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| Food Safety: Food Storage, Preparation & Handling |
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How long is
it safe to keep a turkey, or other meat or poultry product, in the
freezer?
Because freezing keeps food safe almost indefinitely, recommended
storage times are for quality only. Refer to the freezer storage chart
at the end of Focus
on Freezing, which lists optimum freezing times for best quality.
If a food is not listed on the chart, you may determine its quality
after defrosting. First check the odor. Some foods will develop a
rancid or off odor when frozen too long and should be discarded. Some
may not look picture perfect or be of high enough quality to serve
alone but may be edible; use them to make soups or stews. Cook raw
food and if you like the taste and texture, use it.
(Source: Freezing and Food Safety)
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Is it safe
to refreeze food that has thawed completely?
Once
food is thawed in the refrigerator, it is safe to refreeze it without
cooking, although there may be a loss of quality due to the
moisture lost through defrosting. After cooking raw foods which were
previously frozen, it is safe to freeze the cooked foods. And if previously
cooked foods are thawed in the refrigerator, you may refreeze the
unused portion.
If you purchase previously frozen meat, poultry or fish at a retail
store, you can refreeze if it has been handled properly.
(Source: Freezing and Food Safety)
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What is the
safest way to thaw a frozen turkey?
The USDA recommends three ways to defrost turkeys: in the refrigerator,
in cold water and in the microwave. Never defrost turkey on the counter
or in other locations.
- It's best to plan ahead for slow, safe thawing in the refrigerator.
Allow about 1 day for every 5 pounds of turkey to thaw in the
refrigerator.
- Turkey may be defrosted in cold water in its airtight packaging
or in a leak-proof bag. Submerge the bird or cut-up parts in cold
water, changing the water every 30 minutes.
- Turkey defrosted in the microwave should be cooked immediately
after thawing because some areas of the food may become warm and
begin to cook during microwaving. Holding partially cooked food
is not recommended because any bacteria present wouldn't have
been destroyed.
If you purchase previously frozen meat, poultry or fish at a retail
store, you can refreeze if it has been handled properly.
(Source: Food
Safety of Turkey... from Farm to Table. For information on thawing
other items, see The
Big Thaw - Safe Defrosting Methods for Consumers)
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What is a
safe internal temperature for cooking meat and poultry?
Following is a chart of safe minimum internal temperatures:
- Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F.
- All cuts of pork, 160 °F.
- Ground beef, veal and lamb to 160 °F.
- All poultry should reach a safe minimum internal temperature of 165 °F.
(Sources: Kitchen
Thermometers; Use
a Food Thermometer)
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How can I
safely cook meat or poultry in the microwave oven?
Microwave
Cooking
- Arrange food items evenly in a covered dish and add some liquid
if needed. Cover the dish with a lid or plastic wrap; loosen or
vent the lid or wrap to let steam escape. The moist heat that
is created will help destroy harmful bacteria and ensure uniform
cooking. Cooking bags also provide safe, even cooking.
- Do not cook large cuts of meat on high power (100%). Large cuts
of meat should be cooked on medium power (50%) for longer periods.
This allows heat to reach the center without overcooking outer
areas.
- Stir or rotate food midway through the microwaving time to eliminate
cold spots where harmful bacteria can survive, and for more even
cooking.
- When partially cooking food in the microwave to finish cooking
on the grill or in a conventional oven, it is important to transfer
the microwaved food to the other heat source immediately. Never
partially cook food and store it for later use.
- Use a food thermometer or the oven's temperature probe to verify the food has reached a safe temperature.
Cooking times may vary because ovens vary in power and efficiency. Check in several places—not near fat or bone—to
be sure the internal temperature of beef, veal and lamb steaks, roasts and chops is 145 °F; pork is
160 °F; and ground beef, veal and lamb is 160 °F. Poultry should reach a safe minimum internal temperature
of 165 °F throughout the product. For a whole chicken or turkey, check the internal temperature in the innermost
part of the thigh and wing and the thickest part of the breast. Always allow standing time, which completes the
cooking, before checking the internal temperature with a food thermometer.
- Cooking whole, stuffed poultry in a microwave is not recommended.
The stuffing might not reach the temperature needed to destroy
harmful bacteria.
Microwave Reheating
- Cover foods with a lid or a microwave-safe plastic wrap to hold
in moisture and provide safe, even heating.
- Heat ready-to-eat foods such as hot dogs, luncheon meats, fully
cooked ham, and leftovers until steaming hot.
- Stir or rotate food midway through the microwaving time to eliminate
cold spots where harmful bacteria can survive, and for more even
cooking.
- After reheating foods in the microwave oven, allow standing
time. Use a clean food thermometer to check that food has reached
165 °F.
(Sources: Microwave Ovens and Food Safety;
Cooking Safely in the Microwave Oven)
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Is it safe
to eat leftover food that was left out on the counter to cool at dinnertime,
then forgotten until morning? Will additional cooking kill the bacteria
that may have grown?
No. Bacteria exist everywhere in nature. They are in the soil, air,
water, and the foods we eat. When they have nutrients (food), moisture,
and favorable temperatures, they grow rapidly, increasing in numbers
to the point where some types of bacteria can cause illness. Bacteria
grow most rapidly in the range of temperatures between 40 and 140
°F, some doubling in number in as little as 20 minutes. Some types
will produce toxins that are not destroyed by cooking.
Pathogenic bacteria do not generally affect the taste, smell, or appearance
of a food. In other words, one cannot tell that a food has been mishandled
or is dangerous to eat. For example, food that has been left too long
on the counter may be dangerous to eat, but could smell and look fine.
If a food has been left in the "Danger Zone" – between
40 and 140 °F – for more than 2 hours, discard it, even
though it may look and smell good. Never taste a food to see if it
is spoiled.
(Sources: Keeping
Food Safe During an Emergency; Fighting
BAC!® by Chilling Out; Refrigeration
and Food Safety.)
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Should a large
pot of soup sit on the range until it cools, or should it be refrigerated
hot?
Hot food can be placed directly in the refrigerator or it can be rapidly
chilled in an ice or cold water bath before refrigerating. Cover foods
to retain moisture and prevent them from picking up odors from other
foods.
A large pot of food like soup or stew should be divided into small
portions and put in shallow containers before being refrigerated.
A large cut of meat or whole poultry should be divided into smaller
pieces and wrapped separately or placed in shallow containers before
refrigerating.
(Source: Refrigeration
and Food Safety)
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What should
I do to keep refrigerated and frozen foods safe during a power failure?
KEEP THE FREEZER DOOR CLOSED. Keep what cold air you have inside.
Don't open the door any more than necessary. You'll be relieved to
know that a full freezer will stay at freezing temperatures about
2 days; a half-full freezer about 1 day. If your freezer is not full,
group packages so they form an "igloo" to protect each other. Place
them to one side or on a tray so that if they begin thawing, their
juices won't get on other food. And, if you think power will be out
for several days, try to find some dry ice. Although dry ice can be
used in the refrigerator, block ice is better. You can put it in the
refrigerator's freezer unit along with your refrigerated perishables
such as meat, poultry, and dairy items.
EVEN IF FOOD HAS STARTED TO THAW, SOME FOODS CAN BE SAFELY KEPT. The
foods in your freezer that partially or completely thaw before power
is restored may be safely refrozen if they still contain ice crystals
or are 40 °F or below. You will have to evaluate each item separately.
Generally, be very careful with meat and poultry products or any food
containing milk, cream, sour cream, or soft cheese. When in doubt,
throw them out.
In general, refrigerated items should be safe as
long as power is out no more than 4 hours. Keep the door closed as
much as possible. Discard any perishable foods (such as meat, poultry,
fish, eggs, and leftovers) that have been above 40 °F for 2 hours
or more, and any food that has an unusual odor, color, or texture,
or feels warm to the touch.
KEEP AN APPLIANCE THERMOMETER IN THE REFRIGERATOR AND FREEZER AT ALL
TIMES. This will remove the guesswork of just how cold the unit is
because it will give you the exact temperature. The key to determining
the safety of foods in the refrigerator and freezer is knowing how
cold they are. The refrigerator temperature should be 40 °F or
below; the freezer, 0 °F or lower.
More detailed information, along with a chart that tells which foods
may be saved and which should be thrown out, may be found in Keeping
Food Safe During an Emergency.
(Source: Keeping
Food Safe During an Emergency)
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How can I
safely transport perishable foods to a picnic site, community supper,
or family gathering?
If taking food away from home--on a picnic, for example--try to plan
just the right amount of perishable foods to take. That way, you won't
have to worry about the storage or safety of leftovers.
Items which don't require refrigeration include fruits, vegetables,
hard cheese, canned meat or fish, chips, bread, crackers, peanut butter,
jelly, mustard, and pickles. You don't need to pack them in a cooler.
After estimating the amount of food which needs to be kept cold, pack
an insulated cooler with sufficient ice or gel packs to keep the food
at 40 °F. Pack food right from the refrigerator or freezer into
it.
Why? Bacteria grow and multiply rapidly in the danger zone between
40 °F and 140 °F (out of the refrigerator or before food begins
to cook). So, food transported without an ice source or left out in
the sun at a picnic won't stay safe long.
If packing a bag lunch or lunch box, it's fine to prepare the food
the night before and store the packed lunch in the refrigerator.
To keep the lunch cool away from home, pack a small frozen gel pack
or frozen juice box. Of course, if there's a refrigerator at work,
store perishable items there upon arrival. Leftover perishables which
have been kept refrigerated should be safe to take home. But once
gel packs and other cold sources melt, perishables are not safe --
discard them.
When taking food to a picnic, don't put the cooler in the trunk; carry
it inside the air-conditioned car. At the picnic, keep the cooler
in the shade. Keep the lid closed and avoid repeated openings. Replenish
the ice if it melts.
(For more information: Keeping
"Bag" Lunches Safe)
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Are canned
goods still safe after a year? Two years? Longer?
Store canned foods and other shelf stable products in a cool, dry
place. Never put them above the stove, under the sink, in a damp garage
or basement, or any place exposed to high or low temperature extremes.
Store high acid foods such as tomatoes and other fruit up to 18 months;
low acid foods such as meat and vegetables, 2 to 5 years.
Canned meat and poultry will keep at best quality 2 to 5 years if
the can remains in good condition and has been stored in a cool, clean,
dry place.
While extremely rare, a toxin produced by Clostridium botulinum
is the worst danger in canned goods. NEVER USE food
from containers that show possible "botulism" warnings: leaking, bulging,
or badly dented cans; cracked jars or jars with loose or bulging lids;
canned food with a foul odor; or any container that spurts liquid
when opening. DON'T TASTE SUCH FOOD! Even a minuscule
amount of botulinum toxin can be deadly.
Can linings might discolor or corrode when metal reacts with high-acid
foods such as tomatoes or pineapple. As long as the can is in good
shape, the contents should be safe to eat, although the taste, texture
and nutritional value of the food can diminish over time.
(Sources/Additional Information: Meat
Packaging Materials; Food
Safety for Persons With AIDS)
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Does FSIS
or the Meat and Poultry Hotline provide instruction for home food
preservation (canning or pickling)?
The Meat and Poultry Hotline does provide general information regarding
safe methods of food preparation. However, we do not provide in-depth,
step-by-step instruction on home canning. This has traditionally been
the role of USDA's Cooperative State Research, Education, and Extension
Service (CSREES-USDA).
The National Center for Home Food Preservation, http://www.uga.edu/nchfp/index.html,
is your best source for current research-based recommendations for
most methods of home food preservation. The Center was established
with funding from CSREES-USDA to address food safety concerns for
those who practice and teach home food preservation and processing
methods. This site offers the USDA
Complete Guide To Home Canning, factsheets, consumer bulletins,
technical bulletins, and literature reviews on home food preservation.
The Meat and Poultry Hotline strongly advises that home canners use
only up-to-date, scientifically tested methods such as those found
in the USDA Complete Guide To Home Canning. Improper canning presents
a serious risk of foodborne illness from Clostridium botulinum.
(For more information: http://www.uga.edu/nchfp/index.html)
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Last Modified:
March 16, 2007 |
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