Oklahomans can avoid summer illnesses thanks to these tips ( News Oklahoma )

As families gather around the table to eat this Thanksgiving, food safety experts weigh in on how to keep their bellies happy during the holidays. Leaving food out for too long or eating cooked food can lead to eating disorders, which can be potentially dangerous. “You really don’t want to bring food-borne illnesses to your Thanksgiving gathering,” said Meredith Carothers with the US Department of Agriculture. It is important to thaw Thanksgiving turkeys in the fridge – not at room temperature. “That bacteria that’s in the turkey starts to multiply to dangerous levels and ultimately create a bad situation for your turkey,” Carothers said. “We don’t want that to happen.” When it’s time to cook the turkey, use a food thermometer to make sure the meat hits a safe internal temperature. Carothers said it’s important to check that the turkey’s thick breast portion, the inner portion of the wing and the inner portion of the thigh, all reach 165 degrees. Food should be left at room temperature for longer than two hours. When food is stuck in the refrigerator, it is important to break it into smaller portions when large dishes take longer to cool. Leftovers must be used or frozen within four days. “If you’re actually going to eat Thanksgiving on Thursday, I’m afraid the calendar will remind you of Monday or something,” Carothers said. When the food must be transferred, it must be properly insulated and not left for more than two hours.

As families gather around the table to eat this Thanksgiving, food safety experts weigh in on how to keep their bellies happy during the holidays.

Leaving food out for too long or eating cooked food can lead to eating disorders, which can be potentially dangerous.

“You really don’t want to bring food-borne illnesses to your Thanksgiving gathering,” said Meredith Carothers with the US Department of Agriculture.

It is important to thaw Thanksgiving turkeys in the fridge – not at room temperature.

“That bacteria that’s in the turkey starts to multiply to dangerous levels and ultimately create a bad situation for your turkey,” Carothers said. “We don’t want that to happen.”

When it’s time to cook the turkey, use a food thermometer to ensure the food reaches a safe internal temperature.

Carothers said it’s important to check that the turkey’s thick breast portion, the inner portion of the wing and the inner portion of the thigh, all reach 165 degrees.

Food should be left at room temperature for longer than two hours. When food is stuck in the refrigerator, it is important to break it into smaller portions when large dishes take longer to cool.

Leftovers must be used or frozen within four days.

“If you’re actually going to eat Thanksgiving on Thursday, you’re going to have a fear or a calendar or something to remind you of Monday,” Carothers said.

When the food must be transferred, it must be properly insulated and not left out for more than two hours.

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