12 - Wednesday, December 24, 19846 - North Shore News is there a Santa Claus? snacks on the cookies and milk thoughtfully left for his oleasure. If the reindeer are lucky, they teo will get a Christmas gift from caring folk who have fefia supply of crunchy carrots to satisfy their hunger. This week, In- quiring Reporter wants to know if there is really a Santa inquiring reporter Stephen Barrington iret ErpNenE TONIGHT 3S Christmas Eve. Tonight is the night that Santa Claus slips down the chimney and leaves his yearly assortment of gifts for young and old alike. His elves have labored all year in preparation for this night. After the Jolly Gent puts his load of gifts under the Christmas tree, he takes a brief rest from his appointed rounds and Romeo Mebhryari North Vancouver I think there is — I believe in him. I think that's what we wait for. Paul Massey North Vancouver Of course, can’t think of anything to add except what Virginia would answer What else can you say? Joleen Callard Virginia. [| Sure there is What is to ‘that. HINTS TO AVOID FOOD POISONING AS CHRISTMAS approaches, many of us look forward to a delicious turkey dinner with all the trimmings, but few people realize that if the turkey is not handled properly, food poisoning can result. Frozen or raw turkey is classified as a perishable food. It falls into the same category as meat, fish, eggs, and dairy pro- ducts. Perishable or unsafe foods must be kept at 4°C ar lower, or at 60°C or higher. If turkey is left at temperatures between 4°C and 60°C for longer than one hour, it is quite possible that bacteria will start to grow. Uncooked turkeys can contain salmonella bacteria. Even though most raw meat does contain bacteria, not all the bacteria present can cause food poisoning. However, salmonella bacteria are responsible for salmonellosis, a type of food borne illness. This results from the ingestion of high numbers of salmonella that are present on the food. Salmonella bacteria cause an in- fection in the body that produces symptoms such as nausea, vomiting, abdominal pain, diar- rhea, and fever. These symptoms usually appear within 1? to 24 hours after eating the suspect food, and sometimes can occur within six to 72 hours. Food poisoning can be prevented by proper handling and cooking of the bird. Most turkeys are purchased frozen. They should be stored in the freezer or refrigerator until ready for use. If the turkey is fresh, it should be used within two to three days. Defrosting the turkey in the proper manner is very important and can be accomplished in the refrigerator or in cold water. Many people defrost their turkey at room temperature. This procedure is discouraged because the outside of the turkey will defrost first and warm up to room temperature, while the inside stays cold. While at room temperature, bacteria present on the turkey will start to multiply rapidly the longer the turkey is left out. If the turkey is not cooked or handled properly, the large growth of bacteria on the turkey can cause a food borne illness when eaten. Stuffing is also a great favorite at Christmas. But, because of its ingredients and location (deep in- side the bird), it can act as a sponge 1 or blood and bacteria. The stuffing should be placed inside the turkey and then placed immediately in the oven for cook- ing. Never stuff the bird the night before and cook the turkey the next day. . Can-Ski -Sportshop 569 Seymour only! mas turke Once the turkey is cooked, remove the stuffing immediately. Stuffing can also be cooked sepa- rately from the turkey. The niost important thing to remember when handling the turkey is to wash your hands be- fore with soap and hot water. Your utensils must also be clean. Wooden cutting boards are sometimes difficult to clean due to the grooves where blood can col- lect from the raw bird and grow ’ bacteria. t Plastic cutting boards are preferable because they are easier North Vancouver because there always is. / Christmas without Santa Claus? Claus. John Callard Gabriola Island just Claus. to clean. Hot, soapy water, a small amount of chlorine bleach, and a good rinse will help sanitize cutting boards. When cooking the turkey cook at 325°F (160°C) until the internal temperature of the breast or thigh is 185°F (85°C), or the stuffing temperature reaches 165°F (70°C). Use a meat thermometer. When properly cooked, the meat should be tender to a fork and no longer pink. Turkeys weighing less than 15 pounds (seven kilograms) may be oo BOXING DAY MER’S, LADIES’, WINTER It’s all a dream isn’t it. If you believe in Santa then there is a Santa Claus. If you don’t believe in Santa then there is not a Santa Glen Masson North Vancouver Certainly — you're look- ing at him. Who else makes anybody in North Van richer than friendly Glen. correctly roasted in the microwave, but check the standing time. There are microwave cook books available with helpful information. The leftover turkey should be refrigerated immediately after it has cooled. Leaving the turkey at room temperature for a long time will also cause bacterial growth, because cooking the bird does not always guarantee that food poison- ing bacteria will be destroyed. Remember to thoroughly heat up the leftovers when used, and don’t eat lukewarm turkey. BLITZ ‘ BOYS’ & GIRLS’ FOOTWEAR WHILE STOCK LASTS SIMILAR SAVINGS ON OTHER FOOTWEAR THROUGHOUT CHRISTMAS HOLIDAYS SHOE FACTORY OUTLET 229 MOUNTAIN HWY. (MAIN & MTN. HWY.) 986-6566