The FSIS FoodKeeper app is an easy way for consumers to keep their food safe by providing valuable advice on storing foods and beverages to maximize freshness and minimize food waste. By helping users understand food storage, the app empowers consumers to select methods that extend shelf life and keep items fresh longer than if they were not properly stored. The app is available for Android and Apple devices. Read more »
Category: Food Safety
As with many things in life, when cooking a turkey you can do it the easy way, or you can do it the hard way. Read more »
Meet the Experts: USDA’s National Agricultural Library Launches New Online Food Safety Video CollectionPosted by
Food is necessary and can be quite enjoyable, but it must also be safe to eat. Unfortunately, about one out of six Americans gets sick from eating contaminated food at some point during the year, according to the U.S. Centers for Disease Control and Prevention.
Scientists from USDA’s Agricultural Research Service (ARS) work for one of the federal agencies that conducts research to help make the foods we eat safer. To help the public more easily access USDA food safety research information, the department’s National Agricultural Library’s Food Safety Research Information Office (FSRIO) has launched a new “Meet the Experts” online video collection available on the NAL website. Read more »
While frozen, a turkey is safe indefinitely. As soon as it begins to thaw, bacteria that may have been present before freezing will begin to grow again. There are three safe ways to defrost a turkey: in the refrigerator, in cold water, and in a microwave oven.
Refrigerator Thawing (Recommended)
The USDA recommends thawing your turkey in the refrigerator. This is the safest method because the turkey will thaw at a consistent, safe temperature. This method takes some time, so allow one day for each 4 – 5 pounds of weight. If your turkey weighs 16 pounds, it will take about four days to thaw. Once thawed, the turkey is safe for another two days, so you can start thawing it six days before thanksgiving (the Friday before Thanksgiving). Read more »
Food Safety experts (including us at USDA) do not recommend washing raw meat and poultry before cooking. Many bacteria are quite loosely attached and when you rinse these foods the bacteria will be spread around your kitchen.
In fact, research shows that washing meat or poultry in water spreads bacteria throughout the kitchen—onto countertops, other food, towels and you. Water can splash bacteria up to 3 feet surrounding your sink, which can lead to illnesses. We call this cross contamination. Researchers at Drexel University have shown that it is best to move meat and poultry straight from package to pan, since the heat required for cooking will kill any bacteria that may be present.
But what about a whole turkey? USDA does not recommend washing a whole turkey before you cook your Thanksgiving meal. You are likely to spread germs around your kitchen if you do so. The only reason a whole turkey (or any meat or poultry for that matter) should be washed is if it was brined. Thanksgiving cooks who are purchasing a brined turkey, or brining their turkeys at home, must rinse the brine off before the turkey goes into the oven. If you plan on serving a brined turkey this year, here is how to minimize the risk of cross contamination.
If you must rinse the turkey and clean out the cavity, first take the time to remove dishes, dish drainers, dish towels, sponges and other objects from around the sink area. Then cover the area around your sink with paper towels. Place the roasting pan next to the sink, ready to receive the turkey.
Clean the sink with hot soapy water, rinse well, and fill it with a few inches of cold water. Even if the cavity is partially frozen, use cold water to rinse the cavity. Cold water is still warmer than the frozen cavity. Run the water gently to prevent splashing. Make sure the water is coming out the other end of the cavity. If it isn’t, the neck or giblets may still be in there.
And that’s it! No need to scrub or rinse the rest of the turkey. Hold the turkey up to let it drain into the sink and gently place the turkey in the roasting pan. Remove the paper towels, clean the sink and the area around the sink with hot soapy water, and proceed with your preparations.
The Centers for Disease Control and Prevention (CDC) estimates that 1 in 6 Americans (that’s 48 million people) suffer from foodborne illnesses each year, resulting in roughly 128,000 hospitalizations and 3,000 deaths. Part of what may be contributing to these illnesses is misunderstanding of where food poisoning can come from. In fact, according to a new national telephone survey conducted by the Food and Drug Administration (FDA) and the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS), 53 percent of consumers think it is “not very common” to get food poisoning because of the way food is prepared in the home. This is not true, and promoting safe food handling in the home is one way CDC, FDA and FSIS are working to reduce the rates of food poisoning nationally.
The survey, conducted periodically by FDA and FSIS since 1988, explores the public’s understanding of food safety and their food handling behaviors at home. These findings show that while consumer understand of food safety is not universal, many are beginning to understand the source of food poisoning and how they can help reduce their risk. Read more »