title: Consumer food handling recommendations: is thawing of turkey a food safety issue?
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 evidence-based. 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.
authors.affiliation: Food Safety Network, University of Guelph, Guelph, ON.
authors.forename: Bonnie Jeannette
authors.initials: BJ
authors.lastname: Lacroix
authors.forename: Kelly Wing Man
authors.initials: KW
authors.lastname: Li
authors.forename: Douglas Alan
authors.initials: DA
authors.lastname: Powell
mesh_terms: D000818:Animals; D003257:Consumer Product Safety; D019317:Evidence-Based Medicine; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling / Q000379:methods* / Q000592:standards*; D005516:Food Microbiology; D005628:Frozen Foods / Q000382:microbiology / Q000592:standards; D006801:Humans; D008460:Meat / Q000382:microbiology / Q000592:standards*; D014422:Turkeys