Contribution by: Jamila Tucker, Graduate Diversity Representative
When many people think of the month November, they think: pumpkin spice lattes, sweater weather, and of course Thanksgiving! We know that Thanksgiving is a time of family gatherings, football games, and a variety of delicious foods. However, while you are busy prepping and preparing all of those festive goodies; Some microbes are patiently waiting for you to leave out the casseroles and turkey. Providing the perfect environment for bacteria to prosper and grow, potentially ending with an upset stomach for you. To avoid a disastrous Thanksgiving here is a guide of dos and don’ts so that those pesky bacteria won’t ruin your holiday cheer.
According to the Centers for Disease Control (CDC),1 in 6 people typically suffer from food poisoning every year [1]. Food poisoning is an illness usually accompanied by cramps, nausea and stomach pain, which is caused by eating food contaminated with an infectious organism [2]. These infectious organisms can include viruses, bacteria, and parasites [2]. During the Thanksgiving holiday a variety of these organisms can inoculate both cooked and raw food products that are stored at room temperature. By following the tips listed below you can ensure a microbe-free Thanksgiving dinner:
Tip 1:
The USDA recommends that all meat (turkey, chicken and seafood) are cooked thoroughly. They suggest using a meat thermometer to ensure the internal temperature is high enough (greater than 140°F) to kill microbes. Keep in mind, bacteria can replicate rapidly during the “danger zone” (between 40°F and 140°F), so within 2 hours of cooking all food should be refrigerated or frozen. [3]
The microbe offender: Clostridium perfringens is a gram-positive bacterium that can be found on raw poultry and meat. It is also known to be the second most common cause for food poisoning in the United States. When ingested, the symptoms include diarrhea and abdominal cramps within 8 hours and they last about 24 hours. Clostridium perfringens grows best when meat is kept at “danger zone” temperatures. [4]
Tip 2:
The CDC recommends to use pasteurized eggs when making eggnog, tiramisu, Caesar dressing, and hollandaise sauce. It is also important to remember to never eat raw dough or batter that is meant to be cooked, especially if it’s made with flour and eggs. [1]
The microbe offender: Escherichia coli and Salmonella enterica are both gram negative bacteria that are common causes of food poisoning. After ingestion, symptoms typically arise between 12-72 hours later and include diarrhea, fever and abdominal cramps. These symptoms can sometimes last as long as 1 week and although these illnesses can go untreated, dehydration is a major risk. [4]
Tip 3:
Never consume unpasteurized milk or products made with it. This will include ice cream and soft cheeses. It is also advised that cheeses such as mozzarella, cream and other processed cheeses be used instead of brie, feta and goat cheeses when making your Thanksgiving casseroles. [1]
The microbe offender: Listeria monocytogenes is a gram-positive bacterium that has the ability to grow at temperatures as low as 39°F. This allows it to replicate on refrigerated foods such as cheeses and ice cream. It typically causes gastroenteritis which occurs 24 hours after ingestion and is cleared within 2 days. However, in pregnant women the infection can progress and lead to spontaneous abortions. This is why not consuming/using unpasteurized milk when making these products is essential. [1]
Tip 4:
According to State Food Safety, all thanksgiving leftovers that are refrigerated should be thrown out after 7 days. To preserve leftovers longer it is suggested that you freeze them. You can find a table of common foods and how long they can be stored in the refrigerator before they spoil here: [5]
The 4 tips described above are sure to keep those harmful microbes out of your thanksgiving meal, however, there are some beneficial microbes that we may want to keep around and include in our meals. According to the American Society of Microbiology, there are some things found in foods that promote a healthy gut microbiome [6]. Below are some foods that promote the growth of some advantageous microbes that you may want to include in your Thanksgiving feast:
The microbe good guys:
Garlic and Leeks: increases the concentration of Actinobacteria in our gut. This is a gram-positive bacterium that is thought to promote a healthy immune system. It is also known to defend against pathogenic infections [6].
Almonds and Pistachios: increases the amount of Faecalibacterium prausnitzii and Eubacterium rectale in the gut. These bacteria produce a fatty acid called butyrate to help your gut work efficiently. They also are involved in the colonic mucosal health of the large intestine [6].
Artichokes and Asparagus: These veggies contain a large amount of insulin which promotes the growth of Bifidobacterium. This bacterium plays a role in the prevention of IBS and colon cancer [6].
This guide covers a list of the most common food handling discrepancies that occurs while preparing Thanksgiving dinner and a few of the microbes that accompany them. There are many other helpful tips and important information about food safety in the links listed below.
Wash your hands, stay safe and have a great microbe-free Thanksgiving!
Sources:
https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-causes/syc-20356230
https://www.poison.org/articles/2014-oct/happy-and-safe-thanksgiving
https://www.statefoodsafety.com/Resources/Resources/when-to-throw-it-out-leftovers
https://asm.org/Articles/2017/November/thanksgiving-microbes-gut-healthy-foods-for-the-ho
Cover image from IG: stylish_streaking with permission.