Rita Landgraf, Secretary
Jill Fredel, Director of Communications
302-255-9047, Pager 302-357-7498
Date: November 22, 2011
FOOD SAFETY PREVENTS ILLNESS DURING THE HOLIDAYS
An estimated 48 million cases of foodborne illness occur each year in the U.S. Contact between raw poultry and ready-to-eat food is
one of the most common mistakes during meal preparation at home, said Ralph Matthews, manager of the Division of Public Health's
(DPH) Office of Food Protection. Consumers are advised to always use soap and warm water to wash hands, and to thoroughly clean and
sanitize the sink, cutting boards, utensils and anything else that comes in contact with raw turkey and its juices. Start with soap
and hot water (at least 110 degrees F), scrubbing to remove food debris and oils before rinsing. Then sanitize with a mixture of
one teaspoon bleach to one gallon of water.
DPH offers the following tips to help Delawareans prepare holiday meals in a delicious and safe way.
Plan your menu before the holiday:
- If you plan to buy a fresh turkey, purchase it only 1-2 days prior to cooking and make sure it remains refrigerated until ready
- Avoid fresh pre-stuffed turkeys because harmful bacteria can grow in the stuffing.
- Be sure you have a roasting pan large enough to hold your turkey and a food thermometer.
How to thaw:
- In the refrigerator: Allow approximately 24 hours per 4 -5 pounds of turkey. A thawed turkey can remain in the refrigerator for
- Under cold running water (70 F or below): completely submerge bird under running water in the original wrapper; cook
immediately after thawing - do not refreeze.
- In the microwave by removing outside wrapping and placing on a microwave-safe dish. Do not refreeze or refrigerate after
thawing in the microwave.
- Use a food thermometer to check the internal temperature of the turkey preferably in the innermost part of the thigh and wing
and the thickest part of the breast. A whole turkey is safe when cooked to a minimum internal temperature of 165 F throughout the
bird. Do not depend on the color of the meat to determine if the bird is thoroughly cooked. The meat of smoked turkey is always
- Any turkey, stuffing, or gravy needs refrigeration within two hours of cooking. Use separate shallow containers. Use leftover
turkey and stuffing within seven days or freeze these foods.
- Reheat thoroughly to a temperature of 165 F or until hot and steaming.
For more information on holiday food preparation, go to www.fda.gov/ForConsumers/ConsumerUpdates/ucm092815.htm
Delaware Health and Social Services is committed to improving the quality of the lives of Delaware's citizens by promoting health
and well-being, fostering self-sufficiency, and protecting vulnerable populations.