Thanksgiving is over, and the leftovers are gone. It’s depressing. But who am I kidding?  Thoughts of Christmas sprang up as the last morsel of turkey hit my tongue. Even though December is still hours away, my mind already lingers fondly on fireplaces, It’s a Wonderful Life, and eggnog.

Although made-from-scratch eggnog may be one of those long-standing traditions you can’t do without, the fact is that this holiday treat is often made with uncooked eggs. And that is a definite concern. Yes, the eggs may look untainted, but don’t let their flawless shells fool you. According to the US Department of Agriculture (USDA), “Even grade A eggs with clean, un-cracked shells can be contaminated with Salmonella Enteritis bacteria.”

But don’t worry! There is a quick and easy solution that will keep you safe: just cook the eggs. I know it sounds crazy, but trust me. This simple step will not only keep you far, far away from bacteria this Christmas, but it will also allow you to enjoy your eggnog without fear.

Try this safe and delicious recipe found on the USDA’s website:

Holiday Eggnog

Ingredients

• 1 quart of 2% milk
• 6 eggs
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 cup whipping cream, whipped
• ground nutmeg

Note: And no, a dash of rum won’t make it safe! Adding alcohol cannot be relied upon to kill bacteria.

Directions

1. Heat milk in large saucepan until hot (do not boil or scald).  While milk is heating, beat together eggs and salt in a large bowl, gradually adding the sugar.
2. Gradually add the hot milk mixture to the egg mixture while continually stirring.
3. Transfer the mixture back to the large saucepan and cook on medium-low heat.  Stir constantly with a whisk until the mixture thickens and just coats a spoon.  The food thermometer should register 160° F.  Stir in vanilla.
4. Cool quickly by setting pan in a bowl of ice water or cold water and stirring for about 10 minutes.
5. Cover and refrigerate until thoroughly chilled, several hours or overnight.
6. Pour into a bowl or pitcher.  Fold in whipped cream.  Then dust with ground nutmeg and enjoy!

Calories: 135 per 1/2 cup

Cholesterol: 120 mg. per 1/2 cup

Yield: 2 quarts

Drink up!

-Aubrey Pontious

Photo Source

Source: FSIS.usda.gov

With Thanksgiving around the corner, hearts turn to family, friends, and—let’s face it—food!  A plump and juicy turkey overflowing with stuffing is often the vehicle that brings people together year after year, but, if not prepared with proper care, it can also be the vehicle for foodborne illnesses which will upset the stomachs of both the dinner guests and the cook.  In fact, the Centers for Disease Control and Prevention have reported that a whopping 76 million people in America get sick from disease-causing substances in food every year. Don’t let your loved ones fall victim.

Of all Thanksgiving foods, stuffing is infamous for housing the bacteria that causes foodborne illnesses.  Why?  Because if not cooked long enough the cavity of a turkey fails to reach 165 degrees—the temperature strong enough to kill bacteria.  As a result, the stuffing inside of a turkey’s cavity becomes the playground for bacteria. The good news is that, through a few safe practices, bacteria can be destroyed.  The easiest way to prevent bacteria from getting into your stuffing is to keep it far, far away from the bird.  Cooking it in a separate dish, although not as fun or traditional, is safest.  But if you choose to stuff, the USDA has provided some helpful guidelines:

1. Prepare stuffing before placing it into the turkey, but stuff the bird quickly after your stuffing has cooked. Do not attempt to cool the stuffing after it’s cooked, or bacteria can begin to accumulate in large numbers, which will speedily grow inside the bird’s cavity.
2. Stuff the turkey loosely. The USDA recommends using only 3/4 cup of stuffing per pound of turkey.
3. Cook the stuffed turkey immediately–at no lower than 325 degrees Fahrenheit.
4. Using a thermometer, make sure the cavity of the bird reaches a minimum of 165 degrees Fahrenheit. Although turkeys often come equipped with a nifty red button that pops up when the turkey is “done,” they are not always accurate. So use a thermometer to be safe.
5. Let the turkey stand for 20 minutes after it is cooked. For at least 10 minutes, the residual heat inside the bird will continue to cook the meat. This also allows for better juice retention, yielding a moister bird.
6. Refrigerate any leftovers within 2 hours, storing them in a shallow Tupperware and eating them within 3-4 days. Reheat leftovers to a minimum of 165 degrees Fahrenheit.

By following these simple steps, foodborne illness with be held at bay and friends and family will thank you for the safely prepared holiday fare. Enjoy this delicious season of thanks!

–Aubrey Pontious

Photo Source: NY Times Blog

For more information, see our sources: NDDIC, USDA FSIS

This morning the USDA announced a major recall of approximately one million pounds of frozen ground beef patties that may be contaminated with E. coli.    The California-based company, Valley Meat Co.,  distributed the suspect beef patties to vendors in California, Texas, Arizona, and Oregon.  Thirty separate products are included in the recall.  For a complete list and additional information about the recall, read their press release:  Valley Meat Co.

Wal-Mart stores have pulled packages of Great Value brand chicken nuggets off their freezer shelves after receiving multiple complaints about bits of blue plastic buried in the nuggets.  Purdue Farms Inc., who produces the nuggets for Wal-Mart’s Great Value retail line, is responsible for the recall, which includes more than 90,000 lbs of chicken nuggets.  The USDA has named the contaminated product as the 1 pound 13 ounce bag of “Great Value Fully Cooked Chicken Nuggets.”  The recall of this product is nationwide and currently underway.  For the time being, you may want to stick to nuggets of the “Mc” variety.

Source:  CBSNEWS