WSU Thurston County

720 Sleater Kinney Rd

Lacey WA  98503

360-786-5445

360-455-1575 (fax)

Thurston County Extension

Food Safety: Holiday Foods

The Olympian, December 10, 1997

QUESTION: We received a wonderful box of gourmet foods in the mail last week. One of the food gifts is smoked sausage. We just noticed the label says, "Keep refrigerated." We’ve had the gift for several days. Is it safe to eat?

ANSWER: When you see a label that says, "Keep refrigerated," it’s a warning that not all bacteria have been inhibited or destroyed. If the smoked sausage has not been refrigerated, it should not be eaten. If you receive another gift of smoked meat or poultry, keep it refrigerated and you may store the product up to one week.

QUESTION: The gift box also contains hard sausage. There is no label on this product. Should we throw it away?

ANSWER: Drying is an effective method of producing a product that is more stable. Dry or hard sausage can be kept unopened for four to six weeks or in the refrigerator for up to six months. Once you open the sausage, you should store it in the refrigerator and use it within three weeks.

Some sausages and cheese in gift assortments don’t need refrigeration. Until they are opened, they are shelf-stable due to brining, drying and sometimes because of the use of additives. Always read the label.

Here are some other common food gifts and tips on how to store them:

Cans of meat: Refrigerate if so labeled. Otherwise, shelf-stable for two to five years. After opening, store in the refrigerator for up to a week.

Processed or hard cheese: Safe at room temperature, but refrigeration prolongs quality.

Country ham: Shelf-stable for one year if unsliced. Refrigerate two to three months if sliced. Once cooked, refrigerate from five to seven days.

QUESTION: I enjoy preparing eggnog during the holidays. I’ve read that eggs may be contaminated with salmonella. I don’t want to make my family and friends ill. What can I do?

ANSWER: Some raw eggs do contain Salmonella enteritidis. Scientists estimate that one of every 10,000 eggs contain this bacteria. They believe that the bacteria is transmitted from the infected hens directly into the interior of the eggs before the shell is formed.

Eggs must be cooked thoroughly in order to kill bacteria. If your eggnog recipe calls for raw eggs, it’s not safe. If you choose to use the recipe, you may substitute a pasteurized egg product found in the freezer section of your supermarket.

You may also want to search for a recipe for eggnog that is heated prior to serving The eggnog should be heated to 160 degrees F. Always use a thermometer. The eggnog should be immediately refrigerated using several small, shallow dishes so it will cool quickly.

Doris Torkelson (B. Susie Craig)

Area Faculty

WSU Cooperative Extension Thurston County

WSU Extension programs and employment are available to all without discrimination.  Evidence of noncompliance may be reported through your local Extension Office.   Cooperating agencies: Washington State University, U.S. Department of Agriculture, and the county of Thurston.

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