Consumers get answers from Ga. Department of Agriculture

Prepared by the Georgia Department of Agriculture, Office of Public Affairs Tommy Irvin, Commissioner Call Consumer Q's Hotline at 1-800-282- 5852.

Consumer Alert: Parties, family dinners, and other gatherings where food is served are all part of the holiday cheer. But the merriment can change to misery if food makes you or others ill. Typical symptoms of foodborne illness are stomach pain, vomiting, and diarrhea, which often start a few days after consuming contaminated food or drink. The symptoms usually are not long-lasting in healthy people-a few hours or a few days-and go away without treatment. But foodborne illness can be severe and even lifethreatening to those most at risk:

.. older adults .. infants and young children

.. pregnant women

.. people with HIV/AIDS, cancer, or any condition that weakens their immune systems.

Combating bacteria, viruses, parasites, and other contaminants in our food supply is a high priority and consumers have a part to play, too, especially when it comes to food handling in the home. "The good news is that practicing four basic food safety measures can help prevent foodborne illness," says Marjorie Davidson, consumer educator at FDA.

1. Clean: The first rule of safe food preparation in the home is to keep everything clean.

.. Wash hands with warm water and soap for 20 seconds before and after handling food. "For children, this means the time it takes to sing 'Happy Birthday' twice."

.. Wash food-contact surfaces (cutting boards, dishes, utensils, countertops) after preparing each food item and before going on to the next item.

.. Rinse fruits and vegetables thoroughly under running water and use a produce brush to remove surface dirt.

.. Do not rinse raw meat and poultry before cooking. Washing these foods makes it more likely for bacteria to spread to areas around the sink and countertops.

2. Separate: Don't give bacteria the opportunity to spread from one food to another (cross-contaminate).

.. Keep raw meat, poultry, and seafood and their juices away from foods that won't be cooked while shopping in the store, and while preparing and storing at home.

.. Consider using one cutting board only for foods that will be cooked (raw meat, poultry, and seafood) and another one only for ready-to-eat foods (such as raw fruits and vegetables).

.. Do not put cooked meat on an unwashed plate that has held raw meat.

3. Cook: Food is safely cooked when it reaches a high enough internal temperature to kill harmful bacteria.

.. Color is not a reliable indicator of doneness. Use a food thermometer to make sure meat, poultry, and fish are cooked to a safe internal temperature. To check a turkey for doneness, insert a food thermometer into the inner thigh area near the breast of the turkey but not touching bone. The turkey is done when the temperature reaches 180ºF. If the turkey is stuffed, the temperature of the stuffing should be 165ºF. Make sure oysters in oyster dressing are thoroughly cooked.

.. Bring sauces, soups, and gravies to a rolling boil when reheating.

.. Cook eggs until the yolk and white are firm. When making your own eggnog or other recipe calling for raw eggs, use pasteurized shell eggs, liquid or frozen pasteurized egg products, or powdered egg whites.

.. Don't eat uncooked cookie dough, which may contain raw eggs.

4. Chill: Refrigerate foods quickly because harmful bacteria grow rapidly at room temperature.

.. Refrigerate leftovers and takeout foods within two hours.

.. Set your refrigerator no higher than 40ºF and the freezer at 0ºF. Check both periodically with an appliance thermometer.

.. Never defrost food at room temperature. Food can be defrosted safely in the refrigerator, under cold running water, or in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.

.. Allow the correct amount of time to properly thaw food. For example, a 20-pound turkey needs two to three days to thaw completely when thawed in the refrigerator. If a turkey is not properly thawed, the outside of the turkey will be done before the inside, and the inside will not be hot enough to destroy disease-causing bacteria.

.. Don't taste food that looks or smells questionable. A good rule to follow is, when in doubt, throw it out. This article appears on FDA's Consumer Health Information Web page (www.fda.gov/consumer), which features the latest updates on FDA-regulated products. Sign up for free e-mail subscriptions at www.fda.gov/consumer/ consumerenews.html.

Q: Should a precooked turkey be handled and stored any differently than a fresh turkey?

A: Yes. Precooked turkeys with the USDA or the Georgia mark of inspection on the packaging are safest.

Q: When there are no handling instructions on the turkey packaging what should I do?

A: Thaw the wrapped, precooked frozen turkey on a tray in the refrigerator. Allow at least 24 hours of thawing time for every five pounds of turkey. Small packages such as stuffing, gravy, or potatoes will thaw in less time. Side dishes can go from freezer to oven. Once the precooked turkey thaws, it can be eaten cold or can be reheated. To reheat a turkey, slice breast meat. Legs and wings may be left whole. Reheat turkey pieces and all side dishes thoroughly to 165°F, until hot and steaming. Bring gravy to a rolling boil. If using a microwave oven, cover food and rotate dish so it heats evenly. Follow the microwave oven manufacturer's instructions.

Q: How soon after heating should food be stored?

A: Perishable foods should not be left out of the refrigerator for more than two hours. Refrigerate or freeze leftovers promptly in shallow containers. It is safe to refreeze leftover turkey and trimmings-even if you purchased them frozen. Wrap tightly for best quality.

If you have questions or problems with services or products regulated by the Georgia Department of Agriculture you may write Consumer Services, 19 Martin Luther King Drive, Room 224, Atlanta, Georgia 30334 or toll free at 1-800-282-5852.