Families risk food poisoning, says board

MOST people are still unsure how to cook a turkey which could have potentially lethal consequences, the Food Safety Promotion Board has warned.

Almost 3,000 cases of food poisoning were reported in Ireland last year, but experts believe this is just the tip of the iceberg.

One in four of all food poisoning outbreaks are poultry-related and the number of such cases increases dramatically around this time of year.

Dr Thomas Quigley, technical director of Safefood, the Food Safety Promotion Board, warns that extra care should be taken in preparing frozen turkeys. If they are not thawed properly harmful bugs will survive the cooking process.

According to research, one in three people still stuff the inside of the turkey, increasing the risk of undercooking both the stuffing and the bird. The safe and easy way to enjoy crisp stuffing is to cook it separately in a roasting tin. Alternatively, the legs or the neck can be stuffed just under the skin.

Other advice includes not washing the bird because harmful bacteria already on the turkey might be splashed around the kitchen causing cross-contamination. Proper cooking will destroy any bacteria on the bird so there is no need to wash it.

Also, cooked turkey meat should be consumed within two days. One in three families will still end up eating turkey many days after Christmas Day.

Raw poultry has been identified as one of the biggest carriers of the Campylobacter bug and so, at a time of year when turkey or geese top the menu, it really is vital to be mindful of good food safety practices.

Christmas is also a time when people dramatically change their food purchasing, preparation and eating habits. People tend to buy food in greater bulk and this can lead to safe storage difficulties.

Food safety is also an issue to be mindful of when preparing different types and quantities of food.

Those wanting to be sure their bird is well and truly cooked can pick up the booklet produced by Safefood.

The free booklet, called Christmas Tips, is now widely available in supermarkets and butchers.

Tips can also be obtained by calling the Safefood help-line on 0800 085 1683 or by logging on to www.safefoodonline.com. Copies will be included in newspapers over the coming weekend.

Turkey tips

* Buy a fresh turkey as late as possible and bring it home as quickly as possible.

* Put the bird in a separate bag away from other cooked foods and fresh produce to avoid cross-contamination.

* Store the bird in the fridge and cook it no later than two days after purchase.

* Do not overstuff your fridge because cold air won’t be able to circulate.

* Remember that fridges should be kept below 5°C and freezers below 18°C.