food borne diseases Archives - Eat Out Eat Well

How Do Turkeys Cross The Road?

Where I live, I often have to stop my car and wait for the wild turkeys to cross the road. I’m not kidding. They start climbing over a stone wall from a wooded area one after another. Gorgeous, they’re not. And they don’t cross in a timely fashion, either. They’re sort of in a line but sometimes one shows an independent streak and turns around to look for the others. Quite a sight – and, quite annoying when I’m in a hurry having seen this parade many times before – although it makes me smile every time!

These are not the turkeys that most of us will find on our dining room tables – but certainly are distant relatives of those eaten by the early New England settlers.

Turkey Is A Very Good Source Of Lean Protein

Turkey is low in fat and high in protein. A 3 1/2-ounce serving is about the size and thickness of a new deck of cards. The fat and calorie content varies because white meat has less fat and fewer calories than dark meat and skin.

Meat Type (from a whole roasted turkey)	Calories	Total Fat	Protein
Breast with skin	194	8 grams	29 grams
Breast w/o skin	161	4 grams	30 grams
Wing w/skin	238	13 grams	27 grams
Leg w/skin	213	11 grams	28 grams
Dark meat w/skin	232	13 grams	27 grams
Dark meat w/o skin	192	8 grams	28 grams
Skin only	482	44 grams	19 grams

Once Your Turkey Is Cooked, Does It Matter How Long You Leave It Out?

Absolutely! According to the Centers for Disease Control the number of reported cases of food borne illness (food poisoning) increases during the holiday season. You shouldn’t leave food out for more than two hours. To save turkey leftovers, remove the stuffing from the cavity, cut the turkey off the bone, and refrigerate or freeze all leftovers.

The Basic Rules For Leftovers

According to the March 2010 edition of the Nutrition Action Healthletter (Center for Science in the Public Interest):

The mantra is: 2 Hours–2 Inches–4 Days

2 Hours from oven to refrigerator: Refrigerate or freeze your leftovers within 2 hours of cooking. Throw them away if they are out longer than that.
2 Inches thick to cool it quick: Store your food at a shallow depth–about 2 inches–to speed chilling.
4 Days in the refrigerator–otherwise freeze it: Use your leftovers that are stored in the fridge within 4 days. The exceptions are stuffing and gravy which should be used within 2 days. Reheat solid leftovers to 165 degrees F and liquid leftovers to a rolling boil. Toss what you don’t finish.

How Long Can I Keep Leftover Turkey In The Freezer?

Frozen leftover turkey, stuffing, and gravy should be used within one month. To successfully freeze leftovers package them properly using freezer wrap or freezer containers. Use heavy duty aluminum foil, freezer paper, or freezer bags for best results and don’t leave air space. Squeeze the excess air from freezer bags and fill rigid freezer containers to the top with dry food. Without proper packaging, circulating air in the freezer can create freezer burn – those white dried-out patches on the surface of food that make it tough and tasteless. Leave a one inch head space in containers with liquid and half inch in containers filled with semi-solids.

Happy Thanksgiving

It’s Right Next To Your Sink: Your Sponge

Whether you cook in your kitchen or just use it to stage your take-out food, almost all of us have a sponge hanging around the kitchen sink.

Whether you use that sponge to wash dishes, pots and pans, or just to wipe up the spills and crumbs on the counter, you might be horrified to find out what’s lurking in your yellow, green, blue, or pink cleaner upper. Your sponge just might be the dirtiest thing in your kitchen. Even restaurants, according to the FDA’s Food Code, are prohibited from using a sponge for the final wipe of a surface that comes into contact with food.

What Can Be Lurking In Your Sponge

CSPI’s Nutrition Action Health Letter (11/11) reports that in a recent NSF International survey of US homes:

Coliform bacteria was found in 77% of sponges and dishcloths
Yeast and mold was in 86%
Staph bacteria was found in 18%

Why Are Sponges So Filthy?

There are a bunch of reasons your trusty cleaner upper is not so trustworthy.

Sponges:

are usually wet and/or left in damp areas near your sink – and germs love damp and wet places to multiply
constantly touch food residue that then hangs around inside the sponge and provides nutrients for organisms to grow
have lots of nooks and crannies that are great places for organisms to set up residence
aren’t usually cleaned or sanitized before they are used

What To Do – And What Not To Do

Only washing your sponge in running water and squeezing out the excess doesn’t do a whole lot. Soaking your sponge in 10% bleach (about twice the concentration of household bleach) for three minutes or soaking it in lemon juice or water for one minute turned out to be almost like doing nothing.

If you’re thinking that you’re ready to swear off kitchen sponges forever, there’s hope. Microbiologists at the Department of Agriculture’s Food Safety Lab found:

You can get rid of a significant number of bacteria by microwaving a wet sponge for one minute – make sure your sponge doesn’t have metal in it and that it’s wet (or it might catch fire)
Almost as many bacteria are killed by running your sponge through the dishwasher

Of course, if you want to, you could always use good old dishcloths and toss them in the washing machine every day. Or, you could use paper towels for a lot of wipe up – except that’s not such an environmentally great solution.

So, even if your sponge doesn’t stink or still looks nice and clean, there still might be some nasty stuff living in there. Just make sure that your sponge and your microwave and/or dishwasher develop a nice friendly relationship.

food borne diseases

How Long Can Your Turkey Safely Stay On The Table — And In The Fridge?