FOOD SAFETY: A RECIPE FOR HEALTY HOLIDAYS

Diane Gregory hopes holiday cooks will follow the recipe for food safety.

Food poisoning is nothing to celebrate and is easy to prevent, said Gregory, an environmental health specialist for the Cape Girardeau County Health Department.

The holidays are a busy time for food sanitarians like Gregory. Banquets and buffets and holiday parties are perfect sources for spreading good cheer and food-borne illnesses.

Gregory gets to hear the reports on those illnesses.

"There is a cluster of calls around the holidays and the summer cluster," she said. "The holiday cluster probably has as much to do with people trying to ask their kitchen more than it's designed to do or they're sick themselves."

The key to food safety is making sure the bacteria that cause food poisoning don't have a chance to multiply in your culinary masterpieces.

That means following a few simple rules: Keep hot foods hot and cold foods cold, and keep utensils clean to avoid cross-contamination.

The holiday turkey is the centerpiece for most meals. Improperly prepared or cooked, it can spell disaster.

If you buy a frozen turkey, remember to thaw it before popping it into the oven, Gregory said.

"If you're thawing, make sure you do it in the refrigerator or in the sink under running water," she said.

Don't just fill the sink with warm or cold water and set the frozen bird in there, Gregory said. Dangerous bacteria may build up in the standing water.

Use a thermometer to make sure the turkey reaches the proper temperature during cooking.

The debate continues over whether stuffing should be cooked in the turkey or on its own.

Gregory recommends using a casserole dish instead.

"In the bird it takes longer to cook and you're more likely to introduce more bacteria into the center of the bird that's not going to get cooked and killed," she said.

Other holiday goodies require common sense food safety, too, Gregory said.

Raw eggs are a potential source of salmonella poisoning.

Gregory recommends using a pasteurized egg product, such as Egg Beaters, rather than raw eggs for eggnog and cookie dough.

Simple preparations before cooking can help prevent food poisoning, too, Gregory said.

Clean out the refrigerator before you have to worry about where you're going to put leftovers.

More room in the 'fridge will make for better airflow, which will help prevent bacteria growth.

And try to minimize opening and closing the refrigerator to keep the temperature constant.

Think through preparation to make sure there will be enough clean utensils -- including knives, spoons and cutting boards.

If you slice up raw meat or poultry, wash the cutting board and knives with hot, soapy water before using them to cut up fruits and vegetables, Gregory said.

If you're the kind of cook who likes to sample your work in progress, use a clean spoon each time.

"If you have a cold, you've introduced the germs into the dish, and not all pathogens are killed by the heat from cooking," she said. "Use a clean spoon. Get a clean spoon every time."

And don't forget to wash your hands before, during and after food preparation to keep from spreading germs, Gregory said.

During the meal, make sure foods stay the proper temperature. Chill serving dishes for dips and other items before setting them out during the meal.

Using small serving dishes helps ensure that food in buffet lines is always fresh.

And don't leave food on the table for more than two hours. Letting it get too warm or cool off too much will encourage bacteria growth.

Remember safety when storing leftovers, too, Gregory said. Use small containers to hold leftovers so the food will cool more quickly.