30 ~ Friday, December 25, 1987 - North Shore News

TURKEY

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poisoning

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SALMONELLA IS probably the
last thing one wants to think about
during the Christmas season, but
each year thousands of Canadians
get food poisoning after eating
food contaminated by this and
other types of bacteria.

Poultry is a frequent carrier of
salmonella and although these
bacteria are usually killed by heat,
improper techniques of storage,
preparation or cooking of the
Christmas turkey can put you and
your family in danger.

But by taking a few simple
precautions, you can ensure your
family enjoys a safe and happy
holiday season.

When you bring

the turkey

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home from the store, refrigerate or
freeze it immediately. Fresh
poultry should be used within two
to three days.

The refrigerator is the best place
to thaw frozen poultry, but it may
be thawed in cold water, (in a
water-tight plastic bag) or at room
temperature wrapped in a heavy
paper bag so the outside doesn't
become warm before the inside
thaws. .

Wash hands before and after
handling the bird. Avoid cross-
contamination by keeping your
utensils clean; especially your cut-
ting board. Wash boards well with
hot, soapy water and a_ small
amount of chlorine bleach, then
rinse and dry.

Stuffing is a great place for

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bacteria to grow. Because it is
dense and tends to cool slowly, it
stays in the temperature danger
zone fonger.

Always stuff a bird just before
roasting and once the bird is done,
remove the stuffing immediately.
When cooking a very large bird, it
is recommended that you roast the
stuffing separately.

Temperature is important when
cooking poultry. Cook at 325°F
(160°C) until the internal
temperature of the breast or thigh is
185°F (85°C), or the temperature of
the stuffing is 165° F (70°C).

When using a microwave, use a
temperature probe if you have one,
or use a regular meat thermometer
to check that the meat is cooked
once you have removed the turkey

Boxing Day is:

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from the oven.

Birds weighing less than seven
kg or 15 pounds may be roasted in
the microwave, but you should
check your microwave oven
cookbook for cooking and stan-
ding times.

At the end of your delicious
Christmas dinner, resist the temp-
tation to linger too long over
dessert. Leftover turkey should be
refrigerated immediately. The bird
should be deboned and the meat
placed in small packages for better
cooling.

If you have any questions, write
to Educational Services, Health
Protection Branch, Health and
Welfare Canada, 3155 Willingdon
Green, Burnaby, BC V5G 4P2.

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