By Donna Campisano, specialist, Communications, APHL

Should you wash that turkey before you roast it? Put the pumpkin pie on the counter until dessert time? Let the kids lick the cookie batter spoon?

The holidays are full of food—and questions about food safety. To help ensure that E. coli, Salmonella, Campylobacter and any number of other foodborne pathogens don’t make an unwelcome appearance at your holiday dinner table, we rounded up some common food safety misconceptions and give you the real low down. Study up before you fill up.

Myth #1: If a food is going to make me sick, it will do so soon after eating it.

Fact: Don’t assume the last thing you ate is the one that’s making you sick. While some cases of food poisoning can occur just a few hours after eating something, others can take days to weeks to rear their ugly heads. The US Centers for Disease Control and Prevention (CDC) reports that Salmonella, for example, typically takes from six hours to six days to produce symptoms while Campylobacter can take between two and five days and Listeria about three to 70 days, with a median of three weeks.

Myth #2: Several people at my Thanksgiving dinner got sick. If I bring the leftover food to my public health lab, they can test it and find the culprit.

Fact: Public health laboratories have strict guidelines regarding how samples are collected and handled, which means you can’t simply submit food to them for investigation. See your healthcare provider if you think you have a foodborne illness (symptoms include nausea, vomiting, diarrhea and abdominal cramps). They will question you about what you ate, advise you on next steps and, if warranted, consult with local or state partners to determine if an investigation should be launched. You can also reach out to your local health department if you think your illness might stem from a foodborne pathogen.

Myth # 3: If the food looks and smells fine, it’s fine to eat.

Fact: Definitely discard any food that smells or looks rancid. But just because a food looks and smells fine doesn’t mean it isn’t harboring pathogens. Not all bacteria that make you sick have a taste and smell. CDC estimates that every year there are 48 million cases of foodborne illnesses. The best way to prevent these illnesses is to properly handle, store and cook your food. CDC recommends that hands be washed for 20 seconds and food prep surfaces be cleaned frequently. It’s also important to keep raw and ready-to-eat foods separated (for example, use one cutting board for your salad items and another to cut raw chicken), avoid leaving perishable food out for more than two hours (yes, that includes your pumpkin pie!) and cook food to appropriate temperatures (use a meat thermometer for accuracy).

Myth #4: I keep hearing about all these foodborne illness outbreaks. From the onions on hamburgers to carrots to deli meat. The food supply in this country just isn’t safe.

Fact: To the contrary—the US has a series of checks and balances (inspections, partnerships and food safety research and education) in place that help make its food supply one of the safest in the world. And the fact that we hear about food illness investigations means the country’s surveillance system is working as it should. Outbreaks are being identified, food recalls are being issued when necessary and the public is being protected.

Myth # 5: That little taste of raw cookie dough won’t make me sick.

Fact: Both the raw eggs and raw flour in cookie batter can make you sick—and yes, a small taste can do it. CDC advises that you avoid tasting raw dough for items such as cookies, cakes, brownies, breads, biscuits, pizza and pie crusts and even homemade dough for crafts and holiday ornaments. What’s more, you should always wash your hands and utensils/dishes properly after handling raw dough. Some commercially available dough undergoes a heating process that can make it safe to eat uncooked; check package directions carefully before you dig in.

Myth #6: My turkey was frozen before I cooked it. Freezing kills any bacteria the turkey may have.

Fact: While storing your turkey in the freezer may inactivate microbes in or on your food, it generally won’t kill them. Once the food is thawed, the germs can start to multiply. Cooking your food to the correct temperature helps ensure germs are killed.

Myth #7: I need to rinse my turkey before cooking it.

Fact: The US Department of Agriculture (USDA) says that cooks should NOT rinse raw meat before cooking it. That’s because the bacteria that’s loosely adhering to the meat can easily be spread via washing. So, while some of the bacteria will be washed down the drain, some of it will also land on your countertops, sponges, drying dishes and anything else nearby. A better option: Place the meat directly from the package into a pan. The only time rinsing is recommended is if you’re brining your turkey. In that case, USDA recommends removing items from in and around your kitchen sink (place paper towels around the countertop to catch splatters), clean your sink, fill it with a few inches of cold water and gently run the water over the bird. Place the rinsed turkey in a pan and then clean your sink and surrounding countertops.

Myth #8: The turkey is brown on the outside and the juices run clear. It must be done.

Fact: Maybe not. The only way to accurately know if a meat is done is to use a food thermometer (even if your bird comes with a pop-up temperature indicator). For turkey, insert the thermometer into the thickest part of the breast or thigh. Poultry should be cooked to an internal temperature of 165 degrees Fahrenheit.

Myth #9: I thawed turkey for my holiday dinner but then decided to go with a different entrée option. I can’t refreeze the turkey, so I guess I have to cook it or toss it.

Fact: According to USDA, you can safely refreeze previously frozen food, assuming it was initially thawed in a refrigerator that’s kept at 40 degrees Fahrenheit or below. Keep in mind, though, that refreezing thawed meat can affect its quality due to moisture loss during thawing. Also, don’t refreeze any food that’s been left out (on a countertop, table, etc.) for more than two hours. Instead, discard it.

Myth #10: I thoroughly washed those alfalfa sprouts. They’re fine to include in my salad.

Fact: Sprouts you find on salads and sandwiches, such as alfalfa sprouts or mung bean sprouts, can be contaminated with pathogens such as E. coli or Salmonella well before they ever reach your table. These sprouts are grown from seeds that can be exposed to contaminants via cracks in the seed before a sprout ever springs up. What’s more, the warm, moist growing environment sprouts grow in can be a fertile breeding ground for bacteria. The Food and Drug Administration (FDA) advises against eating any raw sprouts; cooking the sprouts will significantly reduce the chance they’ll make you ill.

The post Just in Time for the Holidays: 10 Food Safety Myths—Busted appeared first on APHL Blog.

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