Thawing and Handling Meat and Poultry: Food Safety Tips from Joyce Farms

The Importance of Safe Thawing

Thawing meat and poultry correctly is crucial to avoid foodborne illnesses. While frozen, these foods are safe indefinitely, but as soon as they start to thaw and rise above 40°F, bacteria can begin to multiply. Here are some do's and don'ts for safe defrosting:

What Not to Do:

Don't thaw on the counter: Even if the center is still frozen, the outer layer can enter the "Danger Zone" (40°F to 140°F) where bacteria multiply rapidly.

Don't use hot water: This can cause the outer layer to warm too quickly, again entering the Danger Zone.

What to Do Instead: 

Plan ahead and use one of these three safe methods:

1. Refrigerator Thawing

This method is the safest but requires some planning:

• Time Required: A large item like a turkey needs 24 hours for every 5 pounds. Smaller items, like a pound of ground meat, need a full day.
• Temperature: Keep your refrigerator at 40°F or below.
• Storage: After thawing, ground meat, stew meat, poultry, and seafood can stay in the fridge for an additional day or two. Red meat cuts can last 3 to 5 days.
• Refreezing: You can refreeze food thawed in the refrigerator without cooking it, though it might lose some quality.

Cold Water Thawing

This is quicker but needs more attention:

• Preparation: Place the food in a leak-proof bag to prevent contamination and water absorption.
• Process: Submerge the bag in cold tap water, changing the water every 30 minutes.
• Timing: Small packages (about a pound) thaw in an hour or less, while a 3-4 pound package takes 2-3 hours. Whole turkeys need about 30 minutes per pound.
• Cooking: Food thawed this way must be cooked immediately.

Microwave Thawing

If you're really in a rush, this method works but comes with some caveats:

• Immediate Cooking: Plan to cook the food right after thawing, as some parts may begin to cook during the process.
• Safety: Food thawed in the microwave should be cooked before refreezing.

Handling Meat and Poultry Safely

Washing Meat and Poultry: Yay or Nay?

It's a common practice, but washing meat and poultry before cooking isn't recommended. It can spread bacteria to your kitchen surfaces. Instead, rely on cooking to the proper temperature to kill any germs.

Proper Cooking Temperatures

• Beef, Pork, Lamb, Veal (steaks, roasts, chops): Cook to at least 145°F, then let rest for 3 minutes.
• Ground Meats (not ground poultry): Cook to 160°F (Some sources say to cook ground meats to 155°F for 15 seconds, but 160°F is the safest approach and the temperature recommended by the USDA.)
• Poultry (including ground poultry): Cook to 165°F.
• Fish and Seafood: Cook to 145°F or until the flesh is opaque and flaky.

Soaking Meat and Poultry

Some people like to soak their meat or poultry in saltwater or brine for flavor. While this doesn't affect food safety, you need to be careful to prevent cross-contamination. Always keep the meat refrigerated while soaking and thoroughly clean any surfaces and containers that come into contact with the brine.

Cleaning and Sanitizing: The Dynamic Duo

Keeping your kitchen clean and sanitized is key to preventing foodborne illnesses. Here's how to do it right:

Clean First

Utensils, Cutting Boards, Surfaces: Use warm, soapy water to wash everything. Air dry or use single-use paper towels. Wash kitchen towels frequently in the hot cycle of your washing machine.

Then Sanitize

Homemade Sanitizer: Mix one tablespoon of unscented liquid chlorine bleach with a gallon of water. Use this solution to sanitize cutting boards and utensils.

Commercial Products: Ensure they are safe for kitchen surfaces and follow the manufacturer's instructions. Your dishwasher can also sanitize utensils and non-porous cutting boards.

Disinfect Surfaces

DIY Disinfectant: Mix five tablespoons (one-third cup) of unscented liquid chlorine bleach with a gallon of water. Use gloves, let it sit for at least a minute, then wipe surfaces clean.

Commercial Disinfectants: Follow the manufacturer's instructions and ensure they are suitable for your surfaces.

Always wash your hands with soap and water for 20 seconds after cleaning and sanitizing.

By following these guidelines, you can enjoy your meat and poultry dishes safely. For more information on food safety, visit the USDA website. Ready to cook with the finest quality meats? Visit our web store and place your order today!

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