The Reminder is making its archives back to 2003 available on our website. Please note that, due to technical limitations, archive articles are presented without the usual formatting.
When preparing Thanksgiving feasts pay attention to safe food handling to avoid these holiday hazards say the experts who staff the Food Safety Information Society's toll free line. - Salad or raw veggies peppered with harmful bacteria from raw meat or poultry. - avoid cross contamination by keeping raw meat and poultry separate from other foods during storage and preparation. Do not wash meat and poultry before cooking as this can spread bacteria. - Be very cautious if deep fat frying a turkey. Many turkey fryers are unstable, have hot exposed surfaces and contain 16 litres or more of flammable cooking oil. - check with a food thermometer that the main course is cooked to a high enough internal temperature to destroy harmful bacteria. If you don't know that temperature, call the line by dialing 1-800-892-8333 from anywhere in Canada. - chill leftovers quickly to reduce the risk of getting sick from bacteria, which multiply rapidly on cooked food. Slice turkey from the bone; divide other leftovers into small portions and chill quickly. This includes pumpkin pie. - drinking non-refrigerated unpasteurized apple juice or cider can make you ill, especially if you are young, elderly or have a compromised immune system. Refrigerate and respect the Best Before Date on these products or boil before consuming. For more advice about the safe handling of turkey and other harvest foods, call the Food Safety Information Society 1-800-892-8333.
