NEWS RELEASES
Beware the bird that bites back
15th December 2006
WITH the festive season comes a timely message concerning the proper storage and cooking of the Christmas turkey, as well as other foodstuffs.
The majority of food poisoning outbreaks occur in the home and Christmas is a notorious period as many people go overboard buying mountains of food.
Problems can occur with inadequate refrigeration space to enable the safe storage of perishable foods and the cross contamination that can take place with storage of raw and cooked foods.
It’s the size of the turkey that’s the biggest problem though. Birds of all sizes require correct cooking times to ensure all food poisoning bacteria are killed in the centre of the meat.
Frozen birds should always be thawed correctly. Thawing at room temperature is not recommended as bacteria multiply very quickly and can form harmful toxins.
The message to remember is to always thaw the bird in the fridge and to place it on the bottom shelf to prevent raw blood or juices dripping on to food below.
For precise cook/thaw information visit the British Turkey Information website and use the ‘turkey calculator’.
Residents are also being reminded to always wash their hands after handling raw meats using a liquid soap and clean hot water.
This also applies to making sure blood and raw meat juices are wiped away.
If possible use disposable paper towels and always clean the affected area afterwards using hot soapy water followed by a bactericidal solution e.g. Dettox.
Leftover turkey should be stored in the fridge within one and half hours of cooking and make sure it is stored well away from raw foods to avoid cross contamination.
Finally, do not keep leftover food for too long and keep an eye on the use by dates of any pre-packed foods.
Further information is available from the Public Health and Licensing team at Horsham District Council on 01403 215421 or email publichealth.licensing@horsham.gov.uk.
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CONTACT: Richard Morris, Communications Manager
Email: richard.morris@horsham.gov.uk