Let’s talk turkey

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November 24, 2009

For the Republican The Rushville Republican Tue Nov 24, 2009, 07:43 PM EST

With food as the central focus of many holiday gatherings, it’s no surprise that food-borne illnesses increase during the holiday season.

In a time crunch, cooks may be tempted to take short cuts in the kitchen that facilitate the spread of harmful bacteria.

Dr. James Mowry, Director, Indiana Poison Center, reminds us that improper handling, preparation, cooking or storage of food can result in cross-contamination, the major source of food-poisoning. Symptoms of food poisoning include nausea, diarrhea, abdominal discomfort, and often vomiting. The culprit in most food poisoning incidents is bacteria. Harmful bacteria enter our bodies when contaminated food is eaten and, if conditions are right, can produce toxins and possibly illness.

The Indiana Poison Center offers the following safety tips to help you enjoy your holiday feast:

n Keep your turkey in its original wrapping, refrigerated until ready to cook.

n Make sure the sell-by date has not expired.

n Thaw the turkey in a refrigerator or a cold water bath, not out on the counter.

n Allow one day thawing time in the refrigerator for every 5 pounds of turkey. In a cold water bath, a 20 pound turkey will take 12 hours to defrost, but remember to change the water every 30 minutes.

n Clean the turkey thoroughly before cooking.

n Wash your hands before and after handling raw foods.

n Wash knives and cutting surfaces after cutting turkey to avoid spreading bacteria to other food items. Salmonella bacteria are often present in turkey, even when it’s frozen.

n Cook the turkey immediately after stuffing – don’t keep an uncooked stuffed turkey in the refrigerator. Store stuffing that has been made in advance in a separate container.

n Use a meat thermometer to check if the turkey is done. The internal temperature should reach 180-185 degrees. You should also pierce the turkey in the thickest area of the thigh, making sure that the juices run clear, not pink.

n Serve hot foods hot and cold foods cold. Do not leave food unheated or unrefrigerated for more than 2 hours. If foods are to be kept longer than 3 to 4 days, the temperature in your refrigerator should be below 40 degrees.

n Put leftovers in the refrigerator as soon as the meal is over. It is important to cool things quickly.

n Remove any stuffing before you refrigerate leftover meat. Gravy and broth should be stored separately, too.

n If you plan to serve alcohol with your Thanksgiving feast, remember that even small amounts of alcohol can result in poisoning for a young child. Pets can be harmed too, if they manage to drink alcohol. Keep all alcoholic drinks out of the reach of children and pets.

n The staff of the Indiana Poison Center wishes you all a safe and happy Thanksgiving and reminds you that in case of a poisoning emergency they are standing by 24 hours a day at 1-800-222-1222. To learn more about poison safety and to receive a free magnet and phone stickers call the Indiana Poison Center at 1-800-222-1222, or visit the Center’s Web site at www.clarian.org/poisoncontrol.

The Indiana Poison Center is an independent, non-profit, agency providing coverage and services for the entire state of Indiana. It serves as both an emergency telephone service and an information resource center, with services accessible to the general public and health care professionals 24 hours a day, 365 days per year.

The IPC is the designated Regional Poison Information Center for Indiana and is certified by the America an Association of Poison Control Centers. It is a collaborative effort of the Indiana State Department of Health, Clarian Health, the Federal Health Resources Services Administration and health care providers throughout the state.

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