You can brine, roast, smoke, fry, spatchcock, grill, or slow-cook the bird, but it’s always the star of the Thanksgiving dinner. That kind of spotlight makes most home cooks nervous about getting it just right. But lets talk turkey; the biggest risk comes from undercooking the meat. The U. S. The U.S. Department of Agriculture (USDA) puts out safe cooking guidelines to make sure we eat a tasty and, more importantly, safe turkey.
Preparation of the holiday meal can be a perfect way to capture the interest of your students. Food safety can be used to engage students in inquiry-based science. The kids in your class will be very interested in learning about how bacteria and denatured proteins affect the safety of their holiday meals. Its a great way to link your lesson plans on food safety and nutrition to students everyday lives.
What are some important ideas to keep in mind when it comes to food safety and cooking the turkey for the holiday?
Food Pathogens Americans eat more chicken every year than any other meat. 1. Chicken and turkey are quite nutritious. But these meats are often contaminated with Campylobacter bacteria when they are raw, and sometimes they are also contaminated with Salmonella and Clostridium perfringens bacteria. Yech! That explains why eating undercooked poultry can give you food poisoning. The home cook’s mission is to make a tasty bird while obliterating those nasty bugs. Temperatures between 40 °F and 140 °F are ideal for bacteria to grow. In just 20 minutes, their number can double. Its so risky that the USDA calls this range the “Danger Zone. ”.
Thats why its important to keep meat refrigerated or cook it at high temperatures. Some people think freezing meat kill germs, but thats a myth. The germs don’t do anything until they thaw, at which point they’re ready to attack again if they aren’t handled properly.
How does heat kill bacteria? According to the USDA, Salmonella, Campylobacter bacteria, and avian influenza viruses are killed when poultry is heated to at least 165°F. Thats because, above a certain temperature, the bacteria’s cell will collapse and die.
Bacteria contain various proteins. Proteins have precise shapes. They begin as long strands and fold into helixes, hairpins, and other shapes based on the order in which their parts are put together. These shapes play a huge role in what proteins do. 2 Heat kills bacteria by denaturing these essential proteins.
As the temperature goes up, the protein structures’ weakest bonds begin to break. This is followed by the stronger bonds as the temperature goes up.
What happens to protein structures during denaturation? When proteins or nucleic acids are exposed to a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g. g. , alcohol or chloroform), radiation or heat. 3 If proteins in a living cell are denatured, cell activity is slowed down, which should kill the bacteria in our turkey.
There are four levels of structure organization in functional proteins: 1) Primary structure: the linear structure of the amino acids that make up the polypeptide chain; 2) Secondary structure: the protein backbone folding in the same way over and over again; and 3) Tertiary structure: the structure of the secondary structure. The most common type of structure is a tertiary structure, which shows the three-dimensional shape of alpha helixes and beta sheets that have been folded. A quaternary structure shows the three-dimensional shape of many polypeptides and how they are packed together.
Heat breaks down the quaternary, tertiary, and secondary structures of proteins. This breaks down the cell membrane’s building blocks and lets the cell’s cytosolic contents leak out. In the secondary and tertiary structures, the heat raises the kinetic energy, which makes the molecules move so quickly and forcefully that the bonds are broken. The high temperature also disrupts the base stacking interaction in DNA and RNA of cells. Finally, the saturated lipids in the cell membrane, upon heating, the bilayer membrane is destroyed. Because the reactions that cause denaturation aren’t strong enough to break the peptide bonds, the main structure (the sequence of amino acids) stays the same.
The CDC estimates that every year, approximately one-sixth of the U. S. pathogens in food make a lot of people sick, and more than 3,000 people die each year from them. Learning food safety science will help your students better understand decisions and practices that may affect their health. That could also make them more likely to step up and do their part to stop foodborne illness.
Theres a lot to digest for students exploring the science of food safety. After your lessons, they’ll know why the USDA tells cooks to turn up the heat when making the Thanksgiving turkey. At Wards, we hope you and your students have a lovely holiday with your families. Happy Thanksgiving!.
1. Chicken and Food Poisoning | CDC. https://www.cdc.gov/foodsafety/chicken.html 2. https://www.quantamagazine.org/how-heat-kills-cells-20170509 3. Denaturation (biochemistry) – Wikipedia. https://en.wikipedia.org/wiki/Denaturation_(protein)
Brining turkey before cooking is a popular technique used by many home cooks and professional chefs. It helps keep the turkey moist, tender and flavorful. But does soaking the turkey in a saltwater solution do anything to kill potentially harmful bacteria that may be present? Let’s take a closer look at how brining works and whether or not it eliminates bacteria.
How Brining Works
Brining also known as wet brining involves soaking meat or poultry in a saltwater solution known as a brine. The brine is typically made by combining salt, sugar, spices and herbs with water. The turkey is then submerged in the brine, which allows the salt and seasoning to infuse into the meat.
There are a couple reasons why people choose to brine turkey
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Moistness – The salt in the brine helps retain moisture in the turkey as it cooks, keeping it from drying out. This effect is enhanced by the sugar, which caramelizes as the turkey cooks, further locking in juices.
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Flavor – The salt, sugar and spices in the brine provide seasoning that penetrates deep into the meat. This results in a more evenly flavored turkey.
Many cooks brine their turkey overnight in the refrigerator before cooking. The longer the meat soaks, the more the flavors distribute into the turkey. 12-24 hours is generally recommended.
Does Brining Kill Bacteria?
While brining does wonders for moisture and flavor, it unfortunately does not do anything to kill or eliminate harmful bacteria that may be present on raw poultry.
Here are a few key reasons why brining does not destroy bacteria:
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Not hot enough – In order to kill bacteria, the turkey would need to be submerged in a hot liquid reaching at least 165°F. Brine solutions are typically made with cold or room temperature water. The low temperature does not effectively kill bacteria.
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Salt content too low – Salt levels in a brine are not high enough to destroy bacteria. A concentration of at least 20% salt would be needed to kill pathogens. Brines generally only contain 1-3% salt for food safety and palatability.
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Short time – Even if a brine was very heavily salted, it would take an extended period of time for the salt to kill bacteria. Most brining only lasts overnight, which is not long enough. Proper food handling and thorough cooking are still required even after brining.
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Surface bacteria remains – Since the turkey is submerged in the brine, bacteria on the surface of the meat still remains. The brine does not wash it away. Only the salt and flavor compounds penetrate into the turkey, not the bacteria.
Proper Food Safety Steps for Raw Turkey
Since brining does not get rid of potentially hazardous bacteria, it’s important to take other food safety precautions when handling raw turkey:
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Purchase cold turkey – When buying turkey from the grocery store, make sure it is cold to the touch. Place it in your shopping cart in a disposable plastic bag to prevent leaks.
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Refrigerate promptly – Raw turkey should be refrigerated at 40°F or below as soon as possible after purchasing. Try to drive straight home from the grocery store.
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Thaw safely – Avoid thawing turkey on the counter. Use the refrigerator, cold water method or microwave instead. Never refreeze a thawed turkey.
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Wash hands and surfaces – Wash hands before and after handling raw turkey. Clean counters, utensils and cutting boards with hot soapy water after use to avoid cross-contamination.
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Cook thoroughly – Cook turkey to an internal temperature of 165°F. Use a meat thermometer to verify doneness. Let the turkey rest for 20 minutes before carving.
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Refrigerate leftovers – Divide turkey into shallow containers for quick cooling. Refrigerate within 2 hours and use within 3-4 days. Reheat thoroughly to 165°F.
How to Brine Turkey Safely
Fortunately, brining turkey is a very safe process as long as food safety guidelines are followed:
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Use food-grade plastic bucket or bag – Avoid reactive metal containers which can leach into acidic brines. Make sure any container or bag was thoroughly washed with soap beforehand.
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Mix brine safely – Wash hands thoroughly before mixing brine. Use clean utensils and prep surface. Avoid any cross-contamination.
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Chill brine before using – It’s best to completely cool a brine before adding raw turkey. This prevents temperature issues during soaking.
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Submerge turkey completely – Weigh down turkey in large non-reactive pot or clean cooler so it is fully immersed. Keep brine below 40°F.
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Discard used brine – Do not reuse brine. It can contain bacteria from the raw turkey. Discard down the drain when finished brining.
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Cook turkey fully – Follow recommended cooking guidelines. Use a food thermometer to ensure the thickest part of the breast reaches 165°F. Let rest before slicing.
As long as you take the proper precautions, brining is a fail-safe method for enhancing the flavor and moisture of holiday turkey or chicken. While it may not kill bacteria, adhering to food safety guidelines at all stages results in a delicious and safe feast.
Frequently Asked Questions
Does soaking turkey in salt water kill bacteria?
No, the salt concentration and time needed to kill bacteria would make the turkey inedible. A quick brine does not destroy bacteria, only cook to 165°F.
Can you eat turkey that wasn’t brined properly?
As long as the turkey is cooked to 165°F as measured by a food thermometer, it is safe to eat. Improper brining may result in poor texture and flavor but not food poisoning if fully cooked.
Does washing turkey spread bacteria?
Washing or rinsing raw turkey can splash bacteria onto kitchen surfaces. It is not recommended. Cooking to proper temperature is the only way to kill bacteria.
Can you brine a frozen turkey?
It is best to thaw turkey completely before brining. Brining while frozen will result in uneven brine penetration. For food safety, turkeys should always be thawed in the refrigerator.
What happens if you don’t brine a turkey?
An unbrined turkey will still be safe to eat, but it may be drier and less flavorful. Basting and proper roasting helps add moisture and flavor to an unbrined turkey.
Is wet brining healthier than dry brining?
There’s no major difference nutritionally between wet and dry brining. The small amount of salt absorbed is minimal. Both techniques can produce a tasty, moist turkey when done properly.
MyLab How Clean is our Home Environment
Single student kit ideal for remote learning solution; teach students about the ubiquity of bacteria right at home. Students can test the efficacy of household cleaners at killing bacteria and how cleaning affects microbial growth.
Food Safety Thermometer with IR, Sper Scientific
HACCP compliant surface and internal temperature. The built-in bright white flashlight helps illuminate the surface being measured. Gives surface and internal temperature readings. Check the surface temperature of food instantly using infrared technology.