The Food Safety Authority has warned of the increased danger of food poisoning over Christmas, and has issued advice on shopping, storing and cooking food, especially turkey.
Dr Patrick Wall, chief executive of the authority, urged people to store food quickly after purchasing, not to over-pack fridges, to avoid cross-contamination and to cook food thoroughly. He also said people should check "use-by" dates on items such as frozen turkey, vacuum-packed smoked salmon, ham and dairy products.
The authority warns people not to let raw meat or poultry come in contact with cooked food, to make sure they wash their hands, to use separate chopping boards for raw and cooked food, to wash kitchen surfaces frequently and to change tea towels regularly.
Frozen turkeys can pose a specific hazard and need to be defrosted thoroughly before cooking. The food authority says it will take 24 hours for each 5lb to be defrosted, which means that a 20lb turkey would take four days. However, there are ways to speed up the process. It is possible to submerge the turkey in cold water, changing the water every half-hour. It can also be defrosted in a microwave, if it fits.
If it is defrosted in this way, it should be cooked immediately afterwards. A fresh turkey should be bought no more than two days before cooking.
When cooking the turkey, 15 minutes should be allowed for every pound in weight.
This would mean that a 12lb turkey would take three hours (unstuffed), while a 20lb bird would take about 4 1/2 hours. This is increased by about half an hour if the turkey is stuffed.
The FSA also advises on dealing with that perennial problem at Christmas, leftovers. Leftover turkey should be cut into small pieces and placed in the fridge in a covered shallow dish. If not frozen, they should be eaten within two to three days.
Turkey stews and casseroles should be made within two or three days, but if then frozen will keep up to six months.
Raw eggs present another hazard. Ideally, they should be avoided when icing cakes, but if they are used it advises consumers to check with their supermarket that they come from farms which are salmonella-free. It advises caterers who use raw eggs in large numbers to use pasteurised eggs.
Those entertaining should not leave buffet food out in a heated room for more than two hours.