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Make it a bacteria free Thanksgiving with a few safety tips

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More than 45 million turkeys are eaten on Thanksgiving Day, with a never-ending list of side dishes and desserts. The Thanksgiving meal is by far the largest and most stressful meal many consumers prepare all year, leaving room for mistakes that can make guests sick. But never fear, the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) is available with tips and resources to make this Thanksgiving safe and stress-free.

“Turkey and other meat and poultry may contain Salmonella and Campylobacter that can lead to serious foodborne illness,” said acting FSIS Administrator Paul Kiecker. “By properly handling and cooking your turkey, you can avoid these harmful pathogens and ensure your family has a safe and healthy Thanksgiving feast.”

Begin by following these five steps:

Wash your hands, but not your turkey

Washing your hands before cooking is the simplest way to stop the spread of bacteria, while washing your turkey is the easiest way to spread bacteria all over your kitchen. According to the 2016 Food and Drug Administration Food Safety Survey, 68 percent of consumers wash poultry in the kitchen sink, which is not recommended by the USDA. Research shows that washing meat or poultry can splash bacteria around your kitchen by up to 3 feet, contaminating countertops, towels and other food. Washing doesn’t remove bacteria from the bird. Only cooking the turkey to the correct internal temperature will ensure all bacteria are killed.

The exception to this rule is brining. When rinsing brine off of a turkey, be sure to remove all other food or objects from the sink, layer the area with paper towels and use a slow stream of water to avoid splashing.

To stuff or not to stuff

For optimal food safety, do not stuff the turkey. Even if the turkey is cooked to the correct internal temperature, the stuffing inside may not have reached a temperature high enough to kill the bacteria. It is best to cook the stuffing in a separate dish.

Take the temperature of the bird

Although there are various ways to cook a turkey, the only way to avoid foodborne illness is to make sure it is cooked to the correct internal temperature as measured by a food thermometer. Take the bird’s temperature in three areas — the thickest part of the breast, the innermost part of the wing and the innermost part of the thigh — make sure all three locations reach 165ºF. If one of those locations does not register at 165ºF, then continue cooking until all three locations reach the correct internal temperature.

Follow the two-hour rule

Perishable foods should not be left on the table or countertops for longer than two hours. After two hours, food falls into the Danger Zone, temperatures between 40-140ºF, where bacteria can rapidly multiply. If that food is then eaten, your guests could get sick. Cut turkey into smaller slices and refrigerate along with other perishable items, such as potatoes, gravy and vegetables. Leftovers should stay safe in the refrigerator for four days.

When in doubt call the USDA Meat and Poultry Hotline

If you have questions about your Thanksgiving dinner, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) to talk to a food safety expert. You can also chat live at AskKaren.gov, available from 10 a.m. to 6 p.m. ET, Monday through Friday, in English and Spanish.

If you need help on Thanksgiving Day, the Meat and Poultry Hotline is available from 8 a.m. to 2 p.m. ET.

Consumers with food safety questions can visit FoodSafety.gov to learn more about how to safely select, thaw and prepare a turkey. For more Thanksgiving food safety tips, follow FSIS on Twitter, @USDAFoodSafety, or on Facebook, at Facebook.com/FoodSafety.gov.

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Bowie, Forestburg bond issues up on the May 4 ballot

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As the final days for early voting were ticking away Montague County Elections Administrator Ginger Wall said there had been a strong turnout with 12% of registered voters casting ballots for the May 4 Bowie and Forestburg Independent School District Bond elections.
The final day for early voting ended at 5 p.m. on Tuesday. Going into the final day there were a total of 1,088 early voters for the bond elections.
On election day May 4 polls will be open 7 a.m. to 7 p.m. at three locations: Bowie Senior Citizens Center, Forestburg ISD Library and Sunset City Hall. Voters can cast ballots at any of the three locations and remember your photo identification.
Bowie ISD is asking voters to reconsider a $65.8 million bond issue, they defeated last November 1,079 to 855. Board members indicated they felt all the needs were still there and they needed to get more information out to the voters.
In the plans there would be a new intermediate school built, and the present intermediate would be renovated to accommodate junior high students that would be moved from their present building.
A weight room would be added at the high school, which did not include one when it was built and a restroom at the baseball/softball fields. Parking would be expanded at the front of the elementary school and a new bus route flow established around the building to alleviate traffic issues.
Forestburg ISD is asking voters to consider a pair of propositions. Proposition A is $4.1 million and centers on a new classroom addition to the high school adding rooms and restrooms, storm shelter and a new roof.
Proposition B at $2.1 million would be for a new eight-lane track, bleacher system and press box with full handicap accessibility and new field with 24/7 public access.

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Woman resists arrest, battles sheriff’s deputy reaches for his gun

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Amanda Hill

A Saturday night incident involving a sheriff’s deputy trying to detain a female suspect resisting arrest and attempting to take his weapon lead to minor injuries for both.
Shortly after 8 p.m. April 27, Deputy Chandon Heugatter, after responding to a complaint by Kim Hill, served her neighbor Amanda May Hill with a criminal trespass warning for her to stay off their property.
Kim Hill lives at 125 Michigan, while Amanda Hill lives at 307 Front Street, both are neighbors in the Sunset area. Chief Deputy Jack Lawson said the original complaint was Amanda Hill was breaking into their storage sheds and “trashing the property.”

It lead to a confrontation between Amanda Hill as the officer tried to talk with her and then arrest her as she ran back to her house and would not follow his commands to stop.

Read the full story in the mid-week Bowie News.

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Rainfall pushes local lakes levels up as summer nears

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Spring thunderstorms and tornadic activity during the weekend caused significant damage in nearby southern Oklahoma cities of Marietta and Sulphur, and while flood warnings were issued for Montague County there were no reports of significant damage in the area.
Flood watch and warnings for the northern part of the county went up Saturday night, but there were no warnings issued for the City of Bowie. Kirk Higgins, emergency management coordinator, said there were no hyperlink warnings set out Saturday and he is unaware of any storm-related damage.
There also were reports of text messages being sent out that only stated “Shelter in place,” with no explanation or attribution. Higgins said he is unaware of any such warnings and the possibly bogus messages if real would have included some explanation.
With the official kickoff of summer a little more than a month away at the end of May, local lakes will go into the summer season strong.
Lake Amon G. Carter reached 100% at 920.51 mean sea level as of April 29. Just one month ago it was at 85.65% full at 918.03 msl, and it remained stable just dropping to 84% six months ago. One year ago it was just shy of full at 97.8% or 919.71 msl.

Read the full story on the local lakes in the mid-week Bowie News.

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