Myth: You should always rinse a turkey before cooking it.

Answer: BUSTED!

For many Americans such as myself, Thanksgiving would not be the same without eating a delicious turkey! Therefore, we all want to make sure that the turkey is prepared as safely as possible and will not make anyone sick.

For some people, their attempt to make the turkey safer includes washing it before cooking. However, research shows that washing the turkey (or chicken or any other raw meat) before cooking does not improve safety at all, and actually can increase risk of foodborne illness! Any bacteria that is present on the surface of the turkey would be easily killed by cooking it (to the proper minimum internal temperature of 165 degrees F).

The risk of foodborne illness is increased by rinsing the bird because when water hits the surface of the turkey, it will pick up any bacteria present and much of it will bounce off and end up on your kitchen counter and anything else that is surrounding your sink. Many times, we have various utensils and bowls, and maybe even foods sitting around the sink, which will also be contaminated with that water. Further, your sink, which you may use later to rinse raw produce or wash dishes, would be contaminated with the bacteria from the turkey as well.

This myth likely originated when most people were preparing turkey that was slaughtered in someone’s backyard and may not have had all the pin feathers removed from the surface. Rinsing was a good way to get rid of those feathers. Today, almost all commercially processed turkey will have all the feathers removed and even if your bird is slaughtered in a backyard somewhere, the pin feathers are likely gone.

More information, including a bacteria simulation, videos and other resources on how bacteria can spread when washing poultry before cooking is available from: http://drexel.edu/dontwashyourchicken/

Other Thanksgiving food safety tips are available from http://missourifamilies.org/features/foodsafetyarticles/fdsfty40.htm or www.ksre.ksu.edu/news/story/Thanksgiving_cooking110513.aspx

Contributor: Londa Nwadike, PhD, Extension Food Safety Specialist, nwadikel@missouri.edu, 816-655-6258

Myth: I'll have to stop eating sandwiches with red meat because of the latest study about heart disease.

Answer: BUSTED!

What if we uncovered new information about what causes some of us to be at greater risk of getting heart disease? That question is timely due to recent study results coming out of the Cleveland Clinic. It appears that bacteria in your digestive tract may form a substance associated with a greater risk of heart disease. This seems to occur more in those that eat meat as compared to those that don’t. However there is no definitive cause and effect relationship between this substance and heart disease at this time. Why? These new studies are important yet not conclusive. They provide alternative ways that researchers can look at the links between what we eat and chronic diseases like heart disease. Perhaps saturated fat and cholesterol may not be the only factors involved in heart disease. As with all new studies we wait for further confirmation from other studies. Often, complex conditions like heart disease have more than one cause.

Grilled tomato, roasted pepper & cheese sandwich - yum!

So what should you do? MyPlate guidelines recommend 5 to 6½ ounces of protein each day from a variety of foods including meat, chicken, fish, beans and seafood. Most Americans get enough protein but we don’t get enough veggies in our diet. Consider preparing or choosing a vegetarian sandwich every now and then. You can use whole wheat bread or wraps. Here are some delicious vegetable ingredients for your sandwiches that you should try:

• Portobello mushrooms, the large mushrooms you see in the grocery store, can serve as the base for a sandwich because of its meaty flavor. The mushrooms can be grilled or roasted before adding to a sandwich.
• Another veggie choice for your sandwich? Avocado! It can add a creamy texture and subtle taste to sandwiches. Avocados are a source of healthy fats and potassium.
• Roasted red peppers add a new twist to sandwiches. Pair peppers (and other veggies like tomatoes) with hummus for a filling and tasty sandwich.

And when you are eating out, look on the menu for vegetarian sandwich options like those offered at Subway.

Try this Grilled Zucchini Panini recipe or find other tips for making healthy food choices at MissouriFamilies.org.

Contributor: Ellen Schuster, M.S., R.D., Associate State Specialist, University of Missouri Extension, schusterer@missouri.edu, 573-882-1933

Myth: I will have eight guests for Thanksgiving dinner, so I need to purchase two (10 to 12 pound) turkeys.

Answer: Busted!

You only need to estimate one pound of turkey for each person. That’s enough for ample portions and leftovers.

If additional guests are added to your list, do not worry: A larger turkey (over 16 pounds) can serve two people per pound, as they tend to have more meat per pound.

Check out other myths regarding preparing and serving meat. Additional nutrition and health information can be found on the MissouriFamilies website.

Contributor: Maude Harris, Nutrition/Health Education Specialist, University of Missouri Extension, harrismau@missouri.edu, (573) 545-3516

Myth: I should remove chicken skin before I cook it to reduce the fat content.

Answer: Busted!

It makes little difference in the fat content if the skin is removed before or after cooking. The meat is more moist and tender when cooked with the skin. You can eliminate about half the fat by trimming away the skin before eating the meat.

The USDA Food Safety and Inspection Service offers more information on poultry preparation. Additional nutrition and health information can be found on the MissouriFamilies website.

Contributor: Maude Harris, Nutrition/Health Education Specialist, University of Missouri Extension, harrismau@missouri.edu, (573) 545-3516

All cows have equal risk for E.coli

Myth: If your hamburger meat comes from Black Anges cattle you won’t get E.coli, so it’s okay if it’s a little raw.

Answer: Busted!

All types of cattle are at risk for E.coli. It is found on the surface of the meat and gets into it during the meat processing, when it is turned into ground beef. To prevent illness from e-coli: always make sure you cook your ground beef to at least 160 degrees F- use a meat thermometer to be sure; keep food preparation areas clean and free from cross-contamination; and, wash your hands with hot, soapy water, and wash them often!

For more food safety information visit the Missouri Families Food Safety page.

Contributor: Denise Schmitz M.A., R.D., Nutrition and Health Education Specialist, University of Missouri Extention, schmitzda@missouri.edu

MYTH: I can contract the swine flu (H1N1 virus) from eating pork products.

Answer: BUSTED!



It is NOT possible to contract the H1N1 virus from pork. Initial laboratory testing indicated that many of the genes in the H1N1 virus were similar to the swine flu virus normally occurring in pigs, which is how it got the nickname "swine flu". However, further testing has shown that the current H1N1 virus has genes from viruses normally occurring in pigs, birds, and humans. This virus can only be spread from person-to-person, most often through coughing or sneezing. Sometimes the influenza virus can also be spread by touching an object that an infected person has touched and then touching your mouth or nose. Click here for more information about preventing or treating the H1N1 flu.



Although it is not possible to get H1N1 from pork products, it is possible to get a foodborne illness due to improper cooking. The minimum internal cooking temperature for pork is 160 degrees Fahrenheit.

Myth- Eating turkey at your Thanksgiving meal makes you sleepy.

Answer: Not exactly.

It is true that turkey contains an amino acid called tryptophan that is converted to serotonin and melatonin in your body, which can have an effect on mood and sleep. However, the amount of serotonin and melatonin that is produced from the tryptophan in the average Thanksgiving meal is not enough to cause a significant increase in sleepiness. In fact, many of your favorite protein foods such as chicken, eggs, and cheese also contain tryptophan.

So why do you feel so sleepy after a Thanksgiving meal? It is most likely due to the high amount of carbohydrate foods that you eat at a Thanksgiving meal. Foods like mashed potatoes, stuffing, rolls, and pies all contain carbohydrates. Your body has to work harder to digest all of these carbohydrate foods which can make you feel tired. If you drink wine or other alcoholic beverages on Thanksgiving, this may also contribute to your sleepiness, since alcohol can have a sedative effect.

To prevent your annual afternoon nap this Thanksgiving, try having smaller portions of those high carbohydrate foods or go for a walk. Keeping active will help you feel better and more awake.

MYTH - The best way to thaw your Thanksgiving Day turkey is to leave it out on the counter.

Answer: BUSTED!!!!

NEVER leave your turkey (or any meat, for that matter) out on the counter to thaw! Not only will you be giving thanks next Thursday, but you’ll also be giving your closest friends and family members a nasty food borne illness. As the bird continues to thaw on the inside, the outside of the turkey will be at room temperature – prime temperature for bacteria to thrive.

The easiest way to thaw a turkey, or any other type of meat, is in the refrigerator. For every five pounds of turkey, allow 1 day of thawing in the refrigerator. Another option is the cold water bath. Using this method, keep the turkey wrapped and completely submerge it in cold water. Change the water every 30 minutes, and for every pound of turkey, allow 30 minutes in the cold bath. Therefore, using the cold water bath method will take about 4 hours to thaw an 8 lb turkey.

If you want to avoid thawing a turkey all together, purchase a fresh turkey, but no more than 3 days before you plan to cook it. Make sure it is stored at 40°F or below.

For more helpful tips on selecting and cooking your holiday bird, check out: missourifamilies.org. USDA’s Let’s Talk Turkey is another great resource for keeping your turkey safe this Thanksgiving.

Myth: I can tell when a food is done cooking by its color.

Answer: Color is not an accurate indicator of doneness.

Research has shown that hamburger will turn brown before an adequate final temperature of 160 degrees Fahrenheit is reached. This is dangerous! E. coli bacteria can serve the cooking process if hamburger is not adequately cooked. Judging endpoint temperature of hamburger by color is unreliable and unsafe.

The problem with cooking a food until “done” is that we do not have a standard definition for what it means. The primary reasons we cook food are to make it safe to eat and more palatable. We know from research that foods need to reach certain internal temperatures to kill off any harmful bacteria or other germs that might be present. We know from experience how long to cook a food to make it fit to eat. For example, cook a turkey too much it can get dry and tough, but if you undercook the bird it can make you sick.

What we really need is more precise way of measuring “done.” Fortunately, we have a tool that can help us. The tool is the food thermometer. With a food thermometer, you can accurately measure how cooked a food product is. Everyone that prepares and cooks food should be using a food thermometer.

There are several types of food thermometers available to consumers in stores. They range from bi-metallic-coil thermometers to more expensive thermocouple thermometers. A popular thermometer that is inexpensive is the thermistor-style thermometer. This type of thermometer uses a resistor to measure temperature and the sensitive part of the thermometer is located at the tip of the probe. The display of the temperature is digital like a clock radio making it easy to read.

If you are not using a food thermometer when you cook, you should. It will help you be sure the food is safe to eat and it can help keep you from overcooking the food. For more information about food thermometers go to the following web site: http://www.fsis.usda.gov/Fact_Sheets/Kitchen_Thermometers/index.asp. For more information about food safety in general, visit http://missourifamilies.org/