UNIVERSITY PARK, Pa. -- Despite recent listeria outbreaks -- including one at a Pennsylvania poultry processing plant this fall that led to the nation's largest meat recall -- consumers who take the proper precautions have little to worry about when gobbling down holiday turkey meals, says a food safety extension specialist in Penn State's College of Agricultural Sciences.

"Even if pathogens are present when food is brought home from the store, people who use recommended safety practices for storing, handling and cooking can greatly reduce their chances of food-borne illness," says Catherine Cutter, assistant professor of food science.

Listeria monocytogenes is a bacterium that can cause flu-like symptoms, including nausea, vomiting and diarrhea. In more severe cases, victims can suffer septicemia (blood-borne infection) or other serious and potentially fatal complications. Most at risk are the elderly, children, pregnant women and those with weakened immune systems.

"Listeria may be found in soil and water and on many raw agricultural products, such as red meat, poultry and produce grown in fields fertilized with animal manure," says Cutter. "In a meat processing plant, cooking and good sanitation will eliminate it. But it may be present in 'harborage sites' -- nooks and crannies where it's hard to detect and reach with routine cleaning. Sometimes it will recontaminate the product after cooking but before packaging."

Cutter offers consumers the following tips for reducing the risk of food-borne illness caused by listeria, salmonella, E. coli and other bacterial pathogens:

• Cook meats to an internal temperature of at least 160°F. Stuffed, whole turkey should be cooked to 180°F. "Proper cooking will inactivate these pathogens," Cutter says.
• Use a calibrated meat thermometer to ensure that meats reach the proper internal temperature.
• Prevent cross-contamination. Utensils, plates, cutting boards and other surfaces that contact raw meat should not touch cooked meat or other foods unless first washed with hot, soapy water.
• Wash raw fruits and vegetables before eating them.
• If you're in a high-risk group, avoid eating foods such as soft cheeses, and reheat ready-to-eat products to an internal temperature of 160° F.
• Keep hot foods hot and cold foods cold. Don't leave foods out in the temperature danger zone of 40-140°F for more than two hours. Refrigerate leftovers promptly.

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EDITORS: Catherine Cutter can be reached at 814-865-8862.

Contact: Chuck Gill cdg5@psu.edu 814-863-2713 814-863-9877 fax #283