Home Food Safety During the Holidays
Now that Thanksgiving is over and the December holidays are fast approaching – attention to home food safety is important. One area that we are often asked questions about concerns the proper thawing of frozen food items, i.e. turkey. There are four accepted means of thawing food products: by immersion in cool running water, as part of the cooking process, within a microwave oven, or the best method, under refrigeration at a temperature of 41°F or below. Why is proper thawing of food so critical? When food product is thermally abused, the rapid and explosive growth of foodborne-illness-causing bacteria is encouraged. Some bacteria, including Staphylococcus aureus, are also toxin formers, in that they produce enterotoxins that cannot be destroyed during the cooking process. What is the bottom line? Be conscious of temperature control and use thermometers to insure food safety during storage, preparation and cooking.