USDA Offers Spring Holiday Meal Food Safety Tips

(KNSI) — Spring holidays such as Easter and Mother’s Day often bring people together over a meal of ham, brisket, or brunch, but along with the celebrations come risks of foodborne illness if food isn’t handled properly.

The U.S. Department of Agriculture warns that bacteria multiply rapidly between 40 and 140 degrees Fahrenheit, a range known as the Danger Zone. Perishable foods like ham, brisket, and deviled eggs should never sit out for more than two hours. After that, bacteria can reach levels that cause illness, and the food should be thrown out.

Ham is a holiday staple, but not all hams are the same. The USDA explains that ready-to-eat hams are fully cooked and can be eaten cold or reheated to 140 degrees. Raw or fresh hams need to reach an internal temperature of 145 degrees, followed by a three-minute rest before carving. Use a meat thermometer to confirm the 145-degree mark.

Food safety experts say to plan ahead when working with a frozen brisket. A trimmed first-cut brisket takes about 24 hours to thaw in the refrigerator, while a whole brisket weighing around 10 pounds can take several days. Bake fat-side up at no lower than 325 degrees and cook to an internal temperature of 145 degrees with a three-minute rest.

Leg of lamb and other cuts should reach 145 degrees internally with a three-minute rest. Ground lamb needs to reach 160 degrees.

All egg dishes should reach an internal temperature of 160 degrees. Hard-cooked eggs shouldn’t sit at room temperature for more than two hours, so keep them refrigerated until ready to serve.

Coloring Easter eggs is also a popular activity. The USDA recommends using only food-grade dyes on eggs intended for eating, and plastic eggs for hiding or decorating.

The USDA says all leftovers should be eaten or refrigerated within two hours of serving to keep bacteria from multiplying.

___