48th MDG releases Thanksgiving food safety tips Published Nov. 3, 2011 By Public Health Flight 48th Aerospace Medicine Squadron RAF MILDENHALL, England -- For many, the holiday season means friends, family and of course food. The holiday season could also mean food-related illnesses if food items are not properly thawed, prepared, cooked or stored. For that reason, the 48th Aerospace Medicine Squadron recommends a few food safety tips to ensure family and friends do not encounter food-related illnesses this holiday season. It is always best to plan ahead when preparing any large cut of meat or poultry. The preferred thawing method is to place the item on a platter in the refrigerator and store it on the bottom shelf to prevent juices from coming in contact with other food items. For every five pounds of turkey, allow for about 24 hours of thawing at 40 degrees Fahrenheit. Other methods include thawing in cold water (30 minutes per pound for turkey) and in the microwave (following the manufacturer's instructions). If either the cold water or microwave methods are used, the turkey must be immediately cooked since thawing was not temperature controlled. Many people cook their Thanksgiving stuffing inside the turkey; however, stuffing is safest when cooked in a casserole dish until it reaches a temperature of at least 165 F. For those planning on stuffing a turkey, ensure wet and dry ingredients are mixed right before stuffing the bird and immediately place it in the oven. A food thermometer should be used to ensure a safe minimum internal temperature of 165 F has been reached to destroy bacteria and prevent food-borne illness. Holiday dinner and the trimmings, once prepared, should not be left out at room temperature for more than four hours. Any items that are leftover and have not been left out for more than four hours should be stored in shallow pans and refrigerated or frozen to prevent bacteria growth. More information, contact Public Health at DSN 226-8777 or commercial at 01638 528777.