Homespun

December 20, 2000

Don't Invite Bacteria to your Christmas Dinner!

Sometimes it may seem your stomach aches a little more over the holidays than it does during the rest of the year. You may ask yourself: "Is it the flu?" or "Did I eat too much?" But, do you ever stop to wonder, "Could it be a food-borne illness?"

Just in time for the holiday food festivities, we present Auntie Bacteria's advice column. A mild-mannered, favorite aunt during the rest of the year, Auntie "B" becomes a Kitchen Crusader during the holidays.

Donning her apron -- thermometer in hand -- Auntie dishes out food safety advice to beat bacteria at their game! Here Auntie B discusses ways to get germs before they get you in six common holiday food settings.

Dear Auntie B:

How can I keep food looking and tasting good for several hours during a holiday buffet?

From: Baffled About The Buffet

Dear BB:

Serve small bowls or trays of food and replace them often. Set out about the number of servings you anticipate will be eaten in a half hour. If you don't set everything out at once, late arriving guests can enjoy the same quality of appetizing foods as the early arrivals. Plus, your food will stay safer.

Keeping perishable foods over 2 hours in the "danger zone" of 40° F to 140° F is a leading cause of food-borne illness. Keep hot foods hot with chafing dishes, slow cookers and warming trays. Keep cold foods cold by nesting dishes in bowls of ice. A check with a food thermometer will help assure that foods are being held at a safe temperature. Wash the thermometer probe with hot, soapy water after each insertion to prevent cross-contamination.

Avoid adding fresh foods to foods that have been sitting out.

Dear Auntie B:

In my family, everyone brings a food to the holiday dinner. This year everybody is coming to my house and I have to plan the menu. Do you have any suggestions on how to decide who brings what?

From: Muddled About The Menu

Dear MM:

When assigning foods to family members, consider: type of food and distance to travel. Remember the 2-hour rule: avoid leaving perishable foods at room temperature longer than 2 hours (1 hour in warmer seasons when the temperature is over 90° F). The 2 hours includes preparation time for foods that aren't cooked or foods that need more preparation steps after cooking.

People traveling a long distance might bring non-perishables such as rolls, breads and cookies. Those traveling about a half hour or less can more safely bring perishable foods containing meat, poultry, seafood or dairy products. Nearer relatives also are a better choice for providing salads, relishes and vegetables.

When traveling with food, keep HOT foods hot (140° F or higher) by wrapping them in foil, and then in heavy towels. Or, carry them in insulated wrappers or containers designed to keep food hot. Place COLD foods in a cooler with ice or freezer packs so they remain at 40° F or lower.

On arrival, place cold foods in the refrigerator and hot foods in an oven hot enough to keep the food at an internal temperature of 140° F or above. Plan to serve foods shortly after guests have arrived.

Another possibility is to carry all perishable food in an ice chest and come early. Then prepare the food after you arrive.

Auntie Advises: If you travel with food, take a detour around the "danger zone." Keep hot foods hot (140° F or higher) and cold foods cold (40° F or lower).

Dear Auntie B:

How many days before a holiday meal can I start to prepare food?

From: Hurried And Harried Over The Holidays

Dear HHH:

I'd suggest a 1-2-3 day approach. The first day, buy most of your foods. The next day, do as much pre-preparation as possible. The third day, complete the final cooking and enjoy your meal!

Unless food will be frozen, it's safest to start preparing most perishable foods no more than a day before a meal. For example:

• Assemble a vegetable casserole a day in advance and then bake the day of your dinner. Plan 15 to 20 minutes additional heating time for the refrigerated cold casserole.

• Cut fruits and vegetables within a day of your meal for salads and relish trays. Store all CUT fruits and vegetables covered, such as in storage containers or one-time use plastic bags in the refrigerator. Store fresh cut produce above raw meat, poultry and fish and below cooked items.

Non-perishable foods such as cakes and cookies can be prepared a few days in advance and will still taste good. Or, they can be frozen for longer storage.

Save time by setting your table the day before your holiday meal. Also, set out all food preparation and service utensils. Or, assign children or others to set the table before you eat.

Here are some special tips for handling meat, poultry and fish:

• As a general rule-of-thumb, purchase fresh raw meat, poultry or fish no more than 1 to 2 days before your holiday meal. Freeze for longer storage. These foods taste freshest if cooked the day of your meal.

• If you have frozen your meat, poultry or fish, plan time for safe thawing in your refrigerator. Allow approximately 24 hours for each 5 pounds of weight.

• Prevent cross-contamination. Thaw or store a package of raw meat, poultry or fish on a plate on a lower shelf of your refrigerator to prevent its juices from dripping on other foods.

• If you prepare meat, poultry or fish the day before your meal, divide it into small portions. Then refrigerate in loosely covered shallow containers within 2 hours of cooking -- limit depth of meat, etc. to about 2 inches. Cover tightly when cooled. On the day of your meal, reheat thoroughly to a temperature of 165° F until hot and steaming. For best safety and quality, reheat foods only once. Then either eat or toss.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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