Environmental Health Officers are warning people not to tempt fate this Christmas by washing or under cooking their turkey.
Neath Port Talbot Council’s environmental health team have issued advice to ensure people have an illness free festive period.
A Food Standards Agency survey has shown that 80% of people in the UK significantly increase the risk of food poisoning by washing their turkeys before cooking them.
The survey, which looked into the eating habits of UK consumers at Christmas, found that women aged 45-54 were most likely to wash their turkeys. In Wales the figure was lower, with 65% likely to run their raw turkeys under the tap.
Washing meat can actually be harmful as bacteria can easily splash from raw meat and poultry to worktops, chopping boards, dishes and utensils. Germs that cause food poisoning can also linger for days.
Chris Willans, Head of Environmental Health said: “Too many people become ill unnecessarily because of improperly prepared and stored food or by food that has been cross-contaminated. Turkey washing seems to be one of the main causes at this time of year.
“Washing your raw turkey actually means that you are more likely to spread the germs than get rid of them. Anyone who wants further advice should contact their local Environmental Health Officer on 01639-764325 or visit the Food Standards Agency website at www.food.gov.uk.”
To try and help safeguard against cases of food poisoning this year, officers have distributed special Christmas Poultry Advice sheets to local butchers and small supermarkets with a butchery section, for them to give to their customers.
Here is some advice on how to avoid serving up Food Poisoning this Christmas?.
? Raw poultry may well carry Salmonella – correct thawing, cooking and cooling are essential to prevent food poisoning.
? When raw poultry is handled – hands, utensils and surfaces may become contaminated with germs. It is essential to wash hands thoroughly between handling raw and cooked food.
? Always use separate work surfaces or chopping boards for raw and cooked meats.
? Don’t wash your bird – bacteria can splash onto worktops, dishes and other foods. Proper cooking will kill any bacteria.
? Clean and disinfect all work surfaces and boards after use.
Follow these rules for the correct cooking and cooling of your turkey:
? If the bird is frozen, store it in the freezer until required.
? Allow sufficient time to thaw the bird properly. The bird should have no ice crystals in the body cavity.
? Remove the giblets as soon as possible.
? If you use stuffing, cook it separately; do not stuff the body cavity of the bird.
? Cook the poultry thoroughly for the recommended time. The bird is cooked if clear juices are released when a skewer is inserted in the thickest part of the bird (usually the thigh).
? Serve hot or cool rapidly in a cool area and store thereafter in the fridge. Try to use leftovers within 48 hours.
? Reheating of cooked meats is not recommended.
To find out more about Christmas events in Neath Port Talbot or for essential information during the festive period log on to www.npt.gov.uk/christmas
