美国农业部发布感恩节食品安全指南：火鸡须烹饪至165华氏度，剩菜两小时内冷藏
美国农业部食品安全检验局（FSIS）11月13日在华盛顿发布感恩节食品安全指南，提醒全美家庭在筹备节日大餐时落实四项关键步骤，避免食源性疾病，让一家人安心过节。
农业部食品安全副部长 Mindy Brashears 说，感恩节是美国最受珍视的传统之一，把亲友聚到餐桌旁；农业部全年致力于守护全国食品供应安全，食品安全并不止于生产食品的加工厂，家庭在家中落实几个简单的食品安全步骤，就能保护亲人、安心享受一个安全难忘的感恩节。
第一步是提前计划、安全解冻。农业部说，提前一两天购买的应选新鲜火鸡，包装未拆封可冷藏保存到标签上的最佳食用日期；提前数周购买的应选冷冻火鸡，解冻绝不能放在厨房台面上，只能在冰箱冷藏室解冻（每4到5磅需24小时），或用冷水解冻（每磅30分钟、每30分钟换一次水）。
第二步是把火鸡烹饪到165华氏度。农业部强调，判断火鸡是否熟透唯一可靠的办法是使用食品温度计，须在三处测量：胸部最厚处、大腿最内侧与翅膀最内侧，全部达到165华氏度才算安全。为保证安全与受热均匀，填料最好单独烹饪；若把填料塞进火鸡内烹饪，填料中心同样须达到165华氏度。
第三步是让食物远离细菌快速繁殖的「危险温度带」。农业部说，细菌在40到140华氏度之间繁殖迅速：冷食应放冰箱或置于冰上、热食应保持在140华氏度以上，并遵守两小时规则，易腐食品、熟食与剩菜须在两小时内放进冰箱，室温放置超过两小时的易腐食品应丢弃。
第四步是妥善保存剩菜。农业部说，大份剩菜应分装到小容器里加快冷却，冷藏剩菜可安全保存最多四天，也可冷冻延长保存，重新加热时须达到165华氏度。农业部肉类与禽类热线（1-888-674-6854）全年接受感恩节烹饪咨询，感恩节当天（11月26日）服务时间为东部时间上午8时至下午2时，民众也可发电邮向热线咨询解冻与烹饪问题。
（来源：美国农业部）
USDA Issues Safe Thanksgiving Guide: Cook Turkey to 165 Degrees F, Refrigerate Leftovers Within Two Hours
The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) issued its Safe Thanksgiving guide in Washington on November 13, reminding families across the country to follow simple steps that keep holiday meals safe and keep foodborne illness off the menu.
USDA Under Secretary for Food Safety Dr. Mindy Brashears said Thanksgiving is one of America's most cherished traditions, bringing family and friends together around the table, and that while USDA works year-round to help keep the nation's food supply safe, food safety does not stop at the processing establishments that produce the food: by following a few simple steps at home, families can protect their loved ones and enjoy a safe and memorable Thanksgiving.
The first step is to plan ahead and thaw safely. USDA said shoppers buying one to two days before cooking should buy a fresh turkey, which can be kept unopened in the refrigerator until the manufacturer's best-by or use-by date, while those shopping weeks in advance should buy a frozen turkey. A frozen turkey should never be thawed on the counter: thaw it in the refrigerator, allowing 24 hours for every 4 to 5 pounds, or in cold water, allowing 30 minutes per pound and changing the water every 30 minutes.
The second step is to cook the turkey to 165 degrees F. USDA said a food thermometer is the only way to know for certain that a turkey has reached the safe minimum internal temperature, and the temperature should be checked in three places: the thickest part of the breast, the innermost part of the wing and the innermost part of the thigh. For optimal safety and uniform doneness, stuffing should be cooked separately; if it is cooked inside the turkey, its center must also reach 165 degrees F.
The third step is to keep foods out of the temperature 'Danger Zone.' Bacteria grow quickly between 40 and 140 degrees F, USDA said: cold foods should be kept in the refrigerator or nestled over ice, hot foods should be held at or above 140 degrees F, and under the two-hour rule, perishables, prepared foods and leftovers should be refrigerated within two hours, with perishable foods left at room temperature for more than two hours discarded.
The fourth step is to store leftovers safely. Large portions should be divided into smaller containers for quicker cooling; refrigerated leftovers are safe for up to four days and can be frozen for longer storage, and leftovers should be reheated to 165 degrees F before serving. USDA's Meat and Poultry Hotline, 1-888-674-6854, answers Thanksgiving questions year-round and will operate from 8 a.m. to 2 p.m. Eastern on Thanksgiving Day, November 26.
(Source: U.S. Department of Agriculture)
来源：美国农业部
发布：GSM·美国（发布链接）
图片来源：图：美国农业部总部大楼（联邦核心固定图库）。 / Photo: The U.S. Department of Agriculture headquarters building (federal core asset pack).
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