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Food News


THIS SECTION IS FOR NEWS AND INTERESTING STORIES RELATED TO FOOD, NUTRITION AND FOOD PROCESSING. THEY ARE NOT NECESSARILY RELATED TO KOSHER BUT MAY BE OF INTEREST TO THE KOSHER CONSUMER, MANUFACTURER OR MASHGIACH.

Don’t be a turkey, practice food safety for Thanksgiving meals (and other meals)

November 20, 2017 from FoodSafetyNews

"Proper handling and cooking can prevent foodborne illness from spoiling a table of food, family, friends, and fun. Tips and tricks for a successful turkey day aren’t just for the kitchen."
Traveling: "Do not drink water, coffee, tea or anything with ice on a plane. In an Environmental Protection Agency study, one in eight planes do not meet water safety standards." "Do not eat directly off the tray table." Tray tables house almost 10 times more bacteria than the flusher for the toilet."
"“Research shows that washing meat or poultry can splash bacteria around your kitchen by up to 3 feet, contaminating countertops, towels and other food.” The only way to eliminate bacteria is to cook your turkey to the correct internal temperature."
"The turkey’s temperature should be taken in three areas to make sure the entire bird is done: the thickest part of the breast, the innermost part of the wing and the innermost part of the thigh. All three of these locations must reach 165 degrees F."
"All perishable foods should be tossed after sitting out for longer than two hours at room temperature. After two hours, these foods reach the “Danger Zone” of temperatures between 40 degrees and 140 degrees where bacteria multiplies the quickest."

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