CAES Newswire

 College of Agricultural & Environmental Sciences UGA Cooperative Extension
Menu
Published on 11/21/13

Don't let foodborne illness take the happy out of your holiday gatherings

By Savannah Colbert

Preparing a great holiday meal for your friends and family is a great way to share the spirit of the season and make new memories. Unfortunately, far too often during this time of year, many families end up sharing a foodborne illness in addition to that turkey and dressing.

UGA Extension food safety experts offer these tips on food safety along with those provided by the U.S. Department of Agriculture.

Plan Ahead:

  • Don’t thaw a turkey at room temperature; the surface will begin to grow bacteria while the inside is still frozen.
  • If possible, thaw the turkey in the fridge three to four days before cooking.
  • If you don’t have that much time, thaw it in cold water.
  • Prepare your salad at a completely separate time from working with raw meat.” Be sure to wash, rinse and sanitize any surfaces or utensils that the raw meat came in contact with when you are done with that task.
  • If your food won’t be eaten within two hours of cooking, store it in the fridge and reheat it later.

Preparation:

  • Don’t wash raw turkeys in the sink. Splashing water sprays harmful bacteria onto countertops. Turkeys are washed at the plant before you buy them.
  • Use separate cutting boards, plates, and utensils for raw meats. Bacteria remains on anything that raw meat has touched.
  • Wash your hands with warm, soapy water for 20 seconds before and after handling food.
  • Clean your countertops before starting as well as after; sanitize them after any preparation steps involving raw meat, or better yet, after all food preparation.

Cooking:

  • Use a thermometer when cooking meats. Even the best cooks can’t tell when something is done just by looking at it.
  • Take the turkey’s temperature in the thickest part of the breast.
  • The minimum internal temperature for turkeys is 165 degrees Fahrenheit.
  • Put your food in the fridge after your meal. Waiting until it has cooled to store it was important when the hot food would melt all the ice in iceboxes. This isn’t a problem with electric refrigerators.
  • Use small or shallow containers when refrigerating or freezing leftovers so that they will cool quickly.

Storing:

  • Store leftovers in small portions so they can cool faster.
  • Many leftovers will keep 5 to 7 days in the refrigerator; use leftover refrigerated turkey, gravy or stuffing within 3 to 4 days.
  • Raw food usually lasts three days in the fridge. S
  • Store leftovers in the freezer for several weeks or use a vacuum sealer to store them in the freezer for months.

Savannah Colbert is a communications intern with the UGA College of Agricultural and Environmental Sciences.

Authors:
Savannah Colbert
Experts/Sources:
Elizabeth L. Andress
Joe Frank
In developing markets where making staple foods is a daily task and warmer climates where food spoilage is common, foods that have more longevity and are easily preserved can enhance economic opportunities by reducing food preparation tasks and lower environmental impact. CAES News
CAES researchers look to reduce food waste by extending shelf life 12/16/24 Lillian Sosbee
“Use by,” “Sell by” and “Best by” dates on food packaging can be helpful indicators of how long a consumer can store a food item before eating, but often these dates lead to high quantities of wasted food. About one-fifth of food produced for human consumption is discarded before it can be eaten, equating to 1 billion meals a day and contributing to global food insecurity.
A bubbling pot unveils the creation of a fish broth infused with succulent shrimp. CAES News
UGA Extension experts search for safe seafood broth recipe 12/10/24 Cal Powell
Safe recipes for canning chicken and other meat stocks are plentiful, but when it comes to seafood, the options are limited. Currently there are no research-based, validated recipes for safely canning seafood broth at home, only recipes developed for taste and flavor. A team of University of Georgia scientists are conducting an exploratory study they hope will lead to validated seafood broth recipes for home canners.
Placing in the top 0.05% of all scholars worldwide, Casimir Akoh earned the honor through his work's high impact, his prolific publication record and the outstanding quality of his academic contributions. CAES News
CAES food scientist named inaugural Highly Ranked Scholar by ScholarGPS 12/09/24
With over 30 years of research at the University of Georgia, renowned College of Agricultural and Environmental Sciences food scientist Casimir Akoh was named an inaugural Highly Ranked Scholar by ScholarGPS earlier this year. Placing in the top 0.05% of all scholars worldwide, Akoh earned the honor through his work's high impact, his prolific publication record and the outstanding quality of his academic contributions.
Holidaydinner CAES News
Holiday food safety 101: Tips to avoid foodborne illness from UGA Extension experts 12/04/24 Jordan Powers
The holiday table: For many, it is the highlight of the season, packed with roast turkey, savory stuffing, homemade pies and perhaps a cold glass of eggnog. It is also a place where bacteria can linger, turning a holiday gathering into a very different type of party. As holiday menus are planned and grocery lists assembled, Carla Schwan, University of Georgia Cooperative Extension food safety specialist, urges home cooks to remember one key rule. Keep hot foods hot and cold foods cold.
Thermal imaging technology could improve the production of fruits and vegetables. CAES News
Thermal imaging may help fruits, veggies stay fresher longer 10/28/24 Savannah Peat
Before your favorite produce arrives at the grocery store, it must be carefully harvested and maintained across long stretches of time. A recent University of Georgia review suggests new temperature measuring technologies could make that process much simpler, amid growing agricultural challenges fueled by fluctuating climates. Maintaining temperature, humidity and light is critical to ensuring fruits and vegetables don’t spoil or deteriorate rapidly. Temperature spikes are the root of adverse outcomes, so monitoring these changes quickly and accurately is key.
Cairo, Georgia CAES News
New funding for UGA faculty to address rural issues 09/16/24 Baker Owens
The Rural Engagement Workshop for Academic Faculty at the University of Georgia has announced the list of funded faculty seed grants to address issues in rural Georgia. The grants offer funding between $5,000 and $10,000 for faculty to engage with rural Georgians on issues that are critical for their communities. The program encourages collaboration between faculty in UGA schools and colleges with faculty in Public Service and Outreach and UGA Cooperative Extension already working throughout rural Georgia.