Because freezing keeps food safe almost indefinitely, recommended storage times are for quality only. Refer to the freezer storage chart at the end of Focus on Freezing, which lists optimum freezing times for best quality. If a food is not listed on the chart, you may determine its quality after defrosting. First check the odor. Some foods will develop a rancid or off odor when frozen too long and should be discarded.

All poultry should reach a safe minimum internal temperature of 165 °F. (Sources: Kitchen Thermometers; Use a Food Thermometer)

of now, there is no risk of acquiring bird flu from cooked poultry in the United States. The federal government has banned imported poultry from countries affected by bird flu, including H5N1. Of course, it is always essential to properly handle and cook poultry to prevent sickness in general. To avoid contamination, do not handle both raw and cooked foods without washing your hands, separate raw meet from cooked meat and cook poultry to the proper temperature.

Yes, it is safe to eat chicken and other poultry products that have been fully-cooked (fried, boiled or grilled). Do not eat poultry meat that is still pink or half-cooked/half-boiled eggs.

Yes. According to the U.S. Department of Agriculture, there is no evidence that anyone has been infected with H5N1 influenza or other bird flu viruses by eating properly cooked poultry or poultry products (e.g., eggs) derived from infected birds. Cooking food thoroughly will kill bird flu virus and other infectious agents if they are present. No. Although fleas can transmit some diseases, such as bubonic plague, they are not part of the lifecycle of influenza viruses.

Fresh whole turkey and fresh turkey parts should be cooked (or frozen) within one to two days of purchase. A whole turkey (uncooked) can be frozen for up to 12 months before quality gradually declines.

In August and September 2001, several cases of botulism, a life-threatening illness caused by the bacteria Clostridium botulinum, were reported in the United States. Frozen, fully-cooked products were suspected of causing these illnesses. The Food Safety and Inspection Service advises all consumers to handle frozen, fully-cooked products in accordance with these food safety recommendations. Before buying frozen, fully-cooked products, carefully inspect the container or package.

Leftover turkey, stuffing and gravy should be used within one month after freezing. Use freezer wrap or freezer containers. Proper packaging is important to the success of frozen leftovers. Otherwise, circulating air in the freezer will create freezer burn – white dried-out patches on the surface of food that make it tough and tasteless. Use heavy-duty aluminum foil, freezer paper, or zip-closure freezer bags for best results. Do not leave air space.

Is it safe to eat leftover food that was left out on the counter to cool at dinnertime, then forgotten until morning? Will additional cooking kill the bacteria that may have grown

If you have a large dog or multiple pets, its a good idea to invest in a separate freezer for the raw food. You can usually find used freezers for a good price on Craig's List or in your local newspaper's classified section. From a Texas Grass Fed Meats site, "To calculate your storage requirements, figure that 35 pounds of meat requires one cubic foot of freezer space." Some of you might be surprised how little space so many pounds of meat can occupy.

For best quality and flavor you should use them within 12 months from the date of purchase. Frozen product should be stored at 0?F for optimum life.

This cooking method is recommended for two reasons: 1) Porchetta is wrapped in pork skin (traditional Italian style roast) and will become a beautiful golden colour and the dry heat allows the skin to become crispy. This can then be eaten. If this is not desirable, then the skin can be removed and discarded. 2) Dry roasting locks in all of the natural juices and keeps the meat moist and tender. Cooking the roast in water/juices will steam not roast the meat.

Poultry and poultry products can be prepared and consumed as usual, with no fear of acquiring infection with the avian flu virus. One should continue to follow good hygienic and cooking practices. The virus is destroyed at a temperature of 70o C for 30 minutes. After handling poultry and eggs, one should wash hands and other exposed parts with soap and water.

There is no evidence that avian influenza can be transmitted through eating poultry or eggs. However, make sure poultry and eggs have been thoroughly cooked.

You can safely eat poultry (chicken, turkey, pheasants, ducks, etc) and poultry products if they are fully cooked. Keep all surfaces, cutting boards and utensils used to prepare raw chicken and eggs separate from other foods.

On the basis of current scientific evidence, the Food Standards Agency advises that avian flu does not pose a food safety risk for UK consumers. This is because for people, the risk of catching the disease is from being in close contact with live poultry that have the disease and not through eating cooked poultry, game or eggs.

A safe food handling label should be on all raw or partially precooked (not ready-to-eat) meat and poultry packages. The label tells the consumer how to safely store, prepare, and handle raw meat and poultry products in the home.

There have been no reported human cases of AI contracted from poultry or egg consumption. Nevertheless, best practices during handling of raw poultry meat and usual recommended cooking practices for poultry products should be followed to lower the risk of common bacterial diseases spread by poor handling and cooking techniques. Eggs from infected poultry could also be contaminated with the virus and therefore care should be taken in handling shell eggs or raw egg products.

Almost. Starting in early-to-mid October '07, we will be introducing the option of organic meat and poultry. We'll probably start with poultry. If you have an existing order in the system and want to add the organic meat/poultry option, login to your account and modify your order. There will be an additional charge for organic meat/poultry based on our cost of the protein. We'll send out an email to notify you when you can begin ordering organic meat and poultry.

No !! Turkey is definately not safe. We regularly receive reports of hangovers, sunburn and fatigue. We therefore strongly recommend that for your own safety you come prepared and bring suntan oil, sun glasses, aspirin and lots of vitamin B. We should point out that the embassies are recommending against travelling to the South-East of Turkey unless absolutely neccessary.

This will depend on the item being stored. However, a food item should last at least three weeks when stored inside a GLAD Freezer Bag.

Birds, like people, can have the flu. Avian influenza or bird flu was first identified over 100 years ago during an outbreak in Italy. Over the years, the disease has appeared from time to time in regions all over the world. Avian influenza spreads easily among wild birds, but it can also infect domesticated birds including chickens, turkeys and ducks. Left untreated, avian influenza can devastate an entire flock of chickens.

Keep uncooked products under refrigeration as much as possible. If you are not going to cook and eat the product the same day as purchased, it is generally advisable to freeze it until use. Cooked, left over, meats and poultry should be refrigerated within 2 hours after cooking. If it is necessary to keep cooked meats and poultry without refrigeration longer than 2 hours maintain their temperature at or above 140 degrees Fahrenheit.

No, meat and poultry should never be thawed in the conventional oven or at room temperature. There is greater danger of bacterial growth and food spoilage for food thawed at room temperature. Thaw meat and poultry in the refrigerator in the original wrappings. To speed thawing, loosen the wrapping. To keep other foods safe, put the thawing meat and poultry in a pan on the bottom shelf. For a quicker method, immerse meat or poultry in a watertight bag into cold water. Thaw until it is pliable.

Slaughtered meat and poultry should be put under refrigeration (32 - 36°F) immediately to remove animal heat from the carcass. Prompt and thorough chilling is important to reduce bacterial growth and decrease the action of enzymes which can lower the quality. Bone souring in beef and pork may also occur if carcasses are not properly chilled. Chill pork, lamb or veal 24 hours; beef 5 to 7 days.

You can buy it seasonally through Fruited Plain Cooperative Organization in Champaign-Urbana and directly from the farm. From late May through November you also can purchase it on Saturdays from the Moores at the Urbana Farmer's Market at Lincoln Square Mall. On Sundays, you can purchase it at the Frankfort Country Market in Frankfort, Illinois.

Freezer burn does not make food unsafe, merely dry in spots. It appears as grayish-brown leathery spots and is caused by air reaching the surface of the food. Cut the freezer-burned portions away either before or after cooking the food. Heavily freezer-burned foods may have to be discarded for quality reasons.

Your products should remain fresh for up to three months in the freezer. We do recommend that you cook them as close to that time frame as possible.