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NEWS | Nov. 16, 2007

Food safety during holidays remains important

By Kay Blakley Defense Commissary Agency

Sharing holiday meals with friends and family is an important part of the holiday season.
Do partake of the season's merriment, but don't invite food poisoning to join the party by using careless food-handling practices.

With a little bit of care and knowledge, foodborne illness is almost entirely preventable.
First, cook thoroughly: A meat thermometer should be among your "must-have" kitchen utensils. It's the only sure way to tell if food has reached the desired state of doneness and a temperature high enough to destroy harmful bacteria. Use an oven temperature no lower than 325 degrees Fahrenheit and continue to roast until the thermometer shows a minimum internal temperature of 165 degrees. This is the lowest temperature at which bacteria and viruses are destroyed.

Make sure the thermometer is not touching bone, fat or gristle. For safety sake, it's best not to stuff the turkey, but to bake the stuffing separately in a casserole. If you simply must cook the stuffing inside the bird, check the stuffing temperature separately.
Even if the turkey itself has reached the desired temperature, cooking must continue until the center of the stuffing has reached 165 degrees.

Keep it clean: wash hands thoroughly, including under fingernails, with soap and water. Remember that bacteria can enter from numerous sources, such as handling the telephone, petting the dog, or taking a bathroom break.

Change kitchen towels, sponges and dish cloths often. Bacteria can linger on linen used repeatedly between launderings. Always launder these items in hot water, because a cold water washing may not kill all bacteria.

Use paper towels to wipe counters and floor spills. Wash countertops, cutting boards and utensils in hot soapy water between each step in food preparation. Be sure dishes are fully clean and dry before putting them away. Even tiny bits of food along with moisture trapped between the dishes set up a perfect environment for bacteria to grow.
Separate raw and cooked foods.

Remove the giblets and neck from the turkey and rub the inside cavity with salt, using fingers to generously apply butter to the outside of the bird.

Be aware of cross-contamination possibilities every step of the way, beginning in the grocery basket, continuing to the meat or poultry thawing in the refrigerator and all the way through the meal preparation process.

Wash hands and utensils often with soap and water. Use paper towels and dispose of them immediately after handling raw meat or poultry, and change cloth kitchen towels often.

Refrigerate, thaw, serve and store foods properly. Keep hot foods hot and cold foods cold.

Follow these guidelines to assure food safety when preparing the holiday feast.
Thaw the turkey completely before cooking. Thawing in the refrigerator is best, but requires some planning-allow a minimum of five hours per pound thawing time. If planning failed, do a quick thaw by placing the turkey, in its original wrapper, in cold water. Allow 30 minutes per pound for thawing to take place and change the water every 25 to 30 minutes.

Egg-based desserts such as pumpkin, pecan or sweet potato pie can be made a day ahead, but must be stored in the refrigerator.

Cornbread dressing can be partially prepared a day ahead, as long as ingredients are refrigerated separately - breadcrumbs and crumbled cornbread in one container, sautéed onions and celery in another and crisp crumbled bacon in yet another.
Combine all ingredients with eggs, seasonings and broth the next day.

Bake and serve immediately.

Even deviled eggs can be safely made ahead of time by following these safety  precautions.

Boil, peel and slice the eggs lengthwise. Refrigerate the egg whites in one container and the yolks in a separate container. Three to four hours before mealtime, mash the yolks with a fork and combine with mayonnaise and seasonings. Fill the egg whites with the yolk mixture and chill until serving time.

If serving buffet style, keep foods warm with chafing dishes or warming trays. Cold foods should be kept on ice, if possible.

Cover and refrigerate leftovers within two hours of serving.

Store leftover meats or poultry in their own separate containers. Do not combine with other items such as gravy, dressing or vegetables in the same container.

Use leftovers in a timely fashion. For most items this means within one to three days.
The Defense Commissary Agency operates a worldwide chain of commissaries providing groceries to military personnel, retirees and their families in a safe and secure shopping environment. Authorized patrons purchase items at cost plus a 5-percent surcharge, which covers the costs of building new commissaries and modernizing existing ones. Shoppers save an average of more than 30 percent on their purchases compared to commercial prices.