 Welcome to this edition of Able to Cook, the one and only program that focuses on many abilities despite your disabilities in the kitchen. And this is for people who this show, we haven't done this show, 2019 was the last one, 2020, but we are going to be continuing these topics on food safety and history and show simple recipes for people who should not be scared of the kitchen. My name is, I am Lauren Seiler, my wife Arlene is not here today. On this food safety edition of Able to Cook, 2023, we will focus on preparing your holidays turkey safely and storing it and just safety in the kitchen when it comes to keeping raw and cooked food safely so no one gets sick, no one gets poisoned and the poison is sick or no one gets hurt especially in the kitchen. And with that, let's turn first to these examples here before I get to our website. When you are going to cut raw material or raw, shall we say, raw poultry and then you are using a cutting board. We don't have a cutting board here right now, but for aesthetics and for television, I am going to prove a point. This is a microwavable dish and this microwavable dish is separated. So just pretend for television that this is two cutting boards. Normally in a kitchen you have a cutting board, nowadays you have cutting boards for, so green represents vegetables, yellow represents poultry, red represents meat and green, like I said, orange represents vegetables. But I have taken culinary courses in the past, it is against food safety rule to have raw meat and cooked meat or raw poultry and cooked poultry on the same cutting board. So you must separate your product and also if you are going to have a salad on one side, let's say using this to give somebody a meal, a salad on one side and then the cooked meat or something on the other. So this is an example of that. And then, but what you don't want to do is mix raw meat and cooked food in the same. It's one thing to put rice in something like this or soup in something like this, but you don't want to put raw meat and cooked meat in the same thing. So it's best to get something separated like this. So separated meaning it has a divider and if you can see that, so it has a divider so you can put your salad and your cooked stuff there or whatever you want to put there. You can usually buy these in the store in a package for like $7 or something like that. But they're very inexpensive. I do not recommend you getting anything in a dollar store or anything cheap like this. And what you don't want to do is microwave it too long because it could melt. And you don't want to put one thing that you should not do when you are microwaving anything or leftovers. I don't have an example here. But for example, if this was this is a vegetable peeler, but if you had a fork, do not put a fork in the microwave or do not put anything metal in the microwave. And for safety purposes, if you are making something for the holidays in a metal tin such as a turkey, such as a lasagna, it's called a throwaway, it's like one of those throwaway pans. Don't put a pan of metal or anything metal in a microwave. It can cause fire and things like that. And holiday breakfasts, I do not recommend for safety purposes. Don't cook bacon in the microwave, raw bacon in the microwave. It splatters, it causes fires, so on and so forth. As a matter of fact, before we get to more holiday safety, I do not recommend you frying your turkey in a fryer outside. There's been many videos on YouTube about people getting hurt when it comes to frying a turkey outside and it really explodes. So let's take a look at one of those videos. This is not meant to be funny, it seems funny, it seems comical, but word of caution. I suggest that you ask someone if you're going to barbecue, we love barbecue turkey, if you're going to barbecue a turkey outside or you're going to fry anything, do it in the company of someone that you trust, a parent, guardian, or any relative that can help you with food safety. Be extremely careful, let's take a look at some of these, at one of these frying videos. Be extremely careful when it comes to food safety. Let's take a look at this. Now let's really concentrate, by the way before we get again to food safety, if you're going to peel a carrot, if you're going to peel a potato or anything, use a safe peeler, has a guard as you can see here. And when you are storing leftovers, so get yourself a bag, any brand will do. Not mentioning brand, well, you can see this is a Ziploc bag, they are not our sponsors, but this is just an example. Get yourself a bag that opens and closes the right way, and you basically seal it tight, making sure there's no air pockets, as you can see here, and usually if it's frozen you can keep it three or four days or maybe more. This is not a vacuum bag, but I do recommend it to keep the air out, and don't keep leftovers more than three or four days, and also label what it is, and so on and so forth. So you kind of want to do that. Now let's get to safety when it comes to Turkey. So you can go to www.CDC, this is the Centers for Disease Control and Prevention, so on the website it gives you different sections. So let's take a look at how to start with Turkey temperatures. So to properly deal with Turkey temperatures and how to prepare your holiday turkey safely, turkey and its juice can be contaminated with germs. As I pointed out with the containers, we need to safely do that. It can be contaminated with germs and can make your family sick. Raw turkey can contain salmonella or other things we can't pronounce here, but let's take a look at really quick what salmonella is because it gives the definition. The CDC estimates salmonella bacteria causes 1.35 million infections or 26,500 hospitalizations and 420 deaths in the United States each year. I'm going to repeat that again. Center for Disease Control estimates salmonella bacteria causes about 1.35 million infections, 26,500 hospitalizations and 420 deaths in the United States each year. Food is the source of most illnesses. Most people who get ill from salmonella have diarrhea, fever and stomach cramps. Symptoms usually begin six hours to six days of infection and at least four to seven days. Most people recover without specific treatment and should not take antibiotics. It's typically used to treat people who have severe illness and who are at risk for it. Some people's illness may be so severe that they might have to get hospitalized. You can go to the website and look up this. Let's go back to talking turkey. So how to cook turkey at a safe temperature. To roast a turkey in your oven set the oven temperature at least 325 degrees Fahrenheit if you're in another country it's Celsius. Place the completely thawed turkey into a roasting pan that is two to two and a half inches deep. Click here for cooking times depending on the weight of the turkey and whether it's stuffed. Use a food thermometer to make sure your turkey has reached the internal temperature of 165 degrees. Click by inserting a food thermometer into three places according to avoiding the bone. The thickness, say this is the turkey, my hand, the breast and the body and the joint aiming towards the thigh. Where body and wing join aiming towards the wing. For more information go to cdc.gov if you have a problem with me explaining this. Even though your turkey has a pop-up timer you can still use a food thermometer to check that your food is safely cooked. If you have stuffed your turkey insert a food thermometer into the center of it stuffing to ensure it reaches 165 degrees. I really do not recommend because you can get sick putting raw stuffing into a turkey and it cooks and the bread is yucky and all kinds of things. And if you can help it, I understand we live in tough times and people can't afford stuff, try not to use boxed stuffing. It really doesn't taste good if you can make your own stuffing more powerful to you. Remember to let the turkey stand 20 minutes before removing all stuffing and carving the meat. You will let stuffing cook a little longer and make the turkey easier to carve. If you are cooking your turkey using another method such as smoking or frying it or if you are roasting a turkey that is not fully thawed, there are guidelines here. Click on the website and you can find them for cooking your bird safely. So as you can see on your screen there is a diagram here. Make sure your turkey reaches a safe internal temperature of 165 degrees. Use a food thermometer to check three places. Avoiding bone, thickest part of the breast and where the body and thigh joint. Now taking care of leftovers like I had showed a bag here. Refrigerate leftovers at 40 degrees Fahrenheit or colder within two hours of cooking to prevent food poisoning. Refrigerate leftovers that have been exposed to temperatures higher than 90 degrees like in a hot car within one hour. If you are refrigerating a big cut of meat such as a turkey or roast, cut it into small pieces so that they cool quickly. You do not need to wait until the food is cool to store it in the refrigerator or freezer. Eat cooked turkey and this is made with it such as soup or in a casserole within three or four days. Freeze leftovers to store them for longer. Reheat all leftovers to at least 165 degrees before serving and eating. The bacteria which is called clostridium perfidigens grows in cooked food left at room temperature. It is the second most common bacterium and what cause in food poisoning. The major symptoms are vomiting and abdominal cramps within six to 24 hours after eating. Many of these operates have been linked to foods commonly served during the holidays such as turkey or roast beef. For more information and safety tips you can go to www.cdc.gov.com We want to be extremely careful when it comes to stuff. If you would like more information on this poultry hotline and safety hotline you can go to the USDA Meet and poultry hotline at 1-888-674-6854 in English 1-888-674-6854 And if you need to let's go here. This is extremely important and for the rest of the show we are going to talk about food poisoning. Serious health problems and long term effects from food poisoning can also be found at www.cdc.gov.com Most people who have mild illness but infections spread by food and serious or even life threatening. Some people may need to be hospitalized and some illnesses lead to other health problems Including meningitis, kidney damage, memotic syndrome or HUS, arthritis, brain and nerve damage. For some people these health problems can last weeks, months or even recovering from foodborne illness for others. They never go away. How soon do symptoms start? Usually 30 minutes to 8 hours of symptoms can include nausea, vomiting, stomach cramps and diarrhea. Also within 24 hours, watery diarrhea, nausea, stomach cramps, vomiting, fever and kills. 6-24 hours, diarrhea, stomach cramps that last for more than 24 hours, vomiting and fever that are not common. 6 hours to 6 days can include diarrhea that can be bloody, fever and stomach cramps or vomiting. 12-48 hours is diarrhea, vomiting, nausea, stomach pain, fever, headache or what they call neurovirus which is body aches that are also possible. 18-36 hours, difficulty swallowing, muscle weakness, double or blurred vision, drooping eyelids, slurred speech and difficulty moving eyes, symptoms that start in the head and move down as the illness gets worse. 2-5 days is diarrhea, often bloody, fever and stomach cramps. 3-4 days is long term effects around 5-10% of people diagnosed with E. coli develop a life-threatening health problem called, I can't pronounce it, watery diarrhea, loss of appetite, weight loss, stomach cramps, bloating, increased gas, nausea and fatigue. 4-5 days is long term effects around 5-10% of people diagnosed with E. coli develop a life-threatening health problem called, I can't pronounce it, fever and flu-like symptoms such as muscle aches and fatigue, headache, stiff neck, confusion, loss of balance and seizures. People that are pregnant, infections during pregnancy can lead to miscarriage or stillbirth, premature delivery or life-threatening infections of the newborn. If you suffer from food poisoning or have this real serious problem during the holidays, do not hesitate to call 911 and call your local ambulance service to get help. If you have a fever or feel more tired and achy than usual, please call 911. Now, there's more information here, it's very important, according to the CDC website. There are people with disabilities that are at risk, they are at risk, increased risk for food poisoning. Age 65 or older, for people age 65 or older, their immune systems and organs don't recognize and get rid of harmful germs as well as they once did. This increases the chance of getting sick from food poisoning. For people nearly age 65 or older that have a lab-confirmed full-born illness and salmonella, listeria, E. coli, etc. Younger than five years of age, children that are younger than five years of age, immune systems are still developing so their bodies are fighting germs and sickness aren't as strong. Food poisoning can be particularly dangerous for them because it can lead to diarrhea and dehydration. Children younger than five are three times more likely to be hospitalized that are salmonella infections. Kidney failure is one out of seven years of age five, I'm sorry, hold on a second. Kidney failure strikes one in seven children under age five who are diagnosed with E. coli and 0157 infection. If you have weakened immune systems, you also have to be careful. Having a weakened immune system can make it harder to fight germs and sickness effectively. Weaken immune systems are due to diabetes, liver disease and kidney disease, alcoholism, HIV, immune disorders such as lupus or receiving chemotherapy or radiation therapy. For example, people who are on dialysis are 50 times more likely to get a listeria infection. To learn about what foods are safer for those with weakened immune systems, you can click here at www.cdc.gov. That's the Center for Disease Control. If you are pregnant, you are most likely to get sick from certain germs. For example, pregnant women are 10 times more likely to get a listeria infection. Again, for today's show, for more information, you can go to www.cdc.gov. I just want to go over this one more time for those that do not put all your food in at once, in one situation, in one bowl. It's not good. And then, for safety purposes, it is much better to separate your food in something like this. Two dividers, and we also need to make sure it is safe. Do not put something like this long in the microwave for like 12 minutes or something. It will melt. You don't want to do that. And I'm going to demonstrate something. I don't have a knife here, but if the knife was sharp, if you're giving somebody a meat knife to cut their food, put it down. Don't put it up, because you will cut somebody or hurt them extremely bad if you're not putting it down like that. So food safety in the kitchen, food safety all over when it comes to food safety and people with disabilities. This is put an end to this 2023 edition of Able to Cook. I'm Lauren Seiler. Arlene is not here today. See you next time on the next edition of Able to Cook, the only program in Vermont and beyond that teaches food safety to people with many abilities despite their disabilities. See you next time. I'm Lauren Seiler.