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Florida Agriculture and Consumer Services Commissioner Charles Bronson is urging consumers to follow food safety measures as the holiday season gets under way.
Numerous food-borne illness outbreaks during the past year have heightened public awareness about the dangers with various types of food items. From E-coli in lettuce and meat to salmonella in poultry, more than 76 million people are sickened by food-borne illnesses every year in the United States, resulting in more than 5,000 fatalities.
However, the majority of food poisonings occur as a result of unsafe preparation and cooking practices.
The Department’s Division of Food Safety protects the food supply through permitting and inspections of retail food establishments and lab testing of food products. But once consumers have purchased the food, it’s up to them to follow safe and proper food handling practices.
Food poisoning is caused by bacteria that are often undetectable by sight, smell or taste.
“People may get caught up in the hectic pace of the holidays, with shopping, parties and family reunions,” said Bronson. “Celebrations often center around food, including buffets that result in food being left out for extended periods of time. Even people who are well aware of safe food handling and preparation may be less than vigilant about following safe practices.”
One top concern this time of year is the increased risk of illness resulting from stuffing turkeys prior to cooking, which is not recommended by food safety experts.
Here are some other tips to follow for a safe holiday season:
• Thaw the turkey in the refrigerator, not on the counter, as room temperatures promote bacteria growth. Allow one day of defrosting for every five pounds of turkey weight.
• Cook the stuffing separate from the turkey. Stuffing put in an uncooked turkey is susceptible to bacteria growth.
• Cook to the proper temperatures. A food thermometer should be used to ensure a safe minimum internal temperature of 165 degrees Fahrenheit has been reached to destroy bacteria and prevent food-borne illness.
• Don’t interrupt the cooking process, which can also promote bacteria growth.
• Slice the leftover turkey before refrigerating. Whole turkeys do not store safely in the refrigerator.
• Keep cold foods cold and hot foods hot.
• Be careful with holiday buffets. Servings should be kept small and replenished often directly from the stove or refrigerator. The longer food is kept out, especially beyond two hours, the higher the risk of food poisoning.
• Carefully store leftovers. To speed up the cooling process, put
leftovers into shallow, covered containers and keep refrigerator temperature at 40 degrees or below.
• Thoroughly wash hands, cutting boards and utensils before and after contact with raw meat, poultry, seafood and eggs.
• Keep raw meat, poultry, and seafood apart from foods that won’t be cooked. Cross-contamination can occur when using the same cutting board for meats and then for vegetables.
Consumers can learn more about food safety tips for the holidays by visiting: http://www.florida-agriculture.com/consumers/foodsafety_winter.htm.