated, Brown said.
