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As family and friends gather over the holidays, food scientists say there are ways to make breaking bread both festive and safe.
If turkey and its side dishes will be served, there are a few steps you should follow to avoid food-borne illness.
Public Health Ontario estimates illnesses from all food sources lead to an estimated 100,000 doctor's office visits, 40,000 emergency department visits, 6,200 hospitalizations and more than 50 deaths a year.
For prevention, food safety experts recommend the 4Cs: clean, cook, chill and (avoid) cross-contamination. Here's how.
Defrost
First off, make a plan to defrost the turkey.
Budget 12 hours per kilogram of frozen turkey in the fridge.
Or submerge the turkey in a container of cold water in a sealed package, changing the water about every 30 minutes. It takes about an hour per kilogram using this method.
Prepare
Dr. JinHee Kim is a public health physician with Public Health Ontario's environmental and occupational health team. The advice on washing poultry, including turkey, has changed over the decades, she said.
"Now it's recommended that you don't wash the turkey or chicken," Kim said. "It may do more harm than good."
Washing a turkey isn't effective at removing pathogens that cause stomach-turning illnesses, and studies suggest it is difficult to get rid of germs that can contaminate the sink, hands, utensils and countertops from raw juices splashing or touching surfaces.
But Kim recognizes that the tradition dies hard. "My mom, actually, I have to say, still sometimes washes her chicken or turkey."
https://www.cbc.ca/news/health/food-safety-holiday-turkey-vegetables-1.5405527
If turkey and its side dishes will be served, there are a few steps you should follow to avoid food-borne illness.
Public Health Ontario estimates illnesses from all food sources lead to an estimated 100,000 doctor's office visits, 40,000 emergency department visits, 6,200 hospitalizations and more than 50 deaths a year.
For prevention, food safety experts recommend the 4Cs: clean, cook, chill and (avoid) cross-contamination. Here's how.
Defrost
First off, make a plan to defrost the turkey.
Budget 12 hours per kilogram of frozen turkey in the fridge.
Or submerge the turkey in a container of cold water in a sealed package, changing the water about every 30 minutes. It takes about an hour per kilogram using this method.
Prepare
Dr. JinHee Kim is a public health physician with Public Health Ontario's environmental and occupational health team. The advice on washing poultry, including turkey, has changed over the decades, she said.
"Now it's recommended that you don't wash the turkey or chicken," Kim said. "It may do more harm than good."
Washing a turkey isn't effective at removing pathogens that cause stomach-turning illnesses, and studies suggest it is difficult to get rid of germs that can contaminate the sink, hands, utensils and countertops from raw juices splashing or touching surfaces.
But Kim recognizes that the tradition dies hard. "My mom, actually, I have to say, still sometimes washes her chicken or turkey."
https://www.cbc.ca/news/health/food-safety-holiday-turkey-vegetables-1.5405527
