Boulder Eats, Chills, and Repeats: Safe Thanksgiving Meals!
Boulder Battles Bacteria! Even in our Boulder Valley we must pay attention to food safety. On so many holidays, Boulder Eats, Stores, and Repeats: Safe Thanksgiving Meals! are an essential part of a successful holiday meal. A classic holiday dinner includes a number of sources of food borne gastric challenges. The dinner can range from healthy and happy diners to guests suffering from discomfort or even serious food poisoning. The recipes might be marvelous, and we want to enjoy the meal TWICE! Once while we eat it, and a second time when our brilliance does not make us sick. How do we do that? Are there specific food challenges beyond mayonnaise to which we must pay attention? SURE!
Bacteria Is Not A Turkey’s Friend! Ice IS Turkey Friendly.
Healthy Holiday Meal: Surviving Dinner and Leftovers!
- Food borne Illness
- Undercooked turkey: Ensure the internal temperature reaches 165°F, 75°C in the thickest parts (breast, thigh, and stuffing). Temp check should include a measurement close to the largest bones. That is where the meat is least cooked.
- Cross-contamination: Avoid using the same utensils or cutting boards for raw and cooked foods without proper washing. Be sure to include the knives, plates, hands, and anything else that touches food. Include counter tops.
- Leftovers: Refrigerate within 2 hours to prevent bacterial growth. This guideline is good as a general guideline good for mayo, turkey, and more. (Note: I do not have a medical degree, and do not intend to offer medical advice. I do hope to provide general guidance.
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- their temperature above 140°F 60°C.
- Always transport cold foods in a cooler with ice or gel packs to keep them at or below 40°F.
- When serving food to groups, maintain the temperature by using chafing dishes or crock pots and ice trays. Hot items should remain above 140°F and cold items should remain below 40°F. Temperature abuse of food is often one of the main reasons for people falling sick from eating improperly cooked or handled food. Always follow proper guidelines.
- MAYO presents a ubiquitous holiday dinner ingredient. Ranging from mayonnaise on a sandwich to deviled eggs, potato salad, and so much more, mayo always gets special attention. Mayonnaise should not be left out of the fridge for more than 2 hours, as its high moisture and protein content can promote rapid bacterial growth, increasing the risk of food borne illness.
Leftovers count!!!
Everyone looks forward to Thanksgiving leftovers. But they must be stored and refrigerated promptly to be safe to eat. After the turkey is served, immediately slice, and refrigerate it on shallow platters. Store leftover food in shallow containers and refrigerate promptly. Use refrigerated turkey and stuffing within three to four days. Use gravy within one to two days. Thanksgiving leftovers are safe to eat up to four days in the refrigerator. In the freezer, leftovers are safely frozen indefinitely but will keep the best quality from two to six months.
Always reheat all leftovers to 165°F, and check that temperature with a food thermometer. Cold foods should be kept at 41°F or less. And as they say, when in doubt, throw it out! Do not try to save potentially contaminated food.
Lastly, don’t prepare foods if you are sick or showing symptoms of vomiting or diarrhea or if you recently had such symptoms. Many foodborne illnesses are transmitted unknowingly by human error, by a food preparer who had these symptoms. If you are ill, let someone else do the cooking so you can have a safe and enjoyable meal with your family and friends. Outbreaks of some types of food poisoning tend to rise in November and December, according to the U.S. Centers for Disease Control and Prevention. Tainted turkey, undercooked stuffing and germ-laced gravy from holiday buffets have all led to past illnesses — and even deaths — CDC investigators have found.
- High Caloric and Fat Content
- Overeating heavy, high-fat foods like gravy and buttery mashed potatoes can strain digestion and heart health.
- Sodium Overload
- Processed foods like canned soups and prepared broths contribute excessive sodium, leading to dehydration or blood pressure spikes.
- Allergic Reactions
- Hidden allergens in stuffing, such as nuts or gluten, or desserts like dairy or eggs, can pose risks.
- Alcohol Overconsumption
- Drinking too much alcohol can lead to dehydration and impaired judgment for cooking and food safety.
For mayonnaise on sandwiches, always refrigerate if not consumed immediately. Mayo can promote bacterial growth at room temperature, especially in dishes containing turkey or egg salad. If it’s out for more than 2 hours, it should be discarded.
Lenny Lensworth Frieling
Shared Knowledge Is Power!
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