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# THE KITCHEN If you can’t stand the heat, get someone else in the kitchen to cook
- URL: https://www.smdp.com/the-kitchen-if-you-cant-stand-the-heat-get-someone-else-in-the-kitchen-to-cook/
- Published: 2007-11-22T16:00:00.000Z
- Updated: 2026-10-24T04:03:48.000Z
- Author: Guest Author
- Tags: Health, Santa Monica, #archive-import

*Kiss ‘em, don’t kill ‘em*

*By Daily Press staff*

Los Angeles County health officials are using the Thanksgiving holiday to urge people to learn and use safe food handling practices every day to prevent illnesses associated with food poisoning.

That includes washing your hands with soap and water before and after handling food items, and thoroughly cooking poultry to an internal temperature of at least 165 degrees. “Cooks should make sure that meats are roasted, barbecued, deep fried or otherwise cooked thoroughly to at least 165 degrees to prevent illnesses from bacteria such as Salmonella,” said Dr. Jonathan E. Fielding, director of public health for the county.

“Each year, public health investigates cases of food poisoning during the holidays that are the result of undercooked food and poor food-handling practices,” Fielding said. “Don’t allow food-borne illnesses to happen to your family this holiday season. Follow the instructions on package labeling to protect your family’s health.”

Raw turkey, chicken or other meats can contain Campylobacter or Salmonella bacteria that cause diarrhea and other illnesses. These bacteria can multiply rapidly when poultry is taken out of refrigeration and before it is thoroughly cooked. Freezing does not kill these bacteria, but they are destroyed when food is cooked to the proper temperature, health officials said.

The following tips can assist cooks during the holiday season.

To thaw a turkey by refrigerator, cold water or a microwave: • Place the frozen turkey in its original wrapper in the refrigerator that is set at 40 degrees or below. Allow approximately 24 hours per 5 pounds of turkey. After thawing, keep the turkey refrigerated for only 1-2 days before cooking. It is not recommended to refreeze a thawed turkey. ■Place the securely wrapped turkey in cold water and change the water every 30 minutes. Allow about 30 minutes defrosting time per pound of turkey. Cook immediately after thawing. ■Check to see if the turkey is not too large and fits comfortably in the microwave. Check manufacturer’s instructions for the size of turkey that will fit in your oven, the minutes per pound, and the power level to use for thawing. Cook immediately after thawing.

To cook a turkey: ■When roasting a whole turkey, use a food thermometer to make sure it cooks to 165 degrees or higher. Insert the thermometer in the thickest part of the thigh, but not against the bone. ■For safety and uniform doneness, cook stuffing separately in a casserole dish. ■For pre-cooked turkey dinners, eat within two hours or refrigerate components separately, then reheat to a temperature of at least 165 degrees.

When purchasing a fresh turkey, plan to cook it within 1-2 days after purchase. Do not buy fresh pre-stuffed turkeys. If not handled properly, any harmful bacteria that may be in the stuffing can multiply very quickly. Frozen pre-stuffed turkeys are safe because they have been processed under controlled conditions. Do not thaw frozen pre-stuffed turkeys. Cook from the frozen state by following package directions.

Most food-borne illness outbreaks are a result of contamination from food handlers.

“When preparing holiday meals or any meal, the first rule of food safety is to wash your hands well with soap and water, before, in between and after handling food items,” Fielding said. “Also, if you are ill with diarrhea or vomiting, you should not prepare food for others. Bacteria or viruses may be transmitted to the food you are handling and may make others sick.”

Other holiday food handling tips include: ■Wash fresh fruits and vegetables thoroughly before eating or cutting into them. ■Separate raw meats and poultry from other foods such as fruits and vegetables. Avoid cross-contamination by using separate cutting boards, knives and platters for these foods. ■Keep hot foods hot. Use chafing dishes or pans with sternos or other heating devices, or keep foods in the oven at a temperature to ensure they remain at 135 degrees or above. ■Keep cold foods cold. Refrigerate leftovers within two hours. Throw out foods that should have been kept cold, but have been left out for more than two hours.

Raw or lightly cooked egg or egg products can cause food-borne illnesses too and may be used in some salad dressings, cookie or cake batter, sauces such as hollandaise sauce, and beverages such as eggnog. Avoid eating uncooked items made with these and substitute pasteurized eggs when preparing them, health officials said.

*Originally published in the Santa Monica Daily Press print edition on November 22, 2007.* [Read the original PDF.](https://s3.us-east-1.amazonaws.com/smdp%5Fbackissues/112207.pdf?ref=smdp.com)