EHA Group Food Safety and Epidemiology Blog

COVID-19 Holiday Season Safety Guide

The 2020 holiday season brings unique challenges never before seen. Faced with a pandemic, we are encouraged to limit gatherings to immediate family only. The Centers for Disease Control and Prevention (CDC) has published recommendations to help curb the spread of COVID-19. 

Small household gatherings are contributing to the spread of COVID-19. The CDC recommends limiting gatherings to immediate household members only. This means the people that live in your household on a day-to-day basis, which may include roommates. When non-household members travel to see you and visit bus stations and airports, they increase the risk of spreading COVID-19. Likewise, crowded shopping areas are strongly discouraged.

The CDC has made these recommendations: 

• Celebrate remotely with Face Time, Zoom or Skype. 
• Host outdoor, rather than indoor, gatherings as much as possible if the weather permits. 
• Check the COVID-19 infection rates in areas where attendees live because it is possible certain areas should be excluded. 
• Avoid holding gatherings in crowded, poorly ventilated spaces. Ensure that 6-feet distancing can be obtained in the space provided. 
• Increase ventilation by opening windows and doors if possible. Use portable HEPA filters in each room if you can. 
• Ensure guests are seated with physical distancing in mind. Use more tables and less chairs. 
• Avoid singing or shouting, especially indoors. Keep music volume low to avoid needing to shout. 

In addition to avoid spreading COVID-19, it is important we practice good food safety practices to avoid spreading a foodborne illness. The following steps will help you handle food safely while navigating this pandemic. 

Thaw turkey completely in the refrigerator before cooking. This may take three days depending on the size of your bird. Alternatively, you can put your food under cold running water no greater than 70°F. Compared to a 40°F refrigerator, this will speed up the process. Never place food on the counter to thaw as bacteria can grow on the turkey and even double every 20 minutes under the right conditions.  

Handle raw turkey (or other meats) carefully. Wash hands, knives and cutting boards thoroughly immediately after use. The juices of raw meat or poultry can contaminate hands or utensils if not properly washed. Never wash a packaged turkey either, the splashing can cross-contaminate nearby surfaces. Wash hands after touching any raw turkey for 20 seconds. Do not substitute hand sanitizer for proper handwashing. 

Cook stuffing separately from turkey in a casserole dish (optional). There is no minimum cooking temperature for stuffing provided it is free of meat or turkey. Set the oven to at least 325°F and cook the turkey to a minimum of 165°F using a stem thermometer. Check multiple areas of the turkey, insert the thermometer completely into the center. Do not rely on a “pop-up” indicator which some turkeys are equipped with. Follow the directions printed on the turkey which likely indicate oven temperature and time to cook based on weight. For large birds, this may take three hours.  

Leftovers should be immediately cut into smaller pieces and refrigerated. The bacteria Clostridium perfringens grows in cooked foods left at room temperature. These bacteria are most commonly diagnosed around the holiday season (November and December) for this reason. Breaking the turkey up into smaller portions and using the freezer are excellent ways to speed up the cooling process. Keep turkey refrigerated for no more than seven days and then discard it. The less time the better, consider freezing cooked turkey. 

Why is the finding of generic E. coli in ready-to-eat food a red flag?

Generic E. coli is found in the intestinal track of both man and animals. Thus, the finding of generic E. coli in ready-to-eat foods is an indication of fecal contamination. Fecal contamination in turn indicates that other harmful organisms, whether they be bacterial (Salmonella, Shigella, Campylobacter), viral (hepatitis A, norovirus, rotovirus), helminthic or protozoal parasites (Taenia, Toxoplasma, Cryptosporidium, Giardia), could be present.

In addition, the test for generic E. coli does not rule out and actually includes a few types of E. coli that are dangerous. These pathogenic strains of E. coli have the ability to cause anything from simple self-limiting diarrhea to systemic disease resulting in multi-organ failure and death. It is for these reasons that the confirmation of generic E. coli in ready-to-eat food is followed by an automatic recommendation for a thorough review of the constituent ingredients, as well as finished product re-testing and task-oriented training of those individuals involved in the preparation of those specific ready-to-eat food items (i.e. deli foods or protein salads).

Where's the Salmonella? CDC and FDA Still Unable to find the Source of the Tomato Outbreak

Over the past three months, the nation has been told by the FDA not to eat certain types of fresh tomatoes due to an outbreak of Salmonella saintpaul; which now totals over 1,000 confirmed individual cases in 42 states and the District of Columbia at last count.

Neither the CDC nor the FDA, the two Federal agencies responsible and accountable to the American public for these matters, has been able to accurately identify the source of the outbreak, let alone definitively whether or not tomatoes were the responsible vehicle which caused the disease.

4th of July Safety

“I’ll have my burger rare!” Why take a chance? Pathogens, including E. coli O157:H7, are contained within raw hamburger meat and need to be destroyed before eating.

In the past, officials would advise to cook hamburgers until all the “juices run clear.” We have since learned that the only reliable means of determining that foods like hamburgers and chicken have been cooked properly is to use a calibrated thermometer.

We recommend that hamburgers be cooked to an internal temperature of at least 158°F and that chicken products be cooked to an internal temperature of at least 165°F. Also, remember, fireworks are illegal in many states, including New Jersey. Each year people are injured due to burns, blast trama and other injuries related to fireworks use. Avoid injury and leave the fireworks displays to the professionals!

Ensuring Microbial Quality of Protein Salads in the Retail Environment

Over 20 years of laboratory analysis of food items collected during routine food safety inspections has confirmed to us the importance of treating vegetables and other raw items added to protein salads, including tuna, chicken, ham, turkey, and shrimp/seafood salads.

In the past, we recommend blanching vegetables in boiling water for at least one minute to reduce microbial load without significantly altering taste and texture.

What ' s Your Beef?

Much has been in the news in the past 30 days about Mad Cow Disease, a/k/a BSE (Bovine Spongiform Encephalopathy), with the confirmation of the first positive finding in an indigenous cow in the United States. As you may remember, in December 2003, a cow, which was of Canadian birth, was found to be positive in the State of Washington.

That cow we believe was linked with 3 other cows that the Canadians have found to be positive for BSE. What does this all mean? Are we at risk? Should every cow be tested? Bottom line: Should I still eat beef? I shall attempt to answer each of these questions with facts, as well as opinion.