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Holiday cooking can go from merry to misery

Examiner-Enterprise - 11/21/2018

Nov. 21--Food -- lots of it -- is all part of the cheer at Thanksgiving and holiday gatherings. But the merriment can change to misery if the sweet and savory delights make you or others ill.

Larry Bergner, administrative director at the Washington County Health Department, shared some tips on why food safety can be the most important ingredient in holiday menus.

Bacteria spreads the fastest at temperatures between 41-135 degrees Fahrenheit, and is often referred to as the "danger zone" in the food industry. Chilling food as soon as possible after serving reduces the risk of food-borne illness, said Bergner.

Leaving perishables out too long in the danger zone is one of the most common mistakes people make, heightening the risk of food poisoning.

"Every year in the United States, approximately 48 million people get sick because of some form of food-borne illness," said Ravi Jadeja, food safety specialist for Oklahoma State University's Robert M. Kerr Food & Agricultural Products Center. "Of those, 128,000 are hospitalized or need medical attention and, unfortunately, 3,000 people die every year."

The safest way to defrost a turkey is in the refrigerator, said Bergner.

"You can also thaw under cold running water by placing turkey in a large pan and fill with cold water, and then leave the water running at a low stream into the pan," he said.

Foods that are in the danger zone for more than four hours should be thrown away, said Bergner, and leftovers should be reheated to 165 degrees.

As far as leftover food that looks or smells strange goes, Jadeja suggests "when in doubt, throw it out."

Food is as much a part of holiday gatherings as football. To avoid a holiday horror caused by a buffet gone bad, Bergner summed up these basic food safety principles --

Chill stored foods quickly to slow the growth of harmful bacteria.

Separate foods and use clean cutting boards and serving pieces to prevent cross contamination.

Finally, food preparers and servers should wash their hands and clean kitchen surfaces often.

"Make sure food preparation areas are sanitized with a solution of a capful of bleach per gallon of water. Use only utensils that have been cleaned and sanitized," said Bergner.

"Don't cross contaminate, like preparing salad on a cutting board where you have placed raw turkey, chicken or beef, and don't use same knife to cut raw turkey, chicken, beef and then use it to cut lettuce or other produce items," he said.

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(c)2018 the Bartlesville Examiner-Enterprise (Bartlesville, Okla.)

Visit the Bartlesville Examiner-Enterprise (Bartlesville, Okla.) at www.examiner-enterprise.com

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