Settle Your Thanksgiving Food Safety Conundrums
From debates at the table to the kitchen, Thanksgiving can bring a plethora of food safety concerns. To assist you in resolving these common disputes, we talked with food safety expert Ben Chapman.
Can I rinse off the turkey drippings?
Regardless of your turkey's condition, no, don't wash it. According to Chapman, rinsing it doesn't remove bacteria, but instead spreads them vigorously throughout your kitchen. You may have harmless bacteria left on your turkey, and that's perfectly fine – you'll cook it, subsequently neutralizing those bacteria.
If your turkey has an unidentifiable substance or is covered in blood and feathers, clean it using a paper towel or kitchen towel. This will eliminate the remaining gross stuff without spreading bacteria to your kitchen spaces.
Am I using the correct method to check if the turkey is ready?
Verify the doneness of your turkey using a thermometer. Color isn't a reliable indicator of doneness — the appearance of pink, clear, or any other hue isn't predicative of the bird's readiness. Cook it to the recommended temperature of 165°F (74°C), and avoid purchasing undercooked turkey to begin with.
Do I need to wash my raw vegetables before consuming them?
Washing vegetables can help reduce the risks of contamination, but it doesn't guarantee safety. A high percentage of bacteria can be removed when washing, but a tiny fraction can still pose risks to your health. If you're pressed for time, your vegetables might be safe even without a wash.
Is it safe to use a cutting board after cleaning it with soap and water?
To reuse your cutting board, make sure it's fully dry after washing. Chapman recommends this practice on Thanksgiving when dealing with numerous raw turkeys and vegetables. Maintain separate cutting boards for raw and cooked foods when possible, and always ensure they're thoroughly dried between use.
What's the lifespan of Thanksgiving leftovers in the refrigerator?
Two hours is generally the recommended time for food transfer from the oven to the refrigerator. However, listeria, a harmful bacteria, can grow at refrigerator temperatures, so it's important to keep your refrigerator at below 41°F (5°C) to maintain food safety. Additionally, reheating leftovers kills listeria but not C. perfringens, which forms heat-resistant spores and can multiply in cold temperatures.
- To avoid bacterial growth and ensure food safety during Thanksgiving, cook your turkey to 165°F (74°C) to eliminate bacteria. Refrain from washing your raw turkey as this may spread bacteria throughout your kitchen.
- Transfers leftovers from the oven to the refrigerator within two hours to prevent the growth of harmful bacteria like C. perfringens, which grows at temperatures between 40°F and 140°F.
Sources:
- Food Safety and Inspection Service (USDA) –
