During the holiday season, it's crucial to ensure that foodborne illnesses don't make an unwelcome appearance on our tables. Melissa Wright, an associate extension specialist and director of Virginia Tech's Food Producer Technical Assistance Network, is here to offer valuable tips. Her recommended four steps - "Clean, separate, cook and chill" - can help keep our kitchens free from unwanted guests like salmonella or listeria. Starting with Cleanliness
Wright emphasizes the importance of starting with clean hands, utensils, and the entire kitchen. Washing hands with warm water and soap for at least 20 seconds is a fundamental step. It's also essential not to use a single kitchen towel for all different tasks throughout the day. This simple practice can go a long way in preventing the spread of bacteria.When it comes to utensils and surfaces, proper cleaning is key. Using separate cutting boards for meats and fruits/vegetables helps prevent cross-contamination. By keeping these areas clean, we can reduce the risk of foodborne illnesses.Cooking to the Right Temperature
When cooking meats, using a food thermometer is crucial. Poultry, including whole, parts, and stuffing, should be cooked to 165 degrees Fahrenheit. For holiday ham, if it's fully cooked or fresh, it should be cooked to 140/145 degrees. This ensures that the meat is cooked thoroughly and reduces the risk of harmful bacteria.It's not just about cooking the meat; it's also about ensuring that it reaches the correct internal temperature. By following these guidelines, we can enjoy our holiday meals with confidence.Proper Storage of Leftovers
Food should not be left on the holiday table for more than four hours. At this point, it's important to package and store the food in the refrigerator or freezer. Wright provides guidelines for how long different types of leftovers can be refrigerated or frozen.For casserole-style foods, they can be kept in the fridge for three to four days and up to four months in the freezer. Cooked bacon can last up to a week in the fridge and two to three months in the freezer. Cooked fish can be stored in the fridge for three to four days and in the freezer for four to six months. Cooked ham can be kept in the fridge for three to four days if sliced or a week if whole, and in the freezer for one to two months. Cooked meat can be refrigerated for three to four days and frozen for two to three months. Cooked poultry can be stored in the fridge for three to four days and in the freezer for four months. Macaroni and cheese can be kept in the fridge for three to four days and up to two months in the freezer.Recognizing Food Trouble
The glaringly obvious sign of food trouble is when it has anything growing on it. If food has a weird smell, texture, or is slimy, it's best to throw it out. We always say: when in doubt, throw it out. This simple rule can help prevent foodborne illnesses and keep our families safe.Another suggestion from Virginia Tech and Wright is to note foods that could trigger allergies among our guests. The top nine allergens are wheat, milk, soy, peanuts, tree nuts, eggs, fish, shellfish, and sesame. By listing these ingredients on notes near the food selections at our table, we can avoid any potential allergic reactions and ensure that everyone can enjoy the holidays.Get breaking news and daily headlines delivered to your email inbox by signing up here.© 2024 WTOP. All Rights Reserved. This website is not intended for users located within the European Economic Area.
