How long does turkey last and other food safety tips

Don’t be the Thanksgiving host who upsets guests.

About 1 million people become ill with a common form of food poisoning each year, with most illnesses occurring from Thanksgiving, the most popular food holiday of the year, through Christmas and New Year’s.

The reason: The longer the guests stay at the table and the food remains on the buffet for seconds and thirds, the greater the likelihood that the delicious food will make someone sick.

According to the Centers for Disease Control and Prevention, turkey and other poultry, beef and pork, and gravy are the leading contributors to the holiday surge in Clstridium perfringes, a common foodborne illness that causes stomach cramps and diarrhea. The symptoms usually go away on their own.

Food safety experts say these and other Thanksgiving dinner staples should be refrigerated within two hours of serving to avoid the “danger zone” of 40 to 140 degrees Fahrenheit, where bacteria can grow quickly and become dangerous. If it’s not possible to refrigerate the leftovers within that time frame, throw them away, says the USDA’s Food Safety Inspection Service.

According to the agency, refrigeration slows the growth of bacteria but does not prevent it. Cooked turkey will last indefinitely when frozen, but should be consumed within three to four months because the turkey can lose moisture and flavor over extended periods, the agency said.

The same guidelines apply to most Thanksgiving leftovers. This means that when the turkey goes in the oven on Thanksgiving, the leftovers should be out of the fridge by Monday. (An exception is cranberry sauce, which will keep for a few weeks in the refrigerator. It can also be frozen for a few months.)

Small, flat, airtight containers are recommended as they cool down more quickly. Avoid stacking them to ensure maximum air circulation and more even cooling. Also, label and date leftovers, especially if freezing.

Here are some specific things you can do to ensure Round 2 of Thanksgiving dinner is safe to eat:

Within two hours of cooking, cut and loosen the meat from the turkey carcass. If possible, store the turkey in shallow, airtight glass or plastic containers. However, wrapping the meat tightly in plastic wrap or aluminum foil also works, as long as you make sure to repack it airtight after removing some of the leftovers

The stuffing should also be stored in an airtight container if removed from the bird shortly after cooking. It can be frozen for about a month.

Mashed potatoes will last a little longer, up to five days in the refrigerator. They can be frozen but should be eaten within a few months.

Apple and other fruit pies will last up to a week in the refrigerator or eight months if frozen – provided the pie is tightly wrapped in plastic or double-wrapped in an airtight freezer bag to prevent freezer burn. Cream cakes can go bad in the refrigerator within three or four days, but they are not good candidates for the freezer.

Because their custard filling contains eggs and dairy, pumpkin pies should be refrigerated within a few hours of baking. They will keep in the fridge for up to four days. Both slices and whole cakes can be frozen if they are completely cool and well wrapped to prevent freezer burn.

Bread and rolls last for about four days at room temperature, a few weeks in the refrigerator and three months if frozen.

Cornbread should be eaten within four to five days of baking, but can last up to three months in the refrigerator.

Since refrigerating the leftovers only slows bacterial growth, heat them to an internal temperature of 165 degrees Fahrenheit. Cover the leftovers when reheating to keep them from losing moisture and to ensure even heating.

When reheating sauces, soups, and gravies on the stove, bring them to a boil.

When reheating food in the microwave, rotate halfway through if the oven does not have a rotating function. Arrange the food evenly in a microwave-safe glass or ceramic bowl with a lid, adding liquid if necessary.

Make sure the cover is microwave safe and vent the lid or packaging to allow steam to escape. The resulting moist heat helps kill harmful bacteria and ensures even cooking. Also, since microwaves have cold spots, check the temperature of the food in several places with a food thermometer and allow it to rest before checking the internal temperature of the food with a food thermometer.

In any case, food safety experts recommend: always trust your nose and your taste buds. If it smells rancid, pungent, or tastes unpleasant, it’s probably bad. Additionally, leftover residue may have a slimy, sticky, or mushy appearance, be discolored, or have mold on it.