When in Doubt, Throw it Out!
Dateline: 11/8/99
The Halloween junk is gone and it's time for some serious Holiday Eating! But, nothing ruins a festive feast faster than asking Salmonella or Ptomaine to join you at the table.
Here, from the USDA's Food Safety and Inspection Service, are some timely tips for safe food handling and preparation.
Q. I cooked the turkey according the directions, but the breast meat is still pink. Is it safe to eat?
A. Safely cooked poultry can vary in color from white to pink to tan. When the temperature of the poultry as measured in the thigh has reached 180 ° F, there is usually no other site in the bird lower than the safe temperature of 160 ° F. Check the temperature in several locations, being sure to include the wing joint. All the meat including any that remains pink is safe to eat as soon as all parts reach at least 160 ° F.
Q. Can safely cooked ground beef still be pink inside?
A. Yes, ground beef can be pink inside after it is safely cooked. The pink color can be due to a reaction between the oven heat and myoglobin, which causes a red or pink color. It can also occur when vegetables containing nitrites are cooked along with the meat. Because doneness and safety cannot be judged by color, it is very important to use a meat thermometer when cooking ground beef. To be sure all harmful bacteria are destroyed, cook all ground beef products to an internal temperature of 160 ° F throughout.
Q. What's the normal color of raw poultry?
A. Raw poultry can vary from a bluish-white to yellow. All of these colors are normal and are a direct result of breed, exercise, age, and/or diet. Younger poultry has less fat under the skin, which can cause the bluish cast, and the yellow skin could be a result of marigolds in the feed.
Q. What are some indications that meat is spoiled?
A. With spoilage there can be a change in color -- often a fading or darkening. In addition to the color change, the meat or poultry will have an off odor, be sticky or tacky to the touch, or it may be slimy. If meat has developed these characteristics, it should not be used.
Q. What are those white dried patches on frozen meat or poultry?
A. The white dried patches indicate freezer burn. When meat and poultry have been frozen for an extended period of time or have not been wrapped and sealed properly, this will occur. The product remains safe to eat, but the areas with freezer burn will be dried out and tasteless and can be trimmed away if desired.
Q. Is it better to buy a forzen or fresh trukey?
A. There is no appreciable difference between a fresh or frozen bird. It is just a personal preference.
Q. When should I buy my turkey?
A. If you choose to buy a frozen bird you may do so at any time, but make sure you have adequate storage space in your freezer. If you buy a fresh turkey, be sure you purchase it only 1-2 days before cooking. Do not buy a prestuffed fresh turkey.
Q. How should I store and re-serve leftover turkey?
A. Cut the turkey into small pieces; refrigerate stuffing and turkey separately in shallow containers within 2 hours of cooking. Use leftover turkey and stuffing within 3-4 days; gravy within 1-2 days; or freeze these foods. Reheat thoroughly to a temperature of 165 ° F or until hot and steaming.
THE BOTTOM LINE? If you sense there's a problem with any food product, don't consume it. "When in doubt, throw it out."
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