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About 80 million Americans, including many of you, are expected to travel on Thanksgiving.
When family and friends gather to share a meal, it may be good to remember that foodborne illnesses are common. increasing. These are mostly preventable with the right precautions.
I want to make sure the food my family and I are preparing is safe — and the leftovers are, too, so I turned to safety expert Dr. Leanna Wen. Wen is an emergency physician and clinical associate professor at George Washington University. She previously served as Baltimore's health commissioner, where her responsibilities included overseeing food safety.
: What causes foodborne infection?
Dr. Liana Wen: Foodborne infections are caused by pathogens such as bacteria, viruses and parasites. It is the most common foodborne infection in the US. norovirusThis is transmitted from person to person by sharing objects or by touching objects that have been touched by an infected person and then touching your mouth. In addition, Salmonella, E. There are several bacteria that cause foodborne illness, including E. coli, Campylobacter, and Listeria.
: What symptoms do people experience?
Wen: Common symptoms of food borne illness are stomach cramps, nausea, diarrhea and vomiting. Most people recover within 24 hours, but some can become very ill from the pathogens and their life-cycle. Those most at risk for complications are young children, pregnant women, the elderly, and people with medical conditions that suppress the immune system.
: I've seen many recalls for food products. How can I make sure the food I'm preparing is safe before I put it on my food?
Wen: In the past year, there were Several occasions of high-profile food notesBut it's important to remember that most foodborne illnesses occur in everyday situations that don't involve high-profile cases. Be sure to know food labels (US Govt A comprehensive list of recent memories) and make sure you don't have any unsafe products in your fridge or pantry. But don't worry about it, because the food you buy will be safe. However, there are many other things you can and should do to make sure you're following safe recipes.
: Let's talk about some of these best practices. How do I decapitate a turkey safely?
Wen: This is a great question and it applies not only to turkey but to other poultry and meats as well. The concern is to prevent bacteria from growing while the turkey is thawing.
are there. Three ways to safely thaw a turkey. The easiest, although it takes a long time, is to thaw in the refrigerator – but it's too late for that now. They put the turkey in a container so that it does not drip into other food. In general, it takes 24 hours for each four- to five-pound turkey, so an 8-pound turkey may take two days, and a 12-pound turkey may take three days.
The second way is to wrap the turkey in a bag and put it in cold water. This takes about 30 minutes per pound, so an 8-pound turkey will take about 4 hours to thaw. You can use tap water and change the water every 30 minutes. It is important to cook the turkey immediately after thawing to prevent bacterial growth.
The third way is to use a microwave. How long it takes depends on the particular microwave. This is the fastest method, but since some parts of the turkey start cooking in the microwave, it is important to cook the turkey after it has thawed.
It is not a good idea to leave the turkey thawing on the table in a hot room. This is because parts of the turkey may still be frozen and some parts will reach a temperature high enough to allow the bacteria to multiply quickly.
: How long can a Thanksgiving buffet last? Does it vary by dish?
Wen: The main rule to remember is the “two hour rule”. After the food is cooked, it should not be left at room temperature More than two hours. In the summer, if this is an outdoor picnic and the temperature is above 90 degrees Fahrenheit, food should be refrigerated after one hour.
This rule applies to all perishable foods, including meat, fish and dairy products. Cooked leftovers should be refrigerated. Foods that do not need to be refrigerated according to the two-hour rule include cookies and cakes, dried meats such as jerky, whole fruits, and nuts.
: What if it's on the burner or in the slow cooker to heat the food?
Wen: The temperature at which bacteria multiply most rapidly is between 40 degrees Fahrenheit and 140 degrees Fahrenheit. If the food is heated in an appliance above 140 degrees Fahrenheit – or cooled below 40 degrees Fahrenheit – this does not apply to the two-hour rule. But in two hours It needs to be removed from the heating or cooling device.
: The fridge is my friend, right? Can food be refrigerated so we can enjoy leftovers the next day?
Wen: Yes, if stored in the refrigerator in time. Leftovers can usually be kept in the refrigerator Three to four days. They can also be frozen in three to four months.
: What other safety tips should people keep in mind before gathering?
Wen: We've talked about thawing and storing leftovers, as well as cooking or reheating to the right temperature. The temperature varies It depends. On the type of meat or fish. An internal meat thermometer is essential to monitor the temperature. Be sure to cook fish to 145 degrees Fahrenheit and chicken, turkey, and poultry to 165 degrees Fahrenheit.
Be careful about contamination. Do not use utensils or utensils used with raw meat or fish to touch other products such as fruits and vegetables.
Also, remember that norovirus is the most common foodborne illness. People with nausea, vomiting, diarrhea, stomach cramps or other symptoms of norovirus should not prepare food. Everyone should wash their hands often and thoroughly with soap and water.
Event hosts should ask people who are experiencing symptoms of a respiratory infection to stay home. And people who are particularly at risk of serious illness due to illness should take extra precautions tailored to their individual circumstances.