Wednesday, December 20, 2006

Don't Invite Bacteria to Christmas Dinner

Sometimes it may seem your stomach aches a little more over the holidays than it does during the rest of the year. You may ask yourself: "Is it the flu?" or "Did I eat too much?" But, do you ever stop to wonder, "Could it be a food-borne illness?"

Here are some special tips for handling meat, poultry and fish:

As a general rule-of-thumb, purchase fresh raw meat, poultry or fish no more than 1 to 2 days before your holiday meal. Freeze for longer storage. These foods taste freshest if cooked the day of your meal.

If you have frozen your meat, poultry or fish, plan time for safe thawing in your refrigerator. Allow approximately 24 hours for each 5 pounds of weight.

Prevent cross-contamination. Thaw or store a package of raw meat, poultry or fish on a plate on a lower shelf of your refrigerator to prevent its juices from dripping on other foods.

If you prepare meat, poultry or fish the day before your meal, divide it into small portions. Then refrigerate in loosely covered shallow containers within 2 hours of cooking -- limit depth of meat, etc. to about 2 inches. Cover tightly when cooled. On the day of your meal, reheat thoroughly to a temperature of 165° F until hot and steaming. For best safety and quality, reheat foods only once. Then either eat or toss.

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