Consumer Food Handling Recommendations: Is thawing of turkey a food safety issue?

Publication: Canadian Journal of Dietetic Practice and Research
July 2003

Abstract

While it is important that dietitians and other health or food professionals provide consistent messages to the public about food safety, it is equally important that the information be evidencebased. Conflicting recommendations are evident when reviewing consumer publications from food safety advisory groups and the scientific literature. In addition, caveats are attached to the various food-handling methods. Pathogens, spoilage microorganisms, and contamination of the work area are the major concerns in thawing turkey. While several methods, including thawing on the counter at ambient temperatures, can be employed for thawing turkey, cooking to an adequate internal temperature, validated with a meat thermometer, is the more critical step. The findings indicate that providing clients or consumers with clear, consistent, evidence-based messages is difficult for food and health professionals. Further research is required to corroborate best practices in a kitchen setting. This paper is of interest to professionals who counsel clients at high risk for foodborne illness, or who counsel consumers about safe preparation of foods such as turkey.

Résumé

Bien qu'il soit important que les diététistes et les autres professionnels de la santé ou de l'alimentation fournissent au public des messages cohérents au sujet de la salubrité des aliments, il est également important que l'information soit basée sur des preuves. On trouve des recommandations contradictoires lorsqu'on analyse les publications destinées au consommateur publiées par des groupes conseils en salubrité des aliments et la documentation scientifique. De plus, des mises en garde accompagnent les diverses méthodes de manipulation des aliments. Les principales préoccupations dans le dégel de la dinde sont les pathogènes, les microorganismes d'altération et la contamination de la surface de travail. Bien que plusieurs méthodes, notamment le dégel à la température de la pièce, puissent être employées pour la dinde, la cuisson à une température interne adéquate, validée avec un thermomètre à viande, est l’étape la plus critique. Les résultats révèlent que procurer aux clients ou aux consommateurs des messages clairs, cohérents, basés sur des preuves scientifiques est une opération difficile pour les professionnels de la santé et de l'alimentation. D'autres recherches sont nécessaires pour corroborer les meilleurs pratiques culinaires. Cet article intéressera les professionnels qui conseillent les clients à risque élevé d'intoxication alimentaire ou qui conseillent les consommateurs sur la préparation saine des aliments tels que la dinde.

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Information & Authors

Information

Published In

cover image Canadian Journal of Dietetic Practice and Research
Canadian Journal of Dietetic Practice and Research
Volume 64Number 2July 2003
Pages: 59 - 61

History

Version of record online: 12 February 2007

Authors

Affiliations

Bonnie Jeannette Lacroix, BSc (HEc), RD, PHEc
graduate student with the Food Safety Network, University of Guelph, Guelph, ON
Kelly Wing Man Li, BSc
graduate student in the Food Safety and Quality Assurance Program, Food Science Department, University of Guelph, Guelph, ON
Douglas Alan Powell, PhD
Department of Plant Agriculture, Food Safety Network, University of Guelph, Guelph, ON

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