The USDA Meat and Poultry Hotline receives "panic button" phone calls every day about the safety of cooked food. Do you see yourself in any of the following calls?
Q. "I just discovered that I cooked the turkey with the package of giblets still inside the cavity. Are the turkey and giblets safe to eat?"
A. If giblets were left in the cavity during roasting, even though this is not recommended, the turkey and giblets are probably safe to eat. However, if the packaging containing the giblets has changed shape or melted in any way during cooking, do not use the giblets or the turkey because harmful chemicals from the packaging may have penetrated the surrounding meat.
Q. "What should I do? I put a 20 lb. turkey in a 200 degrees oven before I went to bed last night, and the popup timer says it's already done at 7:30 this morning. We won't be eating until 3 p.m."
A. You have two problems here. First, overnight cooking of meat at a low temperature isn't a safe method so we don't recommend eating this turkey. It's not safe to cook any meat in an oven set lower than 325 degrees. At 200 degrees meat remains in the "Danger Zone" too long (between 40 and 140) where bacteria can multiply rapidly and can form toxins. Secondly, holding a safely cooked turkey at a safe internal temperature of 140 degrees or above for this amount of time can dry it out and affect the quality. If a safely cooked turkey must be held from 7:30 a.m. to 3 p.m., for optimal safety and quality it should be carved and refrigerated in covered shallow containers and served cold or reheated to an internal temperature of 165 degrees. Use a food thermometer to check the internal temperature.
Q. "I baked some pumpkin pies over the weekend to serve tomorrow on Thanksgiving. They've just been sitting on the counter. Should I have refrigerated them?"
A. Yes. Foods made with eggs and milk, such as pumpkin pie, custard pie and cheesecake, must first be safely baked to a temperature of 160 degrees. Then they must be refrigerated after baking. Eggs and milk have high protein and moisture content and when these baked products are left at room temperature, conditions are ripe for bacteria to multiply. It's not necessary to refrigerate most other cakes, cookies or breads unless they have a perishable filling or frosting.
Q. "My aunt has a holiday party every year. It lasts all afternoon and into the evening. She leaves food sitting out on the table for hours. I have small children and am concerned that they could get sick if they eat it. What should I do?"
A. You're right to be concerned about your children. They, as well as pregnant women, older adults, and persons with a weakened immune system stand a greater chance of getting sick from food poisoning and suffering complications. Everyone should avoid eating perishable foods which are not either kept cold or hot. Hopefully your aunt will keep hot foods hot (140 degrees or warmer) in a chafing dish, slow cooker or warming trays. Cold foods should be held at 40 degrees or colder, nestled in bowls of ice or replaced often from the refrigerator. You can offer your child these with confidence.
Q. "This morning, I discovered the pork roast was left out all night. I took it out of the freezer to thaw for awhile last night and forgot to put it back in the fridge before I went to bed. The roast is completely thawed and warm to the touch. If I cook it, will it be safe?"
A. Unfortunately, this roast should not be eaten. It has been out of refrigeration too long. Refrigerate perishables, prepared foods, and leftovers within two hours (one hour if the temperature is above 90 degrees.) At room temperature, bacteria that may be present in raw meat and poultry multiply very rapidly and some types of bacteria will produce toxins which are not destroyed by cooking and can possibly cause illness. Never thaw frozen meat or poultry on the kitchen counter. Refrigerator thawing is much safer. You may also thaw foods in cold water or in the microwave. These foods must be cooked immediately to a safe minimum internal temperature before refrigerating.
Q "I received a gift of a smoked pheasant from a mail order company. It was packed in a box with no dry ice or frozen gel packs. It wasn't cold even though the label said "keep refrigerated." Because it is smoked, will that make it safe to eat?"
A. Poultry and hams are smoked for "flavor" not preservation. The only exceptions are country hams and dry sausages which are safe at room temperature because of their high salt content and dryness. If a product is labeled "keep refrigerated," that's a warning that it must be kept cold to be safe. Don't eat the product. If perishable food arrives warm above 40 degrees as measured with a food thermometer notify the company. It's the shipper's responsibility to deliver the product on time, properly packaged and handled safely; the customer's responsibility is to have someone at home to receive it and refrigerate it immediately.
If you have a question about meat, poultry or egg products, call the USDA Meat and Poultry hotline toll free at: I-888-MPHotIine (1-888-674-6854). The hotline is open year-round Monday through Friday 10 a.m. to 4 p.m. Eastern Time (English or Spanish). You can send e-mail questions to: MPHotline.fsis@usda.gov
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