By: Richard L. Smith
As family and friends in NJ prepare for Thanksgiving, the most flavorful holiday of the year, the United States Department of Agriculture (USDA) is urging cooks to prioritize food safety in the kitchen.
According to a statement released by the USDA, one common but risky habit is taste-testing dishes before they are fully cooked—a practice that can lead to foodborne illness if precautions aren't taken.
The USDA emphasizes the importance of ensuring that turkey is cooked to a safe internal temperature of 165°F before sampling.
This temperature should be confirmed using a food thermometer inserted into the thigh's innermost part, the breast's thickest part, and the wing's deepest part.
For those preparing stuffed turkeys, the USDA also advises checking that the stuffing's internal temperature reaches 165°F before tasting.
Undercooked appetizers and side dishes can also pose a risk, especially if proper handwashing practices are neglected. Bacteria can easily spread during the preparation of large meals, the USDA warns.
To prevent contamination, hands should be washed with soap and water for at least 20 seconds before, during, and after cooking.
Additionally, the USDA cautions against leaving food out at room temperature for more than two hours, as harmful bacteria can grow undetected.
Food that has exceeded this time limit should be discarded rather than tasted.
"You can't taste bacteria that cause foodborne illness," the USDA advises, stressing the importance of following storage guidelines.
Leftovers, while a beloved part of Thanksgiving traditions, also come with their own rules.
According to the USDA, leftovers stored in the refrigerator should not be consumed after four days.
Sampling older leftovers could lead to unnecessary health risks.
The USDA's key message is clear: avoid sneaking tastes unless you know -for sure- it's safe.
Following these guidelines can ensure that Thanksgiving remains a day of celebration and delicious memories, free from preventable food safety mishaps.
Image Credit: USDA
