Experts warn over turkey cooking
More than 100,000 people in Ireland could get acute gastroenteritis over the Christmas period if they are not vigilant with the selection, handling and cooking of the Christmas dinner.
Consumers have been urged above all else to make sure their turkey has been cooked thoroughly, as people tend to underestimate the cooking time required. The best advice is to cook the turkey until the juices run clear not pink.
A helpful tip is to pierce the thickest part of the drumstick and check the juices are clear in colour, according to chief executive of Safefood Martin Higgins. “There is no doubt extra pressure is put on the cook and the kitchen over Christmas,” says the head of the Food Safety Promotion Board.
“We are asking people to be more conscious of food safety, so that they can enjoy the holidays without running the risk of food poisoning.
“If you are buying a fresh bird remember to reserve in advance with your butcher, and arrange to pick it up as late as possible to the expected date of cooking,” he said. If you buy a frozen bird follow all guidelines.
“Leftovers should not be left out at room temperature for more than two hours. Ultimately, leftovers need to be refrigerated within two hours. If not, they should not be consumed,” Mr Higgins added. Further information available on: www.safefoodonline.com
Christmas safe food tips:
Clean out the fridge.
Always wash your hands before handling food.
Tidy as you go along and mop up spills when they happen.
Cutting knives that have been used on raw meat, poultry or fish should always be washed in warm soapy water before being used on other food.
Use one chopping board for meat, poultry and fish and another for fruits, vegetables and bread.
Regularly wash and replace kitchen towels and chopping boards.
The safest way to prepare stuffing is to bake it in a separate casserole dish outside the bird.
