We spoke with Tamika Sims, Ph.D., senior director of food technology communications at the International Food Information Council, and FDA public affairs specialist Veronika Pfaeffle, about the dos and don’ts of Thanksgiving food safety. “The USDA’s FSIS advises that the proper way to thaw a turkey or any other type of meat is to not leave it out at room temperature or anywhere it might fluctuate in temperature,” explains Sims. “There are three ways to defrost a turkey properly: in a refrigerator, in cold water, or in a microwave.” Also, when storing the turkey (or other meat or poultry) ahead of time, make sure it’s wrapped securely to maintain quality and to prevent meat juices from getting onto other food. Flour is an agricultural product designed to be cooked before it’s eaten. “This means that some bacterial contaminants from the grains used to produce the flour can still remain in the product before it is cooked, namely Escherichia coli (E. coli),” she says. Consuming harmful strains of E. coli can cause diarrhea, urinary tract infections, respiratory illness, pneumonia, and other illnesses as well. And eating raw eggs, which can harbor Salmonella bacteria, might cause vomiting, diarrhea, and gastrointestinal pain. “After your turkey is ready to be baked or fried, you should plan to cook it to a minimum internal temperature of 165 F (as measured with a food thermometer) to destroy any bacteria, which reduces the risk of foodborne illness,” says Pfaeffle. She says to check that poultry has reached 165 F in three parts: the breast’s thickest part, the wing’s innermost part, and the thigh’s innermost part. “Even if the turkey has a pop-up temperature indicator, you should still use a food thermometer to check that the bird has reached at least 165 F in those three places,” she adds. And if you’re cooking a turkey breast instead of a whole turkey, check for 165 F at the thickest part of the breast. Now that you know to refrigerate your turkey and other perishable foods within two hours after serving, check the temperature of your refrigerator and freezer with an appliance thermometer. The correct refrigerator and freezer temperatures are 40 F or below and 0 F or below. “Store leftovers in small, shallow containers in the refrigerator only until the Monday after Thanksgiving Day, or in the freezer for later use,” recommends Pfaeffle. (Shallow containers help cool leftovers more quickly than large ones). If you freeze leftover turkey, it’ll keep up to four months. When reheating, retake temperatures just as you did the first time. “You should be reheating your leftovers to an internal temperature of 165 F. Check the internal temperature of the food in several places with a food thermometer after allowing a resting time,” she adds. For advice about how to safely prepare turkey and other menu items this Thanksgiving, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety expert at ask.usda.gov from 10 a.m. to 6 p.m. ET, Monday through Friday. For last-minute help on Thanksgiving Day, the hotline is open from 8 a.m. to 2 p.m. ET. For the latest food safety tips, visit FoodSafety.gov or follow USDA’s Food Safety and Inspection Service (FSIS) on Twitter @USDAFoodSafety or Facebook at Facebook.com/FoodSafety.gov.
