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<p style="margin:1 5; "><font face="Verdana" size="2">
Defrosted on the counter, pre-stuffed, slow baked, partially cooked, stored
whole without carving. Do any of these situations sound like your usual way of
preparing a Thanksgiving turkey? If so, you could be gambling with your
family�s health. These practices encourage the growth of harmful bacteria that
can cause food poisoning. Here are some tips you can follow so you and your
family can have a healthy holiday dinner. <br>
<br>
Poultry products such as turkey and chicken are primary sources of the bacteria
Salmonella and Campylobacter. These organisms are the two most commonly reported
causes of food borne illness according to the Massachusetts Department of Public
Health. Symptoms, such as stomach cramps, vomiting, diarrhea and fever, usually
occur 1-5 days after eating foods with high levels of bacteria.<br>
<br>
Usually bacteria such as these are not harmful at levels typically found in
these food sources. However, when these microorganisms are given favorable
conditions, they can grow to harmful levels and make you sick. The moist high
protein content of turkey provides needed nutrients for bacteria to multiply.
With warm temperatures (from 40�F to 140�F) and enough time (usually 2-4 hours),
bacteria can multiply rapidly from hundreds to thousands per bite! <br>
<br>
Therefore, it is vital to keep foods out of the Danger Zone, the temperature
range of 40�F to 140�F. <br>
<br>
While turkey may be the original source of bacteria, these organisms can spread
to other foods. Cross-contamination may occur when you stuff the turkey and do
not properly wash your hands or cutting utensils before slicing vegetables for a
snack or appetizer. The cutting board and/or knife are contaminated with
bacteria and, without thoroughly cleaning, can spread the harmful bacteria to
the uncooked vegetables. Your hands may be the source of other bacteria as
well. So wash your hands frequently.<br>
<br>
The Department of Public Health recommends that you protect yourself, your
family and friends by following these 10 safe turkey tips.</font></p>
<p style="margin:1 5; "> </p>
<h3 align="center" style="margin:1 5; text-align: center; "><!--mstheme--><font color="#330099">
<b><font face="Verdana" size="2" color="#000000"><u>TOP TEN SAFE TURKEY TIPS </u></font></b>
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<p align="center" style="margin:1 5; text-align: center; "> </p>
<p style="margin:1 5; "><font face="Verdana" size="2"><b>
SEPARATE FOODS</b> -<b> Don�t cross-contaminate</b></font></p>
<ol start="1" type="1" style="margin-bottom: 0in">
<li class="MsoNormal">
<p style="margin:1 5; "><font face="Verdana" size="2">When
you shop, keep the turkey away from other foods in your shopping cart. </font>
</li>
<li class="MsoNormal">
<p style="margin:1 5; "><font face="Verdana" size="2">Place
the turkey below other foods in your refrigerator in order to prevent other
foods from becoming contaminated with juices from the turkey. </font></li>
<li class="MsoNormal">
<p style="margin:1 5; "><font face="Verdana" size="2">Use
separate cutting boards for cooked foods and raw foods. </font></li>
<li class="MsoNormal">
<p style="margin:1 5; "><font face="Verdana" size="2">Never
put the cooked turkey on the unwashed plate that previously held the uncooked
turkey.</font></li>
</ol>
<p style="margin:1 5; "> </p>
<p style="margin:1 5; "><font face="Verdana" size="2"><b>
CLEAN your hands and food surfaces often.</b> </font></p>
<ol start="1" type="1" style="margin-bottom: 0in">
<li class="MsoNormal">
<p style="margin:1 5; "><font face="Verdana" size="2">Wash
your hands with hot soapy water before you touch the turkey and after you use
the bathroom, change diapers, and play with pets. </font></li>
<li class="MsoNormal">
<p style="margin:1 5; "><font face="Verdana" size="2">Wash
all cutting boards, dishes, kitchen tools and counter tops with hot soapy
water after you finish fixing the turkey.</font></li>
</ol>
<p style="margin:1 5; "> </p>
<p style="margin:1 5; "><font face="Verdana" size="2"><b>COOK
foods to safe temperatures.</b> </font></p>
<ol start="1" type="1" style="margin-bottom: 0in">
<li class="MsoNormal">
<p style="margin:1 5; "><font face="Verdana" size="2">Cook
the turkey thoroughly. Use a food thermometer to check for doneness. </font>
</li>
<li class="MsoNormal">
<p style="margin:1 5; "><font face="Verdana" size="2">Cook
whole turkey unstuffed (or dark meat only) to 180�F </font></li>
<li class="MsoNormal">
<p style="margin:1 5; "><font face="Verdana" size="2">Cook
a turkey breast to 170�F</font></li>
</ol>
<p style="margin:1 5; "> </p>
<p style="margin:1 5; "><font face="Verdana" size="2"><b>
CHILL foods promptly.</b> </font></p>
<ol start="1" type="1" style="margin-bottom: 0in">
<li class="MsoNormal">
<p style="margin:1 5; "><font face="Verdana" size="2">It is
best to thaw the turkey in the refrigerator, NOT at room temperature. </font>
</li>
</ol>
<p style="margin:1 5; "> </p>
<p class="MsoNormal" align="center" style="margin:1 5; text-align: center; ">
<font face="Verdana" size="2">Follow these guidelines when thawing a whole
turkey in the refrigerator.</font></p>
<p class="MsoNormal" align="center" style="margin:1 5; text-align: center; "> </p>
<p class="MsoNormal" align="center" style="margin:1 5; text-align: center; text-indent: .5in; ">
<font face="Verdana" size="2">8 to 12 pounds - - 1 to 2 days</font></p>
<p class="MsoNormal" align="center" style="margin:1 5; text-align: center; text-indent: .5in; ">
<font face="Verdana" size="2">12 to 16 pounds - - 2 to 3 days</font></p>
<p class="MsoNormal" align="center" style="margin:1 5; text-align: center; text-indent: .5in; ">
<font face="Verdana" size="2">16 to 20 pounds - - 3 to 4 days</font></p>
<p class="MsoNormal" align="center" style="margin:1 5; text-align: center; text-indent: .5in; ">
<font face="Verdana" size="2">20 to 24 pounds - - 4 to 5 days</font></p>
<p class="MsoNormal" style="margin:1 5; ">
<font face="Verdana" size="2"><br>
In a pinch you can also thaw the turkey in cold water. Cook the thawed turkey
immediately. </font></p>
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<p style="margin:1 5; "><font face="Verdana" size="2">Put
prepared foods and leftover turkey in the refrigerator within <b> <u>two</u></b>
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<p style="margin:1 5; "><font face="Verdana" size="2">Split
large amounts of leftovers into small bowls and cool them in the refrigerator.
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<p class="MsoNormal" style="margin:1 5; ">
<font face="Verdana" size="2">For more information on food safety, you can
contact the Health Department at (781) 455-7523. Or you can also check out the
Massachusetts Department of Public Health Food Protection Program�s website at
<a href="http://www.state.ma.us/dph/fpp/fpp.htm" style="color: blue; text-decoration: underline; text-underline: single">
http://www.state.ma.us/dph/fpp/fpp.htm</a>. </font></p>
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